Lemon Raspberry Cheesecake Bars | CHELSWEETS
These lemon raspberry cheesecake bars are absolutely delightful! They're rich & creamy and have the most delicious raspberry swirl!
The recipe can be found here:
I made these bars in an 8 inch x 8 inch pan, which I got on amazon! Here's the link:
I also recommend using metal binder clips to help keep your parchment paper in place. It makes life so much easier!!
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Raspberry Swirl Cheesecake - White Chocolate Raspberry Cheesecake - New York Cheesecake
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Creamy Cheesecake Swirled with White Chocolate and fresh Raspberry. It’s like Cheesecake Factory’s WHITE CHOCOLATE RASPBERRY TRUFFLE , but better.
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Ingredients
CHEESECAKE CRUST:
14 sheets of graham cracker, crushed (1-3/4 cups/200 g)
1/2 cup (8 Tbsp/113 g) butter, melted
FILLING:
3(8oz) packages cream cheese, softened (681g in total)
3/4 cup (150 g) granulated sugar
3/4 cup (227 g) sour cream
3 large eggs
1 tsp vanilla extract
7 to 8 oz white chocolate, melted
2 Tbsp (15 g) flour
RASPBERRY SWIRL:
1 cup (125 g) fresh raspberry
3 Tbsp (38 g) granulated sugar
Instructions
1. Preheat oven to 325 degrees F/165 degrees C
2. In a food processor or blender, puree the raspberries until completely smooth. Press the mixture through a fine strainer, discarding seeds. Stir in the granulated sugar. Refrigerate until ready to use.
3. In a medium bowl, mix graham cracker crumbs, and butter. Press mixture firmly into an 8 or 9 inch spring-form pan (i used 8 inch) Set aside.
2. Using a stand mixer fitted with a paddle attachment or a hand electric mixer, beat cream cheese, vanilla, and sugar until smooth and combined. Scrape the bottom and sides of the bowl to make sure everything is well blended.
4. Add sour cream and mix to incorporate it. Add eggs one at a time, don’t over mix after you added the eggs, use your spatula to continue mixing them.
5. With your spatula stir in the cooled white chocolate. Whisk in flour until there’s no lumps. Pour batter over the prepared crust.
6. Spoon the raspberry mixture on top of the cheesecake, a few dollops at a time. Use a skewer or knife to swirl the mixture as much or as little as you'd like.
7. Place the cheesecake pan inside of a large cake pan. Put both pans in a larger roasting pan. Fill the roasting pan with boiling water. Bake for 1 hour and 30 minutes.
8. After cooking time, turn the oven off and let the cheesecake sit for 30 minutes inside the oven with the door slightly opened. Remove from the oven and allow cheesecake to get to room temperature then refrigerate overnight or at least 8 hours.
9. When ready to eat, gently run a knife around the edge of the cheesecake. Remove from pan, slice it, and top with whipped cream if you want.
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Raspberry Swirl Cheesecake Brownies Video
Tangy raspberry-swirled cheesecake layered over a rich fudge brownie. Use a toothpick to give these Raspberry Swirl Cheesecake Brownies a beautiful look. Oregon Raspberries pack extra flavor, you can use fresh or frozen in this recipe.
Raspberry Cheesecake Recipe | Raspberry Swirl Cheesecake
In this video, you'll find original Raspberry Swirl Cheesecake Recipe at Cheesecake Factorty.
If you missed something while watching video, don't worry because you'll find all secret ingredients in description below. You will learn how to make lemon and raspberry cheesecake with all the details. You will love the harmony of raspberry with just a little lemon flavor in the cheesecake You can make other desserts with this raspberry sauce recipe. You can even prepare different cheesecakes using different fruits in the same way.
Raspberry swirl cheesecake is the best looking cheesecake ever you can prepare with raspberry.I bet you this will be the most tasty cheesecake recipe you ever try at home.
İngredients;
Raspberry Sauce;
6 oz. Fresh Raspberry
2 tbsp Granulated Sugar
For The Crust;
10 Graham Crakcers,Crushed
3 tbsp Granulated Sugar
½ tsp Salt
4 ½ tbsp Melted Unsalted Butter
Cheese Filling;
24 oz. Cream Cheese (3 packs)
1 ¼ Cup Granulated Sugar
½ cup Sour Cream
5 tbsp Heavy Whipping Cream
2 tsp Vanilla Extract
½ of Lemon Zest and Lemon Juice
2 tbsp Starch
3 Eggs and 1 Egg White
Important Steps;
Hand mixer must be used at lowest speed in all stir steps to prevent air bubble.
All ingredients must be at room temperature prior to use to shorten beating time. Less mixing time is less air bubble. If you do not want your cheesecake crack, you shouldn't beat it too much. If you are sure that all ingredients mixed well, you are supposed to stop beating.
Cheesecake pan must be covered with aluminum foil to prevent water leakage during cheesecake cooking.
Oven door must not be opened while cheesecake cooking. Opening oven door occasionally changes oven temperature. This can cause cake to cooking unbalanced.
If your cheesecake started to cracking, this is sign of overcooking.
If cheesecake's borders are solid and middle of it is shaking, it means your cheesecake is cooked. Turn off your oven and open oven door slightly then let cheesecake to cooling down in oven for 45 mins. When cheesecake is at room temperature, it should be kept in refrigerator at least 6 hours but recommended 12 hours.
White Chocolate Raspberry Swirl Cheesecake -- Perfect Valentines Dessert
White Chocolate Raspberry Swirl Cheesecake -- Perfect Valentines Dessert
WHITE CHOCOLATE RASPBERRY SWIRL CHEESECAKE
INGREDIENTS
1 (12 oz.) package frozen raspberries
1/2 cup water
2 tablespoons sugar
1 tablespoon cornstarch
1 1/4 cups graham cracker crumbs
1/4 cup butter, melted
2 cups white chocolate chips
1/2 cup Half and Half
3 (8 oz.) packages cream cheese, softened
1/2 cup sugar
1 tablespoon flour
3 eggs, room temperature
1 teaspoon vanilla
INSTRUCTIONS
In a medium bowl, mix together graham cracker crumbs and melted butter. Press mixture into the bottom of a lightly greased 9 inch springform pan.
In a medium saucepan, make the raspberry sauce by combining raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
Place a baking pan filled with hot water on the lower rack of the oven. Preheat oven to 325 degrees. In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth. Alternately, white chocolate can be melted in the microwave with the Half and Half in a glass bowl, at 50% power, stirring every 30-60 seconds until smooth.
In a large bowl, beat cream cheese and 1/2 cup sugar with an electric mixer until smooth. Blend in flour. With mixer on low speed, blend in eggs one at a time. Blend in vanilla and melted white chocolate.
Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.
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EASY NO-BAKE Raspberry Cheesecake Bars!
These raspberry & white chocolate cheesecake bars here are an ideal sweet summer pick me up and take minimal fuss!
Serves: 10
Ingredients (US & METRIC):
200g/7 oz plain digestive biscuits/ graham crackers
100g/1 stick unsalted butter
400g/14 oz good-quality white chocolate, broken into pieces
250g/9 0z full-fat cream cheese
200ml/7 fl oz double/heavy cream
250g/9 oz mascarpone cheese
250g/9 0z raspberries, half mashed to a puree and half whole
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