How To make White Chcocolate Raspberry Cheesecake
-RITA TAULE BTVC62A
CRUST:
2 c Bread crumbs plain/dry
1/2 c Pecans :
chopped
1/2 c Butter
1 t Cinnamon
1/2 c Sugar
FILLING:
2 lb Cream cheese softened
1 c Sugar
5 Eggs :
xtra large
6 oz Chocolate white; melted
1 pt Raspberries
1/2 c Whipping cream
1/4 c Cornstarch
1 tb Vanilla
:
TOPPING----- 1 pt Raspberries
1/2 c Water
1/2 c Sugar
1/4 c Cornstarch
2 tb Rum [opt]
Crust; Put pecans in swall bowl with butter and MW on high for 1 1/2 minutes. Stir dry ingredients together in 10-inch springform pan. Add butter and nuts and mix well. Pat onto bottom and sides. Filling: Beat cream cheese until light. Add sugar and beat until light and fluffy. Add eggs one at a time; beating after each one. Add remaining ingredients except berries and mix well. Pour into pan. Drop berries on top and push down with fork so that batter covers them. Bake at 350 for 1 1/2 hours in which a pan of water has been placed on the bottom rack. Remove from oven and run knife around the edge to loosen from pan and prevent a cracked cake when cooling. Topping: Stir sugar and cornstarch well in saucepan. Add berries and water and cook over medium heat until thick and bubbly. Stir in rum. Pour over cooled cake. (I refrigerate the cake for a day first, then put topping on just before serving). Ann Raisler posted this originally. Then formatted by Rita Taule.
How To make White Chcocolate Raspberry Cheesecake's Videos
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This no bake white chocolate and raspberry cheesecake is the perfect showstopper dessert for your next dinner party. The sweetness of the white chocolate combined with the sourness of the raspberries make this cheesecake a recipe for everyone. An easy-to-make marble effect makes this dessert look so good you won’t even want to eat it!
The sweetness of the white chocolate combined with the sourness of the raspberries makes this a true showstopper dessert! A no-bake white chocolate and raspberry cheesecake recipe with a buttery biscuit base, creamy white chocolate and raspberry cheesecake and a sweet raspberry coulis. The perfect combination of raspberry and white chocolate flavour in this white chocolate cheesecake recipe.
A stunning no bake-dessert bursting with summer flavours. This no bake cheesecake recipe is so smooth and rich, and you don’t need to turn on the oven. Perfectly sweet, this raspberry swirl cheesecake is marbled with a raspberry coulis for an easy and elegant design.
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White Chocolate Raspberry Cheesecake
This white chocolate raspberry cheesecake will make you swoon! Sweet, creamy white chocolate cheesecake, swirled with ruby-red raspberry sauce. YUM!
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White chocolate raspberry cheesecake | Akis Petretzikis
White chocolate raspberry cheesecake | Akis Petretzikis
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White Chocolate Raspberry Cheesecake
This White Chocolate Raspberry Cheesecake is a thick, creamy white chocolate cheesecake swirled with a raspberry filling, all set in a chocolate cookie crust! It’s topped with whipped cream and white chocolate shavings for an amazingly tasty treat! Recipe:
How to Make Easy No Bake White Chocolate Raspberry Cheesecake
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White Chocolate Raspberry Cheesecake
Raspberry sauce:
1 tbsp white sugar
1 1/2 tsp cornstrach
1/3 cup cold water
1 1/2 cups fresh or frozen raspberries
Cheesecake:
12 cream cheese at room temperature
1/3 cups white sugar
1 whole egg + one egg white (it looks like just one egg in the video, but there was an extra egg white in the bowl, I forgot to mention this in the video)
1 tsp vanilla extract
1 1/2 tsp lemon juice
6 oz white chocolate (or one cup white chocolate chips)
1/4 cup heavy whipping cream or 1/2 and 1/2 cream.
Whisk together the sugar and the cornstarch in a small saucepan. Add 1/3 cups of old water and the raspberries.
Cook over medium heat until it begins to boil, reduce to a simmer and cook for 5 minutes (lower the heat more if it starts to splatter).
Strain out the seeds. Set aside.
Put the white chocolate and cream in a small bowl and microwave and cook for 30 seconds. Stir until white chocolate is melted and mixture is smooth. Return to microwave for ten second increments if necessary until all is melted.
Cream together the cream cheese and the white sugar until smooth and creamy.
Blend in egg, vanilla and lemon juice.
Blend in melted white chocolate (melted with the cream)
Pour 2/3 of a cup of the cheesecake batter mixture into a 9 regular or chocolate graham crust.
Pour 2 tbsp of the raspberry sauce over the filling and gently spread it around. Spoon remainder of filling over the raspberry sauce, covering it completely.
Gently swirl the cheesecake with a knife, being careful not to bring raspberry sauce to the surface.
Using a plastic syringe pipe little dots in a swirl pattern on the surface of the cheesecake. Pull a toothpick through the dots starting in the center.
Bake at 325 F for 45 minutes. Turn oven off and let pie stay in there for an additional 5 minutes.
Cool to room temperature.
Chill in refrigerator and slice when chilled.
Serve with additional raspberry sauce if desired.
Music by Jason Shaw
Recipe found here:
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