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
White Chocolate And Raspberry Cheesecake Recipe • Raspberry Swirl Cheesecake • No Bake Cheesecake
No Bake White Chocolate And Raspberry Cheesecake Recipe | Raspberry Swirl Cheesecake Recipe | No Bake Cheesecake | No Bake White Chocolate Cheesecake Recipe | No Bake White Chocolate Raspberry Cheesecake Recipe | No Bake Raspberry Cheesecake | How To Make White Chocolate Cheesecake | How To Make Raspberry Cheesecake | How To Make White Chocolate And Raspberry Cheesecake |
CLICK THE LINK BELOW FOR THE RECIPE:
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.
#theazizkitchen #whitechocolatecheesecake #raspberrycheesecake #cheesecake #nobakecheesecake #cheesecakerecipe #desserts #nobakedesserts #whitechocolate #raspberry #recipe #food #cooking
THANK YOU FOR WATCHING!
Connect with The Aziz Kitchen:
Check out our website:
Follow us on Instagram:
Like us on Facebook:
Join us on Pinterest:
BE SURE TO LIKE, COMMENT AND SUBSCRIBE!
Have you tried a white chocolate cheesecake? #cheesecake #easyrecipe #shorts
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!
DOWNLOAD the full recipe at
SUBSCRIBE to this channel, for more great recipes:
FOLLOW Baking a Moment:
SUBSCRIBE to my free email newsletter:
Mini White Chocolate Raspberry Cheesecake / No Bake / Easy Recipe
Mini White Chocolate and Raspberry Cheesecake Recipe / No Bake / Easy Recipe / ASMR cooking
My IG:
For 6 mini cheesecakes (8 x 4 cm)
The cookie base
110g cookies
30g almonds (chopped or processed)
50g white chocolate
3 tbsp milk
Cream cheese filling
200g cream cheese
150g white chocolate
210g heavy cream (50g warm to mix with white chocolate; and 160g cold heavy cream - whipped)
Raspberry jelly
150g raspberries
25g sugar
1 tbsp lemon juice
6g gelatine (bloomed)
Extra raspberries and blueberries for garnish
My baking and camera equipments:
- If you like the video, please leave a like.
- Subcribe my channel for more videos. And click the bell so you don't miss my new videos.
Thanks for watching !
White Chocolate Raspberry Cheesecake
Learn how to make this decadent white chocolate raspberry cheesecake!! A delicately flavored white chocolate cheesecake with a raspberry swirl in a chocolate cookie crust. Don't miss all the tips included to make the perfect cheesecake!
***CLICK SHOW MORE FOR RECIPE AND INFO***
**I realize I said in the video to bake at 250*F for one hour and 20 minutes AND 120 minutes. The correct time is one hour and 20 minutes. Sorry for the confusion.**
What you'll need:
2 lbs cream cheese, softened
2/3 cup sugar
4 large eggs
2 egg yolks
2 Tbsp all-purpose flour
1-1/2 tsp vanilla extract
8 oz white chocolate, melted and slightly cooled
3/4 cup raspberry pie filling, preserves or doughnut filling
3 cups chocolate cookie crumbs
10 Tbsp butter, melted
Start off with the crust by chopping the cookies in a food processor until they are fine crumbs. Add in melted butter and mix thoroughly. Put into a 9 springform pan and press up the sides about 2/3rd's of the way up and on the bottom. Set aside.
Melt the white chocolate in a bowl in the microwave for about a minute, stirring every 30 seconds until melted and smooth. Set aside.
For the batter, in a stand mixer or in a large bowl with an electric hand mixer, beat cream cheese for 2-3 minutes or until nice and smooth. Scrape down the beater and bowl and mix again until no lumps remain. Add in sugar and beat until incorporated. Scrap down beater and bowl and mix again. Add in the eggs, one at a time, just until incorporated. Do NOT over mix! After adding the first 2 eggs and yolk, again scrape down beater and bowl. When eggs are incorporated add in flour, vanilla and white chocolate. Mix just until incorporated. Again, scrape beater and bowl and give it one last mix to make sure everything is mixed well. Pour into prepared crust.
Preheat oven to 350*F and bring a pot of water to a boil on the stove top. Microwave the raspberry filling or preserves for about 30 seconds just until warm. Drop by spoonfuls onto the batter and using a knife, swirl into the batter. Use an up and down motion to get a nice swirl all the way to the bottom of the batter. Put springform pan into a 10 cake pan and then into a roaster in the preheated oven. (Thanks to America's Test Kitchen for this tip to avoid a leaky water bath). Add boiling water to the roaster being careful not to splash it into your cheesecake. Add enough to come up 2/3rd's of the way up the sides of the cake pan. Bake for 20 minutes and reduce oven temp to 250*F and bake another hour and 20 minutes. ***DO NOT OPEN THE OVEN DOOR!!*** After 80 minutes is up, turn oven off and let the cheesecake cool in the oven for 3 hours or until room temp. ***AGAIN, DO NOT OPEN OVEN DOOR!!*** Remove the cheesecake from the cake pan and refrigerate overnight. The next day, remove spring form pan and cut into slices. Serves 12-18. Enjoy!!
My Links:
+1 me on Google+:
'Like' my FB page:
Friend me on Facebook:
Follow me on Pinterest:
Music by Kevin MacLeod: (
Raspberry and White Chocolate No Bake Cheesecake
Base;
250 g shortbread biscuits
80 g unsalted butter
Cheesecake Filling;
250 g fresh raspberries
250 g white chocolate
500 g full fat cream cheese
100 g icing sugar
350 ml double cream
Decoration;
500 g raspberries
Method;
For the Base
1- Blitz the biscuits in a food processor to a small crumb, or use traditional method zip lock bag and rolling pin to crush the biscuits. Add the melted butter, straight in to l food processor and pulse few times until the mixture is combined or mix it in a bowl.
2- Add the biscuit mixture into a 8 inches deep springform tin and press down firmly into the even layer.
For the Cheesecake Filling
1- In your stand mixer with the whisk attachment or in a large bowl , whisk together the cream cheese and icing sugar until smooth. Pour in the double cream and whisk until thick!
Melt the chocolate in a bowl over a pan of simmering water, or in the microwave 15 seconds at a time and keep stirring in intervals until full melted after leave to cool down.
Once completed, pour in the cooled white chocolate, and fresh raspberries , mix ot gently with spatula.
Spread the mix over the biscuit base, smooth over and chill in the fridge for at least 5-6 hours, or preferably overnight.
Next day run knife around edges and carefully remove from the pan .
For Decoration;
Add raspberries on top according to your preferences.
#raspberry #cheese #cheesecake #nobakedessert #nobakecheesecakerecipe #nobakecheesecake #raspberrycake