How To make White Chocolate Berry Cheesecake
1 1/2 cups chocolate wafer cookies
crushed (about 25)
3 tablespoons butter or margarine :
melted
12 ounces raspberries, frozen thawed
1 tablespoon sugar
1 teaspoon cornstarch
6 ounces white chocolate :
chopped
24 ounces cream cheese -- softened
1/2 cup sugar
3 each eggs
Puree and strain raspberries.
Mix crushed wafers and margarine or butter. Press into the bottom of a 9" springform pan. Set aside.
Meanwhile, in a small saucepan combine pureed raspberries, sugar, and cornstarch, stirring well. Cook and stir over medium heat till thickened and bubbly. Cook and stir 2 minutes more. Set aside to cool. Meanwhile melt chocolate over low heat, stirring. Set aside to cool.
In a large bowl beat cream cheese and 1/2 cup sugar with electric mixer on medium speed till well blended. Add eggs, 1 at a time, beating just till combined after each addition. Gradually beat in melted white chocolate till blended. Spread over crumb crust. Spoon 1/2 cup of raspberry mixture over filling; swirl with a knife to marbleize. Cover and chill remaining raspberry sauce; return to room temperature before serving.
Bake in a 350
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How to Make Easy No Bake White Chocolate Raspberry Cheesecake
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White Chocolate & Raspberry Cheesecake | Supergolden Bakes
Delicious White Chocolate Raspberry Cheesecake with a buttery crumb base, creamy white chocolate filling and a topping of fresh raspberries. Perfect for Easter or Mother's Day and best of all it's no bake!
In collaboration with Amarula
WHAT'S IN MY WHITE CHOCOLATE AND RASPBERRY CHEESECAKE
COOKIE CRUMB BASE This easy cheesecake crust uses your favourite biscuits and melted butter. I used Digestives in this instance but Golden Oreos, custard creams or graham crackers can all be used.
CHEESECAKE FILLING Mascarpone cheese, melted white chocolate, double cream, and seedless raspberry jam create a super-creamy filling. I also used some delicious Amarula Raspberry & Chocolate Cream Liqueur which adds a truly special touch!
If you wanted to REALLY add more raspberry flavour to the filling you could stir in some freeze-dried raspberry powder . A little goes a long way and it will turn your cheesecake pink (take a look at my naturally PINK)
DECORATIONS AND TOPPING I topped my cheesecake with an easy raspberry sauce made simply by mixing Amarula liqueur with a good quality raspberry jam. I also added some delicious fresh raspberries – SO HEAVENLY!
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No Bake White Chocolate Blueberry Lemon Cheesecake
This No Bake White Chocolate Blueberry Lemon Cheesecake is simply heavenly, so refreshing and flavorful that everybody will adore and ask for more. This cheesecake is bursting with blueberry jam and lemon flavor and its texture is very well balanced, creamy filling, crunchy crust with sweet fresh ripe blueberries on top.
#blueberrycheesecake #no-bakecheesecake #Blueberrylemoncheesecake
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Ingredients
Makes about 10 servings
Blueberry jam
10 oz (300g) blueberries
1/4 cup (50g) sugar
1 tbsp (15ml) lemon juice
Crust
7 oz (200g) oreo cookies
4 tbsp (60g) butter, melted
Lemon zest of 1 lemon
White Chocolate Cream Cheese Filling
7 oz (200g) white chocolate, small pieces
4 tbsp (60g) whipping cream
1 1/4 pound (550g) cream cheese, room temperature
1/4 cup (30g) powdered sugar
Lemon zest of 2 lemons
1 tsp (5g) vanilla extract
1 cup (240g) whipping cream (35% fat), chilled
1/2 tbsp (5g) gelatin powder
2 tbsp (30ml) cold water
For topping
fresh blueberries, optional
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No-Bake White Chocolate & Raspberry Cheesecake || William's Kitchen
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For an 8 to 9 inch cheesecake pan:
For the crust
200 g dry biscuits like graham crackers or digestive biscuits
90 g melted butter
For the cream cheese filling:
260 g white chocolate, chopped in small pieces
80 g heavy cream
600 g room-temperature cream cheese
40 g icing sugar
290 g heavy whipping cream or full-fat creme fraiche
1 jar of seedless raspberry jam
1 packet of agar agar or gelatin (optional, read instructions on the packet)
For the decoration
1 small block of white chocolate
300 g fresh raspberries
White chocolate berry cheesecake
White chocolate berry cheesecake
Prep:25 mins
Plus 6 hrs or overnight chilling
EasyS
Serves 8
Ingredients
2 x 150g bars white chocolate
2 x 300g tubs soft cheese (we used Philadelphia)
284ml pot double cream
50g caster sugar
170g punnet raspberries
5 tbsp raspberry jam
85g amaretti biscuits
200g small strawberries
a few blueberries (optional)
Method
1.Break the chocolate into a glass bowl, then put it over a pan of just simmering water to melt, making sure the bottom of the bowl doesn’t touch the water. Line a lightly oiled 900g loaf tin with cling film.
2.Whisk the cheese, cream and sugar together, preferably with electric beaters, then stir into the almost-cool melted white chocolate until well combined.
3.Stir 50g raspberries with 2 tbsp of the jam. Spoon half the cheese mixture into the loaf tin, then spoon the jammy raspberries down the centre. Top with the rest of the cheese mixture, level the top, then press in the biscuits. Cover and chill for 6 hrs or overnight.
4.Set aside about 6 strawberries. Halve the rest, then warm in a pan with the remaining jam until soft. Whizz in a food processor or with a hand blender, then rub through a sieve to remove the seeds and make a sauce. Add a drop of water if the sauce is too thick.
5.To serve, carefully turn the tin onto a plate, lift it away and strip off the cling film. Halve the remaining strawberries, then arrange on top of the cake with the remaining raspberries and blueberries (if using). Pour over a little sauce and serve the rest separately for drizzling over.
White chocolate berry cheesecake
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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