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How To make White Chocolate Raspberry Cheesecake
1/2 Box NABISCO FAMOUS WAFERS,
-crushed 2 tb SUGAR
3 tb BUTTER, melted
Mix the crushed wafers with -sugar and melted butter. -Press On bottom of 9" springform -pan. Bake at 350-degrees -for 8 Minutes. Let cool. FILLING 2 1/2 lb CREAM CHEESE, cubed and room
-temperature 2 c SUGAR
1/4 c FLOUR
5 lg EGGS
1/3 c MILK
1/2 lb WHITE CHOCOLATE, melted
1 pt FRESH RASPBERRIES or 1 pkg.
-loose- Packed, unsweetened frozen -raspberries (do not thaw) Beat cream cheese, sugar and -flour in large bowl with -heavy Duty mixer until very -smooth. Beat in eggs, one -at a time, Only until blended. Stir in -milk, then white chocolate, -by Hand. Grease sides of prepared pan -and pour in half of -cheesecake Mixer. Sprinkle with half of -raspberries. Repeat with Remaining cheesecake batter -and raspberries, pressing -the Second layer of raspberries -down into the batter so -they Don't dry out in the oven. Bake at 375 degrees for 15 -minutes. Reduce heat to -235- Degrees and continue baking -for 1 hour and 30 minutes -or Until done. Center will no -longer be sticky but will -not Appear cooked. It will firm -up upon cooling. Let come to room temperature -and refrigerate overnight. Remove from pan. TOPPING 1/2 c SEMI-SWEET CHOCOLATE CHIPS,
-melted 2 tb CRISCO SHORTENING
1/2 c HEAVY CREAM, whipped
1 tb POWDERED SUGAR
Note, there are two White Choc. Raspberry recipes, they are both different... WHITE CHOCOLATE RASPBERRY CHEESECAKE ** CRUST
How To make White Chocolate Raspberry Cheesecake's Videos
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!!
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How to make Raspberry White Chocolate Blondies! tutorial #Shorts
Hey, Eloise here! I make simple recipe tutorials across my social media
My main YouTube Channel is: Fitwaffle
Check out these Raspberry White Chocolate Blondies! If you like to add some fruitiness this is for you!
Check out my recipe tutorial playlist if you like this video, and don't forget to subscribe ;)
#shorts #tutorial #recipe #Blondies
Legendary White Chocolate Raspberry Cheesecake
See a glimpse of how every cheesecake is truly handmade, including our legendary White Chocolate Raspberry Cheesecake - just like it was 45 years ago!
Mini White Chocolate Raspberry Cheesecake | White Chocolate Raspberry Cheesecake | Easy Cheesecake
These White Chocolate Raspberry Cheesecakes are so decadent and yummy! These are such an easy cheesecake recipe to make and it taste so delicious and looks super pretty!
Raspberry Swirl:
4 oz raspberries, fresh or frozen
1 1/2 tbsp sugar
Crust:
1 1/2 cups graham cracker crumbs
4 tbsp melted butter
Cheesecake Filling:
16 oz cream cheese, softened
1/2 cup sugar
1 tbsp flour
1/4 sour cream, room temp
1/2 tsp vanilla
4 oz white chocolate, melted
2 eggs, room temp
Recipes:
Background Music: Warm Nights Lakey Inspired:
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 and raspberry cheesecake recipe | delicious. Australia
Introducing Shannon Bennett's baked white chocolate and raspberry cheesecake recipe. “I have kept this recipe since my days as an apprentice at the Grand Hyatt Melbourne. It was in fact the speciality of the hotel,” says Shannon.
Find the full recipe:
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