White Chocolate Raspberry Cheesecake Recipes

White Chocolate Raspberry Cheesecake Recipe (video)

WEBDec 4, 2020 · Place the softened cream cheese into a mixer bowl and beat on medium speed for 8 to 10 minutes, until the cream cheese is smooth …

Rating: 4.8/5(8)
1. Preheat the oven to 300F/149C. Wrap the bottom of a 9-inch (23-cm) spring form with 2 layers of extra-wide foil in preparation for the water bath. Next, prepare the graham cracker crust. Place the crackers into a food processor and pulse until fine crumbs form. Pour in the melted butter and pulse again until the crumbs are well coated. Press the crumbs firmly into the bottom of the spring form pan, creating a level crust.
2. Next, prepare the cheesecake batter. Place the softened cream cheese into a mixer bowl and beat on medium speed for 8 to 10 minutes, until the cream cheese is smooth and creamy. Scrape down the sides of the mixing bowl often. Next, add the eggs, sour cream and vanilla. Mix for 3 to 4 minutes, scrapping down the sides of the mixing bowl often.
3. Add the sugar and melted white chocolate next. The white chocolate needs to be just melted and still warm; see my notes in the above post. Melt the chocolate in the microwave with the power level set to 50%, stirring every 30 seconds. Mix in the white chocolate and sugar for 1 minute, scrapping down the sides of the mixing bowl halfway through.
4. Fold in the raspberries by hand using a spatula. Pour the prepared batter over the graham cracker crust and level the top using a spatula.

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White Chocolate Raspberry Cheesecake Recipe A …

WEBApr 15, 2018 · Instructions. Preheat your oven to 350 degrees and put a pan of water on the bottom rack of your oven. Start by making your …

Rating: 4.8/5(19)
1. Preheat your oven to 350 degrees and put a pan of water on the bottom rack of your oven.
2. Start by making your raspberry sauce. In a small saucepan, combine raspberries, water, sugar and cornstarch. Heat over medium heat and bring to a boil, stirring frequently. As your sauce heats, gently smash your raspberries with the back of spoon to release the flavor. Once your sauce comes to a low boil, reduce heat to medium and simmer for 5 minutes. Then, push sauce through a fine mess strainer to remove the seeds and then move that bowl to the refrigerator to cool while you make the rest of your White Chocolate Raspberry Cheesecake.
3. Then in a medium sized bowl, combine graham crackers, sugar and melted butter. Pour crust into your cheesecake pan and firmly press crust crumbs evenly on bottom and going up sides of pan. Set aside.
4. Add cream cheese to a large mixing bowl and beat with electric mixer for 1 minute or until cream cheese is light and fluffy. Mix in the sugar and then eggs, one at a time. Last, add in vanilla and a squeeze of lemon and mix to incorporate. Add white chocolate chips and cream to a microwave safe bowl and microwave in 30 second bursts, stirring after each until white chocolate is melted and smooth. Pour white chocolate into cheesecake mixture and mix to combine.

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