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: (
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:
Chocolate Raspberry Cheesecake | Valentine's Day Desserts | How To Make Recipe
Are you looking for the perfect Valentine's Day dessert recipe or are just a big fan of chocolate cheesecake? If you answered yes, then you will love this recipe! Alyena will walk you through each step of making this super delicious chocolate raspberry cheesecake.
????Recipe:
A big thank you to
for this super delicious cheesecake!
???? Please subscribe here: ????????????
SOCIAL MEDIA:
????Website:
????Instagram:
????TikTok:
More of our CHEESECAKE Recipes:
???? Blueberry CheeseCake:
???? Pecan Pie Cheesecake:
???? Strawberry Cheesecake:
???? Apple Pie Cheesecake:
???? Dulce de Leche Cheesecake:
???? Coconut Cheesecake Bars:
DESSERT Recipes:
????
????
????
????
????
????
COOKIE Recipes:
????Snickerdoodle Crumble Cookies:
????Peanut Butter Everything Cookies:
????Brown Butter Pecan Chocolate Chip:
????Easter Bunny Sugar Cookies:
????Shortbread Cookies:
????Peanut Butter Easter Egg Cookie:
MILKSHAKE Recipes:
????
????
????
????
????
????
More of our recipes with apples below:
????
????
????
????
????
HEALTHY DESSERT Recipes:
???? Banana Bread:
???? Chocolate Avocado Mousse:
???? Energy Bites (2 Recipes):
???? Cookie Dough Energy Bites:
#chocolateraspberrycheesecake
#chocolatecheesecake
#valentinesdaydessert
#dessertrecipe
Music by:
Morning Joe and Amazement
YouTube free music library
FTC Legal Disclaimer - Some links found in the description box of my videos may be affiliate links, meaning I will make commission on sales you make through my link. This is at no extra cost to you to use my links/codes, it's just one more way to support me and my channel! :)
00:00 Introduction
00:18 Making the Oreo crust
02:00 Making the cheesecake batter
03:45 Melting chocolate for batter
04:55 Pouring into pan
05:30 Water bath and baking instructions
06:40 Making chocolate ganache
08:32 Pouring ganache onto cake
09:24 Cutting the cheesecake
09:30 Tasting the cheesecake
10:10 Next weeks recipe
White Chocolate & Raspberry Cheesecake - Easy No-Bake Cheesecake Recipe
Learn how to make a delicious white chocolate and raspberry cheesecake with a digestive biscuit base. This no bake cheesecake is just heavenly!
▼ INGREDIENTS LIST:
- 125 g (4.4 oz) of digestive biscuits
- 60 g (2 oz) of unsalted butter
- 300 g (10.5 oz) of white chocolate
- 300 ml (10 oz) of whipping cream
- 300 g (10.5 oz) of cream cheese
- 100 ml (3.4 oz) of whole milk
- 3 gelatin leaves
- 250 g (9 oz) of fresh raspberries
⇨ Music ⇦
Carefree by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Source:
Artist:
⇨ Subscribe to Very Easy Recipes! ⇦
⇨ Follow us on Social Networks! ⇦
- Twitter:
- Facebook:
- Instagram:
White Chocolate Raspberry Cheesecake Bars - EASY!
White Chocolate Raspberry Cheesecake Bars are lush and decadent with a rich and creamy, white chocolate cheesecake filling and a fresh raspberry swirl. Super easy to make recipe and perfect for any occasion!
.
Get the full, printable recipe at:
Keto White Chocolate Raspberry Cheesecake (Cheesecake Factory inspired)
Boyfriends birthday cake, he doesn't like cake so I had to figure out something he would definitely enjoy. He loves raspberry and not super sweet things, so I thought a cheesecake would be perfect. Last year I made him a gluten free crepe cake with raspberry sauce so his whole family could enjoy it, and they did! They all enjoyed this cheesecake as well, it was a hit!
Recipe Below!
I did create a patreon account. I have many ideas for the future of this channel and maybe even creating my own keto line of desserts at some point. I'm going to be posting some inspirational stuff over there along with more information about my life, past, present and future. I'm excited to take this extra step and do some extra content for supporters. Some behind the scenes of my recipe testing successes and fails alike. Maybe even some merch down the line!
Follow me on Instagram for sneak peaks at whats to come.
Instagram-@Ketoupgradechef
Reddit-u/KetoUpgrade
Facebook Page -
Keto Upgrade e-mail - ketoupgrade.info@gmail.com
Amazon Affiliate Links for products I use: In a pinch I usually order my keto ingredients on Amazon, but you can get a lot of items on Thrive market and at Wegmans or Whole foods. But Amazon only takes one or two days most of the time.
Wilton 9inch Springform pan -
Mixing bowls-
Spatulas-
Silicon whisks-
Pyrex measuring cups -
Mini Offset Spatula -
Granular monkfruit-
(As an Amazon Associate I earn from qualifying purchases)
Keto White Chocolate Raspberry Cheesecake
Crust:
1 Cup Almond Flour
1 Cup Sliced Almonds (chopped)
2 Tbs. Alternative Granular Sweetener (I used Lakanto Monkfruit Sweetener)
4 Tbs. Melted Butter
Preheat oven to 350 degrees. Mix together dry ingredients then add the melted butter. Should be the consistency of wet sand. Pour into a 9 or 10 inch spring form pan and pat into the bottom and 1/2 inch- 1 inch up the sides of the pan. Bake for 8-10 minutes, rotating halfway threw to get an even bake. Crust should just be turning brown. While crust is baking get the raspberry jam on the stove.
Raspberry Jam:
Can use any premade sugar free jam if you prefer. Only 1/2 cup in going in between the cheesecake layers. Warm the jam slightly in the microwave before using.
12 oz of Fresh or Frozen Raspberries
1/2 Cup Water
1/2 Cup Alternative Granular Sweetener
Squeeze of Lemon Juice (optional)
1 Tbs. Arrowroot Starch
Boil everything on the stove except the arrowroot until the raspberries are broken down. Whisk in the arrowroot and simmer for a few minutes. Pull from stove and place in a bowl to cool. Can strain if you don't want the seeds.
Cheesecake Filling:
6 oz Keto White Chocolate Chips (I used Best Believe but I know Lily's makes a version)
1/4 Cup Heavy Cream (May need more if the mixture solidifies on you)
3-8 Oz Packages of Cream Cheese (room temp.)
1 Cup Sour Cream (room temp.)
3 Eggs (room temp.)
1 Cup Alternative Granular Sweetener
1 tsp. Vanilla Extract
Beat the cream cheese and sweetener together until fluffy. Add one egg at a time, beating and scraping down the bowl frequently. Add the sour cream and vanilla extract. Set aside. Heat the heavy cream until steaming, add in the white chocolate chip and stir until melted. If the chips don't melt all the way, heat in microwave on 30% power for 10 seconds. Swirl into the cheesecake filling. Take half the batter and put into the crust. Add a half cup of raspberry jam and swirl with a knife. Top with the second half of the cheesecake filling. Bake and 350 degrees on a foil lined baking sheet for 40-50 minutes for a 10 inch springform pan, 50-60 minutes for a 9 inch pan, turning halfway threw to make sure it bakes evenly. Should be set around the edges and slightly jiggly in the center. Let cool completely at room temperature. Cover with plastic wrap and foil and refridgerate overnight. Before releasing the springform, run a warm offset spatula or butterknife around the outside of the cheesecake. Slice with a hot knife into 16 pieces to get perfect slices. Can garnish with fresh raspberries or more raspberry jam (not included in Macros).
Macros for 1/16 of cheesecake:
284 Calories
24 g Fat
8 g total Carbs
2.2 g Fiber
5.75 g Net Carbs
7.6 g Protein