Raspberry Swirl Cheesecake with Dark Chocolate Crackle and Coconut Base
This make-ahead, Raspberry Swirl cheesecake is an impressive, no-bake dessert recipe sure to be enjoyed by everyone! The combination of the dark chocolate crackle base made with coco pops and coconut, paired with a creamy cheesecake filling dotted with fresh raspberries and raspberry jam makes for a dessert perfect for any celebration. You can easily turn this cheesecake recipe into bars too by lining a brownie tin with baking paper that hangs over the edge so it's easy to remove.
This Cheesecake can be made up to 2 days in advance. Keep cheesecake refrigerated for 2-3 days in a sealed container.
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White Chocolate Raspberry Cheesecake
This White Chocolate Raspberry Cheesecake is a thick, creamy white chocolate cheesecake swirled with a raspberry filling, all set in a chocolate cookie crust! It’s topped with whipped cream and white chocolate shavings for an amazingly tasty treat! Recipe:
Raspberry Swirl Cheesecake - White Chocolate Raspberry Cheesecake - New York Cheesecake
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Creamy Cheesecake Swirled with White Chocolate and fresh Raspberry. It’s like Cheesecake Factory’s WHITE CHOCOLATE RASPBERRY TRUFFLE , but better.
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Ingredients
CHEESECAKE CRUST:
14 sheets of graham cracker, crushed (1-3/4 cups/200 g)
1/2 cup (8 Tbsp/113 g) butter, melted
FILLING:
3(8oz) packages cream cheese, softened (681g in total)
3/4 cup (150 g) granulated sugar
3/4 cup (227 g) sour cream
3 large eggs
1 tsp vanilla extract
7 to 8 oz white chocolate, melted
2 Tbsp (15 g) flour
RASPBERRY SWIRL:
1 cup (125 g) fresh raspberry
3 Tbsp (38 g) granulated sugar
Instructions
1. Preheat oven to 325 degrees F/165 degrees C
2. In a food processor or blender, puree the raspberries until completely smooth. Press the mixture through a fine strainer, discarding seeds. Stir in the granulated sugar. Refrigerate until ready to use.
3. In a medium bowl, mix graham cracker crumbs, and butter. Press mixture firmly into an 8 or 9 inch spring-form pan (i used 8 inch) Set aside.
2. Using a stand mixer fitted with a paddle attachment or a hand electric mixer, beat cream cheese, vanilla, and sugar until smooth and combined. Scrape the bottom and sides of the bowl to make sure everything is well blended.
4. Add sour cream and mix to incorporate it. Add eggs one at a time, don’t over mix after you added the eggs, use your spatula to continue mixing them.
5. With your spatula stir in the cooled white chocolate. Whisk in flour until there’s no lumps. Pour batter over the prepared crust.
6. Spoon the raspberry mixture on top of the cheesecake, a few dollops at a time. Use a skewer or knife to swirl the mixture as much or as little as you'd like.
7. Place the cheesecake pan inside of a large cake pan. Put both pans in a larger roasting pan. Fill the roasting pan with boiling water. Bake for 1 hour and 30 minutes.
8. After cooking time, turn the oven off and let the cheesecake sit for 30 minutes inside the oven with the door slightly opened. Remove from the oven and allow cheesecake to get to room temperature then refrigerate overnight or at least 8 hours.
9. When ready to eat, gently run a knife around the edge of the cheesecake. Remove from pan, slice it, and top with whipped cream if you want.
New york cheesecake , raspberry swirl cheesecake , raspberry cheesecake , white chocolate raspberry cheesecake , creamy cheesecake , the best cheesecake in the world. No cracked cheesecake
Marbled Cheesecake
This marbled cheesecake is the best of both worlds with its vanilla and chocolate cheesecake filling! It's creamy, rich, and absolutely delicious!!
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Mini White Chocolate Raspberry Cheesecake / No Bake / Easy Recipe
Mini White Chocolate and Raspberry Cheesecake Recipe / No Bake / Easy Recipe / ASMR cooking
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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
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No-Bake White Chocolate Raspberry Cheesecake Recipe
This No-Bake White Chocolate Raspberry Cheesecake is one of the best no-bake cheesecakes ever and it’s very easy to prepare. The raspberry heart shapes on top makes it ideal for Valentine’s Day but is perfect for any other occasion as well.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 10 servings
Crust
7 oz (200g) oreo cookies
4 tbsp (60g) butter, melted
Raspberry Coulis
1 1/2 cups (150g) raspberries, fresh or frozen
1/4 cup (50g) sugar
1 tbsp (15ml) lemon juice
1 tsp (2g) cornstarch
Cream Cheese Filling
7 oz (200g) white chocolate, small pieces
4 tbsp (60g) whipping cream
1 pound (500g) cream cheese, room temperature
1/4 cup (30g) powdered sugar
Lemon zest of a lemon
2 tsp (10g) vanilla extract
1 cup (240g) whipping cream (35% fat), chilled
1. Prepare the raspberry coulis. In a small saucepan, whisk together suga,cornstarch and lemon juice. Add raspberries and bring to a boil over medium-low heat, stirring constantly. Simmer for 5 minutes and remove from heat. Sieve the sauce to remove seeds and set aside to cool down until ready to use.
2. Prepare the crust. Place the oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened.
3. Press the mixture into the bottom of a greased 8 inch (20 cm) springform pan using the back of a spoon. Refrigerate until the filling is prepared.
4. Prepare the filling. Place white chocolate and the 4 tbsp of cream into a heatproof bowl and place over a pan with simmering water. Melt over low heat.
5. In a large bowl mix cream cheese until smooth. Add powdered sugar, lemon zest and vanilla extract and mix to combine. Mix in melted chocolate and set aside.
6. In another bowl mix whipping cream until stiff peaks form. Gently fold the whipped cream into the white chocolate and cream cheese mixture.
7. Pour the filling over the prepared crust, use an offset spatula to spread it evenly.
8. Place the raspberry coulis into a piping bag fitted with a plain small tip and pipe small circles in a swirl pattern on the top of the cheesecake.
9. Use a toothpick and run it into the center of each circle to create heart shapes.
10. Cover and refrigerate the cheesecake for at least 4 hours or better overnight.
11. Serve with more raspberry coulis alongside. Enjoy!
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