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How To make Chocolate Raspberry Marble Cheese Cake
Crust: 1 1/2 c Chocolate wafer crumbs
1/3 c Finely chopped almonds
3 tb Granulated sugar
1/4 c Golden crisco shortening;
-melted Filling: 1 1/2 lb Cream cheese; softened
1 c Granulated sugar
3 Eggs
1/2 c Raspberry flavoured
-chocolate chips 2 tb Golden crisco shortening
Glaze: 1/2 c Raspberry flavoured
-chocolate chips 1 tb Golden crisco shortening
Equipment: Electric mixer. 10-inch (25 cm) springform pan. Small saucepan Crust: 1. Combine all ingredients. Mix well. Press firmly on bottom and 1-inch up sides of 10-inch springform pan. Chill while preparing filling.
Filling: 2. Preheat oven to 300F (150C). 3. Beat cream cheese in large mixer bowl at high speed of
electric mixer until smooth. Gradually add sugar beating until combined. 4. Add eggs, one at a time, beating until smooth and
creamy. 5. Divide mixture evenly into 2 bowls.
6. Melt raspberry flavoured chocolate chips and shortening
together on low heat, stirring until smooth. Stir into one bowl of cheese mixture. 7. Spread plain cheese mixture over prepared crust. Gently
spoon chocolate mixture over top. Swirl mixtures together by pulling knife through in wide curves, being careful not to touch crust. 8. Bake at 300F (150C) for one hour. Turn off oven and
leave cheesecake inside for 1 hour longer. Remove from oven, cool on wire rack, then chill overnight. Glaze: 9. Melt raspberry chocolate chips and shortening together on low heat stirring until smooth. Spread over chilled cheesecake. Chill to set glaze. Makes: About 12 servings. Freezing: Excellent; Helpful Hints: A springform pan is a wise investment. The side rim is removable for easy glazing and serving. Scrape bowl often with rubber spatula to ensure a creamy, smooth mixture. Have cream cheese and eggs at room temperature. Melt chocolate in double boiler, in the microwave, or over low heat, stirring often until smooth. Cheesecake is an ideal dessert for entertaining as it can be prepared several days in advance. The texture and flavour actually improve with standing. -----
How To make Chocolate Raspberry Marble Cheese Cake'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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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 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.
Donal's Delicious Raspberry and White Chocolate Cheesecake Bites | This Morning
Just when you thought a cheesecake couldn't get any better, Donal is introducing us to the no bake cheesecake bar for a sweet Thursday pick me up! They are minimal fuss and are an ultimate crowd pleaser. With the classic flavour combo of white chocolate and raspberry, you'll struggle to say no to a second slice.
Broadcast on 10/03/22
Subscribe now for more!
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Homemade Raspberry Swirl Cheesecake Recipe - Laura Vitale - Laura in the Kitchen Episode 885
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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!!
Get the recipe here:
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