How To make Raspberry Chocolate Cheesecake
1/8 cup graham cracker crumbs
1/8 cup sugar
2 lbs cream cheese, softened
2 1/2 cups sugar
4 eggs
1 1/2 lbs semi-sweet chocolate (I use chocolate chip
20 drops raspberry candy concentrate (available in
specialty stores.) 9 in. spring-form pan
Pre-heat the oven to 375 degrees.
For the crust: Lightly spray the spring-form pan with a non-stick spray such as PAM. Mix graham crackers and sugar in a bowl and dust the pan.
For the filling: Soften the cream cheese by microwaving in a bowl approx. 30 seconds for every half-pound (2 - 2 1/2 minutes). Add two eggs and mix with an electric mixer until well incorporated. Slowly add the sugar; about 1/2 cup at a time until incorporated. Add the remaining two eggs and mix until there are no more lumps and the batter is smooth (about three minutes).
In a seperate container melt the chocolate. This could be done in the microwave. I prefer to melt it over the stove. The later method requires a little more attention to the chocolate. Do not scortch the bottom. Not only will the chocolate taste bitter but it's not fun trying to clean.
Add melted chocolate to the batter. Mix on high. While mixing, add the candy concentrate with an eye-dropper. Experiment with this step. The more concentrate you add, the stronger the flavor. You don't want too much, though. I have made cheesecake that tasted like cough syrup. So, don't over-do-it.
Pour the mixture in the spring-form pan and bake until the center is set (The top of the cheesecake will be glossy while baking. When the luster of the center begins to dull, it is ready.) The cheesecake may still be "jiggly" (like jell-o). That's o.k. It will set in the refrigerator.
Allow the cheesecake to cool enough to handle the pan without oven-mits and place in the refrigerator at least 4 hours.
This is a dish best prepared a day or two in advance.
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Ingredients :
For base :
Biscuits : 200 grams (any of your choice)
Melted unsalted butter : 75 grams
For raspberry sauce :
Fresh or frozen raspberries : 200 grams
Sugar : 1/4 cup/50 grams or as per your taste
Lemon juice : 2 tea spoons
Water : 1/4 cup/65 ml
Gelatin : 1 tsp
For cheesecake :
Cream cheese : 200 grams
Powdered sugar : 100 grams
Lemon juice : 2 tea spoons
Gelatin : 3 tea spoons
Whipping cream/heavy cream : 200ml
No Bake Raspberry & White Chocolate Cheesecake Recipe
Fresh raspberries and sweet white chocolate go so well together in this delicious Raspberry & White Chocolate Cheesecake! It's an easy no bake dessert option with a buttery biscuit base, creamy white chocolate filling swirled with fresh raspberries, and on top more white chocolate, fresh whipped cream, raspberries and freeze dried raspberries.
Full recipe and instructions can be found here:
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White Chocolate and Raspberry Cheesecake [No Bake]
#Cheesecake #NoBake #Raspberry
White Chocolate and Raspberry Cheesecake (No Bake)
How to make White Chocolate and Raspberry Cheesecake [No Bake]
Do you like cheesecakes? Want to know how to make one? Not sure which one to make? I've made lots of different cheesecakes and this is a great combination. White chocolate and raspberries complement one another beautifully. This cheesecake is sure to impress anyone you make it for. It tastes delicious and you'll impress everyone with your baking talents. And to top it all off this is a No-Bake recipe, which means you can make it without needing a hot oven, perfect for a warm summers day in the kitchen. This cheesecake is so scrummy and easy to make, give it a try.
White Chocolate and Raspberry Cheesecake [No Bake] Recipe.
TIMINGS:
Prep Time: 30 mins.
Chilling Time: 5 hours.
Total Time: 5 hours 30 mins.
SERVINGS:
Make enough for 12 people.
INGREDIENTS:
For the biscuit base.
• 3⅛ cups (320g/11oz) digestive biscuits.
• 10½ tablespoons (150g/5oz) butter, melted.
• ⅓ cup (50g/1½ oz) white chocolate chips.
For the filling.
• 1⅛ cups (250g/8½oz ) full fat cream cheese.
• 1⅛ cups (250g/8½oz) mascarpone cheese.
• 1 cup (100g/4 oz) icing sugar.
• 1 teaspoon of vanilla extract.
• 1¼ cups (300ml/10 fl oz) double cream.
• 1½ cups (250g/8½oz) white chocolate.
• 2 cups (250g/8½oz) fresh raspberries.
To Decorate.
• 1½ cups (180g/6oz) of fresh raspberries.
• White chocolate pieces and shavings.
METHOD:
1. Place the biscuits in a bowl and break them up with the bottom of a cup or glass or use a food processor and blitz until they turn to crumbs.
2. Pour into a bowl and add the chocolate chips.
3. Add the melted butter and mix until fully incorporated.
4. Press the mixture into a 20cm/8inch springform tin, there is no need to grease the tin.
5. Place in the fridge for 30 minutes.
6. Break up the white chocolate and place it in a bowl over a pan of simmering water to melt.
7. Beat the cream cheese, icing sugar and vanilla extract until soft.
8. Add the double cream and whip it together until the mixture firms up and holds its shape.
9. Pour in the melted white chocolate and mix in briefly to combine - be careful not to overmix.
10. Add the raspberries and fold in gently into the cheesecake filling.
11. Spoon the mixture on top of the biscuit base and smooth out with a spatula.
12. Place in the fridge for a minimum of 5 hours but preferably overnight.
13. Remove from the tin and place on a serving plate.
14. Decorate with fresh raspberries, squares of white chocolate and white chocolate shavings.
15. Mmm Scrummy!!!
STORAGE:
• Keep in the fridge until ready to serve.
• Will keep in the fridge for up to 3 days.
#Baking #Baking101 #Scrummy
No Bake KitKat Cheesecake! Recipe tutorial #shorts
How to Make a No Bake KitKat Cheesecake!
Eloise here! I make simple recipe tutorials across my social media
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Check out this simple no bake cheesecake! KitKats always have a home in our cupboard, if you are a KitKat fan give this one a try!
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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
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EASY NO-BAKE Raspberry Cheesecake Bars!
These raspberry & white chocolate cheesecake bars here are an ideal sweet summer pick me up and take minimal fuss!
Serves: 10
Ingredients (US & METRIC):
200g/7 oz plain digestive biscuits/ graham crackers
100g/1 stick unsalted butter
400g/14 oz good-quality white chocolate, broken into pieces
250g/9 0z full-fat cream cheese
200ml/7 fl oz double/heavy cream
250g/9 oz mascarpone cheese
250g/9 0z raspberries, half mashed to a puree and half whole
Get the full method here:
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