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How To make White Chocolate Cheesecake with Raspberry Sau
CAKE:
6 oz White chocolate chips
1 lb Cream cheese
3/4 c Sugar
3 Eggs
1 1/2 ts Vanilla extract
3/4 c Sour cream
2 T Unsweetened cocoa
RASPBERRY SAUCE:
2 1/2 c Raspberries
Sugar to taste Place chocolate in a double boiler and heat over hot water until it melts. Stir to blend and let cool to room temperature. With an electric mixer, blend cheese and sugar until smooth. Mix in eggs, vanilla, and sour cream. Stir in melted chocolate. NOTE: it is important to have the cheesecake ingredients and the melted chocolate close to the same temperature when they are combined so that they blend together smoothly. Pour into a greased 9-inch springform pan. Bake in the middle of a preheated 325F oven for 25 minutes or until just barely set. Turn off the oven, leave the door ajar, and let cool in oven for 1 hour longer. Chill. Just before serving, dust cocoa through a sieve making a ring around the cheesecake. Prepare raspberry sauce: Reserve 1/2 cup raspberries for garnish. In a blender, puree the remaining berries and push through a sieve. Stir in sugar to taste. To serve, spoon raspberry sauce on to desert plates. Remove pan sides of cheesecake and cut into wedges. Place on raspberry sauce and garnish with berries. Cheesecake: 31 Fantastic Recipes Lou Seibert Pappas
How To make White Chocolate Cheesecake with Raspberry Sau's Videos
How to Make Easy No Bake White Chocolate Raspberry Cheesecake
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Raspberry & White Chocolate Baked Cheesecake | Baked Cheesecake
Today I’m showing you how to make . Let’s get baking shall we?
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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:
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White Chocolate Cheesecake With Chocolate Raspberry Sauce ~ Valentine's Day Dessert
Show your love with this decadent cheesecake. Creamy white chocolate filling on an Oreo cookie crust topped with a chocolate raspberry sauce. Creamy dreamy and oh so satisfying. The perfect Valentine's Day dessert.
For the crust:
36 Oreo cookies, crushed
4 T. butter, melted
For the filling:
4 8oz. bricks of cream cheese, softened to room temp.
3/4 c. sugar
1/2 c. heavy whipping cream
1/2 c. sour cream
8 oz. of white chocolate, melted and slightly cooled
1 T. vanilla
4 eggs
2 T. flour, optional
Chocolate Raspberry Sauce:
1/4 cup sifted unsweetened cocoa powder
1 Tbsp Ball®RealFruit™ Classic Pectin
2 1/4 cups crushed red raspberries
3 1/2 cups granulated sugar
2 Tbsp. bottled lemon juice
2 Tbsp. Chambord (optional)
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White Chocolate & Raspberry Cheesecake | Supergolden Bakes
Delicious White Chocolate Raspberry Cheesecake with a buttery crumb base, creamy white chocolate filling and a topping of fresh raspberries. Perfect for Easter or Mother's Day and best of all it's no bake!
In collaboration with Amarula
WHAT'S IN MY WHITE CHOCOLATE AND RASPBERRY CHEESECAKE
COOKIE CRUMB BASE This easy cheesecake crust uses your favourite biscuits and melted butter. I used Digestives in this instance but Golden Oreos, custard creams or graham crackers can all be used.
CHEESECAKE FILLING Mascarpone cheese, melted white chocolate, double cream, and seedless raspberry jam create a super-creamy filling. I also used some delicious Amarula Raspberry & Chocolate Cream Liqueur which adds a truly special touch!
If you wanted to REALLY add more raspberry flavour to the filling you could stir in some freeze-dried raspberry powder . A little goes a long way and it will turn your cheesecake pink (take a look at my naturally PINK)
DECORATIONS AND TOPPING I topped my cheesecake with an easy raspberry sauce made simply by mixing Amarula liqueur with a good quality raspberry jam. I also added some delicious fresh raspberries – SO HEAVENLY!
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Raspberry and White Chocolate No Bake Cheesecake
Base;
250 g shortbread biscuits
80 g unsalted butter
Cheesecake Filling;
250 g fresh raspberries
250 g white chocolate
500 g full fat cream cheese
100 g icing sugar
350 ml double cream
Decoration;
500 g raspberries
Method;
For the Base
1- Blitz the biscuits in a food processor to a small crumb, or use traditional method zip lock bag and rolling pin to crush the biscuits. Add the melted butter, straight in to l food processor and pulse few times until the mixture is combined or mix it in a bowl.
2- Add the biscuit mixture into a 8 inches deep springform tin and press down firmly into the even layer.
For the Cheesecake Filling
1- In your stand mixer with the whisk attachment or in a large bowl , whisk together the cream cheese and icing sugar until smooth. Pour in the double cream and whisk until thick!
Melt the chocolate in a bowl over a pan of simmering water, or in the microwave 15 seconds at a time and keep stirring in intervals until full melted after leave to cool down.
Once completed, pour in the cooled white chocolate, and fresh raspberries , mix ot gently with spatula.
Spread the mix over the biscuit base, smooth over and chill in the fridge for at least 5-6 hours, or preferably overnight.
Next day run knife around edges and carefully remove from the pan .
For Decoration;
Add raspberries on top according to your preferences.
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