Best 3 Delicious White Chocolate Raspberry Cheesecake Recipes
Indulge in a symphony of flavors with our exquisite white chocolate raspberry cheesecake. This delectable dessert combines the velvety richness of white chocolate with the tangy sweetness of raspberries, creating a taste sensation that will tantalize your palate.
This recipe uses a combination of traditional cheesecake techniques and innovative flavor combinations to create a truly memorable dessert. A creamy white chocolate ganache topping adds an extra layer of decadence, while a graham cracker crust provides a sturdy base for the luscious filling. The cheesecake is then adorned with fresh raspberries, adding a pop of color and a burst of flavor in every bite.
In addition to the classic white chocolate raspberry cheesecake, this article also features variations on this timeless dessert. For those who prefer a more intense chocolate experience, the dark chocolate raspberry cheesecake offers a richer, bolder flavor profile. If you're seeking a lighter option, the no-bake white chocolate raspberry cheesecake is a delightful choice, requiring no baking time and still delivering a creamy, satisfying texture.
Whether you're a seasoned baker or a novice cook, this article provides detailed instructions and helpful tips to guide you through the process of creating these delectable cheesecakes. From preparing the crust to achieving the perfect cheesecake filling, we've got you covered. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you and your loved ones craving for more.
DELICIOUS WHITE CHOCOLATE RASPBERRY CHEESECAKE RECIPE
Number Of Ingredients 11
Steps:
- In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
- Preheat oven to 325 degrees F. In a pan on the stove, melt white chocolate chips with half-and-half on low-medium meat. Stir occasionally until smooth then set aside.
- In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
- Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce. (I added some of the seeds back into the raspberry sauce because I LOVE raspberry seeds!)
WHITE CHOCOLATE RASPBERRY CHEESECAKE RECIPE - (4.6/5)
Provided by jads8627
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, mix cookie crumbs, 3 tablespoons sugar and melted butter until well blended. Press mixture onto the bottom of a 9 inch springform pan. To make raspberry sauce: In a medium saucepan, combine raspberries, 2 tablespoons sugar, cornstarch and water. Bring to boil. Continue boiling until sauce is thick and clear. Strain sauce through a mesh strainer to remove seeds. Set aside. In the top of a double boiler, heat white chocolate chips and half-and- half, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in eggs, one at a time. Blend in vanilla and melted white chocolate chips. Pour half of batter over crust. Spoon 3 tablespoons of raspberry sauce over batter. Pour remaining batter into pan. Spoon another 3 tablespoons of raspberry sauce over the top of the batter. Swirl batter with the tip of a knife to create a marbled effect. Bake in the preheated oven for 55 to 60 minutes, or until filling is set. Allow to cool, cover with plastic, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce. Amount Per Serving Calories: 407 Total Fat: 27.6g Cholesterol: 101mg Sodium: 230mg Total Carbs: 35.1g Dietary Fiber: 1g Protein: 6.5g
WHITE CHOCOLATE AND RASPBERRY CHEESECAKE
Categories Cake Food Processor Mixer Chocolate Dessert Bake Valentine's Day Cream Cheese Raspberry Almond Chill Party Sour Cream Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 18
Steps:
- For crust:
- Preheat oven to 350°F. Place large piece of foil on heavy large baking sheet. Set 8x2-inch bottomless heart-shaped cake pan atop foil. (If unavailable, use 8-inch springform pan; omit foil.) Wrap foil around outside and 1 inch up sides of pan. Butter foil and pan. Finely grind cookies and almonds in processor. Add butter and blend until mixture forms very moist crumbs. Using plastic wrap as aid, press crumbs firmly onto bottom and 2 inches up sides of pan. Bake until golden, about 10 minutes. Cool. Maintain oven temperature.
- For Filling:
- Melt white chocolate in top of double boiler over simmering water until smooth, stirring often. Remove from over water. Using electric mixer, beat cream cheese, sugar, vanilla and peel in large bowl until smooth. Add eggs 1 at a time, beating just until combined. Beat in white chocolate.
- Spoon half of batter into crust. Top with 3/4 cup berries. Spoon remaining batter over. Bake until edges of cake are set but center 3 inches still moves when cake is shaken, about 45 minutes. Cool 20 minutes. Maintain oven temperature. Using fingertips, press down gently on edges of cheesecake to flatten slightly.
- For topping:
- Whisk sour cream, sugar and vanilla in bowl. Spoon over cake, spreading to edge of pan. Bake 5 minutes. Transfer cake in pan to rack. Run small knife around sides of cake. Cool completely. Chill cake overnight.
- Fold down foil along sides of pan. Lift cake pan off cheesecake. Transfer cheesecake to platter, discarding foil. Cover cake with berries. Bring jam to simmer in small saucepan, stirring often. Gently brush jam over berries. (Can be prepared 3 hours ahead; chill.)
Tips:
- To achieve the perfect creamy texture for your cheesecake, make sure the cream cheese is at room temperature before mixing it with the other ingredients.
- For a more intense white chocolate flavor, use high-quality white chocolate chips or bars.
- If you don't have a springform pan, you can use a regular 9-inch pie plate. Just be sure to trim the edges of the graham cracker crust so that it fits inside the plate.
- To prevent the cheesecake from cracking, bake it in a water bath. This will create a moist environment that will help the cheesecake cook evenly.
- Allow the cheesecake to cool completely before refrigerating it. This will help the cheesecake set properly.
- For a beautiful presentation, garnish the cheesecake with fresh raspberries and white chocolate shavings.
Conclusion:
This white chocolate raspberry cheesecake is a delicious and elegant dessert that is perfect for any occasion. With its creamy texture, rich white chocolate flavor, and tart raspberries, this cheesecake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this white chocolate raspberry cheesecake a try. You won't be disappointed!
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