RASPBERRY & WHITE CHOCOLATE CHEESECAKE
My mom makes this cheesecake a lot because it's so good and really pretty. She calls it a "go-to" recipe. Someday I'll try to make it myself. -Charlotte Roos, Minneapolis, Minnesota
Provided by Taste of Home
Categories Desserts
Time 2h25m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- In a small saucepan, mix raspberries and cornstarch until blended. Bring to a boil; cook and stir 1-2 minutes or until thickened. Press through a fine-mesh strainer into a bowl; discard seeds. Cool completely., Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., For crust, in a small bowl, mix flour and sugar. Cut in butter until crumbly. Press onto bottom of prepared pan. Place pan on a baking sheet. Bake 20-25 minutes or until golden brown. Cool on a wire rack. Reduce oven setting to 325°., For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in cream and vanilla. Add eggs; beat on low speed just until blended. Stir in cooled chocolate. Pour half of the mixture over crust. Spread with half of the raspberry puree. Top with remaining batter. Drop remaining puree by tablespoonfuls over top. Cut through batter with a knife to swirl., Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake 1-3/4 to 2 hours or until edge of cheesecake is set and golden. (Center of cheesecake will jiggle when moved.) Remove springform pan from water bath. Cool cheesecake on a wire rack for 10 minutes. Loosen cheesecake from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight. Remove rim from pan.
Nutrition Facts : Calories 570 calories, Fat 41g fat (25g saturated fat), Cholesterol 134mg cholesterol, Sodium 247mg sodium, Carbohydrate 45g carbohydrate (36g sugars, Fiber 1g fiber), Protein 8g protein.
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Rebeca Stoian
[email protected]I made this cheesecake for a party and it was a huge hit. Everyone loved it!
Odhran Keane
[email protected]This cheesecake is amazing! I love the combination of raspberry and white chocolate. It's the perfect balance of sweet and tart.
Yajaki Joshua
[email protected]I've made this cheesecake several times and it's always a hit. It's the perfect dessert for any occasion.
Ilokw Chidera
[email protected]This cheesecake was easy to make and it turned out great! The crust was crispy and the filling was creamy and delicious. I will definitely be making this again.
Soniya Rahman
[email protected]I made this cheesecake for my husband's birthday and he loved it! He said it was the best cheesecake he's ever had. I'm so glad I found this recipe.
Kamogelo Semenya
[email protected]This cheesecake was a disaster! The crust was burnt and the filling was curdled. I followed the recipe exactly, so I'm not sure what went wrong. I won't be making this again.
Shardae Dacres
[email protected]I'm not a huge fan of cheesecake, but I thought this one was pretty good. The crust was a bit too thick for my taste, but the filling was creamy and flavorful. I would probably make it again, but I would use a thinner crust next time.
Md Tanvir Md Tanvir
[email protected]This cheesecake was delicious! The crust was the perfect balance of crispy and crumbly, and the filling was creamy and flavorful. I would definitely make this again.
Nisha Kumal
[email protected]This cheesecake was a bit too sweet for my taste, but it was still very good. The crust was perfect and the filling was creamy and smooth. I would make it again, but I would use less sugar next time.
Vinaykumar Shirur
[email protected]I love this cheesecake! It's so easy to make and it always turns out perfect. The crust is crispy and the filling is creamy and delicious. I've made it several times and it's always a hit with my family and friends.
Santos Shrestha
[email protected]This cheesecake was amazing! I made it for a party and it was a huge hit. The crust was perfect and the filling was creamy and delicious. I will definitely be making this again.