WHITE CHOCOLATE RASPBERRY CHEESECAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h45m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Set aside 8 to 12 raspberries for garnish. Put the remaining raspberries in a saucepan with the lemon juice and 1/4 cup of the granulated sugar. Bring to a boil, reduce the heat and simmer for 2 minutes. Strain out the seeds and set aside to cool.
- In a food processor, add the cookies, butter, 1/3 cup of the white chocolate chips and the remaining 1/4 cup granulated sugar and pulse until finely chopped. Press into the bottom and sides of a 9-inch deep-dish pie pan. Refrigerate while you make the filling.
- Set aside about 1 tablespoon of white chocolate chips for garnish. In a double boiler or a microwave, melt the remaining white chocolate chips. Set aside to cool a bit.
- In a mixer with a paddle attachment, beat the cream cheese and vanilla until fluffy. Add the powdered sugar and beat until smooth. Slowly add the melted chocolate and beat to incorporate. Pour in the raspberry puree and beat to incorporate.
- Spread the raspberry mixture into the crust and decorate with the reserved raspberries. Chop up the reserved chocolate chips and scatter over the top. Refrigerate for at least 2 hours.
KRISPY KREMEY WHITE-CHOCOLATE RASPBERRY-FILLED CHEESECAKE
I can't think of anything right off the top of my head that could be more decadent than using doughnuts to make a cheesecake - unless it's adding raspberries, white chocolate and raspberry liqueur, too. I think when the nutrition statistics post for this I might just have to turn a blind eye :)
Provided by Pinay0618
Categories Cheesecake
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Wrap the bottom and sides of a 10-inch springform pan in foil. Butter the bottom and 2 inches up the sides of pan. Set aside.
- In the work bowl of a food processor, roughly grind almonds. Pour almond pieces into prepared pan and swirl. Most of almonds will stick to buttered pan. Shake pan to evenly distribute loose almonds in bottom of pan.
- Place doughnuts, one at a time, between 2 sheets of waxed paper. Using a rolling pin, roll to a 3/16-inch thickness. Cut flattened doughnuts in half and place in bottom of almond-lined pan, overlapping doughnuts slightly. (You'll need 7 doughnuts for bottom of pan and 4-1/2 doughnuts for sides.) Use remaining 1/2 doughnut to fill in any bare spots. Cover your hand with plastic wrap and press doughnuts firmly into place.
- Preheat oven to 350°F Place a 13-x-9-x-2-inch pan, half-filled with water, on bottom rack of oven.
- Cut raspberry-filled doughnuts into 1/2-inch cubes. Place in a small bowl and drizzle with raspberry-flavored liqueur. Add raspberries and stir gently. Set aside.
- In a microwave-safe bowl, microwave white chocolate morsels on 50% power for 45 seconds. Stir and repeat until chips are melted. Set aside.
- In a large bowl, beat cream cheese and sugar on medium speed with an electric mixer. Add eggs one at a time, mixing on low speed until just combined. Add egg yolks one at a time, mixing until just combined. Add flour and vanilla, and mix until combined. Stir in melted white-chocolate morsels.
- Pour 2 cups batter into prepared crust. Spoon doughnut-raspberry mixture over batter in pan. Gently press into batter with the back of a spoon. Pour remaining batter on top.
- Place pan in center of preheated oven and bake for 55 minutes. Turn off oven and let sit in oven for 45 minutes.
- Serve at room temperature or chilled. Garnish with more raspberries and whipped cream, if desired.
Nutrition Facts : Calories 862.6, Fat 64.4, SaturatedFat 34.7, Cholesterol 313.6, Sodium 495.6, Carbohydrate 56.3, Fiber 3.3, Sugar 43, Protein 18.5
WHITE CHOCOLATE RASPBERRY CHEESECAKE
This makes an excellent cheesecake, similar to one you would get in a restaurant. Great for special occasions! Garnish with white chocolate curls if desired.
Provided by Cindy Catudal Shank
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 10h
Yield 16
Number Of Ingredients 13
Steps:
- In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
- 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 (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
- 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.
Nutrition Facts : Calories 412 calories, Carbohydrate 34.4 g, Cholesterol 96.4 mg, Fat 28.3 g, Fiber 1 g, Protein 6.8 g, SaturatedFat 16.9 g, Sodium 225.8 mg, Sugar 29 g
WHITE CHOCOLATE RASPBERRY CHEESECAKE
As a dairy farmer's wife, I have experience making cheesecake. In fact, most anything containing milk products is tasty in my book. If I'm out of cream cheese, it's time to go to the grocery store! -Wendy Barkman, Breezewood, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the graham cracker crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform pan; set aside., In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Fold in the chips. Pour over crust. , In a microwave, melt raspberry jam; stir until smooth. Drop by teaspoonfuls over batter; cut through batter with a knife to swirl. , Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 80-85 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate overnight. Remove sides of pan.
Nutrition Facts : Calories 403 calories, Fat 23g fat (13g saturated fat), Cholesterol 97mg cholesterol, Sodium 211mg sodium, Carbohydrate 45g carbohydrate (23g sugars, Fiber 0 fiber), Protein 6g protein.
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