BAKED WHITE CHOCOLATE CHEESECAKE RECIPES

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BAKED CHEESECAKE RECIPES | BBC GOOD FOOD



Baked cheesecake recipes | BBC Good Food image

Impress dinner guests with these baked cheesecake centrepieces. Try all kinds of flavour twists, from cherry and blueberry to double chocolate.

Provided by Good Food team

Number Of Ingredients 1

WHITE CHOCOLATE RASPBERRY SWIRL CHEESECAKE — LET'S DISH ...



White Chocolate Raspberry Swirl Cheesecake — Let's Dish ... image

This beautiful dessert features a creamy white chocolate cheesecake base with a tart ribbon of red raspberries swirled throughout.

Provided by Danelle

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 10

Number Of Ingredients 13

1 (12 oz.) package frozen raspberries
1/2 cup water
2 tablespoons sugar
1 tablespoon cornstarch
1 1/4 cups graham cracker crumbs
1/4 cup butter, melted
2 cups white chocolate chips
1/2 cup Half and Half
3 (8 oz.) packages cream cheese, softened
1/2 cup sugar
1 tablespoon flour
3 eggs, room temperature
1 teaspoon vanilla

Steps:

  • In a medium bowl, mix together graham cracker crumbs and melted butter. Press mixture into the bottom of a lightly greased 9 inch springform pan.
  • In a medium saucepan, make the raspberry sauce by combining 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.
  • Place a baking pan filled with hot water on the lower rack of the oven. Preheat oven to 325 degrees. In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth. Alternately, white chocolate can be melted in the microwave with the Half and Half in a glass bowl, at 50% power, stirring every 30-60 seconds until smooth.
  • In a large bowl, beat cream cheese and 1/2 cup sugar with an electric mixer until smooth. Blend in flour. With mixer on low speed, blend 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 461 calories, CarbohydrateContent 47 grams carbohydrates, CholesterolContent 105 milligrams cholesterol, FatContent 28 grams fat, FiberContent 2 grams fiber, ProteinContent 7 grams protein, SaturatedFatContent 16 grams saturated fat, ServingSize 1, SodiumContent 225 grams sodium, SugarContent 38 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 10 grams unsaturated fat

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