WHITE CHOCOLATE RASPBERRY CHEESECAKE RECIPE: HOW TO M…
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
Total Time 01 hours 45 minutes
Prep Time 25 minutes
Cook Time 01 hours 20 minutes
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, FatContent 23g fat (13g saturated fat), CholesterolContent 97mg cholesterol, SodiumContent 211mg sodium, CarbohydrateContent 45g carbohydrate (23g sugars, FiberContent 0 fiber), ProteinContent 6g protein.
VEGAN CHOCOLATE CHEESECAKE RECIPE - OLIVEMAGAZINE
Top a fudgy Oreo biscuit base with silken tofu and dark chocolate for a rich, plant-based cheesecake. this easy vegan chocolate cheesecake makes an indulgent dinner party dessert
Provided by Richard Makin
Categories Dessert
Total Time 30 minutes
Yield Serves 8
Number Of Ingredients 10
Steps:
- Line the base and sides of a deep 20cm springform cake tin.
- To make the base, roughly crush the Oreos in a food processor or by putting in a sandwich bag and crushing with a rolling pin. Tip into a bowl, add the melted butter and mix. Cover the base of the prepared cake tin with the Oreo mixture, pressing to compact. Chill for at least 30 minutes.
- For the filling, melt the chocolate and coconut oil in a heatproof bowl over a pan of gently simmering water, stirring frequently.
- While the chocolate melts, put the silken tofu, sugar, lemon juice, plant milk and cocoa powder into a high-speed blender and whizz until completely smooth. Add the melted chocolate mixture to the blender and whizz again.
- Pour the filling mixture on top of the chilled Oreo base and chill for at least 3 hours. Once set, sprinkle with a few sea salt flakes before slicing and serving.
Nutrition Facts : Calories 496 calories, FatContent 33.9 grams fat, SaturatedFatContent 1.1 grams saturated fat, CarbohydrateContent 35.8 grams carbohydrates, SugarContent 25.5 grams sugar, FiberContent 5.9 grams fiber, ProteinContent 8.9 grams protein, SodiumContent 0.4 milligram of sodium
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- Preheat oven to 325°. Place a 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside. , In a small bowl, combine the flour, confectioners' sugar and zest; cut in butter until crumbly. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake 25-30 minutes or until golden brown. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in white chocolate, flour, cream, lemon juice, lemon zest and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. , Place pan in a large baking pan; add 1 in. of hot water to larger pan. Bake 65-85 minutes or until center is just set and top appears dull. , Remove pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour . Refrigerate overnight. Remove sides of pan. Garnish with white chocolate and lemon zest strips if desired.
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- Bake 35 to 40 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. For bars, cut into 4 rows by 4 rows. Store in refrigerator.
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