WHITE CHOCOLATE RASPBERRY SWIRL CHEESECAKE — LET'S DIS…
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
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
CHOCOLATE CHEESECAKE | CHEESECAKE RECIPES | JAMIE OL…
Make the base of this rich cheesecake with your favourite biscuits, pour in a silky creamy chocolate filling and finish with white chocolate swirls.
Total Time 35 minutes
Yield 16
Number Of Ingredients 8
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4.
- Blitz the biscuits in a food processor into fine breadcrumbs.
- Melt the butter in a saucepan on a medium-low heat, then combine with the crushed biscuits.
- Spoon the biscuit mixture into a loose-bottomed 25cm tart tin, then use the back of a spoon to spread it evenly over the base and up the sides of the tin until it’s completely covered. Bake in the oven for 8 minutes, then leave to cool while you prepare the filling.
- In a large bowl, beat the cream cheese, sugar and vanilla extract until smooth, then gradually beat in 250ml of the cream until fully combined and silky.
- Snap the dark and white chocolate into separate bowls, each set over a saucepan of simmering water. Divide the remaining cream between the bowls and allow the chocolate to melt, stirring occasionally.
- Fold the melted dark chocolate into the cream cheese mixture until smooth and well combined, then pour into the cooled tart case.
- Drizzle the melted white chocolate over the top, then use a chopstick or a skewer to swirl it into pretty patterns.
- Leave in the fridge for at least 2 hours, or until set. Cut into slices and serve.
Nutrition Facts : Calories 399 calories, FatContent 30.8 g fat, SaturatedFatContent 18.3 g saturated fat, ProteinContent 3.6 g protein, CarbohydrateContent 28.6 g carbohydrate, SugarContent 18 g sugar, SodiumContent 0.5 g salt, FiberContent 1.2 g fibre
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Line the base of a 20cm (8in) round, deep springform tin with a circle of baking parchment.
To make the base, mix the crushed biscuits with the melted butter and press into the base of the tin. Level using the back of a spoon.
To make the filling, put the chopped white chocolate in to a bowl and sit over a pan of just hot water. Leave to melt (but don't allow it to get too hot), stirring occasionally, then set aside to cool a little.
Reserve 3 tablespoons of the double cream. Pour the remainder into a large bowl, then add the cream cheese and vanilla. Whisk, using an electric hand whisk, until smooth. Add the melted white chocolate and whisk again until smooth and thick.
Spoon about 6 tablespoons of the white chocolate filling into a mixing bowl. Spoon the remaining mixture into the tin and smooth over the top. Chill for 30 minutes.
Add the reserved double cream to the reserved white chocolate mixture and mix together until smooth. Spoon over the set mixture in the tin.
Melt the dark chocolate as before and then drizzle over the top of the cheesecake and use the blade of a knife to swirl the toppings together.
Chill for a minimum of 2 hours, then turn out and cut into wedges to serve.
To prepare ahead: can be made up to 2 days ahead and kept in the fridge.
To freeze: once set and chilled this freezes well.
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