WHITE CHOCOLATE RASPBERRY CHEESECAKE | ALLRECIPES
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 Raspberry Desserts
Total Time 10 minutes
Prep Time 1 hours 0 minutes
Cook Time 1 hours 0 minutes
Yield 1 - 9 inch cheesecake
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, CarbohydrateContent 34.4 g, CholesterolContent 96.4 mg, FatContent 28.3 g, FiberContent 1 g, ProteinContent 6.8 g, SaturatedFatContent 16.9 g, SodiumContent 225.8 mg, SugarContent 29 g
EASY RASPBERRY CHEESECAKE RECIPE | SAINSBURY'S RECIPES
The perfect no-bake creamy cheesecake recipe, with hints of raspberry and lemon. This is the ideal summer dessert and the simple recipe means it's easy to make.
Provided by Sainsbury's
Total Time 240 minutes
Prep Time 10 minutes
Cook Time 2 minutes
Yield 8
Number Of Ingredients 9
Steps:
Line the base of a 20cm loose-bottomed round cake tin with greaseproof paper. Melt the butter in a saucepan and stir in the crushed biscuits. Stir until well coated in the butter. Tip the biscuit mixture into the base of the prepared tin and spread out. Pack the biscuit crumb into the base with a spoon and chill for 5 minutes.
Meanwhile, mix together the cream cheese, Greek yogurt, double cream, zest and juice of 1½ lemons and the caster sugar in a bowl. Fold in half the raspberries.
Remove the biscuit base from the fridge and spread the mixture over the top in an even layer. Return to the fridge and chill for at least 4 hours.
When ready to serve, remove the cheesecake from the fridge. Dip a knife in hot water and dry it before running around the inside of the tin. Unclip the tin and lift the cheesecake out. Remove the greaseproof paper and serve decorated with the remaining raspberries and dusted with icing sugar.
Nutrition Facts : Calories 500 calories, FatContent 41.5 grams, SaturatedFatContent 24.9 grams, SugarContent 15.3 grams, SodiumContent 700.0 milligrams salt, CarbohydrateContent 26.1 grams, FiberContent 2.7 grams, ProteinContent 4.2 grams
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