RASPBERRY CHOCOLATE CHIPS FOR BAKING RECIPES

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WHITE CHOCOLATE RASPBERRY SWIRL CHEESECAKE — LET'S DISH RECIPES



White Chocolate Raspberry Swirl Cheesecake — Let's Dish Recipes 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

WHITE CHOCOLATE RASPBERRY CHEESECAKE | ALLRECIPES



White Chocolate Raspberry Cheesecake | Allrecipes image

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 Desserts    Raspberry Dessert Recipes

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

1 cup chocolate cookie crumbs
3 tablespoons white sugar
¼ cup butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
½ cup water
2 cups white chocolate chips
½ cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
½ cup white sugar
3 eggs
1 teaspoon vanilla extract

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

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