WHITE CHOCOLATE RASPBERRY SWIRL ... - LET'S DISH RECIPES
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
WHITE CHOCOLATE RASPBERRY CHEESECAKE RECIPE | REE DRU…
Provided by Ree Drummond : Food Network
Categories dessert
Total Time 2 hours 45 minutes
Cook Time 30 minutes
Yield 12 servings
Number Of Ingredients 9
Steps:
- Set aside 8 to 12 raspberries for garnish. Put the remaining raspberries in a saucepan with the lemon juice and 1/4 cup of the granulated sugar. Bring to a boil, reduce the heat and simmer for 2 minutes. Strain out the seeds and set aside to cool.
- In a food processor, add the cookies, butter, 1/3 cup of the white chocolate chips and the remaining 1/4 cup granulated sugar and pulse until finely chopped. Press into the bottom and sides of a 9-inch deep-dish pie pan. Refrigerate while you make the filling.
- Set aside about 1 tablespoon of white chocolate chips for garnish. In a double boiler or a microwave, melt the remaining white chocolate chips. Set aside to cool a bit.
- In a mixer with a paddle attachment, beat the cream cheese and vanilla until fluffy. Add the powdered sugar and beat until smooth. Slowly add the melted chocolate and beat to incorporate. Pour in the raspberry puree and beat to incorporate.
- Spread the raspberry mixture into the crust and decorate with the reserved raspberries. Chop up the reserved chocolate chips and scatter over the top. Refrigerate for at least 2 hours.
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WHITE CHOCOLATE RASPBERRY SWIRL ... - LET'S DISH RECIPES
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