White Chocolate Raspberry Cheesecake

Recipe by: Cindy Catudal Shank
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.

Ingredients
10 h 16 servings 412cals
  • 1 cup chocolate cookie crumbs 
  • 3 tablespoons white sugar 
  • 1/4 cup butter, melted 
  • 1 (10 ounce) package frozen raspberries 
  • 2 tablespoons white sugar 
  • 2 teaspoons cornstarch 
  • 1/2 cup water 
  • 2 cups white chocolate chips 
  • 1/2 cup half-and-half cream 
  • 3 (8 ounce) packages cream cheese, softened 
  • 1/2 cup white sugar 
  • 3 eggs 
  • 1 teaspoon vanilla extract

Directions
Prep 1h Cook 1h Ready in 10h
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Footnotes
Tip
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


source: www.allrecipes.com

Comments

Post a Comment

Popular posts from this blog

Perfect Chocolate Cake

Image
A great, everyday Chocolate Cake that you’ll make over and over again. One bowl and a whisk. A crumb that’s beautifully tender and moist. It truly tastes of chocolate and keeps for up to 5 days. Worthy of serving plain with just a dusting of icing sugar and dollop of cream. Or pile it high with frosting! This is the everyday Chocolate Cake I make over and over again. The crumb is tender and moist, it truly tastes of chocolate (rarer than you might think!) and you only need one bowl and a whisk. It's the famous Hershey's "Perfectly Chocolate" Cake and quite possibly the only recipe on this entire site that I use as written, without any changes to the ingredients (but don't skip my baking tips in the notes!). Prep Time 10   mins Cook Time 35   mins Total Time 45   mins Servings : 8  -10 slices Calories :  351   kcal Author :  Nagi Ingredients 1 3/4 cups / 265g  plain / all purpose flour 3/4 cup / 55g   cocoa powder   , unsweetened (Note 2) 1 1/2   tsp   baking powde
Read more

Chocolate Flan Cake

Image
Recipe by: Eagle brand This flan, when inverted, rests on a rich chocolate cake layer and is topped with melted caramel. Ingredients  2 h 20m 18 servings 365 cals     Crisco® Original No-Stick Cooking Spray     1/2 cup SMUCKER'S® Caramel Flavored Topping     1 (18.25 ounce) box Pillsbury® Moist Supreme® Devils Food Premium Cake Mix     1 cup water     1/2 cup Crisco® Pure Vegetable Oil     3 large eggs     Flan:     4 ounces cream cheese, softened     4 large eggs, at room temperature     1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk     1 (12 ounce) can PET® Evaporated Milk     1 teaspoon vanilla extract Directions        Prep    20 m     Cook    2 h     Ready In  2h 20m      Heat oven to 350 degrees F. Coat 12-cup fluted tube pan with no-stick cooking spray. Place piece of rolled up foil in tube of pan to prevent cake from baking over top. Pour caramel topping into prepared pan.     Prepare cake mix according to package directions using the wat
Read more

Amazing Chocolate Quinoa Cake

Image
Recipe by: Stacy Evans This delicious cake is made with quinoa and no flour! Enjoy Ingredients  1 h 25m 12 servings 332 cals     2 cups cold cooked quinoa     3/4 cup melted butter     4 eggs     1/3 cup milk     1 1/2 teaspoons vanilla extract     1 1/4 cups white sugar     1 cup cocoa powder     1 1/2 teaspoons baking powder     1 teaspoon baking soda     1/2 teaspoon salt     1/2 cup chocolate chips     1/2 cup chopped pecans (optional) Directions        Prep    15 m     Cook    40 m     Ready In  1h 25m   Preheat oven to 350 degrees F (175 degrees C). Grease a rectangular cake pan. Blend quinoa, butter, eggs, milk, and vanilla extract together in a blender until smooth. Combine sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl. Stir quinoa mixture into sugar mixture until batter is well combined. Fold chocolate chips and pecans into batter; pour into the prepared pan. Bake in the preheated oven until a toothpick inserted in the center of the cake co
Read more