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White Chocolate Raspberry Cheesecake Recipe

White Chocolate Raspberry Cheesecake is a popular American Dessert
Author :
 
On :
Thursday, 17 August, 2017
Category :
Kid-Friendly Recipe
Course :
Dessert Recipe
Cuisine :
American Recipe
Technique :
Bake Recipe
Difficulty :
Medium
Servings :
Serves 6
RATINGs :
Rated 5 based on 100 votes
5

Take a look at more Dessert Recipes. You may also want to try Healthy Chocolate Raspberry, Best Sweet Rice, Easy Rainbow Surprise

Ingredients

  • 1 cup - chocolate cookie crumbs
  • 3 tbsp - white Sugar
  • 1/4 cup - butter, melted
  • 250 g - Raspberries
  • 2 tbsp - white Sugar
  • 2 tsp - corn-starch
  • 1/2 cup - water
  • 2 cups - white chocolate chips
  • 1/2 cup - Cream
  • 200 g - Cream cheese, softened
  • 1/2 cup - white Sugar
  • 3 - eggs
  • 1 tsp - vanilla extract
  • How to Make White Chocolate Raspberry Cheesecake:

    1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter.
    2. Press mixture into the bottom of a 9 inch spring form pan.
    3. In a saucepan, combine raspberries, 2 tablespoons sugar, corn-starch, and water.
    4. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
    5. Preheat oven to 325 degrees F (165 degrees C).
    6. In a metal bowl over a pan of simmering water, melt white chocolate chips with cream, stirring occasionally until smooth.
    7. In a large bowl, mix together cream cheese and .5 cup sugar until smooth.
    8. Beat in eggs one at a time. Blend in vanilla and melted white chocolate.
    9. Pour half of batter over crust. Spoon 3 tbsp raspberry sauce over batter.
    10. Pour remaining cheesecake batter into pan, and again spoon 3 tbsp raspberry sauce over the top.
    11. Swirl batter with the tip of a knife to create a marbled effect.
    12. 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.
    13. Serve with remaining raspberry sauce.




     

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