White Chocolate And Raspberry Cheesecake Recipes

Steps:

• Make crust: Finely grind almonds and crumbs in a food processor and add butter, blending until combined. Press over bottom and 2/3 up side of a 10-inch springform pan.
• Make filling: Preheat oven to 350 degrees F.
• Melt chocolate in a double boiler or a large metal bowl set over a saucepan of barely simmering water, stirring until smooth, and remove from heat.
• Beat cream cheese with an electric mixer at medium speed until fluffy, then beat in sugar. Add whole eggs and yolks, 1 at a time, beating well at low speed and scraping down bowl after each addition.
• Beat in flour and vanilla until just combined, then add melted chocolate in a slow stream, beating until filling is well combined.
• Arrange berries in 1 layer over crust and pour filling into crust. Bake in middle of oven until cake is set 3 inches from edge but center is still wobbly when pan is gently shaken, 45 to 55 minutes.
• Run a thin knife around edge of cake to loosen, then cool completely in pan on a rack. (Cake will continue to set as it cools.) Serve at room temperature or chilled.

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.

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.

Steps:

• Preheat oven to 325 degrees.
• In a medium bowl, mix cookie crumbs, 3 tablespoons sugar and melted butter until well blended.
• Press mixture onto the bottom of a 9-inch springform pan.
• (I lightly greased the bottom of the pan although it didn't call for it).
• To make raspberry sauce~in a medium saucepan, combine raspberries, 2 tablespoons sugar, cornstarch and water.
• Bring to boil.
• Continue boiling until sauce is thick and clear.
• Strain sauce through a mesh strainer to remove seeds.
• Set aside.
• In the top of a double boiler, heat white chocolate chips and half and half, stirring occasionally, until chocolate is melted and smooth.
• Remove from heat and alow to cool to lukewarm.
• In a large bowl, beat cream cheese and 1/2 cup sugar until smooth.
• Beat in eggs, one at a time.
• Blend in vanilla and melted white chocolate chips.
• Pour half of batter over crust.
• Spoon 3 tablespoons of raspberry sauce over batter.
• Pour remaining batter into pan.
• Spoon another 3 tablespoons of raspberry sauce over the top of the batter.
• Swirl batter with the tip of a knife to create marbles effect being careful NOT to disturb bottom crust.
• Bake for 55 to 60 minutes or until filling is set.
• Allow to cool, cover with plastic wrap and refrigerate at least 8 hours before removing from pan.
• Serve with remaining raspberry sauce.

Steps:

• In a small bowl, combine the graham cracker crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform pan; set aside., In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Fold in the chips. Pour over crust. , In a microwave, melt raspberry jam; stir until smooth. Drop by teaspoonfuls over batter; cut through batter with a knife to swirl. , Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 80-85 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate overnight. Remove sides of pan.

Steps:

• Heat the oven to 180C/160C fan/gas 4, and line the base of a 23cm springform cake tin with baking parchment. Tip the biscuits and freeze-dried raspberries, if using, into a food processor, and blitz to fine crumbs. Pulse in the butter to coat the crumbs, then tip the mixture into the prepared tin and press into an even layer using the back of a spoon. Chill until needed.
• For the filling, put the raspberries, lemon juice and 2 tsp caster sugar in a pan over a medium heat. Cook for 4-5 mins until the berries have softened and become juicy. Transfer to a food processor and blitz until smooth. Tip into a bowl and leave to cool. If you prefer a smooth purée, sieve the mixture through a fine mesh sieve and discard the pips.
• Beat the soft cheese using an electric whisk until loosened, then whisk in 175g sugar, the eggs, yolks, cream and vanilla until smooth. Melt the white chocolate in a heatproof bowl in the microwave in 20-second bursts, or over a pan of simmering water, ensuring the bottom of the bowl doesn't touch the water. Slowly pour a third of the sweetened soft cheese mixture into the melted chocolate, whisking continuously until combined, then pour that into the rest of the soft cheese mixture. Whisk until fully combined.
• Remove the tin from the fridge, and tightly wrap the bottom of the tin with foil to prevent any leaking. Sit the tin in a deep roasting tin. Pour the cheesecake mixture over the biscuit base. Spoon over the raspberry purée, and swirl it into the cheesecake mix using a skewer.
• Put the roasting tin in the oven, then pour enough hot water into the roasting tin to come 2½cm up the side of the cake tin. Bake for 1 hr 15 mins-1 hr 30 mins, or until the edge of the cheesecake is set, but the centre has a slight wobble (it will continue to set in the fridge).
• Put the tin on a wire rack, then run a small, sharp knife around the edge. Leave to cool completely in the tin, then chill for at least 6 hrs before removing from the tin.

Steps:

• Make crust: Finely grind almonds and crumbs in a food processor.
• Add butter, blending until combined.
• Press over bottom and 2/3 up side of a 10-inch springform pan.
• Make filling: Preheat oven to 350 degrees F.
• Melt chocolate in a double boiler or a large metal bowl set over a saucepan of barely simmering water, stirring until smooth, and remove from heat.
• Beat cream cheese with an electric mixer at medium speed until fluffy.
• Beat in sugar.
• Add whole eggs and yolks, 1 at a time.
• Beat well at low speed and scrape down bowl after each addition.
• Beat in flour and vanilla until just combined.
• Add melted chocolate in a slow stream, beating until filling is well combined.
• Arrange berries in 1 layer over crust and pour filling into crust.
• Bake in middle of oven until cake is set 3 inches from edge but center is still wobbly when pan is gently shaken, 45 to 55 minutes.
• (You can also test the doneness of a cheesecake with a thermometer. The internal temperature should be 160 to 165 degrees F.).
• Run a thin knife around edge of cake to loosen, then cool completely in pan on a rack.
• (Cake will continue to set as it cools.) Serve at room temperature or chilled.
• Cheesecake can be made 3 days ahead and chilled, covered.

Steps:

• For crust:
• Preheat oven to 350°F. Place large piece of foil on heavy large baking sheet. Set 8x2-inch bottomless heart-shaped cake pan atop foil. (If unavailable, use 8-inch springform pan; omit foil.) Wrap foil around outside and 1 inch up sides of pan. Butter foil and pan. Finely grind cookies and almonds in processor. Add butter and blend until mixture forms very moist crumbs. Using plastic wrap as aid, press crumbs firmly onto bottom and 2 inches up sides of pan. Bake until golden, about 10 minutes. Cool. Maintain oven temperature.
• For Filling:
• Melt white chocolate in top of double boiler over simmering water until smooth, stirring often. Remove from over water. Using electric mixer, beat cream cheese, sugar, vanilla and peel in large bowl until smooth. Add eggs 1 at a time, beating just until combined. Beat in white chocolate.
• Spoon half of batter into crust. Top with 3/4 cup berries. Spoon remaining batter over. Bake until edges of cake are set but center 3 inches still moves when cake is shaken, about 45 minutes. Cool 20 minutes. Maintain oven temperature. Using fingertips, press down gently on edges of cheesecake to flatten slightly.
• For topping:
• Whisk sour cream, sugar and vanilla in bowl. Spoon over cake, spreading to edge of pan. Bake 5 minutes. Transfer cake in pan to rack. Run small knife around sides of cake. Cool completely. Chill cake overnight.
• Fold down foil along sides of pan. Lift cake pan off cheesecake. Transfer cheesecake to platter, discarding foil. Cover cake with berries. Bring jam to simmer in small saucepan, stirring often. Gently brush jam over berries. (Can be prepared 3 hours ahead; chill.)

Steps:

• For the Biscuit Base: combine the biscuits and butter and press onto the base of a 23cm springform tin.
• For the Filling: Place the chocolate, butter and vanilla pod in a heatproof bowl, set over a pan of simmering (not boiling) water until melted. Allow to cool slightly.
• In another bowl mix together the cream cheese, sugar and whipping cream to a smooth consistency.
• Remove the vanilla pod from the melted chocolate mixture and stir into the cream mixture. gently stir in the raspberries, being careful not to release the juice.
• Spoon the mixture on top of the biscuit base and place in the fridge to set for 8-24 hours.
• To Serve: Remove from the tin and place on a serving plate. Decorate with a few whole raspberries.

Steps:

• Heat oven to 350ºF.
• Line 8- or 9-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Mix cookie crumbs and butter; press onto bottom of pan. Melt 2 oz. chocolate as directed on package.
• Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 25 to 28 min. or until center is almost set. Cool 5 min.; spread with preserves. Melt remaining chocolate; drizzle over cheesecake. Cool cheesecake completely. Refrigerate 4 hours.