WHITE CHOCOLATE RASPBERRY CHEESECAKE
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.
WHITE CHOCOLATE BLUEBERRY CHEESECAKE
What could be better? White chocolate, cheesecake and blueberry topping!
Provided by Scott M.
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h20m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat oven to 275 degrees F (135 degrees C). Make the crust: In a food processor, blend together the graham cracker crumbs, almonds and sugar until the almonds are ground fine. Pour in the melted butter and caramel while processing, until mixture is combined. Press the mixture onto the bottom, and half way up the side of a 10 inch springform pan.
- Make the filling: In a metal bowl over a pan of barely simmering water, melt the white chocolate, stirring until smooth. Remove from heat and set aside. In a large bowl, beat the cream cheese and 3/4 cup sugar until smooth. Beat in the eggs and the egg yolks, one at a time. Beat in the flour and the vanilla and blend in the melted white chocolate slowly, beating until the filling is well combined. Pour filling into crust.
- Bake in the middle of preheated oven for 1 hour. Then turn off the heat, and crack the oven door an inch, letting the cheesecake cool in the oven to room temperature. Cover loosely and refrigerate overnight before removing from pan.
- Make the topping: In a saucepan, combine 1/2 cup sugar and cornstarch. Stir in water and blueberries. Bring to a boil, then simmer for 10 minutes, stirring occasionally. Press through a fine sieve. Stir in lemon juice, allow to cool, and store in a glass jar.
Nutrition Facts : Calories 602.8 calories, Carbohydrate 55.5 g, Cholesterol 147.9 mg, Fat 39.2 g, Fiber 1.9 g, Protein 10.7 g, SaturatedFat 20.9 g, Sodium 282.7 mg, Sugar 44.6 g
WHITE CHOCOLATE RASPBERRY CHEESECAKE
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 Dessert Recipes Raspberry Dessert Recipes
Time 10h
Yield 16
Number Of Ingredients 13
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, Carbohydrate 34.4 g, Cholesterol 96.4 mg, Fat 28.3 g, Fiber 1 g, Protein 6.8 g, SaturatedFat 16.9 g, Sodium 225.8 mg, Sugar 29 g
CONTEST-WINNING WHITE CHOCOLATE CHEESECAKE
This is my all-time favorite white chocolate cheesecake recipe! A friend gave it to me years ago and I've made so many of these delicious cakes over the years-even had them requested as birthday cakes. They always bring me compliments. -Janet Gill, Taneytown, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. , In a large bowl, beat the cream cheese, sugar, flour and vanilla until well blended. Add eggs and yolks; beat on low speed just until combined. Stir in white chocolate. Pour over crust. Place pan on a baking sheet. , Bake at 350° for 45-50 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. Refrigerate overnight. , For sauce, in a large saucepan, combine the sugar, cornstarch and water until smooth. Add strawberries. Bring to a boil; cook and stir until thickened. Remove from the heat; stir in a few drops of food coloring if desired. Cool. , Spread strawberry sauce over top of cheesecake; drizzle with melted white chocolate. Refrigerate leftovers.
Nutrition Facts : Calories 572 calories, Fat 41g fat (25g saturated fat), Cholesterol 205mg cholesterol, Sodium 348mg sodium, Carbohydrate 46g carbohydrate (38g sugars, Fiber 1g fiber), Protein 10g protein.
NAOMI'S WHITE CHOCOLATE-BLUEBERRY CHEESECAKE
This is a blueberry cheesecake recipe I wrote combining two of my favorite colors - blue and white.
Provided by Naomi Gutierrez
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 8h40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
- Mix graham cracker crumbs, melted butter, and walnuts together in a bowl. Press crust mixture into the bottom of the prepared springform pan.
- Combine softened cream cheese and sugar together in a large bowl and beat with an electric mixer until smooth, but do not overbeat. Blend in milk. Mix in eggs 1 at a time, mixing just enough to incorporate. Beat in sour cream, vanilla extract, and flour until smooth. Pour filling into prepared crust.
- Bake in the preheated oven for 1 hour. Chill cheesecake for 1 hour before removing it from the springform pan.
- Pour blueberries onto chilled cheesecake. Top with shredded white chocolate. Chill cake 6 hours before serving.
Nutrition Facts : Calories 725.1 calories, Carbohydrate 61.1 g, Cholesterol 170.4 mg, Fat 49.2 g, Fiber 1.2 g, Protein 12.2 g, SaturatedFat 28.2 g, Sodium 350.9 mg, Sugar 52.6 g
WHITE CHOCOLATE BLUEBERRY CHEESECAKE RECIPE - (4.7/5)
Provided by wing118677
Number Of Ingredients 21
Steps:
- Preheat oven to 325°F. Lightly spray a 9-inch springform pan with non-stick baking spray (or grease it with butter and a light sprinkle of flour). Wrap the bottom and sides of the pan with several layers of heavy duty tinfoil (I highly recommend doing several diligent layers here to ensure no water seeps though to the crust). CRUST: In the body of a blender or food processor, combine the graham crackers, sugar, and salt; pulse until the crackers have been completely transformed into fine crumbs. Transfer crumb mixture to a large bowl; add in the melted butter and stir well to combine. Press the mixture into the prepared pan, working from the center and up the sides. Bake for 8 minutes. Place crust on a wire rack to cool while you prepare the filling. WHITE CHOCOLATE BLUEBERRY FILLING: Beat the softened cream cheese and Greek yogurt in a blender or food processor, scraping down the sides as needed, until completely smooth. Add in the eggs, egg yolks, and sugar; pulse until well combined. Add in the flour and vanilla and pulse for another 30 seconds, or until the flour has completely disappeared into the batter. Don't over mix! Using a rubber spatula, fold in the lemon juice and melted white chocolate, stirring gently until combined. Pour the filling into the prepared crust, spread evenly, and smooth the top with a rubber spatula. Top with dollops of the blueberry puree and gently swirl with a skewer or toothpick for a marble effect. Place the springform pan into a large baking pan (with high sides) and fill the pan halfway with hot water; this is your water bath (see post if you need more information on this). Place cheesecake in preheated oven and bake for 1 hour and 30 minutes. Turn the oven off and let the cheesecake sit for 45 minutes, inside the oven, with the door shut. The cheesecake should still be slightly wiggly in the center. Remove from oven and gently run a knife around the edge of the cake, loosening any bits that may have gotten stuck while baking. Allow cheesecake to rest on the counter for 30 minutes before covering with plastic wrap and refrigerating for at least 6 hours. When ready to eat, simply slice, top with a dollop of whipped cream, and serve! FRESH BLUEBERRY SWIRL: In a small saucepan combine blueberries and lemon juice; bring to a simmer over medium heat and cook, stirring constantly and gently smashing the blueberries smooth, until thickened into a deep, dark blueberry reduction, about 10 minutes. Remove from heat. Place a fine-mesh strainer over a small bowl and push the puree though, leaving any skin/large chunks behind. Allow mixture to cool completely before using. When ready to use, follow instructions above. Notes: For best results, recipe should be followed exactly as written. Blueberry puree can be made 3 days in advance and stored, covered in the fridge, until needed. Cheesecake will keep, stored and covered in the fridge, for 5 days. Cheesecake may also be frozen for up to two months. Thaw fully before serving.
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