WHITE CHOCOLATE RASPBERRY CHEESECAKE
As a dairy farmer's wife, I have experience making cheesecake. In fact, most anything containing milk products is tasty in my book. If I'm out of cream cheese, it's time to go to the grocery store! -Wendy Barkman, Breezewood, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 12 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 403 calories, Fat 23g fat (13g saturated fat), Cholesterol 97mg cholesterol, Sodium 211mg sodium, Carbohydrate 45g carbohydrate (23g sugars, Fiber 0 fiber), Protein 6g protein.
WHITE CHOCOLATE-RASPBERRY CHEESECAKE BARS
Combine two great flavors for White Chocolate-Raspberry Cheesecake Bars. The chocolate sandwich cookie crust makes these White Chocolate-Raspberry Cheesecake Bars more divine.
Provided by My Food and Family
Categories Fruit Desserts
Time 5h23m
Yield 9 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 400, Fat 26 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 115 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 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
WHITE CHOCOLATE & RASPBERRY RIPPLE BAKED CHEESECAKE
Swirl sharp raspberry purée through a creamy white chocolate and vanilla cheesecake filling for a perfectly-balanced dessert. It's ideal for a special occasion
Provided by Liberty Mendez
Categories Dessert
Time 2h10m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 741 calories, Fat 52 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 46 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 1.1 milligram of sodium
WHITE CHOCOLATE RASPBERRY CHEESECAKE
Make and share this White Chocolate Raspberry Cheesecake recipe from Food.com.
Provided by Lvs2Cook
Categories Cheesecake
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 13
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.
WHITE CHOCOLATE-RASPBERRY CHEESECAKE BARS RECIPE - (4/5)
Provided by Side Passion
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Mix cookie crumbs and butter; press onto bottom of 8 to 9-inch square pan. Melt 2 chocolate squares as directed on package. Beat cream cheese, sugar and vanilla in large bowl with a mixer until well blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each until blended. Pour over crust. Bake 25 to 28 minutes or until center is almost set. Cool 5 minutes; spread with preserves. Melt chocolate squares; drizzle over cheesecake. Cool cheesecake completely. Refrigerate for 4 hours.
WHITE CHOCOLATE RASPBERRY CHEESECAKE BARS
In the US, white chocolate must contain at least 20 percent cocoa butter. But for better flavor, look for something with an even higher percentage. Avoid white chocolate with fillers like oil and artificial flavor. A good white chocolate has a gorgeous milky flavor with a floral essence that can evoke both cocoa and vanilla.
Provided by Samantha Seneviratne
Categories dessert
Time 8h15m
Yield 18 servings
Number Of Ingredients 10
Steps:
- For the crust: Preheat the oven to 350 degrees F. Line a 9-inch square baking pan with parchment paper, leaving a 2-inch overhang on 2 sides.
- Add the graham cracker crumbs, sugar and salt to the prepared baking pan and toss with a fork to combine. Add the butter and toss until evenly moistened. Spread the crumb mixture out and pat down to an even layer.
- Bake until the crust is toasted and fragrant, about 10 minutes. Transfer to a rack to cool completely. Lower the oven temperature to 300 degrees F.
- For the cheesecake: In a large bowl using an electric mixer, beat the cream cheese, sugar and salt until fluffy and smooth, 3 to 4 minutes. Beat in the white chocolate until well combined. Beat in the eggs one at a time, just until combined; do not overmix once you've added the eggs. Transfer the cream cheese mixture to the cooled crust and spread out to an even layer.
- Drop the raspberry jam in dollops all over the top of the cheesecake. Then, using a toothpick, swirl the jam and the cheesecake batter decoratively.
- Bake until the cheesecake is set about 2 inches around the edges but is still a bit jiggly in the center, 25 to 30 minutes. Transfer to a rack to cool for about an hour, then wrap with plastic and refrigerate until completely cold, at least 6 hours.
- Use the parchment to lift the cheesecake onto a cutting board and cut into pieces to serve.
More about "white chocolate raspberry cheesecake bars recipes"
WHITE CHOCOLATE RASPBERRY CHEESECAKE BARS - SALLY'S …
From sallysbakingaddiction.com
4.9/5 (40)Category Dessert
- The raspberry sauce must cool down completely before using, so I recommend making it first. Mix 1 teaspoon water with 1 teaspoon cornstarch in a very small bowl. Set aside. Combine raspberries, granulated sugar, and remaining 1 teaspoon of water together in a small saucepan over medium heat. Stir the mixture as it begins to cook, breaking up some of the raspberries as you stir. Once simmering, add the cornstarch mixture. Continue to stir and allow to simmer for 3 minutes. Remove the pan from heat and press through a fine mesh strainer to remove the seeds. Allow the thin raspberry sauce to cool completely before using. Cover and store for up to 1 week in the refrigerator.
- Preheat oven to 350°F (177°C). Line the bottom and sides of a 9-inch square baking pan (8-inch is too small) with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.
- In a food processor or blender, pulse the whole Oreos into a fine crumb. Stir the cookie crumbs and melted butter together in a medium size bowl. Press tightly into the bottom of the lined baking pan. Pre-bake for 8 minutes. Remove from the oven and set aside. Leave oven on.
- Melt the chopped white chocolate in a double boiler or the microwave. If using the microwave: place the white chocolate in a medium heat-proof bowl. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Let the warm chocolate cool as you work on the other cheesecake filling ingredients. You can place it in the refrigerator, but just don’t let it solidify!
WHITE CHOCOLATE RASPBERRY CHEESECAKE BARS - …
From sweetestmenu.com
5/5 (5)Total Time 1 hr 15 minsCategory DessertCalories 432 per serving
- Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square pan with baking or parchment paper, ensuring two sides overhang.
- Add cookies to a food processor and whiz until finely crushed. Melt your butter in the microwave, then pour over the cookie crumbs and mix well. It should resemble wet sand.
- Place your crumbs into your prepared pan and press down gently to form one even layer. Pop in the fridge.
- Add cream cheese to a large mixing bowl and beat until smooth and creamy. Add caster sugar and vanilla and beat again. Then add your eggs, one at a time, until combined.
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KETO WHITE CHOCOLATE RASPBERRY CHEESECAKE BARS - CHOCZERO
From choczero.com
Total Time 1 hr 15 mins
- In a small saucepan over low heat, combine the raspberries and water. Bring to a simmer and then cook until the raspberries can be easily mashed.
- In a medium bowl, whisk together the almond flour, cocoa powder, sweetener, and salt. Stir in the butter until well combined.
WHITE CHOCOLATE RASPBERRY CHEESECAKE - THE BEST CHEESECAKE ...
From thebestcheesecakerecipes.com
5/5 (2)Total Time 9 hrs 55 minsCategory DessertCalories 809 per serving
- Grease the sides of a 9-inch springform pan with nonstick cooking spray. Line the sides with parchment paper strips.
- Add the heavy cream, vanilla, and sugar to a large bowl and beat with a hand mixer on high until stiff peaks are reached. Fill a piping bag fitted with the 1M Wilton tip with the whipped cream.
RASPBERRY CHEESECAKE BARS - THE FOOD CHARLATAN
From thefoodcharlatan.com
4.7/5 (7)Total Time 3 hrs 5 minsCategory DessertCalories 274 per serving
- Preheat the oven to 350 degrees F. Prepare an 8x8 or 9x9 inch pan with parchment paper or aluminum foil sprayed with nonstick spray. (Or just spray the pan)Make the raspberry swirl: In a small saucepan, combine 6 ounces raspberries, 1/4 cup water and 1/4 cup sugar.
- Reduce the heat to medium and then cook, stirring occasionally, for another 5-8 minutes, until mixture is thick. (It will continue to thicken as it cools) Set aside to cool completely.
- I put mine in the fridge.Make the crust: In a large bowl or stand mixer, beat the 1/2 cup butter and 1/2 cup sugar until light and fluffy, stopping to scrape the bottom and sides.Add the salt and flour and combine.
RASPBERRY WHITE CHOCOLATE CHEESECAKE BARS - THE COZY PLUM
From thecozyplum.com
5/5 (3)Total Time 5 hrs 30 minsCategory DessertCalories 326 per serving
- Start by making the raspberry sauce. Add the raspberries, sugar and splash of water to a saucepan and turn on medium heat. As they cook down, use a spatula or wooden spoon to break down the fruit to help it release the juices.
- Preheat the oven to 350F and line an 8x8” pan with two strips (pan length) of parchment paper to create a sling. Pulse the graham crackers in a food processor until fine and sandy. Alternatively, place the graham crackers in a ziplock bag and crush with a rolling pin, frying pan, etc. until it’s as fine as possible.
- Start by chopping the white chocolate into small pieces, then add it to the bowl of a double boiler. Add 1 inch of water to a saucepan and place the bowl overtop. The bottom of the bowl should not touch the water. Turn to medium heat and stir until the chocolate is completely melted and no chunks remain. Remove the bowl from the heat and allow the chocolate to cool, but remain melted.
- Add the cheesecake batter to the cooled graham cracker crust. Scrape down the sides and get every bit out!
WHITE CHOCOLATE RASPBERRY CHEESECAKE BARS - THE MARBLE KITCHEN
From themarblekitchen.com
5/5 (1)Total Time 4 hrs 30 minsCategory DessertCalories 426 per serving
- Preheat the oven to 350 degrees. Line a 9 x 9 baking pan with parchment leaving an overhang on 2 sides.
- Using a stand mixer with the paddle attachment or a hand mixer, combine softened cream cheese and sugar, mixing until incorporated, about 1 minute.
BAKED WHITE CHOCOLATE RASPBERRY CHEESECAKE (NO WATER BATH ...
From borrowedbites.com
4.6/5 (20)Total Time 4 hrs 30 minsCategory DessertCalories 396 per serving
- Preheat the oven to 325°F. Line a 9 inch springform pan with parchment paper. Spray lightly with baking spray. Set aside.
- Combine the Oreo cookies, sugar, and melted butter in food processor. Pulse until cookies are fine crumbs. Press crumbs firmly into the bottom of the pan, making one even layer.
- Combine raspberries, sugar, cornstarch, and water in a medium saucepan. Bring to a boil and cook for 5-6 minutes, until the sauce is very thick. Pour warm sauce into a mesh strainer and strain thoroughly to remove seeds. Set aside.
- In a microwave safe bowl, combine white chocolate chips and half-and-half. Microwave on high for 30 seconds. Stir well and continue to microwave, stirring every 30 seconds, until the mixture is smooth.
CHOCOLATE RASPBERRY CHEESECAKE BARS RECIPE (VIDEO ...
From tatyanaseverydayfood.com
Reviews 6Calories 699 per servingCategory Dessert
- Preheat the oven to 350F. Line a 13x9-inch brownie pan with parchment paper, leaving a few inches of overhang. Prepare the chocolate cake first. Follow my recipe for 'Perfect Chocolate Cake', listed and linked above. Pour the chocolate cake batter into the prepared pan and then add dollops of the raspberry preserves over the top. Use a toothpick or knife and swirl the preserves into the cake. Bake the chocolate cake for 15 minutes, then remove.
- Meanwhile, prepare the cheesecake batter. Place the softened cream cheese into a mixer bowl and mix on medium-high speed for 5 to 7 minutes, scraping down the sides of the mixing bowl often, until the cream cheese is fluffy. Add the ricotta cheese, melted white chocolate and sugar next. Mix again for a few minutes until the mixture is uniform. Add the eggs last and mix again for 1 to 2 minutes, until well combined.
- Carefully pour the cheesecake batter over the chocolate cake base and spread evenly. Press fresh raspberries into the cheesecake batter.
- Reduce the oven temperature to 325F. Place the cheesecake pan onto a large baking pan and fill the pan with water; a waterbath will help keep the cheesecake level and prevent cracking. Bake the cheesecake at 325F for 1 hour and 30 minutes; until the sides are set and the center is just slightly wobbly. Turn off the oven, open the oven door slightly and allow the cheesecake to cool in the oven for at least an hour. Then transfer the cheesecake into the refrigerator to set overnight.
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5/5 (1)Total Time 1 hr 30 minsCategory 500+ Best Dessert RecipesCalories 514 per serving
- In a medium sauce pan over medium heat stir together the raspberries, 1/2 cup water and sugar until the sugar is dissolved.
RASPBERRY-WHITE CHOCOLATE CHEESECAKE BARS RECIPE | MYRECIPES
From myrecipes.com
5/5 (9)Calories 497 per serving
- Preheat oven to 350ºF. In a food processor, blend wafer cookies until completely crushed. Transfer to a bowl, pour in melted butter and mix until crumbs are evenly moistened. Pour crumbs into a 9-inch square baking pan, and use your fingers to press into an even layer over bottom and about 1/2 inch up sides of pan. Bake for 8 minutes, until firm. Transfer to a wire rack and let cool completely. Reduce oven temperature to 250ºF.
- Combine raspberries and 1 Tbsp. sugar in a food processor and blend until smooth. Strain through a fine-mesh sieve into a bowl; discard solids. Using an electric mixer at medium speed, beat cream cheese and remaining 1/4 cup plus 1 Tbsp. sugar until smooth. Add eggs and yolks one at a time, beating briefly after each addition. Add flour and vanilla and mix just until combined. Fold in white chocolate.
- Pour cheesecake mixture over cooled crust, spreading evenly. Drop spoonfuls of raspberry puree on top and, using a toothpick, drag raspberry puree through cheesecake to create a marbled effect, taking care not to drag in crust. Bake until edges are pale golden and cheesecake is just set in center, 1 hour and 15 to 20 minutes. Let cool completely on a wire rack, then cover and refrigerate until fully chilled, at least 2 hours. Cut and serve.
WHITE CHOCOLATE RASPBERRY CHEESECAKE BARS - BROMA BAKERY
From bromabakery.com
5/5 (2)Category DessertCuisine AmericanTotal Time 1 hr
- Preheat the oven to 325°F and line a 9 inch square pan with parchment paper on all sides. Set aside.
- Combine the graham cracker crumbs, melted butter, sugar, and salt, stirring together until combined. The mixture will be dry and sandy. Press the graham cracker crust into the prepared pan, pressing it firmly into an even layer.
- Fill a 9 x 13 inch pan with water and place in the oven to create a water bath for the cheesecake. This will help to prevent any cracks!
- Finely chop up the white chocolate if using bars. If using chips, put into a microwave safe bowl and microwave in 15 second increments, stirring in between each until smooth and melted. This took about 45 seconds total for us but it will depend on the power of your microwave! Make sure not to overheat the white chocolate as this can burn it and cause it to get chalky and dry. Set aside the melted white chocolate.
WHITE CHOCOLATE RASPBERRY CHEESECAKE BARS - A COOKIE NAMED ...
From cookienameddesire.com
4.4/5 (5)Total Time 1 hr 10 minsCategory BarsCalories 478 per serving
- Preheat oven to 350 degrees F. Line a 9 x 13 inch baking pan with parchment paper and make sure the sides of the parchment paper hang over the pan.
- Make the cookie dough. In a stand mixer, add the butter, brown sugar and granulated sugar and beat for for 3 - 4 minutes, until light and fluffy.
- Add the flour, salt, baking soda, and baking powder and mix on low until ingredients are just incorporated.
WHITE CHOCOLATE RASPBERRY CHEESECAKE - CELEBRATING SWEETS
From celebratingsweets.com
5/5 (9)Total Time 1 hr 10 minsCategory DessertCalories 264 per serving
- In a medium saucepan, combine frozen raspberries, sugar, water, and cornstarch. Bring to a simmer and simmer for 2-3 minutes, until thickened slightly (it will thicken more as it cools). Mash the raspberries with a spoon or rubber spatula until no large chunks remain. Set aside to cool completely.
- Preheat oven to 325°F. Line a 9x9 square baking pan with foil or parchment paper. Grease it well, set aside.
- Using a hand mixer, or stand mixer fitted with the paddle attachment, beat cream cheese and sugar until well combined. Add eggs, flour and vanilla and beat until combined. Add cooled white chocolate and beat combined.
RASPBERRY -WHITE CHOCOLATE CHEESECAKE BARS
From stayingclosetohome.com
Cuisine DessertCategory RECIPESServings 20Calories 213 per serving
- Preheat oven to 350ºF. In a food processor, blend cookies until completely crushed. Pour in melted butter through feed tube and pulse until crumbs are evenly moistened.
- Pour crumbs into a 8x8" square baking pan ideally lined with foil or parchment, and use your fingers or bottom of a measuring cup to press into an even layer over bottom and about 1/2 inch up sides of pan. Bake for 8 minutes, until firm.
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