Best 2 White Chocolate And Raspberry Cheesecake Recipes

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WHITE CHOCOLATE AND RASPBERRY CHEESECAKE



White Chocolate And Raspberry Cheesecake image

Make and share this White Chocolate And Raspberry Cheesecake recipe from Food.com.

Provided by troyh

Categories     Cheesecake

Time 2m

Yield 8 serving(s)

Number Of Ingredients 15

18 vanilla wafer cookies
1 cup almonds, toasted
4 1/2 tablespoons unsalted butter, melted
4 ounces imported white chocolate, chopped
2 (8 ounce) packages cream cheese, room temperature
2/3 cup sugar
2 teaspoons vanilla extract
3/4 teaspoon grated lemon, rind of
2 large eggs
3/4 cup fresh raspberries or 3/4 cup frozen unsweetened raspberries, thawed,drained
1 (8 ounce) container sour cream
3 tablespoons sugar
1/2 teaspoon vanilla extract
2 1/2 pints raspberries or 1 pint strawberry
1/2 cup seedless raspberry jam

Steps:

  • For crust------------.
  • Preheat oven to 350F degrees.
  • Place large piece of foil on heavy large baking sheet.
  • Set 8x2-inch bottomless heart-shaped cake pan atop 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.
  • Let cool for 20 minutes.
  • 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 and 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.

Nutrition Facts : Calories 780, Fat 50.8, SaturatedFat 25, Cholesterol 147.6, Sodium 322.2, Carbohydrate 72.7, Fiber 9.6, Sugar 45.6, Protein 13.5

WHITE CHOCOLATE AND RASPBERRY CHEESECAKE



White Chocolate and Raspberry Cheesecake image

Categories     Cake     Food Processor     Mixer     Chocolate     Dessert     Bake     Valentine's Day     Cream Cheese     Raspberry     Almond     Chill     Party     Sour Cream     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 18

Crust
18 vanilla wafer cookies
1 cup almonds, toasted
4 1/2 tablespoons unsalted butter, melted
Filling
4 ounces imported white chocolate (such as Lindt), chopped
2 8-ounce packages cream cheese, room temperature
2/3 cup sugar
2 teaspoons vanilla extract
3/4 teaspoon grated lemon peel
2 large eggs
3/4 cup fresh raspberries or frozen unsweetened, thawed, drained
Topping
1 8-ounce container sour cream
3 tablespoons sugar
1/2 teaspoon vanilla extract
2 1/2-pint baskets raspberries or one 1-pint basket strawberries
1/2 cup seedless raspberry jam

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.)

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