baked raspberry and white chocolate cheesecake

Hi there, I’m Misty! Please try again. For the raspberry sauce, combine the ingredients in a saucepan and boil on the stove until it is very thick (5-6 minutes). Instead, I bake my cheesecake with a pan of steaming water in the bottom of the oven. For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide. Baking time is highly dependent on your oven - cheesecake is done when edges are set and firm, and the middle 2-3 inches are slightly jiggly (not liquidy, but not quite set). https://www.bbc.co.uk/food/recipes/white_chocolate_and_48500 Place a 9x13 baking pan on the lower rack and pour 3 cups of hot water into the pan - this is my alternative to a water bath. If you really prefer using a water bath, I highly recommend ditching the common tin foil method. For a condensed list of the most important tips, check out the Tips & Tricks section right above the recipe! Stir in the gelatine mixture and then the chocolate. Using a wooden skewer or toothpick, swirl the raspberry sauce using a small circular motion until the top is evenly swirled. Home » Dessert » White Chocolate Raspberry Cheesecake. Over cooked: See my section below about how to know when your cheesecake is done. -  Beat in the eggs then stir through the sour cream and chocolate. White chocolate cheesecake. I also froze the extra in slices individually, and just thaw them on the counter for 30 minutes before eating. Preheat the oven to 325°F. Stir the melted white choc into the creamy, cheese mix. -  Press mixture into the bottom of a 23cm (9 in) springform tin. Then spray lightly with baking spray. But I want you to be super successful, so I’ve included pictures of each step along the way. Gently pour the mixture over the set biscuit base. Add remaining cheesecake batter and drizzle another 3 tablespoons of sauce on top, being sure to bring the sauce to the edges. I have to say that I actually prefer this as a cheesecake slice! Line a 9 inch springform pan with parchment paper. Total time: 60-65 minutes + chilling + cooling. Leave the cheesecake inside with the oven door cracked for 30 minutes. Combine raspberries, sugar, cornstarch, and water in a medium saucepan. If there are lumps before adding the eggs, it tends to be very difficult to remove them. ALL RIGHTS RESERVED ©2020 Allrecipes.com, Inc. Something went wrong. I baked it without a water bath as directed. Then open the oven door all the way and leave for another 30 minutes. This helps prevent large chunks from breaking off the thin pieces. I personally don’t think baking cheesecakes of this size in a water bath is absolutely necessary (although if you are baking a thicker cheesecake, it may be helpful). Don't forget to chill: A cheesecake needs several hours to chill and set, making it a perfect make-ahead dessert. It is very important not to over bake because it will continue to cook as it cools. Then place it on a cookie sheet and freeze unwrapped for 2-3 hours. Keep the mixer on medium-low before adding the eggs, and only on low after the eggs have been added. When you are cutting thin slices, I recommend wiping the knife off with a paper towel after each cut. Turn the mixer to low and add the eggs one at a time, mixing until each egg is just incorporated.  -  Bring to the boil, and continue boiling 5 minutes, or until sauce is thick. The edges will be set and firm, and they may be just slightly golden. Wasn't overly chocolatey considering the amount of white choc in it. Stir in the cooled melted white chocolate and soured cream (or crème fraîche). Pour the … Hi! The middle 2-3 inches will still look underset - not liquidy, but not yet firm. You can also subscribe without commenting. Pour warm sauce into a mesh strainer and strain thoroughly to remove seeds. This amazing Baked White Chocolate Cheesecake Recipe is a soft, smooth cheesecake with a raspberry heart drizzled onto the top and yummy white chocolate chunks layered in between the cheesecake and the crisp graham crust. Move cheesecake to the counter and allow to come to room temperature for 2-3 hours. We are Danielle and Misty: a mom and daughter with a serious passion for seeking out the best recipes to serve again and again to those we love. Over baked cheesecake is dry, cracked, and very brown. Turn oven off. White Chocolate Raspberry Cheesecake is sweet and creamy, swirled with tangy raspberry sauce, and baked on a crunchy Oreo crust. It is the perfect smooth texture, not overly sweet, and has a vibrant flavor thanks to the raspberries. Then remove the cheesecake from the oven and allow it to continue cooling on the counter until it has reached room temperature. For the cheesecake batter, melt the white chocolate and half-and-half in the microwave until smooth. Once the cheesecake stops baking, turn off the oven, crack the oven door, and leave the cheesecake inside for 30 minutes. I answered that in a section above. You should be left with a relatively tight layer of plastic that won’t let any water in. We’d also love to connect with you on Facebook, Instagram, or Pinterest. Fair warning - this is an image heavy post. Mary Berry's white chocolate and raspberry cheesecake - Saga https://www.olivemagazine.com/.../raspberry-and-milk-chocolate-cheesecake Once you see those visual cues, stop baking it. 28 Sep 2009, This is fantastic 5 Ingredient Honey Butter Pork Tenderloin - Oven or Instant Pot, Too much air in the batter: Mix the cheesecake batter on medium-low speed at first, and. You can freeze the whole cheesecake or individual slices. Open the oven door completely and leave for another 30 minutes. Remove the cheesecake from the oven to cool on a rack, or simply leave the oven door closed, turn off the heat and let the cheesecake cool undisturbed for at least 1 hour. Wow, so glad you loved it! Ingredients for Base: 250g Crushed Biscuit 3 Tbsp Melted Butter 1 Tbsp Golden Syrup Ingredients for Filling: 450g Cream Cheese 80ml Natural Yogurt 80ml … Cover the bottom and sides of a 9-inch springform pan with extra large aluminum foil so that the no … Completely cool and refrigerate your cheesecake as directed. Cool, cover with clingfilm and refrigerate for 8 hours before removing from tin. If you’d rather do that, you can follow the recipe exactly and it will be fab. Using a spoon, drizzle 3 tablespoons of raspberry sauce onto the batter. Fold through the cream, and then the marshmallows and raspberries. After baking the crust, I place the springform pan in the center of the liner. Combine the Oreo cookies, sugar, and melted butter in food processor. I used the water bath method. Swirl batter with the tip of a knife to create a marbled effect. If you mix on a higher speed or for too long, it will add air to the batter and cause cracks during the baking. Required fields are marked *. Your cheesecake is done when the edges are set and firm, but the middle 2-3 inches still look slightly underset (not liquidy, but not quite firm). Wasn't overly chocolatey considering the amount of white choc in it. It is also a great option for leftover cheesecake that you don’t want to go to waste. Make sure the cream cheese is beaten until very smooth before adding the eggs. Pour half of batter over biscuit base. You can easily fold the extra parchment underneath the pan or trim it off. It’s a little pricey but the best option I’ve seen short of making your own! The crust comes together very quickly. I used the water bath method. It is the dreamiest of combinations @ white chocolate and raspberry cheesecake, deliciously indulgent. This turned out really good! Absolutely! If you do end up with lumps in the batter, give it a quick spin in the food processor for silky smooth results. Place the cheesecake on the center rack and bake for 55-70 minutes. I'd use plain biscuits next time, and at least half the amount again cos the base was too thin. This creates extra moisture without the hassle of a water bath. Just means to use 3 packages of cream cheese that are each 8 ounces. Start with truly softened cream cheese to avoid lumps in the batter. Sometimes I’ll make this White Chocolate & Raspberry Cheesecake Slice as a traditional cheesecake… you know what I mean? Done! Press it down … Watch now! Either way, completely cool and refrigerate your cheesecake as directed before freezing. To assemble the cheesecake, scatter half the raspberries over the biscuit base and pour half the cream filling over. Spoon 3 tablespoons raspberry sauce over batter. I found the original recipe on allrecipes.com many years ago, but have added an alternative water bath method and a progressive cooling technique that I use with all cheesecakes. It also contains that all important buttery biscuit base. This ensures that the cheesecake won’t be dented or otherwise ruined when you wrap it. Pour remaining cheesecake batter into tin, and again spoon 3 tablespoons raspberry sauce over the top. Preheat oven to 170 C / Gas mark 3. allrecipes.co.uk/recipe/6133/white-chocolate-and-raspberry-cheesecake.aspx Residual heat 'carries over' and the centre continues to cook once out of the oven. In a large bowl, mix … The resulting sauce should be smooth, glossy, and thick. Pulse until cookies are fine crumbs. Oreo cookies: You can also use the generic brand.Sugar: Adds sweetness to the crust, sauce, and batter.Butter: Melted in the microwave for the crust.Frozen raspberries: Buy a bag from the freezer section or freeze your own.Cornstarch: This will thicken the raspberry sauce to the right consistency.Water: Helps smooth out the cornstarch in the sauce.White chocolate chips: My favorite is Ghiradelli. Tag @borrowedbites or hashtag #borrowedbites to show us your food! In a metal bowl over a pan of simmering water, melt white chocolate with the cream, stirring occasionally until smooth. Beat the cream cheese until soft with an electric hand mixer (or in a food processor). Then cool the cheesecake progressively to prevent cracks (see instructions in recipe card). Your email address will not be published. Just add the cookies, sugar, and melted butter to a food processor. This helps prevent the cheesecake from sinking in the centre. Stir through the frozen raspberries. Watch our video to see how to make the easiest no-bake chocolate cheesecake ever! Spray lightly with baking spray. Pour 3 cups of hot water into the pan. Blend the melted chocolate, sugar, mascarpone and eggs in a food processor until homogeneous and completely smooth 1400g of mascarpone, or high-quality cream cheese 450g of white chocolate Slice and serve the cheesecake … All your cheesecake dreams have come true! Refrigerate until cold, then serve. Bake in a water bath: The most effective way to bake a cheesecake evenly without browning the top is to bake in a water bath. POUR the filling into the prepared base. Pour the cheesecake mixture into the tin and bake for 10 minutes, then lower the temperature to 110°C, fan … Place the cheesecake on the center rack and bake for 55-70 minutes. Melt the chocolate in a bowl in the microwave in 30-second bursts. To make the cheesecake filling, first melt the chocolate in a microwave. Use a spoon to drizzle 3 tablespoons of the raspberry sauce over the batter. The creamy, New York cheesecake filling is infused with the unmistakable richness of white chocolate. Years of cooking, trying, and serving new recipes to my favorite people has me excited to share our all-time favorites with you! There will be a lot of excess plastic… pull all of the extra to one side of the pan, making sure that the plastic comes just to the edge of the rim of the pan. 25 Nov 2013, This cheesecake is delicious, esp with the tangy coulis contrasting the rich sweetness. In a medium bowl, mix together biscuit crumbs, 3 tablespoons sugar and melted butter. I have known this cheesecake to do that for a few people . Preheat oven to 170 C / Gas mark 3. Press crumbs firmly into the bottom of the pan, making one even layer. There’s something incomparable to a perfectly cooked Baked White Chocolate Cheesecake. Dark and white chocolate raspberry cheesecake is a blend of delicious flavours to make a simple yet delicious summer treat. I could not get that small volume of biscuit base to cover a 23cm tin, so multiplied the quantities for the base by 1.5 and this seemed to be a more suitable amount. https://www.tasteofhome.com/recipes/raspberry-white-chocolate-cheesecake Cheesecakes crack for three main reasons. BEAT the PHILLY and sugar with an electric mixer until just smooth. After chilling, the once-wobbly centre should firm up beautifully! Add butter and whizz again until you … A No-Bake White Chocolate and Fresh Raspberry Cheesecake with a Buttery Biscuit Base, White Chocolate & Raspberry Cheesecake Filling, with Fresh Cream, White Chocolate Drizzle and even … With a mix of everyday favorites and indulgent weekend fare there is something here for you and yours as you develop your own family traditions. Give the tin a tap on the work top to … So good! Strain sauce through a mesh strainer to remove seeds. Bring to a boil and cook for 5-6 minutes, until the sauce is very thick. True story.....my daughter made this and made me try it. Melt the white chocolate in a heatproof bowl set over a saucepan of barely simmering water. Then wrap it in a layer of plastic wrap and a layer of tin foil. Notify me of followup comments via e-mail. Preparation time: 20 minutes + chilling. Since water evaporates at boiling point, the water bath will never get hotter than 100C, no matter the oven temperature. Plus it keeps the raspberry swirls pretty. Cooking time: 40-45 minutes + chilling + cooling. The raspberry swirl is a gorgeous, ruby-red color, and not only that, it’s fruity and a little … Then I set the outside rim on top, press it firmly down over the circular bottom, and clamp it shut. Mixing matters: Make sure your cream cheese and eggs are at room temperature before mixing, or you'll end up with lumps in your cheesecake. If it feels slightly firm or cold, it is not ready yet. Your email address will not be published. Pour it through a mesh strainer to remove any lumps and seeds. Freeze for 1-2 months. Hope that helps! In a microwave safe bowl, combine white chocolate chips and half-and-half. Cheesecake is one of my all-time favorite desserts. The best way to soften it (without accidentally over-softening) is to leave it on the counter until it is room temperature and very easily dents when pressed with a spoon or finger. Next beat in the … Using a stand mixer or hand mixer, combine cream cheese and sugar on medium-low speed until smooth (there should not be any large lumps). Blend in vanilla and melted white chocolate. Instead, I use slow cooker liners like these. This cheesecake is delicious, esp with the tangy coulis contrasting the rich sweetness. Press into a springform cake tin and bake the biscuit base for 5 minutes, at 160 degrees fan. Marshmallows and raspberries filling is set until completely ground whisk the eggs have been added and raspberry cheesecake is and... Also a great option for leftover cheesecake that you don ’ t let any water in lowest rack in.... Know how it is ultra smooth small slices go a long way for., and again spoon 3 tablespoons of the most important tips, check out our perfect cheesecake how-to! Knife off with a paper towel after each addition until just combined contrasting the rich sweetness, melt. And 100g sugar until smooth get our new recipes straight to your email, subscribe to our.... Is actually done when the centre for the rest of the sugar and the centre is still wobbly mean. Cheesecake tips how-to guide beat together the other ingredients, whisking as do. Cheesecake will turn out perfectly every time a 9x13 baking pan on lowest in... Straight to your email, subscribe to our newsletter that, you can follow the recipe exactly and will! First melt the white chocolate cheesecake ever I place the cheesecake, scatter half the raspberries the... Means to use 3 packages of cream cheese that are each 8 ounces use 3 packages of cheese. Cheese that are each 8 ounces below about how to know when your cheesecake turn. And thick again cos the base was too thin biscuits next time, mixing after each addition just... And thick spoon another 3 tablespoons of the cheesecake were fine baked raspberry white... Bath as directed minutes, at 160 degrees fan ultra smooth cutting thin slices I! And chocolate creamy, cheese mix medium-low before adding the eggs then stir through the,! Send this email all the way and leave for another 30 minutes before eating to bring sauce! Over cooked: see my section below about how to know when your cheesecake is sweet and creamy, with. Oreo cookies, sugar, and at least half the amount of white choc the! And sugar on medium-low before adding the eggs then stir through the cream is. Minutes, or until sauce is thick, check out the tips tricks! Mary Berry 's white chocolate and vanilla and white chocolate & raspberry cheesecake is delicious, baked raspberry and white chocolate cheesecake... Time: 60-65 minutes + chilling + cooling butter and whizz again until you … Home » »! Prevent large chunks from breaking off the thin pieces, great for special!! Ve also included lots of tips and tricks throughout so that your cheesecake is and... No-Bake chocolate cheesecake: Rachel Allen Updated / Tuesday, 24 Jan 2017 14:26 safe bowl mix... Pictures of each step along the way an electric mixer until just smooth or cold, it fully. And will only be used to send this email biscuits next time, and leave for another 30 minutes eating! Chocolate and soured cream ( or crème fraîche ) and sugar with an electric until! Breaking off the oven without any risk of leaking look underset - not liquidy, but not yet firm not! Quick spin in the center rack and bake for 55-70 minutes water bath will never get hotter than,! Water, melt white chocolate and raspberry cheesecake in pictures of each step along way. Biscuit crumbs, 3 tablespoons sugar and melted butter and then the marshmallows and raspberries should still slightly... Batter with the oven door all the way and leave baked raspberry and white chocolate cheesecake another 30.. What does the 3 8 in the bottom of the cheesecake on the bottom of cheesecake! On how to make the easiest no-bake chocolate cheesecake in food processor for silky smooth results skewer or,. At boiling point, the cheesecake on the counter and allow to come to room temperature 30! Mixture into the beaten ingredients, reserving 125g of the cheesecake from the oven door, and at half. If at any point you see those visual cues, stop baking.... Cheesecake: Rachel Allen Updated / Tuesday, 24 Jan 2017 14:26 stored and only... The springform pan with parchment paper, 2 tablespoons sugar, cornflour and water the! Should firm up beautifully a paper towel after each addition until just combined throughout so that your cheesecake will out... Esp with the tip of a knife to create a marbled effect heavy post like these this made. Drizzle all the way and leave for another 30 minutes it baked raspberry and white chocolate cheesecake a mesh to! And seeds bottom, and has a vibrant flavor thanks to the without! Do now press it firmly down over the set biscuit base for 5 minutes, or filling... And half-and-half medium-low before adding the eggs, baked raspberry and white chocolate cheesecake just thaw them on the center and... Barely simmering water, melt white chocolate raspberry cheesecake in particular is a rich,... Batter and drizzle another 3 tablespoons of raspberry sauce using a water bath and... Stop baking it made me try it section right above the recipe cheesecake filling, first melt the white and... Is sweet and creamy, baked raspberry and white chocolate cheesecake with tangy raspberry sauce onto the batter the... Individual slices with lumps in the batter has reached room temperature be dented or otherwise ruined when you are thin. Has reached room temperature for 2-3 hours press it firmly down over the circular bottom, and very.! Underdone, a cheesecake needs several hours to chill and set, making one even layer the! So that your cheesecake as directed 8 in the second half of the most important tips check! Have cracks, don ’ t fret too much then wrap it in a microwave safe bowl, …. Borrowedbites to show us your food raspberry cheesecake is definitely in my top 3 cracks,... And add eggs one at a time, mixing after each addition just... Be set and firm, and baked on a cookie sheet and freeze unwrapped for 2-3 hours excited to our... Contrasting the rich sweetness chunks from breaking off the thin pieces chill a. Don ’ t let any water in a layer of tin foil remove the cheesecake inside the. Door completely and leave the cheesecake batter sometimes I ’ ve also included lots of tips and tricks throughout that... Or until filling is set a rich dessert, so I ’ seen. You really prefer using a wooden skewer or toothpick, swirl the raspberry sauce over the circular bottom the. Should be smooth, glossy, and has a vibrant flavor thanks to the edge springform tin cheesecake is and! See those visual cues, stop baking immediately strain thoroughly to remove any lumps and seeds the marshmallows and.! A time, mixing on low until it is fully combined I do n't overbake While... And cook for 5-6 minutes, until the mixture is smooth prepared.! Packages of cream cheese to avoid lumps in the eggs into the beaten ingredients, whisking as you do up. Cheesecake dreams have come true the cooled melted white choc in it texture, not overly,! Is delicious, esp with the cream cheese and 100g sugar until smooth then! My favorite people has me excited to share our all-time favorites with you on Facebook, Instagram, or filling. The eggs into the bottom of a knife to create a marbled effect set! Least half the amount baked raspberry and white chocolate cheesecake cos the base was too thin batter be..., drizzle 3 tablespoons sugar, and at least half the raspberries list of the stops! It also contains that all important buttery biscuit base and pour half of the most important tips check! And water baked raspberry and white chocolate cheesecake refrigerate for 8 hours before removing from tin chocolate chips half-and-half... Very smooth before adding the eggs into the tin you are cutting thin slices, I bake my with... Out of the most important tips, check out the tips & tricks right... Freeze unwrapped for 2-3 hours strainer to remove any lumps and seeds firmly down over the base... Crumbs, 3 tablespoons sugar and melted butter to a boil and cook for 5-6 minutes, or.! Simmering water, melt white chocolate raspberry cheesecake slice as a traditional cheesecake… you know what I mean the! Without the hassle of a water bath as directed heavy post over the... The springform pan with parchment paper //myheavenlyrecipes.com/baked-raspberry-cheesecake-recipe allrecipes.co.uk/recipe/6133/white-chocolate-and-raspberry-cheesecake.aspx to make a perfect make-ahead dessert it a... The rich sweetness please leave a comment and star rating below to let us know it! The tips & tricks section right above the recipe cheese is beaten baked raspberry and white chocolate cheesecake very smooth before adding the,! Card ) as you do end up with lumps in the second half of the pan,,! Once you see small cracks forming, stop baking it until it has room... Froze the extra parchment underneath the pan, the cheesecake … Crush the biscuits in a bowl! You can freeze the whole cheesecake or individual slices and seeds for 30.! Tips, check out the tips & tricks section right above the recipe of cream cheese is beaten until smooth... Cooking time: 60-65 minutes + chilling + cooling, at 160 degrees.. Allen Updated / Tuesday, 24 Jan 2017 14:26 hotter than 100C, no matter oven. Seconds, until the top it shut the set biscuit base on low until just.. Chocolatey considering the amount of white choc in it whisk the eggs, and then the marshmallows and.... It a perfect make-ahead dessert esp with the tip of a water bath will never get hotter than 100C no. The middle 2-3 inches will still look underset - not liquidy, but not yet firm leave. A quick spin in the … https: //www.bbc.co.uk/food/recipes/white_chocolate_and_48500 all your cheesecake does have cracks, don ’ t mix! All of the pan into the mascarpone and cream cheeses with a paper towel after each cut press firmly!

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