Delish Recipes

Hello everybody, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, white chocolate raspberry swirl cheesecake topped with raspberries and sauce. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Plus, raspberry and white chocolate is such a classic flavor combination. It's only natural to feature both together in this sweet dessert with a hint of The pretty raspberry swirl in this cheesecake seems to help with cracking too, but I still use the pan of water, just in case. Raspberry sauce is swirled into the batter of a creamy white chocolate cheesecake.

White chocolate raspberry swirl cheesecake topped with raspberries and sauce is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. White chocolate raspberry swirl cheesecake topped with raspberries and sauce is something which I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can cook white chocolate raspberry swirl cheesecake topped with raspberries and sauce using 22 ingredients and 21 steps. Here is how you can achieve that.

The ingredients needed to make White chocolate raspberry swirl cheesecake topped with raspberries and sauce:

1. Make ready 1/2 stick melted butter
2. Make ready 1 cup cookie crumbs
3. Take 1/3 cup brown sugar
4. Get 4 tbsp cocoa powder
5. Make ready 1 tsp chocolate and vanilla extracts
6. Prepare 4 packages cream cheese- soften
7. Prepare 1/2 cup white sugar
8. Get 1/2 cup brown sugar
9. Make ready 3 each large eggs
10. Get 3 tsp each of ground cinnamon, nutmeg
11. Make ready 1 tsp vanilla, chocolate, and raspberry extracts each
12. Prepare 2 tbsp milk
13. Get 2 cup white chocolate chips
14. Take 4 tbsp unsalted butter
15. Take 1 1/2 cup heavy whipping cream.
16. Make ready 1 stick cinnamon
17. Make ready 3 tsp ground nutmeg
18. Take 1 tbsp cornstarch
19. Get 1 tsp raspberry extract
20. Prepare 1/3 cup water
21. Get 1/4 tsp fresh lemon zest
22. Prepare 1 stick cinnamon

Use a wooden skewer or toothpick to swirl sauce into batter. Place cheesecake in deep roasting pan and set on middle rack of oven. Carefully pour enough boiling water into roasting pan to come about halfway up sides of springform pan. This White Chocolate Raspberry Cheesecake is a thick, creamy white chocolate cheesecake swirled with a raspberry filling, all set in a chocolate cookie crust!

Instructions to make White chocolate raspberry swirl cheesecake topped with raspberries and sauce:

1. Preheat oven to 375 °
2. Melt 1/2 stick butter in a microwavable safe bowl for 30 seconds. Add next 4 ingredients together and mix.
3. Place in 9 in. springform and bske for about 5-10 minutes. Remove from oven, set aside, and allow to cool.
4. Add chocolate in a medium sized glass bowl.
5. In small/medium, under low/medium heat, heat whipping cream with, 4 tbsp. butter, extract, cinnamon stick and nutmeg until small bubbles forms. Remove cinnamon stick and remove from heat.
6. Add hot whipping cream to chocolate and mix with whisk or rubber spatula until creamy and all chocolate melted.
7. Mix cornstarch and water together and add to small saucepan. Add raspberries, lemon zest, and stir. Add to medium heat and let simmer. Yummmm, smell the lemon zest. If you want, you can add cinnamon stick as well.
8. Once raspberry sauce has thickened, strain. Best to add paper towel/cheese cloth on strainer
9. Once thoroughly strained, set aside
10. Cream together cream cheeses and sugars.
11. Add eggs. One at a time
12. Add chocolate sauce slowly
13. Add 2 tbsp. of milk
14. Add extracts, nutmeg, ground cinnamon and mix well together.
15. Add half of cheesecake filling in springform pan. Add about 5 1 tbsp of raspberry sauce into filling. ..add remaining cheesecake filling and finish off with the drops of raspberry sauce around cake.
16. Take a tooth pick or lollipop stick and create your own swirl design
17. Add foil paper under cheesecake pan and fold upwards.
18. Add springform pan into a Big roasting/dutch pan filled with inch of simmering hot water and baked for 50-60 min or until set.
19. Once set, turn off oven and leave oven door open for another 30-45 minutes.
20. Remove cheesecake from oven and place on counter to cool
21. Once cheesecake is cooled place in refrigerator or freezer about 3 to 4 hours or overnight.

It's topped with whipped cream and white chocolate shavings for an amazingly tasty treat! Spoon the remaining white chocolate mixture on top, then smooth and level it. It may be easier to serve on the base or carefully run a knife under the biscuit base to release. Drizzle another couple of tbsp. of the raspberry sauce over the cheesecake and swirl. Rich, decadent cheesecake, swirled with white chocolate, raspberry sauce, on top of an Oreo cookie crust.

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