White Chocolate and Raspberry Ripple Cheesecake Recipe

Looking for an easy White Chocolate and Raspberry Ripple Cheesecake recipe? Learn how to make White Chocolate and Raspberry Ripple Cheesecake using healthy ingredients.


Submitted by aschmid2

Makes 16 servings



White Chocolate and Raspberry Ripple Cheesecake

Recipe Ingredients for White Chocolate and Raspberry Ripple Cheesecake

2 cups graham cracker crumbs, chocolate
6 tbsp unsalted butter, melted
1 1/2 cups frozen raspberries, defrosted and drained
1 tbsp sugar
1 tsp fresh lemon juice
8 oz white chocolate, chopped
2 lbs cream cheese
1 1/4 cups sugar
2 tbsp unbleached all purpose flour
4 large eggs
2 tsp vanilla extract
1/2 tsp almond extract
2 tbsp whipping cream

Recipe Directions for White Chocolate and Raspberry Ripple Cheesecake

  1. Position rack in middle of oven. Preheat to 325 degrees. Butter springform pan. Springform pans should have sides at least 2 3/4" high. Put cookie crumbs in large bowl, add melted butter and stir the mix until crumbs are evenly moistened with the butter. Transfer crumbs to buttered baking pan. Press crumbs 1 inch up sides of pan. Check to see that the crust isn't too thick where the sides and edges of the pan meet. Bake crust for 6 min.

  2. Cool crust thoroughly before filling or freezing it. Crumb crusts can be baked a day ahead, covered and stored overnight at room temp.

  3. Wrap the outside of springform pan with crust with large piece of heavy aluminum foil and place in large baking pan with sides at least 2" high.

  4. Puree the raspberries in food processor. Using back of spoon press through strainer to remove seeds. Measure 1/2 cup strained puree into small bowl and mix with 1 tbsp sugar and the lemon juice. Set sauce aside and save for later use.

  5. Preheat the oven to 175 degrees. Place the white chocolate in an ovenproof container and melt in oven, 8 to 10 min. As soon as the white chocolate is melted, remove it from oven and stir till smooth. Increase oven temp to 350 degrees. Set white chocolate aside to cool slightly.

  6. Put cream cheese in large bowl of an electric mixer. Mix on low speed until smooth, about 1 minute. Add the 1 1/4 cups sugar and mix until smooth and creamy, about 1 minute. Mix in the flour. Add eggs two at a time, mixing smooth after each addition. Stop the mixer, scrape down sides of bowl twice during this mixing. Mix in the extracts and whipping cream. Stir in the melted white chocolate. Pour batter into prepared pan. Use a small spoon to drizzle raspberry sauce over the batter leaving 1" plain egde. Dip the spoon gently into batter and swirl some of the sauce into the batter. Do not disturb the crumb crust.

  7. Put cheesecake in the oven, pour hot water into the larger pan to reach 1" up the sides. Bake about 1 hour or until you can give the cheesecake a gentle shake and the top looks firm.

  8. Cool the cheescake, covered loosely with paper towels, in the water bath for 1 hour on a wire rack. Carefully remove the cheesecake from the water bath. Remove the paper towels and cool 1 hour more. The cheesecake should feel cool to the touch. Cover with plastic wrap and chill thoroughly in the refrigerator, at least 6 hours or overnight.

Categories

Dessert

Nutrition Facts
Serving Size 144.4g
Amount Per Serving
Calories
476
Calories from Fat
283
% Daily Value*
Total Fat
31.5g
48%
Saturated Fat
18.6g
93%
Trans Fat
0.0g
Cholesterol
132mg
44%
Sodium
323mg
13%
Potassium
157mg
4%
Total Carbohydrates
42.1g
14%
Dietary Fiber
1.7g
7%
Sugars
32.1g
Protein
7.7g
Vitamin A 20% Vitamin C 7%
Calcium 9% Iron 9%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
F
    Bad points
  • High in saturated fat
  • High in sugar
  • Contains alcohol
  • Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement