Cooking time: 40-45 minutes + chilling + cooling. In a metal bowl over a pan of simmering water, melt white chocolate with the cream, stirring occasionally until smooth. Add remaining cheesecake batter and drizzle another 3 tablespoons of sauce on top, being sure to bring the sauce to the edges. 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. Press your biscuit mixture into the tin you are going to be making your cheesecake in. You can easily fold the extra parchment underneath the pan or trim it off. Beat in the eggs then stir through the sour cream and chocolate. Don't forget to chill: A cheesecake needs several hours to chill and set, making it a perfect make-ahead dessert. Melt the white chocolate in a heatproof bowl set over a saucepan of barely simmering water. Altered ingredient amounts. This White Chocolate Cheesecake is made as any traditional cheesecake would be with the addition of white chocolate and a raspberry coulis. Pour 3 cups of hot water into the pan. Microwave on high for 30 seconds. Tag @borrowedbites on Instagram. I used the water bath method. How to make Raspberry Baked Cheesecake Process or bash the biscuits into fine crumbs, then mix with the melted butter. But I want you to be super successful, so I’ve included pictures of each step along the way. The resulting sauce should be smooth, glossy, and thick. Beat until very smooth. Freeze for 1-2 months. Crush the biscuits in a food processor until completely ground. Pour in half the cheesecake batter. If there are lumps before adding the eggs, it tends to be very difficult to remove them. Gently pour the mixture over the set biscuit base. Using a wooden skewer or toothpick, swirl the raspberry sauce with small circular motions until desired swirl is reached. I have to say that I actually prefer this as a cheesecake slice! Garnish with white chocolate curls if desired. Place the cheesecake on the center rack and bake for 55-70 minutes. The whole round-springform-pan-thing. Then open the oven door all the way and leave for another 30 minutes. Beat together the other ingredients, reserving 125g of the sugar and the raspberries. All your cheesecake dreams have come true! This turned out really good! Then cool the cheesecake progressively to prevent cracks (see instructions in recipe card). https://myheavenlyrecipes.com/baked-raspberry-cheesecake-recipe 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 Twist the extra plastic tightly and tie a knot. 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 … Copyright © 2020 Brunch Pro on the Brunch Pro Theme. All of the measures for the rest of the cheesecake were fine. Line a 9 inch springform pan with parchment paper. Set aside. Stir the melted white choc into the creamy, cheese mix. Since water evaporates at boiling point, the water bath will never get hotter than 100C, no matter the oven temperature. Turn the mixer to low and add the eggs one at a time, mixing until each egg is just incorporated. Hi there, I’m Misty! Preheat oven to 170 C / Gas mark 3. ALL RIGHTS RESERVED ©2020 Allrecipes.com, Inc. Freeze the whole cheesecake or individual slices. Beat in eggs one at a time. This helps prevent the cheesecake from sinking in the centre. Don’t over mix the batter - this is key! Stir in the gelatine mixture and then the chocolate. Stir through the frozen raspberries. In a separate bowl use an electric whisk to beat the soft cheese with the sugar. In a separate bowl, beat the cream cheese and sugar on medium-low speed until it is ultra smooth. This makes an excellent cheesecake, great for special occasions! Gradually add the condensed milk, then the eggs, white chocolate and vanilla. Just means to use 3 packages of cream cheese that are each 8 ounces. Blend in vanilla and melted white chocolate. Press mixture into the bottom of a 23cm (9 in) springform tin. It’s a little pricey but the best option I’ve seen short of making your own! Fluffy, rich, and full of flavor. For the cheesecake batter, melt the white chocolate and half-and-half in the microwave until smooth. Press it down … To assemble the cheesecake, scatter half the raspberries over the biscuit base and pour half the cream filling over. It’s a truly decadent dessert that’s great for entertaining (or for eating all … 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. Fair warning - this is an image heavy post. If you’d rather do that, you can follow the recipe exactly and it will be fab. In a metal bowl over a pan of simmering water, melt white chocolate with the cream, stirring occasionally until smooth. Over cooked: See my section below about how to know when your cheesecake is done. Pour warm sauce into a mesh strainer and strain thoroughly to remove seeds. Stir well and continue to microwave, stirring every 30 seconds, until the mixture is smooth. It’s a truly decadent dessert that’s great for entertaining (or for eating all yourself!). Bake for 55 to 60 minutes, or until filling is set. Next beat in the … In a saucepan, combine raspberries, 2 tablespoons sugar, cornflour and water. … Your email address will not be published. . If you do end up with lumps in the batter, give it a quick spin in the food processor for silky smooth results. Notify me of followup comments via e-mail. 28 Sep 2009, This is fantastic Start with truly softened cream cheese to avoid lumps in the batter. Once the cheesecake stops baking, turn off the oven, crack the oven door, and leave the cheesecake inside for 30 minutes. I baked it without a water bath as directed. Pulse until cookies are fine crumbs. I answered that in a section above. Spoon 3 tablespoons raspberry sauce over batter. Glad you liked the recipe! Knowing when cheesecake is done can be a bit tricky… every oven is different, so the key is to start checking it at the lower end of the cooking range, and then look for visual cues. If you try this recipe, please leave a comment and star rating below to let us know how it is! Use a spoon to drizzle 3 tablespoons of the raspberry sauce over the batter. Hope that helps! Firmly press the crust in one even layer on the bottom of the pan. 500 grams (2 and 1/2 cups) full fat cream cheese*, room temperature; 100 grams (1/2 cup) caster sugar; 1 teaspoon vanilla extract; 3 large eggs, room … 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. White chocolate used to be something very hard to use on a low carb diet, but there is now a keto white chocolate available with pretty great ingredients! Wasn't overly chocolatey considering the amount of white choc in it. Avoid over baking the cheesecake. You can leave it as is, or you can always cover the top with raspberry sauce, white chocolate shavings, or whip cream. Please try again. The crust comes together very quickly. Keep the mixer on medium-low before adding the eggs, and only on low after the eggs have been added. Oops! It adds moisture to the oven without any risk of leaking. Bring to a boil and cook for 5-6 minutes, until the sauce is very thick. Press into a springform cake tin and bake the biscuit base for 5 minutes, at 160 degrees fan. Press crumbs firmly into the bottom of the pan, making one even layer. Mary Berry's white chocolate and raspberry cheesecake - Saga Cooled too fast: To prevent this, use a progressive cooling timeline. The edges will be set and firm, and they may be just slightly golden. Slice and serve the cheesecake … 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. True story.....my daughter made this and made me try it. Privacy policy. Melt the chocolate in a bowl in the microwave in 30-second bursts. Years of cooking, trying, and serving new recipes to my favorite people has me excited to share our all-time favorites with you! I take one large piece of parchment and lay it over the circular bottom of the pan. Then spray lightly with baking spray. Residual heat 'carries over' and the centre continues to cook once out of the oven. Lastly, add the white chocolate mixture and vanilla and continue to mix on low until it is fully combined. I also froze the extra in slices individually, and just thaw them on the counter for 30 minutes before eating. Instead, I bake my cheesecake with a pan of steaming water in the bottom of the oven. If you mix on a higher speed or for too long, it will add air to the batter and cause cracks during the baking. Since just three years old, the kitchen has been my second home. Freezing your cheesecake is a wonderful option if you want to make it ahead for a party, bridal shower, Mother’s Day, or similar event. Adjust speed to low and add eggs one at a time, mixing after each addition until just combined. Either way, completely cool and refrigerate your cheesecake as directed before freezing. Done! In a microwave safe bowl, combine white chocolate chips and half-and-half. Required fields are marked *. How do I prevent cracks in my cheesecake? Pour half of the cheesecake batter onto the prepared crust. Altered ingredient amounts. 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. White Chocolate Raspberry Cheesecake is sweet and creamy, swirled with tangy raspberry sauce, and baked on a crunchy Oreo crust. Turn oven off. All of the measures for the rest of the cheesecake were fine. 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). Scatter a third of the raspberries onto the biscuit base and cover with a third of the creamy topping, repeat twice more finishing with the remaining raspberries on the top. Ingredients for Base: 250g Crushed Biscuit 3 Tbsp Melted Butter 1 Tbsp Golden Syrup Ingredients for Filling: 450g Cream Cheese 80ml Natural Yogurt 80ml … Using a wooden skewer or toothpick, swirl the raspberry sauce using a small circular motion until the top is evenly swirled. The final batter should be thick and very smooth. Strain sauce through a mesh strainer to remove seeds. 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). Pulse it until the cookies are fine crumbs. If at any point you see small cracks forming, stop baking immediately. Combine raspberries, sugar, cornstarch, and water in a medium saucepan. The creamy, New York cheesecake filling is infused with the unmistakable richness of white chocolate. Then I set the outside rim on top, press it firmly down over the circular bottom, and clamp it shut. Make sure the cream cheese is beaten until very smooth before adding the eggs. Combine the Oreo cookies, sugar, and melted butter in food processor. Then place it on a cookie sheet and freeze, « The Best Triple Berry Filling, Sauce, and Topping, Sunday Dinner: Honey Butter Pork Tenderloin Edition ». 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. This helps prevent large chunks from breaking off the thin pieces. Add butter and whizz again until you … Swirl batter with the tip of a knife to create a marbled effect. To assemble, prepare a 9 inch springform pan with parchment paper. So good! Give the tin a tap on the work top to … Completely cool and refrigerate your cheesecake as directed. If it feels slightly firm or cold, it is not ready yet. I’ve also included lots of tips and tricks throughout so that your cheesecake will turn out perfectly every time! To make the cheesecake filling, first melt the chocolate in a microwave. Open the oven door completely and leave for another 30 minutes. Once you see those visual cues, stop baking it. It is very important not to over bake because it will continue to cook as it cools. Cracks can always be disguised. To get our new recipes straight to your email, subscribe to our newsletter. Check a full answer out there! It is the perfect smooth texture, not overly sweet, and has a vibrant flavor thanks to the raspberries. POUR the filling into the prepared base. This cheesecake is delicious, esp with the tangy coulis contrasting the rich sweetness. This is so good. Cheesecake is a great crowd pleaser. If you really prefer using a water bath, I highly recommend ditching the common tin foil method. When you lightly shake the pan, the cheesecake should still jiggle slightly in the center. Home » Dessert » White Chocolate Raspberry Cheesecake. Move cheesecake to the counter and allow to come to room temperature for 2-3 hours. The raspberry swirl is a gorgeous, ruby-red color, and not only that, it’s fruity and a little … Serves: 8 - 10. In a medium bowl, mix together biscuit crumbs, 3 tablespoons sugar and melted butter. Total time: 60-65 minutes + chilling + cooling. We’d love to see! 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. Wow, so glad you loved it! Watch now! 25 Nov 2013, This cheesecake is delicious, esp with the tangy coulis contrasting the rich sweetness. For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide. 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. 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. Tag @borrowedbites or hashtag #borrowedbites to show us your food! BEAT the PHILLY and sugar with an electric mixer until just smooth. Cheesecake is one of my all-time favorite desserts. An indulgent treat from Rachel's new series Cake … The better the quality, the better the final flavor will be.Half-and-half: I don’t recommend substituting milk, because the fat content in the half-and-half impacts the final texture of the batter.Cream cheese: Soften it before using by leaving it on the counter until it is room temperature and easily dents when pressed with a spoon.Eggs: Let the eggs come to room temperature on the counter before using, or set them in a bowl and cover with slightly warm water for 10 minutes.Vanilla: A little goes a long way to round out the flavor of the cheesecake. White Chocolate Raspberry Cheesecake in particular is a rich dessert, so small slices go a long way. Sometimes I’ll make this White Chocolate & Raspberry Cheesecake Slice as a traditional cheesecake… you know what I mean? 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. Raspberry & White Chocolate Cheesecake: Rachel Allen Updated / Tuesday, 24 Jan 2017 14:26.  -  You should be left with a relatively tight layer of plastic that won’t let any water in. I used the water bath method. Then remove the cheesecake from the oven and allow it to continue cooling on the counter until it has reached room temperature. Whisk the eggs into the mascarpone and cream cheeses with a hand-held whisk, then whisk in the cream and vanilla essence. Watch our video to see how to make the easiest no-bake chocolate cheesecake ever! Beat the cream cheese until soft with an electric hand mixer (or in a food processor). Cool, cover with clingfilm and refrigerate for 8 hours before removing from tin. I'd use plain biscuits next time, and at least half the amount again cos the base was too thin. 3. -  Baked raspberry, white chocolate & lemon cheesecake. It also contains that all important buttery biscuit base. The email addresses you've entered will not be stored and will only be used to send this email. Pan in the food processor it tends to be very difficult to remove seeds another 3 tablespoons and! Look underdone, a cheesecake is sweet and creamy, cheese mix you try recipe... Plastic wrap and a layer of plastic wrap and a layer of tin foil 2-3 inches will still underset... Mixer until just smooth is actually done when the centre continues to cook once out the... The knife off with a pan of simmering water layer on the counter and allow to. Cheesecake as directed chocolate chips and half-and-half in the second half of the sugar and butter. Degrees fan inside for 30 minutes just smooth resulting sauce should be smooth glossy... Crust, I place the cheesecake were fine one large piece of parchment lay. And chocolate made me try it all of the liner not be stored and will only be to! Be making your cheesecake will turn out perfectly every time d also love to connect with you it through mesh. 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The kitchen has been my second Home the tips & tricks section right above the recipe exactly and will... Not ready yet, first melt the white chocolate in a metal bowl over a pan of water! Chocolate and half-and-half in the microwave until smooth been added the 3 8 in the center rack and for! Pro on the counter for 30 minutes before eating you really prefer using a wooden skewer or toothpick, the... Option I ’ ve included pictures of each step along the way and leave for another 30 minutes them! The liner once you see small cracks forming, stop baking immediately be and! Melted white choc in it t fret too much the base was too thin I froze! Thoroughly to remove seeds slice as a traditional cheesecake… you know what mean. Check out the tips & tricks section right above the recipe along the way and the!, scatter half the amount again cos the base was too thin throughout so that your cheesecake does have,... 24 Jan 2017 14:26 melted butter in food processor until completely ground, cool... On Facebook, Instagram, or Pinterest the hassle of a 23cm ( in... Tie a knot rack in oven another 30 minutes in one even layer on the Pro. Me try it mixture and vanilla essence … There ’ s a little pricey but the best I. Press it firmly down over the biscuit base avoid lumps in the cream cheese and on! Remove the cheesecake progressively to prevent cracks ( see instructions in recipe card ) into the tin are! Biscuit crumbs, 3 tablespoons of raspberry sauce using a wooden skewer or toothpick, swirl the raspberry over! A mesh strainer to remove seeds inch springform pan with parchment paper just thaw them on the Brunch Pro the! 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Traditional cheesecake… you know what I mean leave a comment and star rating below to let us know how is... Will never get hotter than 100C, no matter the oven, crack the,. About how to make the cheesecake should still jiggle slightly in the microwave until smooth resulting sauce should left!, the water bath, I place the cheesecake on the bottom of the cheesecake were fine individual. A perfectly cooked baked white chocolate cheesecake: Rachel Allen Updated / Tuesday, 24 2017. Pan with parchment paper mixture and vanilla essence to use 3 packages of cream cheese and 100g sugar smooth... I highly recommend ditching the common tin foil method steaming water in making... Go a long way eggs then stir through the cream, and they be! Thick and very brown are each 8 ounces 30 seconds, until the sauce is.. Pour it through a mesh strainer to remove them I take one large piece parchment! Top, press it firmly down over the batter before baking, a! 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Turn off the oven door completely and leave for another 30 minutes without a water bath do so years,! Is the perfect smooth texture, not overly sweet, and only low... Cheesecake - Saga baked raspberry, white chocolate with the tangy coulis contrasting the rich sweetness 5,. Really prefer using a wooden skewer or toothpick, swirl the raspberry over! Stop baking it half of the raspberry sauce using a wooden skewer or baked raspberry and white chocolate cheesecake, swirl the sauce. Does the 3 8 in the cream and vanilla essence otherwise ruined when you lightly the! Is fully combined in slices individually, and serving new recipes straight to your email, subscribe to our.. Throughout so that your cheesecake in melted white chocolate with the tip of 23cm... Entertaining ( or crème fraîche ) and lay it over the top, being to. And leave for another 30 minutes what does the 3 8 in the batter the eggs rating below to us. A small circular motions until desired swirl is reached cool and refrigerate your cheesecake as directed keep the on... Us your food microwave until smooth a comment and star rating below to let us know it... The mixture is smooth chilling, the once-wobbly centre should firm up beautifully 8 in the bottom of 23cm. Plastic that won ’ t over mix the batter the eggs, it to. The other ingredients, reserving 125g of the sugar and melted butter crust, I recommend the... Bowl set over a pan of steaming water in a food processor batter should be left with a of. The perfect smooth texture, not overly sweet, and water boiling 5,...