Chocolate And Raspberry Cheesecake Recipes

CHOCOLATE RASPBERRY CHEESECAKE

Steps:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Combine cookie crumbs and butter; press onto the bottom of prepared pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Set aside 1-1/2 cups; pour remaining batter over crust. , In a microwave-safe bowl, melt chocolate; stir in preserves until blended. Stir in reserved batter just until blended. Drop by tablespoonfuls over the plain batter (do not swirl). Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, 65-75 minutes. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer., For topping, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool slightly. Spread over top of cheesecake. Refrigerate overnight. Garnish with raspberries and whipped cream if desired. Remove sides of pan.

WHITE CHOCOLATE RASPBERRY CHEESECAKE

Steps:

• In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
• In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
• Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
• In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
• Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

CHOCOLATE AND RASPBERRY CHEESECAKE

Steps:

• Preheat oven to 375°. Combine cracker crumbs and butter; press onto the bottom of a greased 9-in. springform pan. Bake until lightly browned, 8-10 minutes. Cool in pan on a wire rack., For filling, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Add the semisweet chocolate; stir until melted. , In a large bowl, beat the cream cheese, sugar substitute and sugar until smooth. Gradually add chocolate mixture and the cocoa. Beat in vanilla. Pour onto crust; refrigerate until firm, 2-3 hours., Arrange raspberries on top of cheesecake. Carefully run a knife around edge of pan to loosen.

CHOCOLATE RASPBERRY CHEESECAKE

Steps:

• Heat oven to 350 degrees F. With mixer, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg, ReaLemon® and vanilla and mix well. Press raspberries firmly into bottom of crust, reserving a few whole berries for garnish. Slowly pour cream cheese mixture over fruit. Bake 30 to 35 minutes or until center is almost set. Cool.
• Chocolate Glaze: In small saucepan, over low heat, melt semisweet chocolate with whipping cream. Stir until thickened and smooth. Remove from heat. Glaze over cheesecake. Chill. Garnish as desired.

WHITE CHOCOLATE RASPBERRY CHEESECAKE RECIPE (VIDEO)

Steps:

• Preheat the oven to 300F/149C. Wrap the bottom of a 9-inch (23-cm) spring form with 2 layers of extra-wide foil in preparation for the water bath. Next, prepare the graham cracker crust. Place the crackers into a food processor and pulse until fine crumbs form. Pour in the melted butter and pulse again until the crumbs are well coated. Press the crumbs firmly into the bottom of the spring form pan, creating a level crust.
• Next, prepare the cheesecake batter. Place the softened cream cheese into a mixer bowl and beat on medium speed for 8 to 10 minutes, until the cream cheese is smooth and creamy. Scrape down the sides of the mixing bowl often. Next, add the eggs, sour cream and vanilla. Mix for 3 to 4 minutes, scrapping down the sides of the mixing bowl often.
• Add the sugar and melted white chocolate next. The white chocolate needs to be just melted and still warm; see my notes in the above post. Melt the chocolate in the microwave with the power level set to 50%, stirring every 30 seconds. Mix in the white chocolate and sugar for 1 minute, scrapping down the sides of the mixing bowl halfway through.
• Fold in the raspberries by hand using a spatula. Pour the prepared batter over the graham cracker crust and level the top using a spatula.
• Place the cheesecake into a larger baking pan and fill it with about an inch of water. This water bath will keep the top of the cake level and prevent cracks from forming. Watch my video recipe to see how it's done.
• Bake the cheesecake at 300F/149C for 2 hours. The middle will be slightly wobbly, and the sides will be more firmly set. Turn the oven off and prop the oven door open with a wooden spoon. Allow the cheesecake to cool down slowly for a few hours down to room temperature. Place the cheesecake into the refrigerator to cool overnight, or for at least 6 hours.
• For the homemade raspberry sauce: place the berries and sugar into a saucepan and bring to a simmer over medium heat. Simmer the berries for 5 to 8 minutes, until a smooth jam forms; stir occasionally. Strain the prepared jam through a fine mesh strainer arranged over a mixing bowl, until just the seeds remain. Transfer the prepared sauce into a small bowl or measuring cup.
• For whipped cream: place chilled heavy cream, confectioner's sugar and vanilla into a mixing bowl. Start whisking on low speed, gradually moving to high speed and whisk for 3 to 5 minutes, until stiff peaks form. Transfer the whipped cream into a pastry bag tipped with a closed star tip; I used Ateco #847.
• Once cheesecake has chilled, gently remove the springform and transfer the cheesecake onto a stand. Watch my video recipe to see how it's done! Add a few spoonful's of the prepared raspberry sauce on top of the cheesecake, then garnish with fresh raspberries and mint leaves. Serve with extra raspberry sauce and a generous amount of whipped cream on the side of each slice.

WHITE CHOCOLATE AND RASPBERRY CHEESECAKE

Steps:

• Put your cookies into a mini food processor and pulse until finely ground. Alternatively put them in a ziplock bag and use a rolling pin to smash them (gently) into crumbs. Add the melted butter and mix together.
• Spray the sides of a 7inch (or 8 inch) tin with cake release and line bottom and sides withbaking paper. Tip the cookie crumbs into the tin and use your hands to press down until evenly packed. If you are using the smaller tin you might not need to use them all. Chill in the fridge while you prepare the filling.
• Put the white chocolate chips and Amarula liqueur in bowl and microwave for short bursts until the chocolate starts to melt. Stir until smooth and set aside to cool.
• Beat the mascarpone, vanilla and jam using a hand or stand mixer. Gradually add the cold cream and beat on medium speed until combined. The filling might be a bit slack at this point.
• Add the melted white chocolate (make sure it has cooled down) and beat again until the filling thickens and holds peaks.
• Add the filling over your chilled cookie base and level with a spatula. Tap the tin on the counter so that it settles. Put in the fridge for 8 hours or - ideally - overnight to chill and set.
• Run a small knife under hot water and wipe dry. Run the knife blade against the tin edge to loosen the cheesecake. Place the tin over a glass and carefully push down to release the cheesecake. Peel the paper off and use a bench scraper to smooth the sides if needed.
• Combine the jam and liqueur in a saucepan and stir over low heat until you have a pourable sauce. You might need to add a bit of water to achieve the right consistency. Set the sauce aside to cool.
• Drizzle the sauce over the cheesecake and decorate with the fresh raspberries. Dust with icing sugar and serve.

WHITE CHOCOLATE RASPBERRY CHEESECAKE BARS

Steps:

• The raspberry sauce must cool down completely before using, so I recommend making it first. Mix 1 teaspoon water with 1 teaspoon cornstarch in a very small bowl. Set aside. Combine raspberries, granulated sugar, and remaining 1 teaspoon of water together in a small saucepan over medium heat. Stir the mixture as it begins to cook, breaking up some of the raspberries as you stir. Once simmering, add the cornstarch mixture. Continue to stir and allow to simmer for 3 minutes. Remove the pan from heat and press through a fine mesh strainer to remove the seeds. Allow the thin raspberry sauce to cool completely before using. Cover and store for up to 1 week in the refrigerator.
• Preheat oven to 350°F (177°C). Line the bottom and sides of a 9-inch square baking pan (8-inch is too small) with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.
• In a food processor or blender, pulse the whole Oreos into a fine crumb-you should get about 2 cups of crumbs. Stir the cookie crumbs and melted butter together in a medium size bowl. Press tightly into the bottom of the lined baking pan. Pre-bake for 8 minutes. Remove from the oven and set aside. Leave oven on.
• Melt the chopped white chocolate in a double boiler or the microwave. If using the microwave: place the white chocolate in a medium heat-proof bowl. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Let the warm chocolate cool as you work on the other cheesecake filling ingredients. You can place it in the refrigerator, but just don't let it solidify!
• Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the flour, lemon juice, vanilla extract, and salt, then beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the 2nd egg is incorporated into the batter, stop mixing. A few small lumps can remain. Pour in the cooled (but still liquid) white chocolate. Beat on low speed just until combined.
• Pour half of the cheesecake filling onto the crust. It's ok if the crust is still slightly warm. Drizzle half of the raspberry sauce all over the top. Spread remaining cheesecake filling on top. (It's ok if the raspberry sauce has spread to the sides or slightly incorporates into the top layer of cheesecake.) Drizzle remaining raspberry sauce on top, then use a toothpick or knife to gently swirl everything together.
• Bake for 32-36 minutes or until the cheesecake appears set on top and the edges are lightly browned. The bars will be puffy, but will sink slightly down as they cool. Place pan on a wire rack. Cool for 45 minutes at room temperature, then chill in the refrigerator for at least 3 hours (and up to 1 day) before slicing. If you plan to chill the bars for longer, loosely cover with aluminum foil after 3 hours of chilling.
• To slice, lift the bars out of the pan as a whole using the parchment overhang on the sides. Cut into squares with a sharp knife. For extra neat squares, wipe the knife clean between each cut.
• Cover and store leftover cheesecake bars in the refrigerator for up to 1 week.

WHITE CHOCOLATE & RASPBERRY CHEESECAKE!

Steps:

• Blitz the biscuits in a food processor to a small crumb, and add the melted butter - either pulse in the food processor a few times till the mixture is combined, or mix it in a bowl.
• Tip the biscuits into a 8″/20cm Deep Springform Tin and press down firmly.
• Melt the chocolate in a bowl over a pan of simmering water, or in the microwave on short bursts until full melted - leave to cool whilst doing the rest.
• In your stand mixer with the whisk attachment, whisk together the cream cheese, icing sugar and vanilla together till smooth. Pour in the double cream and whisk till thick!
• Once completed, pour in the cooled white chocolate, and whisk briefly to combine, and then fold through the fresh raspberries.
• Spread the mix over the biscuit base, smooth over and chill in the fridge for at least 5-6 hours, or preferably overnight so it will definitely be set.
• Once set, decorate. Drizzle over the melted white chocolate, and whip together the double cream and icing sugar and then pipe on in swirls! I use a 2D Closed Star Piping.
• I then add some fresh Raspberries for each swirl, and then I sprinkle on some Freeze Dried Raspberries!