Krispy Kremey White Chocolate Raspberry Filled Cheesecake Recipes

KRISPY KREMEY WHITE-CHOCOLATE RASPBERRY-FILLED CHEESECAKE

Steps:

• Wrap the bottom and sides of a 10-inch springform pan in foil. Butter the bottom and 2 inches up the sides of pan. Set aside.
• In the work bowl of a food processor, roughly grind almonds. Pour almond pieces into prepared pan and swirl. Most of almonds will stick to buttered pan. Shake pan to evenly distribute loose almonds in bottom of pan.
• Place doughnuts, one at a time, between 2 sheets of waxed paper. Using a rolling pin, roll to a 3/16-inch thickness. Cut flattened doughnuts in half and place in bottom of almond-lined pan, overlapping doughnuts slightly. (You'll need 7 doughnuts for bottom of pan and 4-1/2 doughnuts for sides.) Use remaining 1/2 doughnut to fill in any bare spots. Cover your hand with plastic wrap and press doughnuts firmly into place.
• Preheat oven to 350°F Place a 13-x-9-x-2-inch pan, half-filled with water, on bottom rack of oven.
• Cut raspberry-filled doughnuts into 1/2-inch cubes. Place in a small bowl and drizzle with raspberry-flavored liqueur. Add raspberries and stir gently. Set aside.
• In a microwave-safe bowl, microwave white chocolate morsels on 50% power for 45 seconds. Stir and repeat until chips are melted. Set aside.
• In a large bowl, beat cream cheese and sugar on medium speed with an electric mixer. Add eggs one at a time, mixing on low speed until just combined. Add egg yolks one at a time, mixing until just combined. Add flour and vanilla, and mix until combined. Stir in melted white-chocolate morsels.
• Pour 2 cups batter into prepared crust. Spoon doughnut-raspberry mixture over batter in pan. Gently press into batter with the back of a spoon. Pour remaining batter on top.
• Place pan in center of preheated oven and bake for 55 minutes. Turn off oven and let sit in oven for 45 minutes.
• Serve at room temperature or chilled. Garnish with more raspberries and whipped cream, if desired.

WHITE CHOCOLATE AND RASPBERRY CHEESECAKE RECIPE - (4.6/5)

Steps:

• Combine the biscuits and butter and press into the base of a greased 22 cm spring form pan. Place in refrigerator to chill whilst completing the filling. Beat the Philly, sugar, and lemon rind until smooth. Stir in the gelatin mixture and fold in the melted white chocolate and cream. Pour the filling into the prepared base and refrigerate 3 hours or until set. Garnish with raspberries and dust with icing sugar.

WHITE CHOCOLATE RASPBERRY CHEESECAKE

Steps:

• In a small bowl, combine the graham cracker crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform pan; set aside., In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Fold in the chips. Pour over crust. , In a microwave, melt raspberry jam; stir until smooth. Drop by teaspoonfuls over batter; cut through batter with a knife to swirl. , Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 80-85 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate overnight. 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.