white chocolate raspberry swirl cheesecake

In a large bowl, beat cream cheese and 1/2 cup sugar until smooth. gently stir in the raspberries, being careful not to release the juice. Bake 45 to 50 minutes, or until cheesecake is mostly set and just jiggles the tiniest bit in the center. Blend in vanilla and melted white chocolate chips. Spread half the cheesecake filling and dot with another 1/3 of the raspberry sauce, then swirl with a knife. https://bakerbynature.com/white-chocolate-raspberry-cheesecake Beat in eggs, one at a time. Spoon 3 tablespoons raspberry sauce over batter. This homemade version is made with an Oreo chocolate crust, creamy raspberry swirled cheesecake topped with white chocolate shavings and garnished with whipped cream, fresh raspberries & a raspberry drizzle! Smooth the top. Remove from heat and alow to cool to lukewarm. https://www.yummly.com/recipes/chocolate-raspberry-cheesecake One of the most popular Cheesecake Factory recipes is now right at your fingertips! Pour half of batter over crust. Set aside 8 to 12 raspberries for garnish. With mixer on low speed, blend in eggs one at a time. With mixer on low speed, add remaining 1 1/2 cups sugar in a slow, steady stream. https://bakingamoment.com/white-chocolate-raspberry-cheesecake Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. https://sallysbakingaddiction.com/white-chocolate-raspberry-cheesecake-bars STEP 5 Spoon the mixture on top of the biscuit base and place in the fridge to set for 8-24 hours. Swirl batter with the tip of a knife to create a marbled effect. Press the mixture firmly and evenly over the bottom of an ungreased 9-inch spring form pan. Most recent update 02/04/2019. In the top of a double boiler, heat white chocolate chips and half and half, stirring occasionally, until chocolate is melted and smooth. Remove and let cool, then refrigerate several hours. *This recipe was originally published 11/08/2014. Remove the vanilla pod from the melted chocolate mixture and stir into the cream mixture. Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. In a medium bowl, mix the butter, graham cracker crumbs, and sugar until blended. Position the oven to 350°F with a rack just below center. Blend in vanilla and melted white chocolate. Put the remaining raspberries in a saucepan with the lemon juice and 1/4 cup of the granulated sugar. Repeat with remaining cheesecake filling and raspberry sauce. Cheesecake is mostly set and just jiggles the tiniest bit in the raspberries, being careful not to the. Large bowl, mix the butter, graham cracker crumbs, and sugar until smooth the lemon and. To cool to lukewarm 1/2 cups sugar in a medium bowl, mix the butter graham... Form pan the juice * This recipe was originally published 11/08/2014 * This recipe was originally 11/08/2014. 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