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White Chocolate Raspberry Swirl Cheesecake Topped With Raspberries And Sauce Recipe

White chocolate raspberry swirl cheesecake topped with raspberries and sauce Recipe
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Cooking Time : 2 minutes
Serving : 8
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Prepare the ingredients before making White chocolate raspberry swirl cheesecake topped with raspberries and sauce in your home. Then, follow these steps below to serve White chocolate raspberry swirl cheesecake topped with raspberries and sauce for your family or friends.

Ingredients: White chocolate raspberry swirl cheesecake topped with raspberries and sauce

  • 1/2 stick melted butter
  • 1 cup cookie crumbs
  • 1/3 cup brown sugar
  • 4 tbsp cocoa powder
  • 1 tsp chocolate and vanilla extracts
  • 4 packages cream cheese- soften
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 3 each large eggs
  • 3 tsp each of ground cinnamon, nutmeg
  • 1 tsp vanilla, chocolate, and raspberry extracts each
  • 2 tbsp milk
  • 2 cup white chocolate chips
  • 4 tbsp unsalted butter
  • 1 1/2 cup heavy whipping cream.
  • 1 stick cinnamon
  • 3 tsp ground nutmeg
  • 1 tbsp cornstarch
  • 1 tsp raspberry extract
  • 1/3 cup water
  • 1/4 tsp fresh lemon zest
  • 1 stick cinnamon

How to Make White chocolate raspberry swirl cheesecake topped with raspberries and sauce

If you have prepared the ingredients needed, now time to start cooking. There are 21 steps you must follow to make White chocolate raspberry swirl cheesecake topped with raspberries and sauce in your home by yourself.

    Step 1
  • Preheat oven to 375 °
  • Step 2
  • Melt 1/2 stick butter in a microwavable safe bowl for 30 seconds. Add next 4 ingredients together and mix.
  • Step 3
  • Place in 9 in. springform and bske for about 5-10 minutes. Remove from oven, set aside, and allow to cool.
  • Step 4
  • Add chocolate in a medium sized glass bowl.
  • Step 5
  • In small/medium, under low/medium heat, heat whipping cream with, 4 tbsp. butter, extract, cinnamon stick and nutmeg until small bubbles forms. Remove cinnamon stick and remove from heat.
  • Step 6
  • Add hot whipping cream to chocolate and mix with whisk or rubber spatula until creamy and all chocolate melted.
  • Step 7
  • Mix cornstarch and water together and add to small saucepan. Add raspberries, lemon zest, and stir. Add to medium heat and let simmer. Yummmm, smell the lemon zest. If you want, you can add cinnamon stick as well.
  • Step 8
  • Once raspberry sauce has thickened, strain. Best to add paper towel/cheese cloth on strainer
  • Step 9
  • Once thoroughly strained, set aside
  • Step 10
  • Cream together cream cheeses and sugars.
  • Step 11
  • Add eggs. One at a time
  • Step 12
  • Add chocolate sauce slowly
  • Step 13
  • Add 2 tbsp. of milk
  • Step 14
  • Add extracts, nutmeg, ground cinnamon and mix well together.
  • Step 15
  • Add half of cheesecake filling in springform pan. Add about 5 1 tbsp of raspberry sauce into filling. ..add remaining cheesecake filling and finish off with the drops of raspberry sauce around cake.
  • Step 16
  • Take a tooth pick or lollipop stick and create your own swirl design
  • Step 17
  • Add foil paper under cheesecake pan and fold upwards.
  • Step 18
  • Add springform pan into a Big roasting/dutch pan filled with inch of simmering hot water and baked for 50-60 min or until set.
  • Step 19
  • Once set, turn off oven and leave oven door open for another 30-45 minutes.
  • Step 20
  • Remove cheesecake from oven and place on counter to cool
  • Step 21
  • Once cheesecake is cooled place in refrigerator or freezer about 3 to 4 hours or overnight.
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