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Hopefully the item concerning the guidelines for natural residing above provides and opens insight for mothers in regards to the importance of organic living. Now could be the time to come to the white chocolate raspberry swirl cheesecake topped with raspberries and sauce recipe that you've been ready for. You can cook white chocolate raspberry swirl cheesecake topped with raspberries and sauce using 22 ingredients and 21 steps. Here is how you cook that.
The ingredients needed to make White chocolate raspberry swirl cheesecake topped with raspberries and sauce:
- Provide 1/2 stick of melted butter.
- Provide 1 cup of cookie crumbs.
- Use 1/3 cup of brown sugar.
- Use 4 tbsp of cocoa powder.
- Use 1 tsp of chocolate and vanilla extracts.
- Take 4 packages of cream cheese- soften.
- Provide 1/2 cup of white sugar.
- Get 1/2 cup of brown sugar.
- You need 3 each of large eggs.
- Get 3 tsp of each of ground cinnamon, nutmeg.
- Get 1 tsp of vanilla, chocolate, and raspberry extracts each.
- Use 2 tbsp of milk.
- Provide 2 cup of white chocolate chips.
- Use 4 tbsp of unsalted butter.
- You need 1 1/2 cup of heavy whipping cream..
- Provide 1 stick of cinnamon.
- Use 3 tsp of ground nutmeg.
- Get 1 tbsp of cornstarch.
- Take 1 tsp of raspberry extract.
- Use 1/3 cup of water.
- You need 1/4 tsp of fresh lemon zest.
- Prepare 1 stick of cinnamon.
Instructions to make White chocolate raspberry swirl cheesecake topped with raspberries and sauce:
- Preheat oven to 375 °.
- Melt 1/2 stick butter in a microwavable safe bowl for 30 seconds. Add next 4 ingredients together and mix..
- Place in 9 in. springform and bske for about 5-10 minutes. Remove from oven, set aside, and allow to cool..
- Add chocolate in a medium sized glass bowl..
- 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..
- Add hot whipping cream to chocolate and mix with whisk or rubber spatula until creamy and all chocolate melted..
- 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..
- Once raspberry sauce has thickened, strain. Best to add paper towel/cheese cloth on strainer.
- Once thoroughly strained, set aside.
- Cream together cream cheeses and sugars..
- Add eggs. One at a time.
- Add chocolate sauce slowly.
- Add 2 tbsp. of milk.
- Add extracts, nutmeg, ground cinnamon and mix well together..
- 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..
- Take a tooth pick or lollipop stick and create your own swirl design.
- Add foil paper under cheesecake pan and fold upwards..
- 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..
- Once set, turn off oven and leave oven door open for another 30-45 minutes..
- Remove cheesecake from oven and place on counter to cool.
- Once cheesecake is cooled place in refrigerator or freezer about 3 to 4 hours or overnight..
One of the most popular Cheesecake Factory recipes is now right at your fingertips! 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! This Cheesecake with Raspberry Sauce is the perfect dessert for special occasions. This year I made a fancy Christmas dinner for my boyfriend and he LOVES cheesecake so I wanted to serve it for dessert. I was nervous about trying a homemade version, but this was so easy and turned out so well!
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