Raspberry White Chocolate Cheesecake
The famous Cheesecake Recipe always a food recipes favourite. Many variations of ingredients adding make a cheesecake more special. In this cake recipe our Cheesecake Blend with white chocolate melted and the fresh raspberries giving you the best flavoursome of Raspberry cheesecake.
serve for 16
Ingredients :
For the Crust:
1 cup slivered almonds
2 cups graham cracker crumbs (7 ounces)
1/2 stick (1/4 cup) unsalted butter, melted
For the Filling :
8 ounces fine-quality white chocolate
4 (8-ounce) packages cream cheese, softened
1/2 cup plus 2 tablespoons sugar
4 whole eggs
2 large egg yolks
2 tablespoonful all-purpose flour
1 teaspoonful vanilla
2 cups raspberries ( 11 ounces )
Garnish: Fresh raspberries, mint sprigs and raspberry coulis
Cooking Directions:
For the Crust :
Finely crush the almonds and crumbs in a food processor and add butter, blending tilll well combined.
Press over bottom and 2/3 up side of a 10-inch springform pan.
For the filling :
Preheat oven to 350 degrees F.
Melt the white chocolate in a boiler or a metal bowl set over a saucepan of barely simmering water, stirring till smooth. Remove from heat.
Beat cream cheese with an electric mixer at medium speed till fluffy, then beat in sugar.
Add whole eggs and yolks, 1 at a time, beating well at low speed and scraping down bowl after each addition
Beat in flour and vanilla till well combined, then add melted white chocolate in a slow stream, beating till filling is combined throughly.
Arrange berries in 1 layer over crust and pour filling into crust
Bake in the oven till cake is set 3 inches from edge but center is still wobbly when pan is gently shaken, about 45 to 55 minutes.
Transfer in pan on a rack, allow to cool completely.
Serve at room temperature or chilled. ( Cheesecake can be made 3 days ahead and chilled, covered )
Good luck.. and see my other cake recipes
Other Favourite Cake Recipes :
serve for 16
Ingredients :
For the Crust:
1 cup slivered almonds
2 cups graham cracker crumbs (7 ounces)
1/2 stick (1/4 cup) unsalted butter, melted
For the Filling :
8 ounces fine-quality white chocolate
4 (8-ounce) packages cream cheese, softened
1/2 cup plus 2 tablespoons sugar
4 whole eggs
2 large egg yolks
2 tablespoonful all-purpose flour
1 teaspoonful vanilla
2 cups raspberries ( 11 ounces )
Garnish: Fresh raspberries, mint sprigs and raspberry coulis
Cooking Directions:
For the Crust :
Finely crush the almonds and crumbs in a food processor and add butter, blending tilll well combined.
Press over bottom and 2/3 up side of a 10-inch springform pan.
For the filling :
Preheat oven to 350 degrees F.
Melt the white chocolate in a boiler or a metal bowl set over a saucepan of barely simmering water, stirring till smooth. Remove from heat.
Beat cream cheese with an electric mixer at medium speed till fluffy, then beat in sugar.
Add whole eggs and yolks, 1 at a time, beating well at low speed and scraping down bowl after each addition
Beat in flour and vanilla till well combined, then add melted white chocolate in a slow stream, beating till filling is combined throughly.
Arrange berries in 1 layer over crust and pour filling into crust
Bake in the oven till cake is set 3 inches from edge but center is still wobbly when pan is gently shaken, about 45 to 55 minutes.
Transfer in pan on a rack, allow to cool completely.
Serve at room temperature or chilled. ( Cheesecake can be made 3 days ahead and chilled, covered )
Good luck.. and see my other cake recipes
Other Favourite Cake Recipes :
- Chocolate Orange Cupcake
- Raspberry White Chocolate Cheesecake
- Salmon Cake
- Steamed Spongy Cake / Indonesian Bolu Kukus
0 comments:
Post a Comment