best recipe for making a White Chocolate Razberry cheese cake??

Question

looking for a good recipe for White Chocolate Razberry Chesse cake? any help would be great doing this for a baking final thanks

Answer 1

DOUBLE-DECKER RASPBERRY AND WHITE CHOCOLATE CHEESECAKE
click photo to enlarge
Crust
1 9-ounce package chocolate wafer cookies, coarsely broken
6 tablespoons (3/4 stick) unsalted butter, melted
Filling
1 12-ounce package frozen unsweetened raspberries, thawed, juices reserved
6 ounces good-quality white chocolate, finely chopped

4 8-ounce packages cream cheese, room temperature
1 1/3 cups sugar
2 tablespoons all purpose flour
4 large eggs
2 tablespoons whipping cream
2 teaspoons vanilla extract
1/2 teaspoon almond extract

White chocolate curls (optional)




For crust: Preheat oven to 325°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Double-wrap outside of pan with heavy-duty aluminum foil. Place cookies in processor and blend until coarse crumbs form. Add butter and process until evenly moistened. Press crumb mixture firmly onto bottom and halfway up sides of prepared pan. Bake crust 8 minutes; cool on rack.
For filling: Press raspberries and juices through fine strainer into small bowl. Measure 1/2 cup puree for filling (reserve remaining puree for another use). Stir white chocolate in small metal bowl set over saucepan of barely simmering water until just melted and smooth; set aside.

Using electric mixer, beat cream cheese and sugar in large bowl until smooth and fluffy. Beat in flour, then eggs, 1 at a time. Beat in whipping cream and vanilla. Transfer 2 1/4 cups batter to medium bowl; stir in melted white chocolate. Stir reserved 1/2 cup raspberry puree and almond extract into remaining batter in large bowl.

Pour raspberry batter into prepared crust; place springform pan in large roasting pan. Pour enough hot water into roasting pan to come 1 inch up sides of pan. Bake until raspberry filling is softly set in center and beginning to puff at edges, about 50 minutes. Remove roasting pan from oven; let raspberry layer cool 5 minutes to firm slightly.

Starting at edge of pan, spoon white chocolate batter in concentric circles onto raspberry layer. Smooth top. Bake until white chocolate filling is set in center, about 30 minutes. Refrigerate cake uncovered until cold, at least 4 hours. (Can be prepared 2 days ahead; cover and keep refrigerated.)

Cut around pan sides with small knife to loosen cheesecake; release sides. Garnish cheesecake with white chocolate curls, if desired.

Makes 12 servings.

Answer 2

This is one of my special recipes and if I say so myself it's decadent. Enjoy!
Yummyfood - Quick and easy international recipes
Mascarpone and Raspberry,White Chocolate Cheesecake Status Approved
Name Mascarpone and Raspberry,White Chocolate Cheesecake
Category Desserts, Cakes & Pastries
Serves/Yields 8 servings
Source Kate
Difficulty Easy
Prep. Time 20 min
Cook Time 1 hour + cooling time
Introduction
I finally dug this recipe out of my archives when Guido asked if cheesecake could be made with marscapone cheese.Don't think about the calories...just enjoy!
Ingredients
For the crust
1/4 cup unsalted butter
3/4 cup crushed biscotti
1/2 cup chopped pecans or hazelnuts

For the filling
1 1/4 cups mascarpone cheese
3/4 cup ricotta cheese
2 eggs, beaten
3 Tbsp sugar
1 tsp vanilla extract
1 1/4 cups chopped white chocolate or white chocolate chips. white chocolate, chopped into small pieces
1 1/2 cups fresh raspberries (optional)



For the topping
1/2cup mascarpone cheese
1/3cup ricotta cheese

White chocolate curls for garnish
Fresh raspberries (to garnish)



Note: Choose a brand of white chocolate that uses cocoa butter instead of shortening for a richer flavor.



Directions
Step: 1 Preheat oven to 300F.
For the crust:
Place the biscotti and nuts in the bowl of a food processor fitted with a steel blade.Process in several short bursts.The crumbs should be like graham cracker crumbs. Melt the buttr in a saucepan, then stir in the biscotti/nut crumbs.
Press the crust mixture into the bottom of a 9-inch springform pan. bake at 350 for 10 minutes to set the crust.



For the filling:
With a mixer on medium speed (high speed will beat air into the filling and the baked cake will not be creamy)beat the mascarpone and ricotta in a large mixing bowl until smooth. Beat in the egg, a little at a time.
Add the sugar and beat until the sugar has dissolved, and the mixture is smooth and creamy. Melt the white chocolate in a heat proof bowl over a saucepan of simmering water (double boiler). Stir the melted chocolate into the cheese mixture.
Scatter the raspberries over the crust, pour the cheesecake filling over the berries. Bake for 1 hour or until just set.
Turn off the oven and let the cake sit there until completely set and cooled.
Remove the cheesecake from the oven when cool and gently remove the sides of the pan and place the cheesecake onto a servng plate.
Make the topping by mixing together the marscarpone and ricotta cheese in a bowl and spreading it over the top of the cheesecake.
Decorate with the white chocolate curls and the fresh raspberries.




Time submitted: Wednesday, June 15. 2005 at 08:50:34
Contributed By: Kate


This comes from Yummyfood - Quick and easy international recipes http://www.yummyfood.net
The URL for it is: http://www.yummyfood.net/recipes-id374.html

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Answer 3

Ask no more! Just save me a slice.

White Chocolate Rasberry Cheesecake
Ingredients

Crust
1 1/2 pk loose-packed vanilla wafers; crush
2 tb sugar and 3 tbs. melted butter mixed together
for the bottom of 9 springform pan

Filling:
2 c sugar
5 large eggs
1/2 lb white chocolate; melted
2 1/2 lb cream cheese; cubed and room
1/4 c flour
1/3 c milk
1 pint fresh rasberries or unsweetened frozen rasberries

Instructions

Beat cream cheese; sugar and flour in large bowl with heavy duty mixer until very smooth. Beat in eggs; one at a time; only until blended. Stir in milk; then white chocolate; by hand. Grease sides of prepared pan and pour in half of cheesecake mixer. Sprinkle with half of rasberries. Repeat with remaining cheesecake batter and rasberries; pressing the second layer of rasberries down into the batter so they don't dry out in the oven. Bake at 375 degrees for 15 min. Reduce heat to 235 degrees and continue baking for one hour and thirty minutes or until done. Center will no longer be sticky but will not appear cooked. It will firm up upon cooling. Let come to room temperature and refrigerate overnight. Remove from pan.
TOPPING:
1/2 C. semi-sweet chocolate chips melted with
2 Tbs. Crisco shortening 1/2 C. heavy cream whipped
with 1 Tbs. powdered sugar Chocolate curls and fresh rasberries.
Spread cooled cake with chocolate and let stand until firm. Decorate with whipped cream; chocolate curls and raspberries Hope you enjoy.

Answer 4

White Chocolate Raspberry Truffle Cheesecake

1 1/2 cups (48 wafers) reduced-fat vanilla wafer crumbs (use food processor to process into crumbs)
1/3 cup powdered sugar
5 tablespoons unsweetened cocoa powder
3 tablespoons no trans margarine (with 8 grams fat per tablespoon) melted
3 tablespoons chocolate syrup (raspberry liqueur can be substituted)
2 cups white chocolate chips (12 ounces)
2 (8 ounce) packages light cream cheese
1 (8 ounce) package fat-free cream cheese
14 ounce can fat free sweetened condensed milk
2 large eggs
1/2 cup egg substitute
2 teaspoons vanilla extract
1 1/2 cups raspberries, unsweetened and thawed (if using frozen)
3 tablespoons seedless raspberry jam
Garnish each slice with:

A dollop of light whipped cream or light Cool Whip (optional)
A few shavings of white chocolate from a bar (optional)
A few fresh or frozen raspberries
Preheat oven to 325 degrees. Coat the bottom and sides of a 9 or 10-inch springform pan with canola cooking spray. Wrap the outside of the pan with foil to prevent oozing or spills.

In a food processor or large mixing bowl, mix together vanilla crumbs, powdered sugar, and cocoa on the lowest speed. Drizzle melted margarine and chocolate syrup over the top and beat or pulse until blended. Press mixture into the bottom and part of the way up the sides of the prepared pan.

In 4- or 8-cup glass measure (or similar) add white chocolate chips and heat on low in microwave until chocolate is melted and smooth (about 4 minutes), stirring after 2 minutes and each minute thereafter.

In large mixing bowl, beat cream cheese until fluffy on medium speed (about 2 minutes). Gradually beat in sweetened condensed milk until smooth. On low speed, beat in melted chocolate then eggs, egg substitute and vanilla. Scrape sides of bowl and beaters then continue beating on low speed until ingredients are well blended. Pour filling into prepared crust.

Add 1 1/2-cup raspberries and raspberry jam to small bowl and blend with fork, mashing raspberries slightly as you stir. Drop the mixture by tablespoons evenly over the top of the cheesecake.

Bake for about 65 minutes if using a 10-inch pan or 75 minutes if using a 9-inch pan. The cheesecake will seem underbaked in the center, but will continue to cook after you remove it from the oven. Let cheesecake cool on wire rack. Once it cools, keep in refrigerator overnight or until served.

Garnish each slice with fresh raspberries, whipped cream, and/or white chocolate shavings if desired.

Makes 16 servings.

Answer 5

I will see if I can find my white chocolate cheesecake recipe and you can then top it off with raspberries. We just moved and it may be a long search)
Yum that sounds like a great combo. I've always used strawberries, but I'll have to try raspberries too.