Krispy Kremey White Chocolate Raspberry Filled Cheesecake Recipes

WHITE CHOCOLATE RASPBERRY CHEESECAKE RECIPE (VIDEO)

Steps:

• Preheat the oven to 300F/149C. Wrap the bottom of a 9-inch (23-cm) spring form with 2 layers of extra-wide foil in preparation for the water bath. Next, prepare the graham cracker crust. Place the crackers into a food processor and pulse until fine crumbs form. Pour in the melted butter and pulse again until the crumbs are well coated. Press the crumbs firmly into the bottom of the spring form pan, creating a level crust.
• Next, prepare the cheesecake batter. Place the softened cream cheese into a mixer bowl and beat on medium speed for 8 to 10 minutes, until the cream cheese is smooth and creamy. Scrape down the sides of the mixing bowl often. Next, add the eggs, sour cream and vanilla. Mix for 3 to 4 minutes, scrapping down the sides of the mixing bowl often.
• Add the sugar and melted white chocolate next. The white chocolate needs to be just melted and still warm; see my notes in the above post. Melt the chocolate in the microwave with the power level set to 50%, stirring every 30 seconds. Mix in the white chocolate and sugar for 1 minute, scrapping down the sides of the mixing bowl halfway through.
• Fold in the raspberries by hand using a spatula. Pour the prepared batter over the graham cracker crust and level the top using a spatula.
• Place the cheesecake into a larger baking pan and fill it with about an inch of water. This water bath will keep the top of the cake level and prevent cracks from forming. Watch my video recipe to see how it's done.
• Bake the cheesecake at 300F/149C for 2 hours. The middle will be slightly wobbly, and the sides will be more firmly set. Turn the oven off and prop the oven door open with a wooden spoon. Allow the cheesecake to cool down slowly for a few hours down to room temperature. Place the cheesecake into the refrigerator to cool overnight, or for at least 6 hours.
• For the homemade raspberry sauce: place the berries and sugar into a saucepan and bring to a simmer over medium heat. Simmer the berries for 5 to 8 minutes, until a smooth jam forms; stir occasionally. Strain the prepared jam through a fine mesh strainer arranged over a mixing bowl, until just the seeds remain. Transfer the prepared sauce into a small bowl or measuring cup.
• For whipped cream: place chilled heavy cream, confectioner's sugar and vanilla into a mixing bowl. Start whisking on low speed, gradually moving to high speed and whisk for 3 to 5 minutes, until stiff peaks form. Transfer the whipped cream into a pastry bag tipped with a closed star tip; I used Ateco #847.
• Once cheesecake has chilled, gently remove the springform and transfer the cheesecake onto a stand. Watch my video recipe to see how it's done! Add a few spoonful's of the prepared raspberry sauce on top of the cheesecake, then garnish with fresh raspberries and mint leaves. Serve with extra raspberry sauce and a generous amount of whipped cream on the side of each slice.

KRISPY KREMEY WHITE-CHOCOLATE RASPBERRY-FILLED CHEESECAKE

Steps:

• Wrap the bottom and sides of a 10-inch springform pan in foil. Butter the bottom and 2 inches up the sides of pan. Set aside.
• In the work bowl of a food processor, roughly grind almonds. Pour almond pieces into prepared pan and swirl. Most of almonds will stick to buttered pan. Shake pan to evenly distribute loose almonds in bottom of pan.
• Place doughnuts, one at a time, between 2 sheets of waxed paper. Using a rolling pin, roll to a 3/16-inch thickness. Cut flattened doughnuts in half and place in bottom of almond-lined pan, overlapping doughnuts slightly. (You'll need 7 doughnuts for bottom of pan and 4-1/2 doughnuts for sides.) Use remaining 1/2 doughnut to fill in any bare spots. Cover your hand with plastic wrap and press doughnuts firmly into place.
• Preheat oven to 350°F Place a 13-x-9-x-2-inch pan, half-filled with water, on bottom rack of oven.
• Cut raspberry-filled doughnuts into 1/2-inch cubes. Place in a small bowl and drizzle with raspberry-flavored liqueur. Add raspberries and stir gently. Set aside.
• In a microwave-safe bowl, microwave white chocolate morsels on 50% power for 45 seconds. Stir and repeat until chips are melted. Set aside.
• In a large bowl, beat cream cheese and sugar on medium speed with an electric mixer. Add eggs one at a time, mixing on low speed until just combined. Add egg yolks one at a time, mixing until just combined. Add flour and vanilla, and mix until combined. Stir in melted white-chocolate morsels.
• Pour 2 cups batter into prepared crust. Spoon doughnut-raspberry mixture over batter in pan. Gently press into batter with the back of a spoon. Pour remaining batter on top.
• Place pan in center of preheated oven and bake for 55 minutes. Turn off oven and let sit in oven for 45 minutes.
• Serve at room temperature or chilled. Garnish with more raspberries and whipped cream, if desired.

DELICIOUS WHITE CHOCOLATE RASPBERRY CHEESECAKE RECIPE

Steps:

• In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
• Preheat oven to 325 degrees F. In a pan on the stove, melt white chocolate chips with half-and-half on low-medium meat. Stir occasionally until smooth then set aside.
• In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
• Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce. (I added some of the seeds back into the raspberry sauce because I LOVE raspberry seeds!)