RHUBARB SWIRL CHEESECAKE
I love cheesecake and my husband loves chocolate, so this is a favorite dessert of ours. The rhubarb adds a tartness that complements the sweet flavors so well.-Carol Witczak, Tinley Park, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 14 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, bring rhubarb, 1/3 cup sugar and orange juice to a boil. Reduce heat; cook and stir until thickened and rhubarb is tender. Set aside. , In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 7-9 minutes or until lightly browned. Cool on a wire rack., In a large bowl, beat cream cheese and remaining sugar until smooth. Beat in the sour cream, white chocolate, cornstarch, vanilla and salt until smooth. Add eggs; beat just until combined. , Pour half of the filling into crust. Top with half of the rhubarb sauce; cut through batter with a knife to gently swirl rhubarb. Layer with remaining filling and rhubarb sauce; cut through top layers with a knife to gently swirl rhubarb. , Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan. Bake at 350° for 60-70 minutes or until center is almost set. , Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and chill overnight. Refrigerate leftovers.
Nutrition Facts : Calories 264 calories, Fat 17g fat (10g saturated fat), Cholesterol 94mg cholesterol, Sodium 244mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 1g fiber), Protein 5g protein.
CHOCOLATE-SWIRLED CHEESECAKE
Provided by Food Network
Categories dessert
Time 1h55m
Yield Yield: 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees. To make the crust, combine graham crackers, melted butter and sugar in a medium bowl. Mix well with a fork to combine. Press the mixture into the bottom of a 9-inch springform pan that has been coated with non-stick spray. Set aside.
- To make the filling, melt chocolate in a double boiler or medium bowl over simmering water. Set aside to cool slightly.
- In a large mixing bowl, combine cream cheese, sour cream, egg, and vanilla. Mix on low speed until smooth and creamy. Fold in sugar and flour. Pour filling into prepared pan.
- Drizzle melted chocolate over surface of cheesecake. Using a toothpick swirl the chocolate into the filling, just until decorative swirls form (don't over-swirl, or you'll lose the effect).
- Bake 1 hour, or until center is set. Turn off oven, prop open the oven door (not all the way, just slightly), and allow the cake to cool 15 minutes. Transfer pan to a wire rack and cool completely. Cover with plastic wrap and refrigerate until ready to serve.
WHITE CHOCOLATE CHEESECAKE WITH RHUBARB SWIRL
The tart taste of spring rhubarb contasts beautifully with the rich white chocolate base!! Serve at room temperature.
Provided by CountryLady
Categories Cheesecake
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Combine rhubarb, sugar& juice in pot, cover& simmer over medium heat, stirring occasionally, until rhubarb is very soft (about 10 minutes).
- Uncover& sir frequently, mashing with the back of the spoon, until the rhubarb forms a thick paste (about 5 minutes more).
- Lightly butter bottom& sides of a 9 1/2 inch springform pan.
- In a small bowl, stir crumbs with butter until mixed& press onto the bottom of the pan.
- Bake in the center of a preheated 350F oven until set (about 8- 10 minutes).
- Let cool completely- leave the oven on.
- Beat cream cheese with an electric mixer until smooth& creamy.
- Add sugar& corn starch, beating until well combined.
- Add eggs, one at a time, beating after each addition& scraping down the sides as needed until incorporated.
- Beat in vanilla& salt.
- Stir in sour cream& white chocolate just until mixed.
- Wrap the outside of the springform pan on the underside& halfway up the sides with a double layer of heavy duty aluminum foil.
- Pour half the cheese mixture into the pan.
- Drop half the rhubarb puree by spoonfuls over the cream cheese.
- Using the tip of a sharp knife, swirl the rhubarb into the cream cheese.
- Repeat with the remaining cheese mixture& rhubarb puree.
- Set the pan into a larger ovenproof dish.
- Fill the larger dish with enough hot water to come about 1 inch up the sides of the pan- do NOT fill water any higher than the foil.
- Bake in the center of oven for 45 minutes.
- Leaving the door closed, turn the oven off& leave cheesecake in the oven for another hour.
- Remove pan from water& discard foil.
- Run a knife around the outside edge of the cheesecake.
- Cool in the pan on a rack at room temperature for an hour.
- Refrigerate overnight.
- It will keep well for several days or can be frozen.
Nutrition Facts : Calories 535.8, Fat 39.9, SaturatedFat 24.1, Cholesterol 144.9, Sodium 400.9, Carbohydrate 37.1, Fiber 0.7, Sugar 28.6, Protein 9.1
WHITE CHOCOLATE CHEESECAKE WITH RHUBARB COMPOTE
This soft and creamy cheesecake makes a suitably impressive and indulgent end to a dinner party
Provided by Good Food team
Categories Afternoon tea, Dessert, Dinner, Treat
Time 2h
Number Of Ingredients 11
Steps:
- Heat oven to 180C/fan 160C/gas 4. Line the base of a 23cm springform tin with baking parchment. Whizz the biscuits in a food processor until they resemble breadcrumbs. Pour in the butter, whizz briefly again, then tip the mixture into the tin and press down firmly. Bake for 10 mins, then cool.
- Reduce oven temperature to 140C/fan 120C/gas 1. Wrap a double layer of foil, lined with cling film, around the base and sides of the tin to make it watertight. Break 400g chocolate into a pan, then pour in the cream and heat until the chocolate has melted. Leave to cool slightly. Rinse the bowl of the processor, then blend the cream cheese, eggs and vanilla essence together with the melted chocolate and cream until smooth.
- Put the tin in a deep roasting tray, then pour in the filling. Half-fill the roasting tray with boiling water, bake for 1 hr, then turn the oven off. Leave to cool in the oven with the door slightly ajar for 1-2 hrs. Lift the cheesecake from the water, discard the foil, then cover with cling film and chill. The cheesecake can be made up to 3 days ahead. Grate the remaining chocolate over the cheesecake before serving.
- For the compote, heat oven to 180C/fan 160C/gas 4. Mix the rhubarb and sugar in an ovenproof dish. Scrape the seeds from the vanilla pod on top of the rhubarb, then drop in the pod, too. Pour the muscat over, cover with foil, then bake for 30-40 mins, stirring halfway, until the rhubarb is cooked. Leave to cool, then remove the pod. Serve the compote with the cheesecake. The compote can be kept in the fridge for up to 4 days.
Nutrition Facts : Calories 850 calories, Fat 61 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 55 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 1.3 milligram of sodium
WHITE CHOCOLATE CHEESECAKE
Make a simple, creamy dessert for a dinner party with very little effort. Pairing this white chocolate cheesecake with fresh fruit offsets the richness
Provided by Member recipe by gingerella
Categories Afternoon tea, Dessert, Treat
Time 25m
Number Of Ingredients 7
Steps:
- Crush the biscuits in a food processor until completely ground. Add butter and whizz again until you have the desired crumbly consistency.
- Grease and line the base of a 23cm deep, loose-bottomed cake tin. Add the biscuit mixture to the cake tin and pat it flat. Leave to set in the fridge for approximately 30 mins.
- Begin melting the chocolate in a heatproof glass bowl over a small pan of hot water on a low heat. Stir occasionally to prevent sticking. Remove from the heat and leave to cool for 10 mins until barely warm but still liquid.
- Meanwhile whisk the cream cheese and mascarpone together. Add double cream and keep whisking until the mixture is just holding its own shape. Finally, add the melted chocolate and whisk until just combined.
- Spoon the mixture over the cooled and set biscuit base, then smooth the top. Return to the fridge to cool for at least 6 hrs until the topping is set. Finally, decorate with fruit.
Nutrition Facts : Calories 801 calories, Fat 66 grams fat, SaturatedFat 40 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 30 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.8 milligram of sodium
More about "white chocolate rhubarb swirled cheesecake recipes"
WHITE CHOCOLATE AND RHUBARB CHEESECAKE - DELICIOUS.
From deliciousmagazine.co.uk
5/5 (1)Total Time 31 minsCategory Pannacotta RecipesCalories 734 per serving
RHUBARB CHEESECAKE - THE ITSY-BITSY KITCHEN
From itsybitsykitchen.com
4.8/5 (13)Category DessertServings 8Total Time 1 hr 50 mins
STRAWBERRY RHUBARB CHEESECAKE (NO BAKE) - FOOD …
From foodmeanderings.com
WHITE CHOCOLATE RASPBERRY SWIRL CHEESECAKE - LET'S DISH …
From letsdishrecipes.com
WHITE CHOCOLATE RASPBERRY CHEESECAKE BARS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
RHUBARB SWIRL CHEESECAKE RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
WHITE CHOCOLATE RASPBERRY SWIRL CHEESECAKE | ACCIDENTAL ARTISAN
From accidentalartisan.ca
MASCARPONE WHITE CHOCOLATE CHEESECAKE WITH RHUBARB SAUCE
From dairyfarmersofcanada.ca
WHITE CHOCOLATE CHEESECAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
WHITE CHOCOLATE CHEESECAKE WITH RHUBARB SWIRL - LUNCHLEE
From lunchlee.com
RHUBARB CHEESECAKE - CLOUDY KITCHEN
From cloudykitchen.com
VEGAN WHITE CHOCOLATE CHEESECAKE WITH RHUBARB RECIPE
From edibleethics.com
WHITE CHOCOLATE RASPBERRY SWIRL CHEESECAKE | LIL' LUNA
From lilluna.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #preparation #desserts #cheesecake #4-hours-or-less
You'll also love