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White chocolate raspberry swirl cheesecake topped with raspberries and sauce
White chocolate raspberry swirl cheesecake topped with raspberries and sauce

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Obviously, it’s easy to start incorporating healthy eating into your life.

We hope you got benefit from reading it, now let’s go back to white chocolate raspberry swirl cheesecake topped with raspberries and sauce recipe. 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 cook White chocolate raspberry swirl cheesecake topped with raspberries and sauce:
  1. Take 1/2 stick melted butter
  2. Get 1 cup cookie crumbs
  3. Provide 1/3 cup brown sugar
  4. Prepare 4 tbsp cocoa powder
  5. Provide 1 tsp chocolate and vanilla extracts
  6. Get 4 packages cream cheese- soften
  7. You need 1/2 cup white sugar
  8. Take 1/2 cup brown sugar
  9. You need 3 each large eggs
  10. Use 3 tsp each of ground cinnamon, nutmeg
  11. Take 1 tsp vanilla, chocolate, and raspberry extracts each
  12. Get 2 tbsp milk
  13. Use 2 cup white chocolate chips
  14. Get 4 tbsp unsalted butter
  15. Get 1 1/2 cup heavy whipping cream.
  16. Take 1 stick cinnamon
  17. You need 3 tsp ground nutmeg
  18. Use 1 tbsp cornstarch
  19. Get 1 tsp raspberry extract
  20. You need 1/3 cup water
  21. You need 1/4 tsp fresh lemon zest
  22. Use 1 stick cinnamon
Steps to make White chocolate raspberry swirl cheesecake topped with raspberries and sauce:
  1. Preheat oven to 375 °
  2. Melt 1/2 stick butter in a microwavable safe bowl for 30 seconds. Add next 4 ingredients together and mix.
  3. Place in 9 in. springform and bske for about 5-10 minutes. Remove from oven, set aside, and allow to cool.
  4. Add chocolate in a medium sized glass bowl.
  5. 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.
  6. Add hot whipping cream to chocolate and mix with whisk or rubber spatula until creamy and all chocolate melted.
  7. 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.
  8. Once raspberry sauce has thickened, strain. Best to add paper towel/cheese cloth on strainer
  9. Once thoroughly strained, set aside
  10. Cream together cream cheeses and sugars.
  11. Add eggs. One at a time
  12. Add chocolate sauce slowly
  13. Add 2 tbsp. of milk
  14. Add extracts, nutmeg, ground cinnamon and mix well together.
  15. 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.
  16. Take a tooth pick or lollipop stick and create your own swirl design
  17. Add foil paper under cheesecake pan and fold upwards.
  18. 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.
  19. Once set, turn off oven and leave oven door open for another 30-45 minutes.
  20. Remove cheesecake from oven and place on counter to cool
  21. Once cheesecake is cooled place in refrigerator or freezer about 3 to 4 hours or overnight.

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