Chocolate White Raspberry Cheesecake

Raspberries and white chocolate are a perfect combination, and there isn’t a popular way to combine them in cheesecake. This soft and velvety cheesecake highlights outer chocolate, delicious white chocolate and raspberry filling and chopped cheddar cream. Garnish with white chocolate accents, extra raspberry jam or fresh raspberries.

Chocolate raspberry cheesecake

It is not wrong to say that white chocolate and raspberry cheesecakes are the very meaning of immorality. Between the chocolate coating, the beautiful and delicious velvet cheesecake and the cream coating, this combination is sure to become one of your favorite cheesecakes. Cheesecake recipe without baking versus baking

Egg! The cheesecake is not heated or uses eggs for filling in the refrigerator and hardens completely in the refrigerator. An alternative ratio of strong, liquid stabilizers such as cheddar to cream has also been established.

Though heated, the consistency contains the eggs and should be cooked in a shower so they don’t break during spawning. It then cools to a solid.

There is a very noticeable surface contrast between raw cheesecake and finished cheesecake. Nothing tastes like a cake with real creamy spices that are lighter and softer. It tastes like creamy cheddar cheese because it really is. In any case, the prepared cheesecake is a smooth, thin and tender velvet and does not taste like pure cream cheddar.

Ingredients

Crust:

  • 14 Oreo cookies
  • 2 tbsp unsalted butter melted

Raspberry topping:

  • 4 oz raspberries
  • 0.38 cup white granulated sugar
  • 0.5 tbsp lemon juice
  • 0.5 tsp vanilla extract
  • 0.25 tbsp cornstarch
  • 0.25 tbsp water to mix with cornstarch

Cheesecake Filling:

  • 16 oz cream cheese softened
  • 0.5 cup white granulated sugar
  • 1.5 eggs room temperature
  • 0.25 cup heavy whipping cream
  • 0.13 cup sour cream
  • 1 tsp vanilla extract
  • 1 tbsp cornstarch
  • 2 oz white chocolate baking bar
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Frosting:

  • 4 oz white chocolate baking bar 2 of the 4 oz. baking bars
  • 4 oz cream cheese softened
  • 4 oz whipped topping like Cool Whip

Decorate:

  • remaining raspberry jam from above
  • 1-1.5 oz white chocolate shaved
    US Customary – Metric

Instructions

  1. Preheat the stove to 325 degrees and grease a removable 9-inch pan.
  2. You will need a larger and larger simmer pan than the spring-shaped pan. (I use disposable aluminum foil).
  3. In case you don’t know your zipper mold holds in the water, you can wrap the outside of the zipper mold in uncompromising aluminum foil from the base to the sides. (I suggest wrapping the outside of the springform pan in foil before adding the topping and cheesecake.)

Raspberry dressing:

  1. In a small saucepan over medium-low heat, combine the raspberries, vanilla, lemon juice, and sugar. Stir well and cook over medium heat and covered for about 10 minutes.
  2. Mash each of the berries with a wooden spoon and cook for another 10 minutes over medium-low heat. Speed ​​up the cornstarch with a drop of cold water and mix it with the raspberry mixture.
  3. Stir for two to three minutes, until the mixture thickens. Filter the mixture through a fine section sieve to remove the seeds and excess skin.
  4. Use a wooden spoon to scrape and mix the raspberry mixture, emphasizing how to get the most out of it. Let it cool for a few moments while you make the cheesecake.

Hull:

  1. Treat Heartbeat Oreo in the food processor or blender until smooth.
  2. In a small bowl, consolidate the treatment leftovers and spread dissolved until they are evenly blended.
  3. Press the mixture from the pastry shell into the plate, evenly, around the base and mainly upwards.
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Cheesecake Filling:

  1. Begin whisking the cheddar and sugar cream on medium-high speed until smooth, about 2 minutes.
  2. Add the vanilla concentrate and sour cream. Blend until consolidated.
  3. Add the eggs, one at that point, beating after each option.
  4. Scrape the sides and bottom of the bowl and whisk until it hardens.
  5. Reduce speed and add cornstarch.
  6. At medium-low speed pour a consistent cream.
  7. Blend until everything is consolidated, scrape the sides and bottom of the bowl and blend again until smooth.
  8. Soften the white chocolate bar in the microwave or on a double warmer, according to the brand’s dissolving guidelines. (If softened in the microwave, be sure to melt most of the strength and within 30 seconds of rising.)
  9. Pour the melted chocolate into the cheesecake while stirring.
  10. Scrape the side and bottom of the container and make sure everything is evenly attached.
  11. Pour the cheesecake player into the extractable mold, on the outside.
  12. Place about 2/3 of the whipped raspberry on the top of the cheesecake and gently turn it into the cheesecake, but do not mix.
  13. You can use the flimsy handle of a wooden spoon or something nearly identical to the twist. (Save about 1/3 of the raspberry fixation to finish the cooked cheesecake as it improves.)

Preparation of the cheesecake:

  1. Place the pan on the stove and place the removable cheesecake pan inside the cooking plate.
  2. Carefully add water to the pan, mainly from the side of the removable pan.
  3. Get ready for 85 and a half hours. Remove the atmosphere from the stove and open the grill entrance halfway.
  4. Leave the cheesecake to rest for about 10-15 minutes and remove it from the heat (remove from the cooking plate and carefully remove the foil).
  5. Let it sit for 20 minutes on the counter and then gently slide a sheet of lubricated margarine between the sides of the cheesecakes and the pan to carefully isolate. (There is no need to remove the cheesecake from the bowl until it is ready to whip.)
  6. Cool the cheesecake on the counter for 60 minutes.
  7. Cover the container with cling film and place the cheesecake in the refrigerator.
  8. Refrigerate for about 4 hours before adding the glaze.
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Ice formation:

Separate the white chocolate bars and melt them following the directions on the package.

Beat the cheddar cream cheese with an electric mixer for two to three minutes.

Sprinkle with softened white chocolate while blending in the cheddar cream.

Mix well. With the rolled blender upside down, overlap by whisking gently until everything is blended.

Beautify:

  1. Spread 33% of the white chocolate glaze on the top of the cheesecake.
  2. Gather the rest of the garnish in a pipe bag fillet with a pointed tip (I use 1M) and draw with flowers or twists around the top of the cheesecake.
  3. Pour in the remaining raspberry, beating in the center.
  4. Top it all off with the white chocolate twist.

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