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White Chocolate Raspberry Cheesecake
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- čas přidán 15. 08. 2024
- Learn how to make this decadent white chocolate raspberry cheesecake!! A delicately flavored white chocolate cheesecake with a raspberry swirl in a chocolate cookie crust. Don't miss all the tips included to make the perfect cheesecake!
**CLICK SHOW MORE FOR RECIPE AND INFO**
*I realize I said in the video to bake at 250*F for one hour and 20 minutes AND 120 minutes. The correct time is one hour and 20 minutes. Sorry for the confusion.*
What you'll need:
2 lbs cream cheese, softened
2/3 cup sugar
4 large eggs
2 egg yolks
2 Tbsp all-purpose flour
1-1/2 tsp vanilla extract
8 oz white chocolate, melted and slightly cooled
3/4 cup raspberry pie filling, preserves or doughnut filling
3 cups chocolate cookie crumbs
10 Tbsp butter, melted
Start off with the crust by chopping the cookies in a food processor until they are fine crumbs. Add in melted butter and mix thoroughly. Put into a 9" springform pan and press up the sides about 2/3rd's of the way up and on the bottom. Set aside.
Melt the white chocolate in a bowl in the microwave for about a minute, stirring every 30 seconds until melted and smooth. Set aside.
For the batter, in a stand mixer or in a large bowl with an electric hand mixer, beat cream cheese for 2-3 minutes or until nice and smooth. Scrape down the beater and bowl and mix again until no lumps remain. Add in sugar and beat until incorporated. Scrap down beater and bowl and mix again. Add in the eggs, one at a time, just until incorporated. Do NOT over mix! After adding the first 2 eggs and yolk, again scrape down beater and bowl. When eggs are incorporated add in flour, vanilla and white chocolate. Mix just until incorporated. Again, scrape beater and bowl and give it one last mix to make sure everything is mixed well. Pour into prepared crust.
Preheat oven to 350*F and bring a pot of water to a boil on the stove top. Microwave the raspberry filling or preserves for about 30 seconds just until warm. Drop by spoonfuls onto the batter and using a knife, swirl into the batter. Use an up and down motion to get a nice swirl all the way to the bottom of the batter. Put springform pan into a 10" cake pan and then into a roaster in the preheated oven. (Thanks to America's Test Kitchen for this tip to avoid a leaky water bath). Add boiling water to the roaster being careful not to splash it into your cheesecake. Add enough to come up 2/3rd's of the way up the sides of the cake pan. Bake for 20 minutes and reduce oven temp to 250*F and bake another hour and 20 minutes. **DO NOT OPEN THE OVEN DOOR!!** After 80 minutes is up, turn oven off and let the cheesecake cool in the oven for 3 hours or until room temp. **AGAIN, DO NOT OPEN OVEN DOOR!!** Remove the cheesecake from the cake pan and refrigerate overnight. The next day, remove spring form pan and cut into slices. Serves 12-18. Enjoy!!
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Decadent white chocolate raspberry cheesecake! Thumbs up if you want to see more cheesecake recipes! ;-)
Oreo cheesecake plzzz
I made this recipe Friday for my son’s birthday yesterday, it was so good and turned out perfect. Thanks for helping me make my first cheesecake.
thanks for this recipe!!! i made this for thanksgiving and it was a complete HIT!!!! soooo good, soooo creamy, soooo delicious!!! my first time making cheesecake and i nailed it thanks to you!!! awesome!!!
Such a great teacher love how you describe every detail, thank you for sharing love your easy recipes. Keep them coming...
I'm going to brag. I make really good cheese cake. I also swear, that the spring form pan I finally purchased, was part of the reason my cheese cakes turn out so good. Your cheese cake looks like a huge winner, and since I have never made one with raspberry swirls, I will have to try it. I just finished making an apple pie, so the cheese cake is on hold until later this week, but I know that this one has to be delicious. Thank you for the tip about what form of raspberry to use. I sure hope my local store will sell me some from the bakery. Raspberry mm mm mm.
Absolutely delicious, I added a cup of sour cream and a third of a cup of heavy cream to the batter because I made it in a 10 inch pan, great results
I made the cheesecake last night. It looks absolutely beautiful! I cannot wait until after dinner tonight when we dive into it.
We cut into and it was HEAVENLY! So creamy and full of flavor!
This is an excellent recipe. I have made this half a dozen times and get consistent and amazing results
i made this cheesecake a while ago and it came out so good that i always reference this video when making my cheesecakes!!! thank you!!
That is about my favorite flavor cheesecake! Sooooo good!
I agree...the best cheesecake flavor combo there is!
Your RASPBERRY WHITE CHOCOLATE CHEESECAKE looks scrumptious! I can't wait to try it.
Oh man! Cheesecake is my weakness! That looks incredible! I really enjoyed the tips for making a perfect cheese cake. I'm adding this one to my favorites! Thanks for sharing Jason :)
Thanks Rus! I had to scour the interwebs to find how to do this foolproof-ly. It's the only way I will do them from now on.
Yummy!! Thanks for recipe..can’t wait to major. Thanks for showing us:)
Wow beautiful I didn't know you could get raspberry canned thank you for this
I'm having company next Sunday...wouldn't this be lovely for dessert! I think I just might give it a try. Have enjoyed your videos and your food looks outstanding!! Thanks for doing this for us...
Made this on my husbands' b'day. It cames out SO delicious! Thank you =)
Just made this today with fresh raspberries! The whole family loved it! Thank you for this great recipe
It is soooooooooo good cheese cake and so beautiful cheese cake I ever ever make!!! You are the greatest teacher ^_^ BIG BIG thanks for you chef ^_^
Just made this last week using your recipe, except just half of all the ingredients. Also added a sprinkle of lemon zest and salt. But, since I was rushing, I actually forgot to put the vanilla and flour. Still turned out really good though, so making another one this week. Thank you alot.
My favorite dessert. You made it look easy enough for me to give it a try. Thanks for sharing~
You're welcome! Don't be intimidated by it at all. It's fairly easy albeit a bit heavy on the steps. But it's very much worth it!!
Daggonit that looks GOOOOOOD!
Thanks Larry! It's pure, rich, gluttonous comfort to me, LOL!!
i made tried this recipe and it was absolutely delicious!!!!! it was my first time ever making one and the directions were so easy to follow and fool proof. My family loved it
20 mins to go and my raspberry cheesecake is ready for cooling (; thanks for the recipe!
What a fantastic looking cheesecake jason. White chocolate is my weakness and that with raspberry would taste deelish! I love it thank you.
Thanks Ange! This is definitely a weakness of mine too. All my favorites wrapped up in one delicious cheesecake!
Most definitely' yummo
Jason, you had me at "white chocolate".
I'm a sucker for it too! ;-)
That is amazing! I'm def going to make it for Valentine's Day. I love your videos and I'm always impressed. But today I have something more to be impressed by.....your immaculate oven!! Not a speck!! WOW.
Thanks!! This would be perfect for Valentine's Day! And I like to keep my oven clean. I knew I was going to show it on video so I cleaned it but still...not too shabby for a 30 year old oven! ;-)
Thank you for this awesome recipe its my first time to bake a cheesecake and it turned out amazing 😝😍
I always have issues with the middle collapsing, now I know why! Thank you and I will be trying this soon, it looks so good!
Yep, don't overmix the batter and keep the heat low and it'll be just fine.
croutoncrackerjacks I made this today and it turned out just as your did! Beautiful and no cracks!! Thank you so much for your video.
You're very welcome! Glad it came out well for you!
wow, looks great.
Oh I see.. I didn't know flour did that.. I will have to try it.. I use least amount of eggs as possible though. Cause my dad hates eggs.. But I'm definitely going to try this minus the fruit.. Thanks for the Reply!
What a good idea, it was suggested at Ingram Micro
No fire alarms involved.
*mouth waters like the niagra falls* LOL. i need this in my life like NOW!
It looks so beautiful and the textures look so good, your instructions are great and helpful thanks for this great recipe
Look a so good. I use your pie crust recipe all the time.
i used This recipe but I made my crust with Graham crackers and I used strawberry instead of raspberry i don't taste the white chocolate in my cheesecake however it's bomb!!!!! came out beautiful I am so happy and will use thus recipe again thank u!!!
That is gorgeous and perfect. I can never get cheesecake to behave for me, so I will refer to this vid the next time I make one. I don't make them very often and that could be the problem too! Beautiful job!
Thanks Barb! How I made this one is foolproof. It makes perfect cheesecake every time!
This is a divine dessert! Made it for my b/f birthday, he loves it now :)
Thanks a lot for this deliciousness!
Jason, your cheesecake looks absolutely outstanding. Please share more cheesecake recipes. (I'm not going on a diet with this) lol Many thanks!!!!!!
mmm wow! As long as it's not overly sweet - as some white chocolate things can be - I'm all in :) And you're right... that tip from ATK was great! Even wrapped in a few layers of foil I've had water get through :( I'll def try their way out next time I bake a cheesecake.
I cut the sugar down from the original recipe so it's not overly sweet. It had called for 1-1/4 cups of sugar which was just too over the top. 2/3rd's of a cup is perfect. And that tip from ATK is a lifesaver!! A brilliant idea that never fails but still works.
Loved this recipe! Thank you for posting. It was my first cheesecake ever. It was very helpful to have this video to refer to. Thanks again!
I love it! My birthday is in a few days wish I could make this. Our oven is sitting in the middle of the kitchen for the time being due to water damage. Maybe I can make this for Valentines day!! Thanks!!
Hope you get your kitchen repaired quick! If nothing else, this is excellent any time of year. :-)
thanks a lot chef!! i absolutely love this recipe!
I like the turkey pan method for the water
great recipe, looks lovely!
Thank you!
Yummmmm
Love the ideas you come up with.
You can use aluminum foil for a water bath but it has to be the heavy duty stuff. It has to be the thick foil. Double up on that and you won't have any leaks. Standard foul gets holes in it when you wrap it around the pan. I've made a few cheesecakes and never had a water leak when using the heavy duty foil.
A new subscriber here. You have many wonderful recipes and fun ideas for the holidays. I can't imagine any professional bakery doing a better job with this cheesecake.
Hope this is not nervy on my part, but I make a raspberry dessert for which I gently warm a jar of raspberry preserves in the microwave. I then press the warmed preserves through a fine sieve and use the remaining jam for the dessert. I could see this working well for your incredible cheesecake.
Welcome! Glad to have you on board! And yep, strained preserves would work just fine in this. I was actually considering that before getting the idea to use the doughnut filling. I figured the pie filling would be the same but I was wrong. VERY wrong, LOL!!
Wrapping the springform pan on the outside with a crockpot plastic bag also prevents water frm entering. HUGE life saver.
This looks amazing!!! I hope I can make this!
Excellent love this always turns out great for me following this video!
Glad you enjoyed!
Great my friend. Thank you so much. God ~ Bless you.♥
Thanks you Joan!
This looks perfect for Valentines day :) I'm a little nervous about the water bath though. I've never used that method.
Don't be nervous using a water bath. The worst part is getting the boiling water into the roaster but after that, it stays in the oven until it's cool. As long as you use a cake pan instead of the traditional foil technique, you'll be perfectly safe.
Fabulous
Thanks for the tips! I have a springform pan that contributed to a major train wreck a couple of years ago. Now that I know...
Those spring form pans can be a godsend or a nightmare. Usually the latter for most people. But thanks to ATK, no more!
Amazing!
Thanks!
wow looks freaking delicious
I love cheesecake with all types but I would love if you try with us the NewYork cheesecake, please thanks for the delicious recipe
I have no clue why I suffer through watching these videos. I would have a hard time not stealing a bite of this.
*waves a bite on a fork making the sound of an airplane...* Open up!! ;-)
This look's Absolutely Fantastic, suck's I don't have any cream cheese at the moment.
Yummy
I don't even like white chocolate & I want that!
You don't like white chocolate?? WHA?!?! ;-)
I know, but I love dark chocolate & milk chocolate!
I made it again but with Philadelphia light..the batter was verry runny...i added 3 and a half table spoons of flour and let it cook for an hour and a half..the top browned mostly..i cooked at 340 dagrees...i have yet to take it out of the oven..i hope it came out good...ugh I'm so anxious!
That looks so delicious. 👀✌🇺🇸
Saludos, muy buen vídeo solo quisiera saber, que aplicas para que la torta no se pegue a el molde ? Gracias Suerte :)
I am planning to make that cake this weekend, but I have some questions:
- Do you think it is possible to make this cake with a pot of water in the oven instead of a roaster?
- Do you have any tips on making a pie filling from scratch? It is always tricky to bake american recipes here in Germany.
- I only have one day to prepare the cake. Is it totally necessary to chill it over night? Are 4-5h maybe enough? Same thing with letting it sit in the oven for 3h.
I hope you can help me, I really love your channel, you always have the best baking videos!
HEY CROUTONCRACKERJACKS! YOUR VERY AmAZING!!!!!!!!!!
Awesome technique....Thanks !
It looks delectable. Seriously. But, I hear you when you said the raspberries were full of seeds. That would not be good, especially after all that scraping of the bowl for a nicely mixed batter! Very very nice, Jason. - roc
Thanks Roc! This is the 3rd time I've made this since Christmas and the first time using this pie filling. I won't be using it again. Those seeds really take away from the texture of the finished cheesecake. But live and learn!
@@croutoncrackerjacks I love this
Who could dislike this video, u made my favorite. The whole shabang! ;-) make more cheesecake videos plz! Do u also have the stuff crust pizza video somewhere already?
I'm gonna see about doing more cheesecake vids. As for the stuffed pizza, there's already a vid of that on my channel. Or search YT for 'Chicago style stuffed pizza' and it should pop up for you.
Does it have to be 10 tbsp of butter or would using 2 be ok? How firmly must I press? I don't have a microwave, would a toaster oven be ok? I'm allergic to flour, would this be a problem? Would it taste as good without sugar? LMAO, jk....looks delicious, I must try this!!!!!! :)
ROFLMAO!!! You had me going for a second goddess!!! To funny!!
شكرًا لك
scrumtiliousumtious Mr Wonka!
Mr Wonka...I love it!! LOL!!
ohh that look so Yummy! Thank you so much for this Video :-) . I think I want to try this out - but in germany we haven't vanilla extract.
Use can use a vanilla bean in place of the extract or if you're feeling adventurous, you can make your own vanilla extract by putting a few beans in a few ounces of vodka (cheaper the better) and letting it steep for a month or two and you've got homemade extract just like what we use here in America.
oh I think I will make my own extract! Thank you :)
Vanilla beans. Cut lengthwise and scrape out the vanilla beans. Also order from Amazon.
Beater bar? Lol. I've always called it a paddle attachment.
It is called a paddle attachment
I’ve made this and it’s perfect. Do you have a plain cheesecake recipe?
Yumm it looks so good, wat brand is ur batter, i want to buy one but i want one thats works good like urs
My mixer? It's a vintage KitchenAid.
When you said you are using Nestle white chocolate chip & said that we can use the real white chocolate chip what did you mean by that & is there a difference?
Nestle white 'chocolate' doesn't contain cocoa butter that real white chocolate has. It's basically almond bark for all practical purposes. The most common real white chocolate is made by Ghiradelli.
The use of the water bath reminded me of flan. Were you planning on making a video on flan anytime soon? :-)
Making flan is very easy a tip just don’t add to much water or you’ll have to cook for longer than needed and don’t use a spring from pan
My husband loves this cake from the Cheescake Factory, but we moved to a town where it does not exist (2 hrs away), so...I will make one for him soon... I just have one question: Which size is your pan?........thank you for sharing this great recipe!!!!
Neverming, got it...9 inch..thx!
Instead of sugar can i add Nestle condensed milk
What is the size of the larger round pan?
Wondering would the batter still cook correctly if I added some fresh raspberries to the batter?
Looks wonderful! And I just LOVE the music! How were you able to keep BH quiet during this? LOL!
She wasn't home. ;-)
Hi... can you sub the white choc with milk choc and can blueberries be used? Thanks
Love your videos! :) YUM!
I make cheesecake once a week for my dad; but I do the easier version.. He seems to love my cheesecake regardless but think I will try this version.. Just curious though why you add flower to the cheesecake mixture and so many eggs?
The flour is there to improve the texture a bit. You don't have to add it if you don't want to. And the eggs makes it rich and moist without using sour cream and milk or cream.
can i substitue pie filling with jelly or anything else?
i would just eat the batter. Straight from the bowl.
I've just stuffed my little cheeks with this!!! Yum yum yum !!!
Hi plz tell me how much creem cheez in gm
sucks i can only LIKE THIS ONCE!
HAHAHA!!! Thanks!
Where do you get the pan for the cheese cake?
10 Tablespoons of butter!!!!! By the way, how many grams of cookies did you process, and dos it really matter if I take the cream off if I use Oreos?
hey chef i was planning on making this recipe for a garden party but i was wondering if the cheescake would taste too much like eggs or do you not taste it once its baked?
thanks a lot!!!!
asthaj26 You don't taste the eggs once it's baked.
Are you the snacktaku guy? You sound exactly like him!
Can i substitute for Strawberries? I wanna make this for my girlfriend and i 2 year anniversary of being together!
How do I know when the cheesecake is fully cooked? Last time I made cheesecake it was completely raw in the center :(
mccc24 You won't until it's too late. If you wait for the cheesecake to be fully cooked before turning off the heat, you're going to have overcooked, dry and tough cheesecake that has the consistency of styrofoam. As long as your oven has a correct temperature (tested with a thermometer and adjusted accordingly [keep in mind 5% of ovens are the temp they say they are]) and you are following a tested recipe, all you can do is follow the instructions and hope for the best. If you followed the recipe to a "T" last time and your cheesecake was completely raw in the center, you need to test the temp of your oven or find a better recipe to use. Cheesecake isn't for the faint of heart but if your oven is correct and the recipe is correct, it should turn out fine.
Youre not suppose to bake a cheesecake mate, but i can appriciate your work, and also it look very tasty.
+Sephirothz667 umm yes you are.
wrong,you do bake cheesecakes.
?!?!? Poor thing, you've only had no-bake desserts all your life?! :( :(
Sephirothz667 Of course you bake cheesecakes.
Ummm unless you add gelatin and omit the egg you do have to bake it
2lbs as how many gm ?
theflower girl 2lb = 32oz=907.185 grams
It looks like a wonderful recipe and well executed, but all that effort and no garnish and pretties at the end?