White Chocolate Raspberry Cheesecake

White- Chocolate- Raspberry- Cheesecake



White Chocolate Raspberry Cheesecake



1 cup chocolate cookie crumbs

3 tablespoons white sugar

¼ cup butter, melted

1 (10 ounce) package frozen raspberries

2 tablespoons white sugar

2 teaspoons cornstarch

½ cup water

2 cups white chocolate chips

½ cup half-and-half cream

3 (8 ounce) packages cream cheese, softened

½ cup white sugar

3 eggs

1 teaspoon vanilla extract





Step 1
In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.


Step 2
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.


Step 3
Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.


Step 4
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.


Step 5
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.

1,080 total views, 28 views today


Banana Pudding Cheesecake

Banana -Pudding -Cheesecake

Banana Pudding Cheesecake


1 (8-oz.) block cream cheese, softened

1/3 c. granulated sugar

1 c. heavy cream

1 tsp. pure vanilla extract

1 (3.4-oz.) package instant vanilla pudding mix

1 c. whole milk

1 prepared graham cracker crust

3 bananas, sliced, plus more slices for garnish

30 Nilla Wafers

Whipped topping, for garnish

Crushed Nilla Wafers, for garnish



Make cheesecake filling:

In a large bowl using a hand mixer or in a stand mixer fitted with the whisk attachment, beat cream cheese until fluffy and no clumps remain.

Add sugar and beat until combined. Add heavy cream and vanilla and beat until medium-stiff peaks form. Set aside.

In a medium bowl, whisk together pudding mix and milk.

Let pudding stand for 3 minutes in the fridge until thickened. Fold into cheesecake mixture until combined.

Pour half the filling into graham cracker crust.

Add a single layer of sliced bananas and Nilla Wafers (20 total), then pour over remaining cheesecake mixture and smooth top.

Refrigerate until cheesecake is firm, at least 6 hours and up to overnight. (If the cheesecake stills feels too soft to slice, transfer to the freezer for up to 1 hour.)

Before serving, top with dollops of whipped topping around the border of the cheesecake.

Top each dollop with a banana slice and Nilla wafer, then garnish the whole cheesecake with crushed Nilla Wafers.

2,931 total views, 402 views today