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MAKE WHITE CHOCOLATE RASPBERRY CHEESECAKE Jessica Rohde How To: Photo Credit to: allrecipes .com

How to make white chocolate raspberry cheesecake

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Page 1: How to make white chocolate raspberry cheesecake

MAKE WHITE CHOCOLATE RASPBERRY CHEESECAKE Jessica Rohde

How To:

Photo Credit to: allrecipes.com

Page 2: How to make white chocolate raspberry cheesecake

INGREDIENTS

1 cup chocolate cookie crumbs 3 tablespoons white sugar 1/4 cup butter, melted 1 (10 ounce) package frozen raspberries 2 tablespoons white sugar 2 teaspoons cornstarch 1/2 cup water

2 cups white chocolate chips

1/2 cup half-and-half cream

3 (8 ounce) packages cream cheese, softened

1/2 cup white sugar 3 eggs 1 teaspoon vanilla

extract

Prep Time: 1 hour

Cook Time: 1 hour

Ready: in 8 hours after baking

Page 3: How to make white chocolate raspberry cheesecake

STEP ONE:

For the crust:

Begin with a medium sized bowl.

Mix the cookie crumbs, 3 tablespoons of sugar, and melted butter inside of the bowl.

Then form the mixture to the bottom of a 9 inch pan.

Photo Credit: foodformyfamily.com

Page 4: How to make white chocolate raspberry cheesecake

STEP TWO:

For the sauce:

In a saucepan; combine raspberries, 2 tablespoons sugar, cornstarch, and water.

Boil everything together for 5 minutes or until the sauce becomes thick.

Grab a mesh strainer to remove the seeds.

Photo Credit: compulsivefoodie.com

Page 5: How to make white chocolate raspberry cheesecake

STEP THREE:

We’re almost there!

Preheat oven to 325 degrees F.

With a metal bowl over a pan of simmering water, melt white chocolate chips and half-and-half.

Stir occasionally.

Page 6: How to make white chocolate raspberry cheesecake

STEP FOUR:

For the batter:

In a large bowl, mix the cream cheese and ½ cup of sugar together until it is smooth.

Then beat the eggs in one at a time.

Blend in the vanilla and melted white chocolate.

Now to put it all together:

Pour half of the batter over the crust in the 9 inch pan.

Then put about 3 tablespoons of raspberry sauce over the batter.

Then top the sauce off with more batter.

Then sauce again.

To give it a marbled effect, you can swirl the batter with the tip of a knife.

Page 7: How to make white chocolate raspberry cheesecake

STEP FIVE:

Last but not least:

Bake for 55 to 60 minutes.

Cool and cover with plastic wrap.

Then refrigerate for 8 hours before removing from pan.

Serve with remaining raspberry sauce.

Photo Credit to: allrecipes.com

Page 8: How to make white chocolate raspberry cheesecake

SOURCES:

Recipe: http://allrecipes.com/Recipe/White-Chocolate-Raspberry-Cheesecake/Detail.aspx?evt19=1

Photos:

allrecipes.com

compulsivefoodie.com

Foodformyfamily.com