Perfect Baked White Chocolate Cheesecake With Raspberry Puree Remove the cookie base from the fridge and pour the cheesecake mixture on top. smooth out the top with a spatula or metal spoon. bake for 40 to 45 minutes, or until the cheesecake is set around the edges but still jiggles in the middle like a jelly that hasn’t quite set. 3. add the melted white chocolate and remove bowl from mixer. scrape down the sides and fold until all lumps are gone. pour into cheesecake pan. 4. preheat oven to 300 degrees and place a pan of hot water on the bottom of oven. take 2 pieces of heavy duty aluminum foil and wrap it completely around the cheesecake pan. 5.
Raspberry And White Chocolate Cheesecake Recipe вђ Raspberry Melt the chocolate in a bowl over a pan of simmering water, or in the microwave on short bursts until full melted – leave to cool whilst doing the rest. in your stand mixer with the whisk attachment, whisk together the cream cheese, icing sugar and vanilla together until smooth. Combine the crust ingredients in a medium bowl. press the mixture into the bottom and up the sides of the springform pan. bake the crust for 8 10 minutes, then set aside to cool. cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how i prepare a pan for a water bath). For the raspberry swirl: in a small food processor or blender, puree the raspberries until completely smooth. press the mixture through a fine mesh strainer, discarding seeds and pulp. stir in the granulated sugar. spoon the raspberry mixture on top of the unbaked cheesecake, a few dollops at a time. Heat the raspberries with the confectioners’ icing sugar and the lemon juice until the raspberries start to bubble and break down (just a couple of minutes). pulse the mixture in a food processor or blender until smooth. add small splashes of water and pulse until the raspberries are the right consistency for pouring.
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