Save my name, email, and website in this browser for the next time I comment. BEAT the PHILLY and sugar with an electric mixer until just smooth. Yes, an electric mixer will make all the difference! Let me know if that helps at all! Hi I’m About to make this recipe but it calls for three 24 oz cream cheese. No bake cheesecakes definitely aren’t as firm as a baked cheesecake but it should still hold up well after being refrigerated. White chocolate cheesecake with swirls of raspberry jam. This White Chocolate Raspberry Cheesecake Recipe is the perfect twist on your favorite cheesecake dessert. I hope you enjoy it! Fresh raspberries on top add colour and flavour. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations! (12 servings), Thanks Marilyn! It will freeze just fine , I have not yet tried it but I was wondering I’m not crazy for white chocolate so can I just skip that part ? Pour HALF of the batter into crust. Beat cream cheese. Yes, I could cut it, but it was really soft and some of it fell apart. Put it together. Everyone loved it no issues with the recipe. I was so disappointed when I learned that all the cheesecakes at the Cheesecake Factory are manufactured elsewhere and then shipped frozen the restaurant and thawed before serving. Cover the bottom and sides of a 9-inch springform pan with extra large aluminum foil so that the no … View our cream cheese products and find some inspiration today. I’ve added a note. That makes my day Gina! Cooling Time 3 hrs. 1. omg fabuulous….although i added a handful of whole white chip into the batter and drizzle of white chocolate on top it was sooooooooooooooo good, This is a fantastic cheesecake recipe. A luscious chocolatey cookie crust. The user mentions she used half fat cream cheese which you clearly said not to so I got that part. Microwave on high for 40 seconds, then stir until completely smooth (heat another 15 seconds if necessary). White Chocolate and Raspberry Cheesecake. Check. Privacy Policy Privacy Tools. Your list of ingredients said full fat cream cheese. I imagine it was soft because I didn’t whisk the cream enough by hand. To me, cheesecake is the best way to finish off a meal! presumablt the amount would remain the same? Stir in white chocolate. Say yes to PHILADELPHIA 3-STEP White Chocolate-Raspberry Cheesecake. I haven’t tried it yet, but the taste I snuck of the filling was delicious! This Cheesecake looks amazing! If you’re one of those people who aren’t into white chocolate, try one of my other no bake cheesecake recipes: Before I made this cheesecake recipe, I was actually really hoping to make a strawberry version (and there’s a pretty good chance that one will make an appearance, too! Since I’ve updated, I have had some who still use the full amount and see success, but a 1/2 cup will ensure that the cheesecake sets up firmly. Well, I’m going with a yes and no answer. I did that here. You can freeze the entire cheesecake whole if you need to make a bunch of cheesecakes in advance. Bring to boil, and ⦠I used 4 cups of raspberries because that is what I had in the two bags of frozen berries I bought. Please add a disclaimer to the recipe (re gelatine or agar agar or something), as reading the reviews now it seems quite a few people had this issue. Thank you for the recipe! I’m sorry I’m late in getting back to you! Learn how your comment data is processed. The BEST White Chocolate Raspberry Cheesecake, 26-30 Oreo cookies, crushed to fine crumbs (about 2 cups), 4 (8-ounce) packages cream cheese, softened. We haven’t done it nearly as much over the past few years, but for quite a while it was our celebratory place that we went. White Chocolate Raspberry Truffle Cheesecake. Baked in a 9-inch square pan, they sit on a buttery sweet Oreo cookie crust and are filled with real white chocolate. Add eggs, beating on low speed just until combined. Next, beat in melted white chocolate, vanilla, and cream. Go ahead and beat the cream cheese and sugar until creamy, but once you add the eggs, try not to mix the batter to fast or too long. Your video shows you pouring a yellow liquid into the cream cheese and it’s not identified or listed in the recipe. Add eggs, 1 at a time, … Store it in a container if possible, or carefully covered with aluminum foil. Combine raspberries, water, sugar, and cornstarch in a medium saucepan over medium heat. The best part about being able to make my favorite cheesecake recipe at home is…I can have it whenever I want! But still I love the Cheesecake Factory so much that I’ve actually recreated a few other favorites from their menu on here like the Chicken Madeira and their Sweet Molasses Brown Bread. 2. It is the perfect after-dinner sweet treat anytime. Sprinkle the cheesecake with the white chocolate shavings, then pipe the whipped cream in decorative swirls around the edges to finish. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household. *This recipe was originally published 11/08/2014. Let the cheesecake cool for 1 hour in the oven before removing. Check. I have made this 3 times and it is perfect every time!!! What you need Base 1¼ cups shortbread biscuits, crushed 75g butter, melted Filling 500g block PHILADELPHIA Cream Cheese, softened ¾ cup caster sugar 1 teaspoon grated lemon rind 2 teaspoons gelatine dissolved in ¼ cup boiling water, cooled 180g (1 block) CADBURY Baking White Chocolate, melted 1 cup cream, lightly whipped Garnish Fresh berries, for decoration Icing sugar, for dusting This is one of our best no-bake cheesecakes. Drop teaspoonfuls of raspberry sauce on the top, and gently swirl. There's only one thing to say: Yes, please! There’s probably no dessert I love more than a no bake cheesecake, and this white chocolate raspberry version is right up there at the top! I did a few little tweaks, all of which were based on personal preferences, and not at all because it was bad. I used the whipping attachment and I whipped it a lot to try and get the cream whipped within the cream cheese. By the way, I used strawberries, instead of raspberries, but followed the recipe exactly. Call me crazy! Hello ashley can use a unflavored gelatin to help the pie stay firm when I cut a piece I made pie previously similar and it fell apart soggy like eating pudding ♂️. Yes you definitely can! I will take them all — except pumpkin. I use frozen raspberries for this recipe, but fresh will work just as well! Set aside. I am telling you- this really works. Really, you don’t need a reason to make this White Chocolate Raspberry Cheesecake Factory cheesecake. Raspberry and White Chocolate Cheesecake. One of the most popular Cheesecake Factory recipes is now right at your fingertips! Make sure to use a good quality white chocolate that melts smoothly. In a food processor or blender, pulse the whole Oreos into a fine crumb. The creamy, New York cheesecake filling is infused with the unmistakable richness of white chocolate. We havenât done it nearly as much over the past few years, but for quite a while it was our celebratory place that we went. Beat heavy cream, powdered sugar, and vanilla using a hand mixer or in the bowl of a stand mixer fitted with a whisk attachment. This step-by-step cheesecake recipe is super easy to follow, giving you a fail-proof slice of your favorite treat, made fresh right at home for a fraction of the cost! Swirl. I’ve tested this recipe lots of times and I know for a fact that if I made it today, it would turn out just as the picture and the video show. I made this for the family and it didn’t last long: it was slightly softer than expected but sliced well and held its own. Get my secrets for meals that bring your family to the table! Preheat oven to 350 degrees F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Includes step by step RECIPE VIDEO, (reduce to 1 cup for a less sweet cheesecake). Mix the cheesecake batter. Turn off oven and crack the oven door open. I just added the sauce to the top and threw it in the fridge. OPTIONAL: Clamp a piece of parchment paper in between the bottom and the outer ring of a 9″ Springform pan. Would you mind clarifying? It’s just as good if not better than the original. Second is overbeating the filling mixture after adding the eggs. Next, melt white chocolate chips and heavy cream (or half-and-half would also work) in the microwave in short bursts, stirring frequently until smooth. I found the answer at the beginning of the recipe. Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Another reason your cheesecake may crack is drafts and temperature changes. Method. Melt chocolate in a double boiler or a large metal bowl set over a saucepan of barely simmering … Dollop half of the raspberry sauce (about 3 tablespoons) over the batter and swirl with a skewer or knife. This is a show stopping wow! milk chocolate, vanilla paste, white chocolate chips, icing sugar and 7 more Raspberry & White Chocolate Cheesecake Bars Jam And Clotted Dream caster sugar, lemon juice, raspberries, baking powder, egg, soft cheese and 10 more White Chocolate Raspberry Cheesecake Bars are sweet and tangy. You always could, yes. Hello Ashley! I love the idea of no-bake because it is so much easier. Preheat oven to 325 degrees F. Bake crust 8-10 minutes. Was it sliceable? I really recommend you try it with strawberries. White Chocolate Raspberry Cheesecake is sweet and creamy, swirled with tangy raspberry sauce, and baked on a crunchy Oreo crust. When it was cut it didn’t stand up with nice sides like your picture, it oozed over. Chill at least 8 hours or overnight before serving. So thank youu. Should the cream cheese be softened before whipping or do you whip it straight out of the fridge? A No-Bake White Chocolate and Fresh Raspberry Cheesecake with a Buttery Biscuit Base, White Chocolate & Raspberry Cheesecake Filling, with Fresh Cream, White Chocolate Drizzle and ⦠Beat in melted white cholate and vanilla. I will definitely try with strawberries soon! Any ideas why it didn’t set? After pouring a half cup of cream on it I had 3/4 cup of cream left so I whipped that for the filling. So that is what I used, not 1/2 low and1/2 full fat..lt set up great and was easy to cut and hold it’s shape and wasn’t like pudding…..yummy…thanks…. Reserve 1 cup cheesecake mixture in a medium bowl. I followed the recipe & video step-by-step, and sadly it was a disaster way too soft, had to eat it with a spoon (didn’t hold its shape at all). Mix the crushed biscuits with melted butter and tip mixture into a lined 20cm springform cake tin and smooth down with the back of a metal spoon. Your reply though mentions 1 cup of heavy cream but the recipe list indicates 1/2 cup. This adds too much air into the batter, which can cause it to crack. cream and sour cream. Tried this beautiful recipe however next time i’ll use an electric whisk, is it fine to chill the cheesecake for 2 hours only. I want to make it ahead and store in freezer until an event.. my sister told me about this recipe…says its amazing!! My name is Ashley Fehr and I love creating easy meals my family loves. Philadelphia white chocolate raspberry cheesecake. Have made with both the regular Graham cracker crust, and with a chocolate crust……turned out UH-MAZING!!!! I used 35% cream and whipped it until it held a hard peak, next time I’ll just whip it a bit stiffer. The 3 packages is just a note to help, not 3 24 oz packages. gently stir in the raspberries, being careful not to release the juice. Beat the softened cream cheese in a large bowl until smooth, and then add the sugar and sour cream. Your email address will not be published. Sounds amazing so I have to. Hi Ashley, this cheesecake looks HEAVENLY! Do you prefer Slow Cooker or Instant Pot? Check. STEP 5 Spoon the mixture on top of the biscuit … This step-by-step cheesecake recipe is easy to make, giving you a fail-proof slice made fresh right at home for a fraction of the cost! Cover the bottom and sides of a 9-inch springform pan with extra large aluminum foil so that the no ⦠I did not add any raspberries to the bottom of the pan, as I didn’t have any. The cheesecake should just barely be set in the middle. I confess that I have long been a fan of going to the Cheesecake Factory when we are eating out. Could I make this in a 9×13 pan? In a large bowl, beat cream cheese and 1/2 cup sugar with an electric mixer until smooth. Add sugar, vanilla, and remaining 1/4 cup cream and beat on high until light and fluffy, 2-3 minutes. Dollop half of the raspberry sauce (about 3 tablespoons) over the batter and swirl with a skewer or knife. Add 1 cup raspberry pie filling to the reserved cheesecake mixture and stir well. This helps with easy removal. Copyright 2020 © The Recipe Rebel. I found this delicious recipe made with Philadelphia. 200g Bourbon Creams 75g Butter 250ml Whipping Cream 180g Philadelphia Cheese 250g Mascarpone Cheese 300g Milky Bar or White Chocolate Bar. Cook and stir until thickened and boiling, about 5 minutes. I did use the chocolate crumbs. Remove the vanilla pod from the melted chocolate mixture and stir into the cream mixture. Sweet and tart raspberry swirl? Thanks for your thoughts on how I can get it to set up properly next time, because even if it never totally sets, I will keep making this recipe because it just tastes SO GOOD! Add cooled melted white chocolate and beat on medium speed until incorporated. Puree the raspberry mixture in a food processor and then strain the puree. I want to make for my family gathering. I thought the chocolate and heavy cream would help it set (I left it overnight), but it does need gelatine. ⦠It doesn’t say in your recipe! I made it and it turned out great. There's only one thing to say: Yes, please! Combine water and corn starch and stir into sauce to thicken. In a small pot, add the raspberries and sugar. In a medium bowl, combine graham cracker crumbs and melted butter. I hope that helps! Required fields are marked *. It’s the perfect dessert for any special occasion, any time of year. Swirl again. Do you think I could h a little bit of gelatine to make the cheesecake firmer. Includes step by step RECIPE VIDEO. Even so, it’s not like this is a stretch for me. Microwave the white chocolate in 30-second intervals, stirring between each, until ⦠I added 1/3 cup of sugar to my crust and I baked it on 350 for 10 minutes and cooled completely. That is what I had on hand. I usually have some, but I do instruct to use the extra for serving. Thanks. It was straight out of the fridge, but next time I’ll throw my beater and bowl in the fridge. Published on May 2, 2018 / Last updated on July 14, 2020. You can definitely make this in a 9×13″ pan but I would probably double it. Your email address will not be published. 6. And they are still delicious. Perfect for holidays and special occasions, or just because! I’m so happy to hear it went over well! I used 4 cups of raspberries with 1 cup of sugar and thickened with 1/4 cup water and 1/4 cup corn starch. Ones on the bottom and the outer ring of a 22 cm springform tin breaking. 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