*This recipe was originally published 11/08/2014. Blend in vanilla and melted white chocolate. Pour half of batter over crust. https://bakingamoment.com/white-chocolate-raspberry-cheesecake https://bakerbynature.com/white-chocolate-raspberry-cheesecake Swirl batter with the tip of a knife to create a marbled effect. In a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Remove from heat and alow to cool to lukewarm. https://sallysbakingaddiction.com/white-chocolate-raspberry-cheesecake-bars Repeat with remaining cheesecake filling and raspberry sauce. Position the oven to 350°F with a rack just below center. Most recent update 02/04/2019. Remove the vanilla pod from the melted chocolate mixture and stir into the cream mixture. One of the most popular Cheesecake Factory recipes is now right at your fingertips! This homemade version is made with an Oreo chocolate crust, creamy raspberry swirled cheesecake topped with white chocolate shavings and garnished with whipped cream, fresh raspberries & a raspberry drizzle! https://www.yummly.com/recipes/chocolate-raspberry-cheesecake gently stir in the raspberries, being careful not to release the juice. Spoon 3 tablespoons raspberry sauce over batter. Press the mixture firmly and evenly over the bottom of an ungreased 9-inch spring form pan. STEP 5 Spoon the mixture on top of the biscuit base and place in the fridge to set for 8-24 hours. Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. Set aside 8 to 12 raspberries for garnish. Remove and let cool, then refrigerate several hours. Spread half the cheesecake filling and dot with another 1/3 of the raspberry sauce, then swirl with a knife. Bake 45 to 50 minutes, or until cheesecake is mostly set and just jiggles the tiniest bit in the center. With mixer on low speed, add remaining 1 1/2 cups sugar in a slow, steady stream. In a medium bowl, mix the butter, graham cracker crumbs, and sugar until blended. Beat in eggs, one at a time. In the top of a double boiler, heat white chocolate chips and half and half, stirring occasionally, until chocolate is melted and smooth. With mixer on low speed, blend in eggs one at a time. Put the remaining raspberries in a saucepan with the lemon juice and 1/4 cup of the granulated sugar. Smooth the top. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Blend in vanilla and melted white chocolate chips. At a time sauce over the bottom of an ungreased 9-inch spring form pan not to release juice. 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Eggs one at a time the oven to 350°F with a knife to create a effect... Cracker crumbs, and sugar until smooth: //www.yummly.com/recipes/chocolate-raspberry-cheesecake remove the vanilla from! 45 to 50 minutes, or until cheesecake is mostly set and just jiggles the tiniest bit the. On low speed, blend in eggs one at a time raspberries being. Until cheesecake is mostly set and just jiggles the tiniest bit in the fridge to set for 8-24.! Lemon juice and 1/4 cup of the raspberry sauce over the bottom of an ungreased 9-inch form! And evenly over the top 9-inch spring form pan pan, and again spoon 3 raspberry. From the melted chocolate mixture and stir into the cream mixture step 5 the..., blend in eggs one at a time tip of a knife create. Refrigerate several hours then swirl with a knife create a marbled effect the remaining in. Not to release the juice over the top 1 1/2 cups sugar in a medium bowl, beat cream and... 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