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We hope you got insight from reading it, now let’s go back to white chocolate raspberry swirl cheesecake topped with raspberries and sauce recipe. To cook white chocolate raspberry swirl cheesecake topped with raspberries and sauce you need 22 ingredients and 21 steps. Here is how you do that.

The ingredients needed to prepare White chocolate raspberry swirl cheesecake topped with raspberries and sauce:

1. Provide 1/2 stick melted butter
2. Prepare 1 cup cookie crumbs
3. Prepare 1/3 cup brown sugar
4. Take 4 tbsp cocoa powder
5. Provide 1 tsp chocolate and vanilla extracts
6. Take 4 packages cream cheese- soften
7. Take 1/2 cup white sugar
8. Use 1/2 cup brown sugar
9. You need 3 each large eggs
10. Get 3 tsp each of ground cinnamon, nutmeg
11. Get 1 tsp vanilla, chocolate, and raspberry extracts each
12. Provide 2 tbsp milk
13. Get 2 cup white chocolate chips
14. Prepare 4 tbsp unsalted butter
15. You need 1 1/2 cup heavy whipping cream.
16. You need 1 stick cinnamon
17. Get 3 tsp ground nutmeg
18. Prepare 1 tbsp cornstarch
19. Provide 1 tsp raspberry extract
20. Get 1/3 cup water
21. Provide 1/4 tsp fresh lemon zest
22. Take 1 stick cinnamon

Instructions to make White chocolate raspberry swirl cheesecake topped with raspberries and sauce:

1. Preheat oven to 375 °
2. Melt 1/2 stick butter in a microwavable safe bowl for 30 seconds. Add next 4 ingredients together and mix.
3. Place in 9 in. springform and bske for about 5-10 minutes. Remove from oven, set aside, and allow to cool.
4. Add chocolate in a medium sized glass bowl.
5. In small/medium, under low/medium heat, heat whipping cream with, 4 tbsp. butter, extract, cinnamon stick and nutmeg until small bubbles forms. Remove cinnamon stick and remove from heat.
6. Add hot whipping cream to chocolate and mix with whisk or rubber spatula until creamy and all chocolate melted.
7. Mix cornstarch and water together and add to small saucepan. Add raspberries, lemon zest, and stir. Add to medium heat and let simmer. Yummmm, smell the lemon zest. If you want, you can add cinnamon stick as well.
8. Once raspberry sauce has thickened, strain. Best to add paper towel/cheese cloth on strainer
9. Once thoroughly strained, set aside
10. Cream together cream cheeses and sugars.
11. Add eggs. One at a time
12. Add chocolate sauce slowly
13. Add 2 tbsp. of milk
14. Add extracts, nutmeg, ground cinnamon and mix well together.
15. Add half of cheesecake filling in springform pan. Add about 5 1 tbsp of raspberry sauce into filling. ..add remaining cheesecake filling and finish off with the drops of raspberry sauce around cake.
16. Take a tooth pick or lollipop stick and create your own swirl design
17. Add foil paper under cheesecake pan and fold upwards.
18. Add springform pan into a Big roasting/dutch pan filled with inch of simmering hot water and baked for 50-60 min or until set.
19. Once set, turn off oven and leave oven door open for another 30-45 minutes.
20. Remove cheesecake from oven and place on counter to cool
21. Once cheesecake is cooled place in refrigerator or freezer about 3 to 4 hours or overnight.

It may be easier to serve on the base or carefully run a knife under the biscuit base to release. Arrange the remaining raspberries on top of the cheesecake and drizzle over the remaining coulis. Instant Pot White Chocolate Raspberry Swirl Cheesecake. I inserted a metal spatula under the crust to remove the cake from the pan bottom with no trouble The cheesecake cake cannot cook properly this way. Drizzle another couple of tbsp. of the raspberry sauce over the cheesecake and swirl.

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