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22 ingredients, 21 steps, cooking White chocolate raspberry swirl cheesecake topped with raspberries and sauce

Good Afternoon my mother, now you can prepare recipe White chocolate raspberry swirl cheesecake topped with raspberries and sauce with 22 ingredients and 21 steps. Below this is how to prepare, please observe carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 22 ingredients and 21 stages of easy cooking White chocolate raspberry swirl cheesecake topped with raspberries and sauce.

Ingredients for White chocolate raspberry swirl cheesecake topped with raspberries and sauce

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

If all material requirements White chocolate raspberry swirl cheesecake topped with raspberries and sauce it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking 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.
    
22. Finish and Enjoy.

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