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White Chocolate Cheesecake With Raspberries

 
One serving costs about $1.4

$1.40 per serving

24 people like this recipe

24 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

16 dessert
spoonacular Score:30%

Spoonacular Score: 30%

 

The recipe White Chocolate Cheesecake With Raspberries can be made in approximately 45 minutes. This recipe makes 16 servings with 288 calories, 4g of protein, and 18g of fat each. For $1.4 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. Head to the store and pick up sugar, whipping cream, butter, and a few other things to make it today. It is brought to you by spoonacular user slobb11. White Chocolate Cheesecake With Raspberries, Chocolate Cheesecake Mousse with Raspberries, and Chocolate Cheesecake Mousse with Raspberries are very similar to this recipe.

Late Harvest Riesling, Lambrusco Dolce, and Sauternes are great choices for Cheesecake. White dessert wines are a safe pick for cheesecake (without chocolate), but a sweet lambrusco will be so good with classic strawberry cheesecake. The Angel Late Harvest Riesling with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

Angel Late Harvest Riesling

Messina Hof's Angel is a crisp, sweet dessert wine, harvested from the last pick of Riesling when the grapes are almost raisins. Perfect with fruit, cheesecake and light, sweet chocolate desserts.

» Get this wine on Amazon.com

Ingredients

Servings:
1.33 cups
1.33 cups graham wafer crumbs
graham wafer crumbs
3 Tbsps
3 Tbsps sugar
sugar
0.33 cup
0.33 cup butter
butter
0.33 cup
0.33 cup whipping cream
whipping cream
1 cup
1 cup white chocolate chips
white chocolate chips
3 ounces
3 ounces eight packages ounces cream cheese
eight packages ounces cream cheese
0.5 cup
0.5 cup sugar
sugar
3
3  eggs
eggs
3 tsps
3 tsps vanilla extract
vanilla extract
1 cup
1 cup whipping cream
whipping cream
2 pts
2 pts fresh raspberries
fresh raspberries
1.33 cups graham wafer crumbs
1.33 cups
graham wafer crumbs
3 Tbsps sugar
3 Tbsps
sugar
0.33 cup butter
0.33 cup
butter
0.33 cup whipping cream
0.33 cup
whipping cream
1 cup white chocolate chips
1 cup
white chocolate chips
3 ounces eight packages ounces cream cheese
3 ounces
eight packages ounces cream cheese
0.5 cup sugar
0.5 cup
sugar
3  eggs
3
eggs
3 tsps vanilla extract
3 tsps
vanilla extract
1 cup whipping cream
1 cup
whipping cream
2 pts fresh raspberries
2 pts
fresh raspberries

Equipment

baking paper
baking paper
springform pan
springform pan
double boiler
double boiler
wire rack
wire rack
oven
oven
knife
knife
bowl
bowl
baking paper
baking paper
springform pan
springform pan
double boiler
double boiler
wire rack
wire rack
oven
oven
knife
knife
bowl
bowl


Instructions

To make the crumb crust In a small bowl combine the graham crumbs, sugar and melted butter. Press into the bottom of a lightly greased springform pan. (Grease bottom only! I also like to line the bottom with parchment paper for easy release of the cheesecake from the pan when it has cooled.) To prepare the cheesecake In a double boiler, melt together the cup whipping cream and 1 cup pf white chocolate chips. You want this just at the melting point, so be careful not to overheat it. Let it cool to lukewarm if necessary after melting. Set aside to cool while you prepare the rest of the cheesecake batter. Cream together the cream cheese and cup sugar for a few minutes, scraping the bowl often. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and melted white chocolate. Finally blend in the 1 cup of whipping cream until smooth. Pour over the prepared base and bake in a bain marie (See Note) at 325 degrees F for 60 to 70 minutes. The cheesecake may be beginning to lightly brown at the edges but a cheesecake does not need to brown at all to be fully baked. The surface of the cheesecake should lose any shine when the cake is properly baked. It can still be slightly wobbly just at the center at this point. Remove the cake from the oven and run a sharp knife completely around the edge of the pan. This will allow for the cheesecake to shrink as it cools and hopefully not crack (but who cares if it does? I am never bothered by a crack or two in the surface) Allow the cheesecake to cool thoroughly on a wire rack at room temperature. (Do not put a hot cheesecake into the fridge to cool quickly, this may result in an under baked cheesecake because the residual heat actually continues to set the cheesecake after it comes out of the oven). To finish the cheesecake When completely cool cover the top with fresh raspberries and garnish with melted white chocolate if desired. Chill completely in the refrigerator until ready to serve.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.40
Ingredient
1.3333333730697632 cups graham wafer crumbs
3 tablespoons sugar
⅓ cups butter
⅓ cups whipping cream
1 cup white chocolate chips
3 ounces eight packages ounces cream cheese
½ cups sugar
3 eggs
3 teaspoons vanilla extract
1 cup whipping cream
2 pints fresh raspberries
Price
$1.24
$0.05
$0.65
$0.43
$1.86
$0.88
$0.14
$0.72
$0.89
$1.29
$14.20
$22.35

Nutritional Information

Quickview
287 Calories
3g Protein
18g Total Fat
28g Carbs
1% Health Score
Limit These
Calories
287k
14%

Fat
18g
28%

  Saturated Fat
10g
66%

Carbohydrates
28g
10%

  Sugar
20g
23%

Cholesterol
71mg
24%

Sodium
121mg
5%

Alcohol
0.26g
1%

Get Enough Of These
Protein
3g
8%

Manganese
0.4mg
20%

Vitamin C
15mg
19%

Fiber
4g
16%

Vitamin A
548IU
11%

Vitamin B2
0.16mg
10%

Phosphorus
85mg
9%

Vitamin E
1mg
7%

Calcium
66mg
7%

Vitamin K
6µg
6%

Selenium
4µg
6%

Folate
21µg
5%

Magnesium
21mg
5%

Iron
0.9mg
5%

Potassium
173mg
5%

Vitamin B5
0.48mg
5%

Zinc
0.65mg
4%

Vitamin B3
0.73mg
4%

Copper
0.07mg
4%

Vitamin B6
0.07mg
4%

Vitamin B1
0.05mg
3%

Vitamin D
0.48µg
3%

Vitamin B12
0.19µg
3%

covered percent of daily need

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