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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
spoonacular Score:20%

Spoonacular Score: 20%

 

The recipe White Chocolate Cheesecake With Raspberries can be made in around about 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. It is brought to you by Foodista. 24 people have made this recipe and would make it again. If you have graham wafer crumbs, whipping cream, butter, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 19%, which is not so great. If you like this recipe, you might also like recipes such as Chocolate Cheesecake Mousse with Raspberries, Pistachio Roulade with Raspberries and White Chocolate, and White Chocolate Semifreddo with Pistachios and Raspberries.

Chocolate Cheesecake works really well with Ruby Port. Ruby port has enough sweetness and boldness to hold up to the chocolate cheesecake. The NV Hunt Country Vineyards Ruby Port Estate Bottled with a 4 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Hunt Country Vineyards Ruby Port Estate Bottled

A personal favorite of our director of wine production Jonathan Hunt. Put your feet up after work or after dinner, sip our Ruby Port, and relax. This wine features rich berry notes and a long, smooth finish. Our smooth and hearty Ruby Port begins with a blend of Corot Noir and Chambourcin wines. We then fortify the blend with 100% grape brandy (distilled spirits) and sweeten it to bring all the flavors into perfect balance. Serve at cool room temperature.

» Get this wine on Amazon.com

Ingredients

Servings:
1.33 cups
1.33 cups graham cracker crumbs
graham cracker crumbs
3 Tbsps
3 Tbsps sugar
sugar
0.33 cups
0.33 cups butter
butter
0.33 cups
0.33 cups whipping cream
whipping cream
1 cup
1 cup white chocolate chips
white chocolate chips
3 oz
3 oz cream cheese
cream cheese
0.5 cups
0.5 cups 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 cracker crumbs
1.33 cups
graham cracker crumbs
3 Tbsps sugar
3 Tbsps
sugar
0.33 cups butter
0.33 cups
butter
0.33 cups whipping cream
0.33 cups
whipping cream
1 cup white chocolate chips
1 cup
white chocolate chips
3 oz cream cheese
3 oz
cream cheese
0.5 cups sugar
0.5 cups
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
knife
knife
bowl
bowl
oven
oven
baking paper
baking paper
springform pan
springform pan
double boiler
double boiler
wire rack
wire rack
knife
knife
bowl
bowl
oven
oven


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
1.3333333333333333 cups graham cracker crumbs
3 tablespoons sugar
⅓ cups butter
⅓ cups whipping cream
1 cup white chocolate chips
3 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

Tips

Health Tips

  • Believe it or not, some sources say you can substitute avocado puree for butter when making brownies. Try it and let us know how it turns out!

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • If you're following a gluten-free diet, be sure to find a gluten-free brand of graham crackers.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • If you need to soften a block of cream cheese before using it, you can unwrap it and heat it in the microwave on high for 10-15 seconds at a time until it is soft enough.

Green Tips

  • Choose free range or organic eggs whenever possible! Even though they are more expensive, eggs are generally cheap to begin with, and eggs from cage-free chickens are worth the extra cost.

Disclaimer

Nutritional Information

Quickview
288 Calories
3g Protein
18g Total Fat
28g Carbs
2% Health Score
Limit These
Calories
288
14%

Fat
18g
28%

  Saturated Fat
10g
66%

Carbohydrates
28g
10%

  Sugar
19g
22%

Cholesterol
76mg
25%

Sodium
127mg
6%

Alcohol
0.26g
1%

Get Enough Of These
Protein
3g
7%

Manganese
0.4mg
20%

Vitamin C
15mg
19%

Fiber
4g
16%

Vitamin A
548IU
11%

Phosphorus
86mg
9%

Vitamin B2
0.14mg
8%

Vitamin E
1mg
7%

Calcium
66mg
7%

Vitamin K
6µg
6%

Folate
21µg
5%

Magnesium
21mg
5%

Iron
0.9mg
5%

Selenium
3µg
5%

Potassium
169mg
5%

Vitamin B5
0.48mg
5%

Zinc
0.65mg
4%

Vitamin B3
0.73mg
4%

Copper
0.07mg
4%

Vitamin B1
0.05mg
3%

Vitamin B6
0.07mg
3%

Vitamin B12
0.19µg
3%

Vitamin D
0.41µg
3%

covered percent of daily need

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