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