Raspberry Swirl Cheesecake - White Chocolate Raspberry Cheesecake - New York Cheesecake скачать в хорошем качестве

Raspberry Swirl Cheesecake - White Chocolate Raspberry Cheesecake - New York Cheesecake

SUBSCRIBE HERE:    / inthekitchenwithjonnyj   Creamy Cheesecake Swirled with White Chocolate and fresh Raspberry. It’s like Cheesecake Factory’s WHITE CHOCOLATE RASPBERRY TRUFFLE , but better. Instagram:   / jonny.photos   Facebook:   / kitchenwithjonny   Twitter:   / jonnymejia23   Contact: inthekitchenwithjonny@yahoo.com Ingredients CHEESECAKE CRUST: 14 sheets of graham cracker, crushed (1-3/4 cups/200 g) 1/2 cup (8 Tbsp/113 g) butter, melted FILLING: 3(8oz) packages cream cheese, softened (681g in total) 3/4 cup (150 g) granulated sugar 3/4 cup (227 g) sour cream 3 large eggs 1 tsp vanilla extract 7 to 8 oz white chocolate, melted 2 Tbsp (15 g) flour RASPBERRY SWIRL: 1 cup (125 g) fresh raspberry 3 Tbsp (38 g) granulated sugar Instructions 1. Preheat oven to 325 degrees F/165 degrees C 2. In a food processor or blender, puree the raspberries until completely smooth. Press the mixture through a fine strainer, discarding seeds. Stir in the granulated sugar. Refrigerate until ready to use. 3. In a medium bowl, mix graham cracker crumbs, and butter. Press mixture firmly into an 8 or 9 inch spring-form pan (i used 8 inch) Set aside. 2. Using a stand mixer fitted with a paddle attachment or a hand electric mixer, beat cream cheese, vanilla, and sugar until smooth and combined. Scrape the bottom and sides of the bowl to make sure everything is well blended. 4. Add sour cream and mix to incorporate it. Add eggs one at a time, don’t over mix after you added the eggs, use your spatula to continue mixing them. 5. With your spatula stir in the cooled white chocolate. Whisk in flour until there’s no lumps. Pour batter over the prepared crust. 6. Spoon the raspberry mixture on top of the cheesecake, a few dollops at a time. Use a skewer or knife to swirl the mixture as much or as little as you'd like. 7. Place the cheesecake pan inside of a large cake pan. Put both pans in a larger roasting pan. Fill the roasting pan with boiling water. Bake for 1 hour and 30 minutes. 8. After cooking time, turn the oven off and let the cheesecake sit for 30 minutes inside the oven with the door slightly opened. Remove from the oven and allow cheesecake to get to room temperature then refrigerate overnight or at least 8 hours. 9. When ready to eat, gently run a knife around the edge of the cheesecake. Remove from pan, slice it, and top with whipped cream if you want. New york cheesecake , raspberry swirl cheesecake , raspberry cheesecake , white chocolate raspberry cheesecake , creamy cheesecake , the best cheesecake in the world. No cracked cheesecake