What is a substitute for white chocolate in cheesecake?

A good substitute is milk chocolate or dark chocolate. Alternatively, you can use vanilla extract with a little extra sugar. These will provide a different flavor. However, they will maintain a rich texture. For a white chocolate alternative, use white chocolate-flavored syrup.

Why is double cream used in cheesecake?

Double cream is not always used. However, it is often used to add richness. It creates a smooth and creamy texture. In this recipe, we use cream cheese. This also adds richness and provides the classic cheesecake texture. You could add double cream for an extra creamy texture.

How many calories in a Cheesecake Factory white chocolate raspberry cheesecake slice?

A slice of white chocolate raspberry cheesecake from The Cheesecake Factory contains around 1160-1250 calories. This depends on the size and specific ingredients. The nutritional content will vary from place to place. Always check the specific nutritional information.

What should cheesecake mix look like?

The cheesecake mix should be smooth and creamy. It should not be lumpy. Also, it should be well-combined. The mixture will be thick. Do not overmix it. However, ensure all ingredients are properly incorporated. The batter will be pourable, not runny.

Easy white chocolate and blackberry cheesecake (3-Step Magic!)

Description

This white chocolate and blackberry cheesecake is a stunning dessert featuring a creamy white chocolate filling swirled with sweet blackberry purée atop a buttery graham cracker crust.

Ingredients

Scale

For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
For the filling:
3 (8 oz) packages cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
8 oz white chocolate, melted and slightly cooled
1/2 cup sour cream
For the blackberry swirl:
1 cup fresh or frozen blackberries
2 tablespoons sugar
1 teaspoon lemon juice

Instructions

1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
2. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of the prepared pan. Bake for 8 minutes, then let cool.
3. In a saucepan over medium heat, cook blackberries, sugar, and lemon juice until soft and syrupy. Mash and strain through a sieve to remove seeds. Set purée aside to cool.
4. In a large bowl, beat cream cheese and sugar until smooth and creamy.
5. Add eggs one at a time, beating just until incorporated.
6. Mix in vanilla extract, sour cream, and melted white chocolate until fully combined.
7. Pour cheesecake batter over the crust. Drop spoonfuls of blackberry purée over the batter and swirl gently with a knife.
8. Place pan on a baking sheet and bake for 55–65 minutes, until center is almost set.
9. Turn off oven and crack the door. Let cheesecake cool in oven for 1 hour.
10. Refrigerate at least 4 hours or overnight before serving.

Notes

Use good-quality white chocolate for best results.
Cheesecake can be made 1–2 days in advance.
Top with extra blackberry sauce or whipped cream for a beautiful presentation.

Prep Time: 25 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 30g
Sodium: 240mg
Fat: 32g
Saturated Fat: 18g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 6g
Cholesterol: 115mg

Keywords: white chocolate cheesecake, blackberry swirl, berry dessert, cheesecake recipe