Using a toothpick, swirl the remaining raspberry sauce on top of the cheesecake. Bake in a water bath for about one-and-a-half hours, or until it sets. Remove from the water bath and allow to cool.

Bake in the preheated oven for 30-35 minutes for the 13cm (5 in) cheesecake, 35-40 minutes for the 18cm (7 in) cheesecake and 40-45 minutes for the 23cm (9 in), until they are just firm around the ...

Prepare Cheesecake Mixture: In a large mixing bowl, beat the softened cream cheese with an electric mixer until very smooth and creamy. Add the sifted powdered sugar and vanilla extract, and beat ...

Place in the freezer to cool completely before filling. 3. Melt the white chocolate for 1-2 minutes in the microwave, stirring every 30 seconds until melted, and set aside to cool to room ...

3½ ounces white chocolate, chopped 2 tablespoons heavy cream 1 (8-ounce) package cream cheese, at room temperature 8 ounces whole milk ricotta, at room temperature ⅓ cup granulated sugar ...

Ree Drummond makes an easy no-bake white chocolate raspberry cheesecake. 'The Pioneer Woman' star showed the steps for the recipe, which includes a shortbread cookie crust and a berry topping.

Swirls of raspberry purée make this white chocolate cheesecake especially luscious. Since it's summertime, you can embellish the cheesecake with fresh berries before serving to an adoring crowd.

This recipe takes the boxed brownie vibe to the next layer but if cheesecake isn't your thing, multiply the brownie recipe by 1.5 and bake it solo. You won't be disappointed.