23 white raspberry swirl Recipes

butter, butter, sugar, flour , sifted, baking powder, salt, milk, vanilla, egg whites, raspberry jelly, sugar , sifted, butter, softened, vanilla extract, milk

white cake mix (regular size), raspberry pie filling, shortening, milk, vanilla extract, salt, sugar, fresh raspberries and decorative sprinkles, optional

ground oreo cookie crumbs (about 25), butter, melted, cream cheese, sugar, eggs, vanilla, white chocolate, melted, raspberry preserves

chocolate graham crackers, broken into pieces, vegetable oil, water, fresh or frozen and defrosted raspberries, sugar, plus 2 tbsp, divided, less-fat cream cheese, softened, tubs fat-free cream cheese, softened, reduced-fat sour cream, eggs, egg whites, all-purpose flour, pure vanilla extract, grated fresh lemon zest, salt

seedless raspberry jam, chopped walnuts or 3 tbsp pecans, all-purpose flour, baking powder, baking soda, salt, sugar, butter, softened, grated lemon rind, vanilla extract, divided, egg, egg white, low-fat sour cream, powdered sugar, reduced-fat milk

seedless raspberry jam, chopped walnuts, toasted, all-purpose flour, baking powder, baking soda, salt, sugar, butter, softened, grated lemon rind, vanilla extract, divided, egg, egg white, fat-free sour cream, powdered sugar, reduced-fat milk

crushed shortbread cookies, melted butter, grated lime zest, cream cheese, softened, white sugar, eggs, room temperature, grated key lime zest, key lime juice, vanilla extract, seedless black raspberry preserves

butter, softened, sugar, salt, all-purpose flour, white baking chocolate, frozen unsweetened raspberries, thawed, cream cheese, softened, granulated sugar, eggs, sour cream, vanilla extract, all-purpose flour, raspberry extract

butter, sugar, flour, baking powder, salt, milk, vanilla, egg whites (3/4 cup), raspberry jelly, basic glaze, sugar, soft butter, vanilla , rum, or almond extract, milk

white chocolate mousse with raspberry swirl, cold water, unflavored gelatin, heavy whipping cream, white chocolate, pureed raspberries, phyllo cups, halved raspberries for garnish

all-purpose flour, nestle toll house baking cocoa, salt, butter, softened, sugar, brown sugar, vanilla extract, eggs, divided, chopped pecans, seedless red raspberry jam, nestle toll house nestle semi-sweet and white chocolate swirled chocolate morsels, divided

cold water, unflavored gelatin, heavy whipping cream, white chocolate, pureed raspberries, phyllo cups, halved raspberries for garnish

king arthur unbleached all-purpose flour, salt, shortening, cold water, cream cheese, softened, white baking chips, melted, sugar, vanilla extract, eggs, lightly beaten, seedless raspberry jam

graham cracker crumbs, light butter, melted, splenda sugar substitute, light cream cheese, fat-free cream cheese, egg (extra large), flour, nonfat sour cream, nonfat milk, lemon zest, vanilla, white chocolate (about 30 g, chopped ), light raspberry jam

philadelphia cream cheese, softened, sugar, vanilla, eggs, white chocolate, melted, oreo pie crusts, raspberry preserves

cheesecake factory s white chocolate raspberry truffle cheesecake, margarine, melted, raspberry preserves, water, x 8 oz package cream cheese, granulated sugar, sour cream, vanilla extract, eggs, white chocolate, chopped into chunks, white chocolate, shaved, cream, preheat oven to 475 degrees ., place a large pan or oven-safe skillet filled with about 1/2 of water into the oven while it preheats. this will be your water bath., combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. heat for 11/2 minutes on high in your microwave. stir until smooth. strain to remove the raspberry seeds (toss em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later., measure 11/2 cups chocolate cookie crumbs , or crush 20 oreo cookie wafers ( with the filling scraped out ) into a medium bowl. mix in 1/3 cup melted margarine. press the crumb into a 9 spring form pan that has been lined on the bottom and side with parchment paper. using the bottom of a drinking glass or similar, press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. put the crust in your freezer until the filling is done., use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. mix for a couple minutes or until the ingredients are smooth and creamy. be sure to scrape down the sides of the bowl. whisk the eggs in a medium bowl and then add them to the cream cheese mixture. blend the mixture just enough to integrate the eggs., crust from the freezer and sprinkle 4 oz of white chocolate chunks onto the bottom of the crust. pour half of the cream cheese filling into the crust. drizzle the raspberry preserves over the entire surface of the filling. use a butter knife to swirl the raspberry into the cream cheese. just a couple passes is fine, you don tsp want to blend the raspberry and cream cheese together too much. pour the other half of the filling into the crust., carefully place the cheesecake into the water bath in the oven. bake for 12 minutes at 475of, then turn the oven down to 350of and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. remove the cheesecake from the oven to cool. when the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours., before serving, sprinkle the entire top surface of cheesecake with 2 oz of shaved white chocolate. to serve, slice the cheesecake into 12 equal portions. apply a pile of canned whipped cream to the top of each slice and serve.

cake flour (not self-rising), sugar , preferably superfine, sifted, salt, fresh raspberry, egg whites (about 12 large eggs), cream of tartar, pure vanilla extract