Wednesday, December 30, 2009
White Chocolate Raspberry Cheesecake Recipe
White Chocolate Raspberry Cheesecake Recipe
Oreo Cookie Crust:
•13 Oreo cookies or similar chocolate sandwich cookie, crushed fine
•1/4 cup melted butter
Cheesecake Filling:
•1 1/2 pounds cream cheese, room temperature (3 - 8 ounce pkgs)
•1 cup white sugar
•3 large eggs
•2 Tbsp unbleached white flour
•1 tsp almond extract
•2 tsp vanilla
•1/4 tsp salt
•3/4 cup white gourmet chocolate like Ghirardelli chocolate or Callebaut chocolate, melted with 2 Tbsp half-&-half
•3/4 cup raspberry preserves, seedless
Directions:
1.Preheat oven to 325 degrees F. Place pan of hot water in bottom of oven.
2.Prepare 9 inch springform pan with foil and spray as directed above.
3.Mix crust ingredients and pat on the bottom of prepared pan.
4.Using a high-speed mixer, beat cream cheese and sugar until creamy.
5.Add eggs and beat until fluffy, scraping sides of bowl a few times and mixing after.
6.Add flour, almond extract, vanilla and salt, beat again and scrape down sides.
7.With mixer on medium speed, add melted white chocolate. Beat on medium just until mixed and creamy.
8.Pour half the batter into pan on top of crust.
9.Carefully and evenly spoon half the raspberry preserves on top of the batter. Do not let any preserves touch the sides of the pan.
10.Gently pour the remaining batter on top, being careful not to disturb preserves.
11.Place small amounts of remaining preserves around the top of the cheesecake. Using a sharp paring knife, carefully cut through the preserves and into the cheesecake to produce a swirled design.
12.Bake at 325 degrees F for 60-70 minutes.
13.See above for further baking, cooling, serving and freezing instructions.
14.Serves 14
Banana Cream Cheesecake
1 1/2 cups vanilla wafer cookies, finely crushed
1/2 cup melted butter
2 lbs. cream cheese, softened
2/3 cup sugar
2 Tablespoons cornstarch
3 eggs
3/4 cup mashed ripe bananas
3/4 cup heavy whipping cream
2 teaspoons vanilla extract
Banana Cream Cheesecake Directions:
1. Combine butter and cookie crumbs; press evenly into the bottom of a greased springform pan, chill.
2. Beat cream cheese with an electric mixer until light and fluffy.
3. Beat in sugar and cornstarch. Add eggs, one at a time, mixing well after each addition.
4. Add the bananas, whipping cream, and vanilla. Pour mixture over prepared crust.
5. Bake in a 350 degree oven for 15 minutes.
6. Reduce oven temperature to 200 degrees and bake an additional 75 minutes, or until center is almost set.
7. Allow to cool completely, then refrigerate, uncovered, for at least 6 hours.
Best Ever Cinnamon Buns
Ingredients:
2 (.25 ounce) packages active dry yeast
2 1/2 cups warm water (110 degrees F)
1 (18.25 ounce) package yellow cake mix
6 cups all-purpose flour, divided
3 eggs
1/3 cup vegetable oil
1 1/2 teaspoons salt
1/2 cup butter, softened
4 tablespoons white sugar
2 tablespoons ground cinnamon
1/4 cup butter, melted
3 cups confectioners' sugar
1 1/2 teaspoons vanilla extract
2/3 cup milk
Directions:
1. In a large bowl, dissolve yeast in warm water, and let stand for 3 minutes. Add cake mix, 1 cup flour, eggs, oil, and salt; beat well. Stir in remaining flour until a soft dough forms.
2. Knead on well floured surface for about 5 minutes. Place in a greased bowl, and turn to coat the dough surface. Let rise until doubled in bulk, about 45 minutes.
3. Preheat oven to 350 degrees F.
4. Punch down, and divide into two equal parts. Roll out each section on a lightly floured surface. Spread each with softened butter and sprinkle with sugar and cinnamon.
5. Roll up like jelly rolls and cut buns 1 1/2 inches thick with a piece of dental floss or a dull knife. Place in greased baking pans, and allow to rise until doubled.
6. Bake at 350 degrees F for 25 to 35 minutes or until golden brown.
7. To make the frosting combine confectioners sugar, 1/4 cup melted butter, vanilla, and milk. Remove baked buns from oven and drizzle with frosting.
2 (.25 ounce) packages active dry yeast
2 1/2 cups warm water (110 degrees F)
1 (18.25 ounce) package yellow cake mix
6 cups all-purpose flour, divided
3 eggs
1/3 cup vegetable oil
1 1/2 teaspoons salt
1/2 cup butter, softened
4 tablespoons white sugar
2 tablespoons ground cinnamon
1/4 cup butter, melted
3 cups confectioners' sugar
1 1/2 teaspoons vanilla extract
2/3 cup milk
Directions:
1. In a large bowl, dissolve yeast in warm water, and let stand for 3 minutes. Add cake mix, 1 cup flour, eggs, oil, and salt; beat well. Stir in remaining flour until a soft dough forms.
2. Knead on well floured surface for about 5 minutes. Place in a greased bowl, and turn to coat the dough surface. Let rise until doubled in bulk, about 45 minutes.
3. Preheat oven to 350 degrees F.
4. Punch down, and divide into two equal parts. Roll out each section on a lightly floured surface. Spread each with softened butter and sprinkle with sugar and cinnamon.
5. Roll up like jelly rolls and cut buns 1 1/2 inches thick with a piece of dental floss or a dull knife. Place in greased baking pans, and allow to rise until doubled.
6. Bake at 350 degrees F for 25 to 35 minutes or until golden brown.
7. To make the frosting combine confectioners sugar, 1/4 cup melted butter, vanilla, and milk. Remove baked buns from oven and drizzle with frosting.
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