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I'm searching for a spectacular dessert with white chocolate and raspberries--torte, cheesecake, etc
- Thread starter joe
- Start date
REC: White Chocolate Raspberry Cheesecake
I remember coming across this in one of my mags; the reviews are outstanding. I have not, however, made it yet.
https://www.tasteofhome.com/recipes/raspberry---white-chocolate-cheesecake
I remember coming across this in one of my mags; the reviews are outstanding. I have not, however, made it yet.
https://www.tasteofhome.com/recipes/raspberry---white-chocolate-cheesecake
REC: Frozen White Chocolate Mousse Raspberry Torte
I have made this several times over the years. Always a hit, and I love that it can be frozen in advance, not taking up room in the fridge when cooking for company. It doesn't freeze solidly, just perfect for slicing.
This recipe below got 100% would make it again--reads well, but I haven't made it:
http://www.epicurious.com/recipes/food/views/white-chocolate-mousse-and-berry-tart-1988
Good luck with your event!
http://www.epicurious.com/recipes/food/views/frozen-white-chocolate-and-raspberry-mousse-torte-102719
I have made this several times over the years. Always a hit, and I love that it can be frozen in advance, not taking up room in the fridge when cooking for company. It doesn't freeze solidly, just perfect for slicing.
This recipe below got 100% would make it again--reads well, but I haven't made it:
http://www.epicurious.com/recipes/food/views/white-chocolate-mousse-and-berry-tart-1988
Good luck with your event!
http://www.epicurious.com/recipes/food/views/frozen-white-chocolate-and-raspberry-mousse-torte-102719
Joe, even though Deb posted a cheesecake take a look at this Raspberry Swirl Cheesecake
You want a showstopper? This is it. I have made this at least a dozen times. It is sensational. The recipe calls for chocolate chocolate but you can easily sub white chocolate. The really fun thing is that you bake the bottom of the springform crust, cool it, assemble the springform, pat in the rest of the crust then paint with melted chocolate before filling. When you slice this cheesecake it is amazing and people go nuts over it. I'm posting a photo of a hunk- It was a "messy" piece- usually the raspberry does not bleed into the rest of it. Wanna be a hero? Make this cheesecake.....
RASPBERRY SWIRL CHEESECAKE
Raspberry Sauce: 1 package (12 oz.) frozen Raspberries (not sugared), thawed and drained but reserve the juice.
1/3 cup sugar
3 tbsp cornstarch
Add enough water to the raspberry juice to make 1-1/2 cup. Mix sugar and cornstarch in a sauce- pan. Stir in the juice and raspberries. Heat to boiling over medium heat, stirring frequently. Boil
and stir 1 minute; strain. Cool completely.
Crust: 2 cups flour
1/2 cup sugar
2/3 cup softened butter
2 egg yolks
Heat oven to 400 degrees. Mix together the above and press 1/2 of the mixture onto the bottom of a greased springform pan (without the ring on it) and bake just the bottom for 8-10 minutes. Cool. Assemble springform pan around baked bottom crust and press the rest of the crust mixture on the sides, going up about 2-1/2". Make sure it blends onto the bottom over the "break".
Cheesecake: 1 cup semi-sweet chocolate chips
3 Tbsp whipping cream
40 oz cream cheese
1-3/4 cup sugar
3 Tbsp flour
1/4 tsp salt
1/4 cup whipping cream, 5 eggs, 2 egg yolks
1/3 cup semisweet chocolate chips- chopped
Increase the oven heat to 475 degrees.
Cut a circle of foil larger than the cheesecake bottom to wrap the bottom of the springform in for baking so nothing leaks out. Heat the 1 cup semi-s. chips and 3 Tbsp cream. "Paint" on the bottom and sides of crust. Beat the cream cheese, sugar, flour, salt, cream and 2 eggs until smooth. Add the rest of the eggs and extra egg yolks one at a time. Stir in the chopped chips. Pour 1/2 of the batter in the crust. Spread 1/3 of the raspberry mixture by spoonfuls onto the batter. Swirl through the batter with a spatula- be careful! Repeat with another half of the cheesecake batter and then bake the cheesecake for 20 minutes. Reduce the temperature to 300 degrees and bake one hour. Turn off the oven and leave the cake in 15 minutes more. Spread reserved raspberry mixture over top and cool. Refrigerate at LEAST 12 hours before running a knife around the inside of the ring before loosening the springform pan.
https://photos.google.com/album/AF1QipNgrqVFjYW7Ud3BuRnqNQpivxvuFYEkTyopypnn
You want a showstopper? This is it. I have made this at least a dozen times. It is sensational. The recipe calls for chocolate chocolate but you can easily sub white chocolate. The really fun thing is that you bake the bottom of the springform crust, cool it, assemble the springform, pat in the rest of the crust then paint with melted chocolate before filling. When you slice this cheesecake it is amazing and people go nuts over it. I'm posting a photo of a hunk- It was a "messy" piece- usually the raspberry does not bleed into the rest of it. Wanna be a hero? Make this cheesecake.....
RASPBERRY SWIRL CHEESECAKE
Raspberry Sauce: 1 package (12 oz.) frozen Raspberries (not sugared), thawed and drained but reserve the juice.
1/3 cup sugar
3 tbsp cornstarch
Add enough water to the raspberry juice to make 1-1/2 cup. Mix sugar and cornstarch in a sauce- pan. Stir in the juice and raspberries. Heat to boiling over medium heat, stirring frequently. Boil
and stir 1 minute; strain. Cool completely.
Crust: 2 cups flour
1/2 cup sugar
2/3 cup softened butter
2 egg yolks
Heat oven to 400 degrees. Mix together the above and press 1/2 of the mixture onto the bottom of a greased springform pan (without the ring on it) and bake just the bottom for 8-10 minutes. Cool. Assemble springform pan around baked bottom crust and press the rest of the crust mixture on the sides, going up about 2-1/2". Make sure it blends onto the bottom over the "break".
Cheesecake: 1 cup semi-sweet chocolate chips
3 Tbsp whipping cream
40 oz cream cheese
1-3/4 cup sugar
3 Tbsp flour
1/4 tsp salt
1/4 cup whipping cream, 5 eggs, 2 egg yolks
1/3 cup semisweet chocolate chips- chopped
Increase the oven heat to 475 degrees.
Cut a circle of foil larger than the cheesecake bottom to wrap the bottom of the springform in for baking so nothing leaks out. Heat the 1 cup semi-s. chips and 3 Tbsp cream. "Paint" on the bottom and sides of crust. Beat the cream cheese, sugar, flour, salt, cream and 2 eggs until smooth. Add the rest of the eggs and extra egg yolks one at a time. Stir in the chopped chips. Pour 1/2 of the batter in the crust. Spread 1/3 of the raspberry mixture by spoonfuls onto the batter. Swirl through the batter with a spatula- be careful! Repeat with another half of the cheesecake batter and then bake the cheesecake for 20 minutes. Reduce the temperature to 300 degrees and bake one hour. Turn off the oven and leave the cake in 15 minutes more. Spread reserved raspberry mixture over top and cool. Refrigerate at LEAST 12 hours before running a knife around the inside of the ring before loosening the springform pan.
https://photos.google.com/album/AF1QipNgrqVFjYW7Ud3BuRnqNQpivxvuFYEkTyopypnn