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White Chocolate Raspberry Cheesecake II
 
By kml9876 | Published on July 28, 2009 | 3 comments | Categories: Sweet Treats | Cakes | Cheesecake
A smooth and creamy cheesecake
<img style="width: 216px; height: 162px;" src="http://www.cakestobake.com/article_images/563129aa-b52e-aa09-5a39-000023f297d5_img_5648_article.jpg"> <img style="width: 162px; height: 121px;" src="http://www.cakestobake.com/article_images/341ea1d0-aa48-4ea8-ca8f-000016bf3cb6_img_5654%20-%20copy_article.jpg"><br><br>One of my husband's coworkers requested a cheesecake for her birthday. I have made a white chocolate raspberry cheesecake for them before but wanted to try a new recipe. This is what I found <img src="file:///C:/Users/Kathleen%20D%27Amour/Pictures/2009/July/20090727%20Cheesecake/IMG_5654.JPG" alt=""><a href="http://allrecipes.com/Recipe/White-Chocolate-Raspberry-Cheesecake/Detail.aspx">http://allrecipes.com/Recipe/White-Chocolate-Raspberry-Cheesecake/Detail.aspx </a><br><br>Of course no one ever thinks to save a slice of the cake for the baker so I can't personally say if it was good or not. Though I did hear that it was well liked and my husband brought home the empty cake container. The fact that&nbsp; it vanished in one afternoon is proof to me that it must have been good. My husband did say he had a slice and enjoyed it. <br><br><span style="text-decoration: underline; font-weight: bold;">Ingredients</span><br><ul><li> 1 cup of chocolate cookie crumbs (I used Oreo cookies)<br></li><li> 3 tablespoons of white sugar</li><li> 1/4 cup of butter, melted</li><li> 1 (10 ounce) package of frozen raspberries</li><li> 2 tablespoons of white sugar</li><li> 2 teaspoons of cornstarch</li><li> 1/2 cup of water</li><li> 2 cups of white chocolate chips</li><li> 1/2 cup of half-and-half cream</li><li> 3 (8 ounce) packages of cream cheese, softened</li><li> 1/2 cup of white sugar</li><li> 3 eggs</li><li> 1 teaspoon of vanilla extract</li></ul><span style="font-weight: bold; text-decoration: underline;">Directions</span><br>The original recipe did not mention anything about precooking the crust so I added those directions in.<br><ol><li><span> Preheat the oven to 325 degrees. In a medium bowl, mix together the cookie crumbs, 3 tablespoons of sugar, and melted butter. (I greased the pan first and placed a piece of parchment paper on top and then greased the paper.)Press the mixture into the bottom of a 9 inch springform pan. I then baked the crust for ten minutes.</span></li><li><span> In a saucepan, combine the raspberries, 2 tablespoons of sugar, cornstarch, and the water. Bring it to a boil.&nbsp; Continue boiling the mixture for 5 minutes, or until the sauce is thick. Strain the sauce through a mesh strainer to remove seeds.(I found this to be the most tedious aspect of this. I think I needed a bigger strainer.)<br></span></li><li><span>&nbsp;In a metal bowl over a pan of simmering water(double boiler), melt the white chocolate chips with half-and-half, stirring occasionally until smooth. </span></li><li><span> In a large bowl, mix together the cream cheese and 1/2 cup of sugar until smooth. Beat in the eggs one at a time. Blend in the vanilla and melted white chocolate. Pour half of the batter over the crust. Spoon 3 tablespoons of the raspberry sauce over the batter. Pour the remaining cheesecake batter into the pan, and again spoon 3 tablespoons of raspberry sauce over the top. Swirl the batter with the tip of a knife to create a marbled effect. </span></li><li><span> Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce. </span></li></ol><br><br><br><img src="file:///C:/Users/Kathleen%20D%27Amour/Pictures/2009/July/20090727%20Cheesecake/IMG_5654.JPG" alt="">
Devil's Food Cheesecake
 
By kml9876 | Published on April 30, 2008 | 1 comment | Categories: Cheesecake | Cakes
To die for




This recipe can be found at FoodNetwork

Ingredients

For the cheesecake layer:
  • 3 (8-ounce) packages cream cheese (use only full fat), at room temperature
  • 1 1/3 cups sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon pure vanilla extract
  • 2 extra-large eggs
  • 2/3 cup heavy or whipping cream

For the devil's food cake (3 layers):

  • 2 1/4 cups sifted cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1/2 cup firmly packed dark brown sugar
  • 3 extra-large eggs, separated
  • 4 ounces bittersweet or semisweet chocolate, melted and cooled
  • 1 tablespoons pure vanilla extract
  • 1 1/2 cups whole milk
  • 1/2 teaspoon cream of tartar
For the dark fudge frosting:
  • 6 cups sifted confectioners' sugar (1 1/2 pounds)
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 1/2 cups (3 sticks) unsalted butter, at room temperature
  • 6 ounces bittersweet or semisweet chocolate, melted and cooled
  • 2 tablespoons dark corn syrup
  • 2 tablespoons pure vanilla extract
  • 1/2 cup heavy or whipping cream

Directions
Early in the day, preheat the oven to 350 degrees F and generously butter the bottom and sides of one 9-inch springform pan (preferably a nonstick one). Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides.

To make the cheesecake layer, put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl and beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl a couple of times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each. Increase the mixer speed to medium and beat in the remaining 1 cup sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each. Beat in the cream just until it's completely blended. Be careful not to overmix!

Gently spoon the batter into the foil-wrapped springform and place it in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform. Bake the cake at 350 degrees F until the edges are light golden brown and the top is slightly golden tan, about 1 1/4 hours. Remove the cake from the water bath, transfer to a wire rack, and cool in the pan for 2 hours, cover with plastic wrap, and refrigerate (while still in the pan) until it's completely cold, about 4 hours. Place in the freezer until ready to assemble the cake.

Meanwhile, prepare the devil's food cake layers. Check that the oven is preheated to 350 degrees F and that the water bath has been removed. Generously butter the bottom and sides of three 9-inch round layer cake pans. Very important: Line the bottom of all three pans with parchment or waxed paper (don't let the paper come up the sides).
Sift the flour, baking powder, and salt together in a small bowl. Cream the butter and both sugars together in a large bowl with the mixer on medium until light yellow and creamy. Add the egg yolks, one at a time, beating well after each. Beat in the melted chocolate and vanilla. Using a wooden spoon, stir in the flour mixture, alternately with the milk, mixing well after each until blended.

Put the egg whites and cream of tartar in a clean medium-size bowl and beat with clean, dry beaters on high until stiff (but not dry) peaks form. Fold about one-third of the whites into the chocolate batter until they disappear, then gently fold in the remaining whites. Don't worry if you still see a few white specks--they'll disappear during baking. Divide the batter evenly between the three pans. Bake until a toothpick inserted in the centers comes out with moist crumbs clinging to it, about 30 minutes. Cool the cakes in the pans on a rack for 15 minutes, then remove the cakes from the pans and gently peel off the paper liners. Let cool completely, about 2 hours, then cover with plastic wrap and refrigerate overnight or until ready to assemble the cake

Now make the frosting: In a large bowl, sift the confectioners' sugar, cocoa, and salt together. In another large bowl, cream the butter with a mixer on high until light yellow and slightly thickened, about 3 minutes. With the mixer still running, beat in the chocolate, corn syrup, and vanilla. Reduce the mixer speed to low and beat in the sugar-cocoa mixture in two additions, beating well after each. Blend in the cream until the frosting is a spreading consistency, adding a little more cream if needed. Whip the frosting on high until light and creamy, about 2 minutes more.

To assemble the cake, remove the cheesecake from the freezer and let stand at room temperature about 10 minutes. Place one layer of devil's food cake, top side down, on a cake plate and spread with some of the frosting. Release and remove the ring of the springform, then remove the frozen cheesecake from the bottom of the pan. Place top side down on the frosted cake layer and spread with some frosting. Top with the second devil's food layer, top side down. Spread with more frosting and cover with the third devil's food layer, top side up. Brush away any crumbs from the sides and top of the fudge cake layers. Frost the sides and top of the cake with the remaining frosting, spreading the top with frosting about 1/2 inch deep. Use a long metal spatula that has been warmed under hot running water to smooth out the frosting on the sides and top of the cake. Coat the sides with the chocolate curls, placing them where you want. With a small spatula or table knife, swirl the frosting on top into a decorative design. Or, if you wish, decorate with a crosshatch design: Make about 6 vertical lines, 1 inch apart, then crisscross 6 more horizontal lines the same distance, swirling the icing a little as you go.

Refrigerate the cake for at least 2 hours to allow the cheesecake to thaw enough to easily slice. Use a sharp straight-edge knife, not a serrated one, to cut it. Cover any leftover cake with plastic wrap and refrigerate, or wrap and freeze for up to 1 month.


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