Wednesday, February 20, 2013

WHITE CHOCOLATE CHEESECAKE


A light cool dessert is always appreciated after a heavy meal.
This delighted many guests at a recent gathering.
One enthusiastic lady told me it was 'the best cheesecake ever'.


I topped it with a raspberry glaze that I spread nearly to the edge.
A perimeter of whipped cream rosettes added the final touch.


I made and chilled the cheesecake several days prior.  After cooling
completely, I covered it with plastic wrap and froze it because I
could not serve it as planned.
On the day I needed it, I removed it from the freezer and allowed it
to thaw at room temperature for several hours.
Then I added the raspberry glaze and the whipped cream garnish.


This cheesecake can be prepared ahead and frozen without
any compromise to flavor or creaminess.

WHITE CHOCOLATE CHEESECAKE

1¼ cups graham cracker crumbs
2 tbsp. sugar
3 tbsp. butter or margarine, melted

Combine crumbs, sugar and butter; press onto bottom of 9 or 10- inch springform pan.

1 envelope unflavored gelatin
1/3 cup cold water
2 pkg. (8oz.) cream cheese
1 cup sugar
1 tsp. vanilla

5 (1 oz. each) squares white chocolate, melted
1½ cups whipping cream, whipped

Soften gelatin in water; stir over low heat until dissolved.
Combine cream cheese, sugar and vanilla, beating until fluffy.
Add chocolate mixture and beat until combined.
Gradually add gelatin, mixing until smooth; cool slightly.
Fold in whipped cream, scrape onto prepared crust.
Chill several hours, until firm.
Garnish with raspberry glaze and additional whipped cream.
If freezing, omit glaze and whipped cream garnish.
Garnish before serving.

Raspberry Glaze

2/3 cup sugar
3 tbsp. cornstarch
1 1/3 cups raspberry juice*

In a small saucepan, blend sugar and cornstarch.
Add raspberry juice and bring to a boil.  Boil for 1 minute, stirring
constantly; cool.  Spread layer of glaze on cooled cheesecake.
Fold fresh raspberries into remaining glaze and serve on the side.
* if raspberry juice is unavailable, simmer 1 pint fresh raspberries in
1 1/3 cups water for 3 minutes.  Strain mixture through sieve and
discard pulp.  Use as raspberry juice.



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