Valentine’s Day Specially Designed 36 Cakes And Cupcakes


White Chocolate Raspberry Cheesecake

The ingredients
1 pre-made oreo crust (pick up lid) – Graham Crust also works
1 tablespoon granulated sugar
1 1/2 teaspoons cornstarch
1/3 cup of cold water
1 1/2 cups fresh or frozen raspberries
12 oz. Cream cheese (1 ½ pkg.), Made soft
1/3 cup of granulated sugar
1 egg
1 egg white
1 teaspoon of vanilla extract
1 1/2 teaspoons lemon juice
6 oz. White chocolate, chopped or 1 cup of white chocolate chips
1/4 cup heavy whipped cream
Preheat oven to 325 degrees. Mix 1 tablespoon granulated sugar and cornstarch in a small saucepan until well blended. Add the cold water and add the raspberries.
Cook over medium heat, stirring frequently until the mixture boils. Cook the mixture lightly for 5 minutes, beating constantly and, if necessary, reduce the temperature slightly to reduce splashing until the sauce thickens.
Remove from heat and squeeze the sauce through a fine mesh strainer into a bowl to remove the seeds, set aside.
In a large bowl with an electric mixer, mix the cream cheese and the granulated sugar until frothy, about 1 minute. Mix egg and egg whites. Add vanilla and lemon juice. Set the mixture aside.
Melt the white chocolate with the cream in a bain-marie until it is melted and smooth, or melt in a microwaveable bowl in the microwave at 50% power in 30-second intervals. Stir after each interval until melted and soft
Add the melted chocolate mixture to the cream cheese mixture and stir until smooth.
Pour 2/3 cup cheesecake mixture into the crust of the Oreo and spread evenly over the ground. Spray or spoon with 2 tablespoons raspberry sauce.
Slowly add the remaining mixture of cheesecake over the raspberry sauce and cover all the raspberry sauce (you just do not want it to be seen).
Use a toothpick or a knife to peel off the cheesecake (at the moment, just turn the inner sauce layer, making sure the sauce does not look). Gently move the pan to level the top.
Now fill a clean medicine syringe with raspberry sauce and make small swirling circles on a cheesecake.
Take a toothpick or a pointed knife and start with the middle circle. Pass the toothpick through the center of each heart (do not lift the toothpick until the last circle ends).
Bake the cheesecake for 40 minutes, then turn off the oven and leave the cheesecake in the oven for another 5 minutes. Remove from oven and allow to cool. Cover with the lid and refrigerate for about 5 hours.
Cover the slices with the remaining raspberry sauce and optional whipped cream (for extra satisfaction =).

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