Post by April B. on Dec 17, 2003 15:01:19 GMT -6
worldwiderecipes.com
I have to admit that when it comes to cheesecakes, I something of a
purist. I think it's hard to beat the classic, unadorned New
York-style cheesecake, but I'm also a sucker for anything with
raspberries or white chocolate, so I am more than willing to bend my
principles in order to enjoy this cheesecake.
Raspberry and White Chocolate Cheesecake
For the crust:
4 Tbs (60 ml) butter, melted
1 cup (250 ml) crushed ginger snaps or
Graham cracker crumbs
1/2 cup (125 ml) chopped walnuts or pecans
For the filling:
1 1/2 cups (375 ml) mascarpone cheese
1 cup (250 ml) cream cheese
2 eggs, beaten
1/4 cup (60 ml) confectioner's sugar
9 oz (9 squares, 250 g) white chocolate
1 1/2 cups (375 ml) fresh or frozen raspberries
For the topping:
1/2 cup (125 ml) mascarpone cheese
1/3 cup (80 ml) cream cheese
1 tsp (5 ml) vanilla extract
White chocolate curls and fresh raspberries
for garnish (optional)
Mix together the ingredients for the crust and press into the bottom
of a 9-inch (23 cm) springform pan. To make the filling, combine the
mascarpone, cream cheese, eggs, and sugar in a mixing bowl and beat
until smooth and thoroughly combined. Melt the white chocolate in a
pot set over hot water or in the microwave, then stir into the
mascarpone mixture along with the raspberries. Pour the mixture into
the springform pan and smooth with a spatula. Bake in a preheated
300F (150C) oven for 1 hour, until just set. Turn off the oven but do
not remove the cake from the oven until completely cooled and set.
Remove the sides of the pan and carefully transfer the cake to a
serving plate. Combine the ingredients for the topping and beat until
smooth and thoroughly combined. Spread onto the cake and top with
white chocolate curls and fresh raspberries if desired. Serves 8 to 12.
Bon appetit from the Chef at World Wide Recipes
I have to admit that when it comes to cheesecakes, I something of a
purist. I think it's hard to beat the classic, unadorned New
York-style cheesecake, but I'm also a sucker for anything with
raspberries or white chocolate, so I am more than willing to bend my
principles in order to enjoy this cheesecake.
Raspberry and White Chocolate Cheesecake
For the crust:
4 Tbs (60 ml) butter, melted
1 cup (250 ml) crushed ginger snaps or
Graham cracker crumbs
1/2 cup (125 ml) chopped walnuts or pecans
For the filling:
1 1/2 cups (375 ml) mascarpone cheese
1 cup (250 ml) cream cheese
2 eggs, beaten
1/4 cup (60 ml) confectioner's sugar
9 oz (9 squares, 250 g) white chocolate
1 1/2 cups (375 ml) fresh or frozen raspberries
For the topping:
1/2 cup (125 ml) mascarpone cheese
1/3 cup (80 ml) cream cheese
1 tsp (5 ml) vanilla extract
White chocolate curls and fresh raspberries
for garnish (optional)
Mix together the ingredients for the crust and press into the bottom
of a 9-inch (23 cm) springform pan. To make the filling, combine the
mascarpone, cream cheese, eggs, and sugar in a mixing bowl and beat
until smooth and thoroughly combined. Melt the white chocolate in a
pot set over hot water or in the microwave, then stir into the
mascarpone mixture along with the raspberries. Pour the mixture into
the springform pan and smooth with a spatula. Bake in a preheated
300F (150C) oven for 1 hour, until just set. Turn off the oven but do
not remove the cake from the oven until completely cooled and set.
Remove the sides of the pan and carefully transfer the cake to a
serving plate. Combine the ingredients for the topping and beat until
smooth and thoroughly combined. Spread onto the cake and top with
white chocolate curls and fresh raspberries if desired. Serves 8 to 12.
Bon appetit from the Chef at World Wide Recipes
