• 9/22 Nat White Choc Day 3

    From Dave Drum@1:3634/12 to All on Thu Sep 21 14:46:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: White Chocolate Raspberry Truffle Cheesecake
    Categories: Desserts, Fruits, Chocolate, Dairy, Cheese
    Yield: 12 Servings

    1 1/2 c Chocolate cookie crumbs
    20 Crumbled Oreo cookies;
    - filling removed
    1/3 c Butter; melted

    1/2 c Raspberry preserves
    1/4 c Water
    32 oz Cream cheese
    1 1/4 c Granulated sugar
    1/2 c Dairy sour cream
    2 ts Vanilla extract
    5 lg Eggs
    4 oz White chocolate; in chunks

    2 oz Shaved white chocolate
    Whipped cream

    A restaurant food cloning mission could not be thorough
    without reverse-engineering this top-selling cheesecake
    from The Cheesecake Factory. I'm not sure why it's called
    "truffle," but who cares when you've got raspberry
    preserves swirled throughout the cream cheese filling,
    with a layer white chocolate chunks on a crumbled
    chocolate cookie wafer crust. -- Robert

    Preheat oven to 475øF/245øC.

    Place a large pan or oven-safe skillet filled with about
    1/2" of water into the oven while it preheats. This will
    be your water bath.

    Combine the raspberry preserves with 1/4 cup water in a
    medium microwave-safe bowl. Heat for 1 1/2 minutes on high
    in your microwave. Stir until smooth. Strain to remove the
    raspberry seeds (toss 'em out), then let the strained
    preserves sit to cool, then put the bowl in the fridge
    until later.

    Measure 1 1/2 cups chocolate cookie crumbs (or crush 20
    Oreo cookie wafers -- with the filling scraped out -- in a
    resealable plastic bag) into a medium bowl. Mix in 1/3 cup
    melted butter. Press the crumb into a 9-inch spring
    form pan that has been lined on the bottom and side with
    parchment paper. Use the bottom of a drinking glass to
    press the crumb mixture flat into the bottom of the pan
    and about 2/3 the way up the side. Wrap a large piece of
    foil around the bottom of the pan to keep the cheesecake
    in the water bath. Put the crust in your freezer until the
    filling is done.

    Use an electric mixer to combine the cream cheese with the
    sugar, sour cream, and vanilla. Mix for a couple minutes
    or until the ingredients are smooth and creamy. Be sure to
    scrape down the sides of the bowl. Whisk the eggs in a
    medium bowl and then add them to the cream cheese mixture.
    Blend the mixture just enough to integrate the eggs.

    Remove the crust from the freezer and sprinkle 4 ounces of
    white chocolate chunks onto the bottom of the crust. Pour
    half of the cream cheese filling into the crust. Drizzle
    the raspberry preserves over the entire surface of the
    filling. Use a butter knife to swirl the raspberry into
    the cream cheese. Just a couple passes is fine, you don't
    want to blend the raspberry and cream cheese together too
    much. Pour the other half of the filling into the crust.

    Carefully place the cheesecake into the water bath in the
    oven. Bake for 12 minutes at 475 degrees, then turn the
    oven down to 350øF/175øC and bake for 50 to 60 minutes or
    until the top of the cheesecake turns a light brown or tan
    color. Remove the cheesecake from the oven to cool. When
    the cheesecake is cool, use the foil from the bottom to
    cover the cheesecake and chill it in the refrigerator for
    at least 4 hours.

    Before serving, sprinkle the entire top surface of
    cheesecake with 2 ounces of shaved white chocolate. To
    serve, slice the cheesecake into 12 equal portions. Apply
    a pile of canned whipped cream to the top of each slice
    and serve.

    Makes 12 servings

    Recipe by Robert Halyna

    From: http://www.recipelink.com

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