White Chocolate Raspberry Cheesecake
For the crust:
8 oz. vanilla wafers, finely crushed (2 cups of crumbs)
3 Tbs. granulated sugar
7 Tbs. unsalted butter, melted
For the filling:
3 8-oz. packages cream cheese, at room temperature
8 oz. white chocolate, melted and cooled
2 Tbs. all-purpose flour
Table salt
1-1/4 cups granulated sugar
3 Tbs. Chambord
1 Tbs. pure vanilla extract
4 large eggs, at room temperature
For the topping:
4 cups fresh raspberries
1/4 cup seedless raspberry or red currant jam
Make the crust:
Position a rack in the center of the oven and heat the oven to 375°F.
In a medium bowl, stir together the vanilla wafer crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.
Fill and bake the cheesecake:
In a stand mixer fitted with the paddle attachment, beat the cream cheese, melted white chocolate, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.
Add the Chambord and vanilla, and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.
Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month (see make-ahead tip, below).
Top and serve:
Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust. Carefully slide the cake onto a flat serving plate. Arrange the raspberries on top of the cake. To glaze the berries, heat the jam in a small saucepan with 1 Tbs. water, stirring frequently, until melted and smooth; strain. Brush the raspberries with the melted jam mixture.
To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.
Make Ahead Tips
To freeze, put the unmolded, cooled cake on a rimmed baking sheet in the freezer, uncovered, until the top is cold and firm; then wrap it in two layers of plastic and one layer of foil. Thaw overnight in the refrigerator.
Apple of Your Eye Cheesecake
Crust
1 cup graham cracker crumbs
3 tbsp sugar
2 tbsp finely chopped pecans
1/2 tsp cinnamon
1/4 cup melted butter
Combine well and press into lightly greased 9 inch springform pan. Place on baking sheet and bake at 350 degrees for 10 minutes. Cool on wire rack.
Filling
3(250 gram) packages cream cheese at room temperature
3/4 cup sugar
3 eggs, lightly beaten
1/2 tsp vanilla
Beat together well and pour over crust.
Topping
2 1/2 cups chopped, peeled apples
1 tbsp lemon juice
1/4 cup sugar
1/2 tsp cinnamon
6 tbsp caramel sauce, divided
2 tbsp finely chopped pecans
Toss apples with lemon juice, sugar and cinnamon. Spoon over filling. Return pan to baking sheet. Bake 55-60 minutes or until centre is almost set. Cool 15 minutes. Run knife around edge. Drizzle with 4 tbsp of the caramel sauce. Cool 1 hour. Chill overnight. Remove sides of pan and place on serving plate. Just before serving, drizzle remaining 2 tbsp caramel sauce and sprinkle 2 tbsp chopped pecans. A dollop of fresh whipping cream on each piece is optional. Makes 10-12 servings. Keep stored in fridge.
Puff Pastry Dessert
72 unsalted saltine crackers
1 pkg Jello Vanilla Pudding (Light)
prepare according to package directions
1 Large tub light Cool Whip
1 can favourite light pie filling, favourite low calorie jam or fresh fruit (approx 2 cups ie; raspberries or strawberries)
In a 9x13 inch pan (or you can use a 7x12 4.4 kg margarine container) Place a layer of crackers; cover with 1/2 of pudding. Top with another layer of crackers; cover with 1/2 of Cool Whip.
Repeat layers.
top with pie filling (or fruit)
Refrigerate overnight, before serving.
For best results make 24 hours ahead. (Crackers need to "puff" up. Also, if you warm the pie filling before spreading on top, it will spread better over the cool whip, or place dessert in fridge for a couple of hours before spreading the topping on.
Enjoy :)
Hazelnut Dacquoise
For meringue
- 1 1/4 cups plus 24 hazelnuts, toasted, husked
- 1 cup sugar
- 6 large egg whites
- 2 tsp corn starch
For ganaches
- 2 cups whipping cream
- 24 ounces semisweet chocolate, finely chopped
- 8 ounces good-quality white chocolate (such as Baker's or Lindt), finely chopped
Make meringue:
Preheat oven to 275°F. Line large baking sheet with parchment paper. Draw three 9 x 5-inch rectangles on parchment. Turn paper over. Finely grind 1 cup nuts with 1/4 cup sugar in processor. Coarsely chop 1/4 cup nuts; set aside.
Beat whites in large bowl until foamy. Gradually add 1 cup sugar, beating until stiff and glossy. Fold ground hazelnut mixture and corn starch into whites in 2 additions. Divide meringue among traced rectangles on parchment, spreading to edges. Bake meringues until crisp and light golden, about 1 hour 30 minutes. Turn oven off; cool meringues in oven 1 hour. Remove from oven.
Make ganaches:
Bring 1 1/2 cups cream to simmer in medium saucepan. Remove from heat. Add semisweet chocolate; stir until smooth. Chill until slightly thickened but still spreadable, about 1 hour. Repeat process for white chocolate ganache.
Line 9 x 5 x 2 1/2-inch metal loaf pan with plastic wrap, leaving 3-inch overhang on all sides. Run thin knife under meringues to loosen from parchment. Gently transfer meringues to work surface.
Spread chocolate ganache over top of first meringue. Place second meringue on top and spread with white chocolate genache. Place third meringue on top and wrap then entire daquoise in plastic wrap and refrigerate overnight.
To serve, top with whipped cream rosettes and remaining whole hazelnuts and shaved chocolate, if desired.