This is a dessert that is easy, yet elegant and it has that "WOW" effect than any hostess loves.
Crust:
1 cup (about 20) crushed oreo (or chocolate shortbread) cookies
6 tablespoons margarine or butter, melted
(you can also buy 2 pre-maid chocolate crumb crusts - Put it into a 8-inch springform pan and break it up, then add 6 tablespoons melted butter - mix it, then press the crumbs down to smooth. Put it into the freezer to set while you make the filling for the cheesecake)
Filling:
1 envelope unflavored gelatin
1/8 cup cold water
1 envelope unflavored gelatin
1/8 cup cold water
¼ cup boiling water
½ cup sugar, I use extra fine baker’s sugar
1 (8 oz package) cream cheese, softened
1 cup sour cream
8 oz. white chocolate baking bar, melted (reserve 3 tablespoons of the melted white chocolate)
1 cup whipping cream
½ teaspoon vanilla extract or vanilla powder
1 (8 oz package) cream cheese, softened
1 cup sour cream
8 oz. white chocolate baking bar, melted (reserve 3 tablespoons of the melted white chocolate)
1 cup whipping cream
½ teaspoon vanilla extract or vanilla powder
Chocolate Swirl:
4 oz. semi sweet chocolate for baking, chopped
3 tablespoons whipping cream
Whipping cream, chocolate sauce* and chocolate shavings** for garnish
Directions:
In small bowl, combine
crust ingredients; mix well. Press in bottom of 8-inch springform
pan. Set aside.
In small saucepan, pour
gelatin over cold water; let stand 1 minute. Add boiling water and sugar; stir
over medium heat until mixture is hot and gelatin and sugar are dissolved.
In a heavy saucepan or double boiler on low heat, warm 3 tablespoons whipping cream. Add
chopped semi sweet chocolate. Constantly
stir until almost melted. Remove
from heat and continue stirring until smooth. It will finish melting as you stir it. Set aside.
In a heavy saucepan or double boiler, melt white chocolate on low heat, stirring constantly until it is
almost completely melted. Remove from heat and continue stirring
until smooth. It will finish melting as you stir it.
In large bowl, beat cream
cheese and sour cream until creamy. Gradually add melted baking bar, gelatin mixture , whipping cream and
vanilla. Beat until
smooth. Pour into crust lined
pan.
Spoon
about 5 teaspoons full of the chocolate mixture onto the top of the cheesecake
in a circular pattern. Put a small dollop of the reserved
white chocolate on each chocolate teaspoon dot.
Using a knife in a circular motion, gently swirl the chocolate mixture into the cheesecake. Gradually add more dollops of the chocolate to make more swirls with the
knife. Continue to add more of the chocolate until your cheesecake has the desired
amount of chocolate and swirls.
Cover;
refrigerate 1 ½ to 2 ½ hours or until firm.
Just before serving, run
knife around edge of pan to loosen cheesecake. Carefully remove sides of pan. Garnish with whipping cream, chocolate
shavings and chocolate sauce. Store
in refrigerator.
*To make chocolate sauce, melt 2 oz. semi sweet chocolate with 3-4 Tablespoons whipping cream. Then drizzle it on the cheesecake to garnish it.
*To make chocolate sauce, melt 2 oz. semi sweet chocolate with 3-4 Tablespoons whipping cream. Then drizzle it on the cheesecake to garnish it.
**To make chocolate curls, use a peeler on some bar chocolate and
peel. It creates the chocolate curls for
the garnish.
Ingredients |
Cookie Crumbs in Food Processor |
Cookie Crumbs ready for butter |
mixing in butter |
Crust |
Cream and Chocolate to Melt |
Melted Chocolate |
White Chocolate Ready to Melt |
Melted white chocolate |
gelatin over cold water |
Gelatin mixture |
Cream Cheese and Sour Cream |
Cream Cheese Mixture |
White Chocolate Filling |
Dollops of Chocolate |
With White Chocolate dollops on chocolate |
Ready to Swirl |
Swirling |
Ready to Chill and Set |
No comments:
Post a Comment