Crust:
1 cup (about 20) crushed oreo cookies
6 tablespoons margarine or butter, melted
(you can also buy 2 pre-maid oreo 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)
1 cup (about 20) crushed oreo cookies
6 tablespoons margarine or butter, melted
(you can also buy 2 pre-maid oreo 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
6 oz. white chocolate baking bar, melted
1 cup whipping cream
½ teaspoon vanilla extract or vanilla powder
1 (8 oz package) cream cheese, softened
1 cup sour cream
6 oz. white chocolate baking bar, melted
1 cup whipping cream
½ teaspoon vanilla extract or vanilla powder
1/8 teaspoon raspberry extract, optional
Raspberry:
1 cup fresh raspberries
½ packet gelatin
¼ - ½ (depending on the sweetness of your raspberries) cup extra
fine baker’s sugar
Melted Chocolate
4 oz. chocolate
3 tablespoons whipping cream
Whipping Cream, fresh raspberries, raspberry sauce and
chocolate sauce 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.
Wash and
pat dry raspberries. Add
raspberries to a blender or a food processor and puree. Puree until smooth. Pour raspberry puree into a small
saucepan. Chill for 10 minutes.
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. 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, vanilla and raspberry extract (optional). Beat until smooth. Pour into crust lined pan.
Pour packet
of gelatin over raspberry puree. Let sit
1 minute. In a small saucepan, add sugar
and cook on low until gelatin
dissolves. Let cool to room temperature. Reserve about 4 tablespoons of raspberry sauce for garnish.
In a heavy saucepan or a double boiler melt chocolate and
whipping cream, just until it is nearly melted.
Stir constantly. Remove from heat just before
melted. Continue stirring. It will finish
melting as you stir it.
Spoon
about 6 teaspoons full of the raspberry mixture onto the top of the cheesecake
in a circular pattern. Place dollops of melted chocolate on top of raspberry
circles. Using a knife in a circular
motion, gently swirl the raspberry
mixture into the cheesecake. Add more raspberry mixture and
chocolate as you like and swirl with
the knife, until it is the desired amount of
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 and
raspberry sauce. Store in
refrigerator.
Ingredients |
Oreo Cookie Crumbs |
Making the Crust |
Adding the Butter |
the Crust |
Raspberries |
Raspberry Putee |
Gelatin over Raspberries |
Gelatin and Raspberry Mixture |
White Chocolate |
Melted White Chocolate |
Gelatin over Cold Water |
Gelatin Mixture |
Cream Cheese and Sour Cream |
Cream Cheese Mixture |
Ready to add the fruit and chocolate |
Dollops of Raspberry and Chocolate |
Swirling with a knife |
Ready to Chill and Set |
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