Baking Banquet: Cheesecake

Saturday, November 16, 2013

PEPPERMINT BARK WHITE CHOCOLATE CHEESECAKE

Crust:
1 (10 oz. package ) Grasshopper Mint cookies, crushed
6 tablespoons margarine or butter, melted
(you can also buy a pre-maid chocolate crumb crusts )

Filling:
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
2 drops peppermint extract, divided

1 ½ teaspoons peppermint sprinkles

1 drop of red food coloring

Peppermint Bark Swirl:

3.5 oz. peppermint bark, chopped

2 ½ tablespoons whipping cream

Whipping cream, chocolate sauce* and crushed candy canes 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 2.5 oz. tablespoons whipping cream. Add chopped peppermint bark 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, one drop of peppermint extract and 1 ½ teaspoons peppermint sprinkles. Beat until smooth. Pour into crust lined pan.

In the reserved white chocolate, put one drop red food coloring and 1 small drop of peppermint extract. Mix well.

Spoon about 5 teaspoons full of the peppermint bark mixture onto the top of the cheesecake in a circular pattern. Put a small dollop of the reserved white chocolate on each chocolate peppermint bark teaspoon dot. Using a knife in a circular motion, gently swirl the peppermint bark mixture into the cheesecake. Gradually add more dollops of the peppermint bark to make more swirls with the knife. Continue to add more of the peppermint bark until your cheesecake has the desired amount of 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, crushed candy cane and chocolate sauce. Store in refrigerator.

*To make chocolate sauce, melt 2 oz. semi sweet chocolate with 3 – 4 Tablespoons whipping cream and voila you have your sauce.

Ingredients

Grasshopper Mint Crumbs

Crumbs in Springform Pan

White Chocolate to Melt

Peppermint Bark and Whipping Cream to Melt

Melted Peppermint Bark

Melted White Chocolate

Gelatin

Cream Cheese and Sour Cream Mixture

Adding the white chocolate, whipping cream and gelatin

Adding the peppermint sprinkles

turning the reserved white chocolate pink

white chocolate with color and sprinkles

filling in pie shell

making peppermint bark swirls

ready to garnish

garnished and ready to set

Saturday, October 12, 2013

WHITE CHOCOLATE PUMPKIN SPICE CHEESECAKE

Crust:
12 oz. crushed gingersnap cookies (using a food processor ) (or just crush them by putting them in a ziplock bag and using a rolling pin to crush them.)
½ cup butter, melted
Filling:
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
9 oz. white chocolate baking bar, melted (divided)
1 cup whipping cream, whipped
½ teaspoon vanilla extract or vanilla powder, or vanilla paste

1 teaspoon pumpkin pie spice

Pumpkin Pie Swirl:

1 cup pumpkin puree

1/8 cup Extra Fine Baker’s Sugar

1 teaspoon pumpkin pie spice

1 teaspoon vanilla extract or vanilla powder, or vanilla paste

3 oz. white chocolate (take 3 oz. of the melted white chocolate from the filling white chocolate)

4 Tablespoons Filling Mixture

Whipping cream, pumpkin pie spice for garnish (optional Mexican Cinnamon Chocolate Shavings and Pumpkin Spice M&Ms)

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 small bowl Combine pumpkin puree, sugar, pumpkin pie spice, and vanilla. Mix well. Set aside.

Add 3 oz. of the melted white chocolate to the pumpkin mixture. Mix well and set aside.

In large bowl, beat cream cheese and sour cream until creamy. Gradually add the remaining 6 oz. of the melted baking bar, gelatin mixture , whipping cream, pumpkin pie spice and vanilla. Beat until smooth. Remove 4 Tablespoons of the filling mixture and add to the pumpkin mixture. Pour into crust lined pan.

Mix the filling mixture into the pumpkin mixture. Mix well.

Spoon about 7 - 8 teaspoons full of the pumpkin mixture onto the top of the cheesecake in a circular pattern. Using a knife in a circular motion, gently swirl the pumpkin mixture into the cheesecake.

Cover; refrigerate 8 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 shake some pumpkin pie spice on the whipping cream. If desired add some Mexican Cinnamon Chocolate shavings and some pumpkin Spice M&Ms for garnish. Store in refrigerator.