RASPBERRY & CHOCOLATES SWIRL CHEESECAKE

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) 

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
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

WHITE CHOCOLATE PEACH PIE MOUSSE

Ingredients:

¼ cup cold water

1 package unflavored gelatin

¼ cup boiling water

½ cup white chocolate chips or baking chocolate

2 tablespoons butter

1 ½ cups peeled and sliced peaches (fresh or defrosted frozen)

1/8 teaspoon almond extract

¼ teaspoon apple pie spice (or 1/8 teaspoon cinnamon and 1/8 teaspoon nutmeg)

1/8 cup sugar

1 ½ cups heavy cream, whipped

1/8 teaspoon almond extract

¼ teaspoon apple pie spice (or 1/8 teaspoon cinnamon and 1/8 teaspoon nutmeg)

Chocolate shavings for garnish

Whipping Cream for Garnish

Directions:

Pour the cold water into a small bowl and sprinkle with the gelatin.  Let stand for 2 minutes.  Pour the boiling water over the gelatin and whisk until the gelatin is dissolved.

Melt the butter over low heat until it is mostly melted, add the white chocolate, stirring constantly.  Just before it is completely melted, remove from heat and continue stirring.  Set aside.

Wash, peel and slice the peaches.

Place the gelatin mixture, peaches, almond extract, spices and sugar into a blender or the bowl of a food processor and puree smooth.  Add the white chocolate and blend again until combined.

Whip the cream until soft peaks form. Add the 1/8 teaspoon almond extract and ¼ teaspoon apple pie spice  Pour the peach mixture over the whipped cream and gently fold the ingredients together.  Spoon the mixture into parfait or stemmed glasses.  Cover, and refrigerate for at least 3 hours. 

Garnish with shaved chocolate and whipped cream .

Ingrdients

Gelatin

White Chocolate and Butter

Melted White Chocolate

Peaches

Making the Puree

Peach mixture with White Chocolate and Gelatin

Ready to Refrigerate

WHITE CHOCOCLATE RASPBERRY MOUSSE

Ingredients:

¼ cup cold water

1 package unflavored gelatin

¼ cup boiling water

½ cup white chocolate chips or baking chocolate

2 tablespoons butter

12 oz. raspberries (about 2 cups)

2 teaspoons lemon zest

1/8 cup sugar

1 cup heavy cream, whipped

1 drop of raspberry extract, optional

Chocolate shavings for garnish

Raspberries for Garnish

Whipping Cream for Garnish

Directions:

Pour the cold water into a small bowl and sprinkle with the gelatin.  Let stand for 2 minutes.  Pour the boiling water over the gelatin and whisk until the gelatin is dissolved.

Melt the butter over low heat until it is mostly melted, add the white chocolate, stirring constantly.  Just before it is completely melted, remove from heat and continue stirring.  Set aside.

Wash the raspberries and set aside about 6 for garnish.

Place the gelatin mixture, raspberries, lemon zest and sugar into a blender or the bowl of a food processor and puree smooth.  Add the white chocolate and blend again until combined.

Whip the cream until soft peaks form.  Pour the raspberry mixture over the whipped cream and gently fold the ingredients together.  Spoon the mixture into parfait or stemmed glasses.  Cover, and refrigerate for at least 3 hours. 

Garnish with shaved chocolate, whipped cream and a raspberry.

Ingredients

Gelatin

White Chocolate Chips and Butter

Melted Chocolate

Ready to Puree

Raspberry Mixture

Adding White Chocolate

Whipping Cream

Adding Raspberry and Chocolate Mixture to Whipping Cream

All Mixed Up

Ready to Chill

Ready to Serve