White Chocolate Raspberry Cheesecake 🍰
Ingredients
Raspberry sauce
2 cups fresh or frozen raspberries 🍇
1/4-1/2 cup caster sugar (adjust to your sweetness preference)
3 tablespoons water (portion)
1 teaspoon cornstarch
Oreo cookie crust
25-30 Oreo cookies (with filling, about 2 1/2-3 cups crushed).
5 tbsp unsalted butter, melted Please
White chocolate cheesecake filling
8 ounces premium white chocolate (bars or chips) 🍫
4 (8 oz) full-fat cream cheese, softened 🧀
1 cup caster sugar
3 large eggs + 2 egg yolks, room temperature 🥚
1/2 cup sour cream, room temperature
1 teaspoon cornstarch
1 tsp vanilla extract 🌸 1 tsp vanilla extract 🌸 1 tsp vanilla extract
Production instructions
1 ️ ⃣ To make raspberry jam:
Mix ingredients: In a medium stockpot add raspberries, sugar and 2 tablespoons water. Cook over medium heat, stirring often, to puree the berries.
Thickening: In a small bowl, dissolve the cornstarch in the remaining 1 tablespoon of water. Stir into raspberry mixture, bring to a boil and cook for about 2 minutes more until concentrated.
Strain sauce: Strain through a fine mesh sieve to remove seeds and allow to cool.
2 ️ ⃣ Prepare the Oreo crust:
Preheat the oven: Set oven to 350 ° F (175 °C).
Crushing Oreos: Process the cookies until finely crumbled, then combine with the melted butter.
Press into a pan: Line the bottom of a 9-inch pan with parchment paper, lightly oil the sides, and wrap 2-3 layers of paper towels on the outside. Press the Oreo mixture evenly into the bottom and sides of the pan.
To bake the dough: Bake for 10 minutes and set aside to cool.
3 ️ ⃣ To make the cheesecake filling:
Melt white chocolate: Microwave the chocolate at 30-second intervals, stirring between each heat until smooth. Cool.
Whisk cream cheese and sugar: In a large bowl, beat cream cheese and sugar with an electric mixer on medium speed until smooth and creamy. Scrape the bowl and hit for another 20 seconds.
Add eggs and sour cream: Add eggs and yolks one by one on low speed, then add sour cream, corn, and vanilla. Finally add the cooled white chocolate.
4 ️ ⃣ Assemble the cheesecake:
First layer: Pour half of the cheesecake batter over the prepared Oreo crust.
Stir in the raspberry sauce: Pour about a third of the raspberry sauce over the crust and gently stir with a knife or kebabs.
Layer 2: Pour the remaining cheesecake batter on top and fold in another third of the raspberry sauce.
5 ️ ⃣ To bake the cheesecake:
Water bath: Place a springform baking sheet on a baking sheet. Fill the pan with hot water until the water level rises halfway through the rim of the pan.
Initial Bake: Bake at 350 ° F for 10 minutes.
Cooling: Reduce the oven temperature to 300 ° F (do not open the oven door) and bake for an additional 60-70 minutes until the edges are set but there is still a slight wobble in the center.
Gradually cool: Turn off the oven, open the door slightly (2-3 inches) and let the cheesecake cool inside for 60 minutes. Then transfer to a grid rack to cool completely.
Relax: Cover with cheesecake and chill in the refrigerator for 6-8 hours or overnight.
6 ️ ⃣ Ready to serve when done:
Place on the cheesecake: Remove the cheesecake from the springform pan before serving. Garnish with leftover raspberry sauce, fresh raspberries, whipped cream, and white chocolate rolls.
Enjoy Leave the cheesecake at room temperature for 15 minutes before slicing.
Chocolate Chip Cheesecake 🍫 🍰
Ingredients
16 ounces room temperature softened cream cheese (two 8 ounce pieces) 🧀
1 ⁄ 2 cup fine sandy white sugar 🍬
1 ⁄ 2 tsp vanilla extract 🌿
2 large eggs, room temperature 🥚
3 ⁄ 4 cups mini chocolate chips, divided 🫶 1 cup mini chocolate chips, divided 🫶 1 cup mini chocolate chips, divided 🫶 1 cup mini chocolate chips, divided
1 9 “Graham cookie or chocolate bark. 🥧
Manufacturing instructions:
1 ️ ⃣ Prepare the cheesecake:
Preheat oven to 350 ° F (175 °C).
In a large bowl add the cream cheese, sugar, and vanilla extract. Mix with a hand mixer on medium speed (or use a stand mixer with a stir bar attachment) until well combined.
Add eggs and beat until well combined.
Stir in 1 ⁄ 2 cups of mini chocolate chips.
2 ️ ⃣ Baking:
Pour cheesecake mixture into the pre-made crust.
Sprinkle the remaining 1 ⁄ 4 cups of chocolate chips on top.
Bake for 40 minutes until the center is mostly set.
Allow the cheesecake to cool on the countertop, then cover and place in the refrigerator for at least 3 hours (or overnight for best results).
3 ️ ⃣ Serve:
Cut into 8-10 portions and enjoy a delicious chocolate shavings cheesecake!
Storage:
Place leftovers covered in the refrigerator for up to 5 days.
This rich chocolate cheesecake is sure to be a hit! Please enjoy! 🎉
-Blueberry muffins.-Blueberry muffins
Make 12 muffins
-125 g (3/4 cup) blueberries
-50 g sugar for soaking blueberries + 150 g sugar for making muffin mix
-210 g baking powder
-90 ml of vegetable oil
-90 ml of milk
-2 eggs
The blueberries are marinated in the refrigerator with 50 g of sugar for 4 hours.
Preheat oven to 200 º C.
Combine eggs, oil and milk in a bowl. Add the remaining 150 g of sugar, then the sifted flour and mix until smooth.
Gently add the blueberries.
Fill a buttered muffin tin 3/4 and bake for 15 to 20 minutes until the dried fruit is poked out with a toothpick.
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