DOUBLE-DECKER RASPBERRY AND WHITE CHOCOLATE CHEESECAKE
Categories Cake Food Processor Mixer Chocolate Dessert Bake Oscars Cream Cheese Raspberry Chill Bon Appétit
Yield Makes 12 servings
Number Of Ingredients 14
Steps:
- For crust:
- Preheat oven to 325°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Double-wrap outside of pan with heavy-duty aluminum foil. Place cookies in processor and blend until coarse crumbs form. Add butter and process until evenly moistened. Press crumb mixture firmly onto bottom and halfway up sides of prepared pan. Bake crust 8 minutes; cool on rack.
- For filling:
- Press raspberries and juices through fine strainer into small bowl. Measure 1/2 cup puree for filling (reserve remaining puree for another use). Stir white chocolate in small metal bowl set over saucepan of barely simmering water until just melted and smooth; set aside.
- Using electric mixer, beat cream cheese and sugar in large bowl until smooth and fluffy. Beat in flour, then eggs, 1 at a time. Beat in whipping cream and vanilla. Transfer 2 1/4 cups batter to medium bowl; stir in melted white chocolate. Stir reserved 1/2 cup raspberry puree and almond extract into remaining batter in large bowl.
- Pour raspberry batter into prepared crust; place springform pan in large roasting pan. Pour enough hot water into roasting pan to come 1 inch up sides of pan. Bake until raspberry filling is softly set in center and beginning to puff at edges, about 50 minutes. Remove roasting pan from oven; let raspberry layer cool 5 minutes to firm slightly.
- Starting at edge of pan, spoon white chocolate batter in concentric circles onto raspberry layer. Smooth top. Bake until white chocolate filling is set in center, about 30 minutes. Refrigerate cake uncovered until cold, at least 4 hours. (Can be prepared 2 days ahead; cover and keep refrigerated.)
- Cut around pan sides with small knife to loosen cheesecake; release sides. Garnish cheesecake with white chocolate curls, if desired.
DOUBLE CHERRY CHEESECAKE
This big cheesecake is so easy to make and it tastes so good...you won't believe that you baked it...I dare you...try it...you'll like it...
Provided by Baby Kato
Categories Cheesecake
Time 6h40m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Place rack in lower third of oven.
- Grease a 9" springform pan.
- Combine graham cracker crumbs with melted butter.
- Mix well.
- Press all the crumb mixture onto bottom of springform pan and half way up the sides of the pan-- evenly-- Bake in 350 oven for 8- 10 minutes.
- Remove crust from oven and allow to cool.
- Drain 1 can of cheeries and set aside.
- Increase heat to 500 degrees.
- Beat cream cheese on medium speed for 5 minutes until smooth and fluffy.
- Reduce speed and gradually add sugar.
- Next add flour and vanilla mix well.
- Reduce speed again for eggs and egg yolks, beating in one at a time until well combined.
- Add sour cream, then beat batter for 1 minute more.
- Spread drained cheeries over bottom of graham cracker crust.
- Pour cake batter over the cherries.
- Bake cake for 10- 15 minutes.
- Lower heat to 200 degrees and bake cake for 1 1/2 hours longer, or until cake sets and center jiggles slightly when shaken.
- (If cake is browning too quickly for your liking cover loosely with foil).
- Turn off the oven, leave cake in oven for 20 minutes longer-- do not open oven door-- Cool cheesecake on rack for 30 minutes.
- Run knife around edge of cake to loosen.
- Refrigerate, at least 4 hours or better yet overnight.
- Remove side from pan, and put cake on platter, serve with the remaining can of cheeries pour over top of cake and enjoy.
Nutrition Facts : Calories 388.4, Fat 23.5, SaturatedFat 12.9, Cholesterol 118.9, Sodium 251.4, Carbohydrate 39.7, Fiber 0.6, Sugar 17.9, Protein 5.4
DOUBLE-DECKER CHEESECAKE
Try one of the best mashups ever: Double-Decker Cheesecake! Layer vanilla and chocolate atop a cookie crust in this Double-Decker Cheesecake.
Provided by My Food and Family
Categories Dairy
Time 6h10m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325ºF.
- Process 30 cookies in food processor until finely ground. Add butter; mix well. Press onto bottom of 13x9-inch pan.
- Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating after each just until blended; pour half over crust. Stir melted chocolate into remaining batter; pour over batter in pan. Chop remaining cookies; sprinkle over batter.
- Bake 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.
Nutrition Facts : Calories 490, Fat 34 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 125 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
DOUBLE DECKER RASPBERRY & WHITE CHOCOLATE CHEESECAKE
Can be prepared 2 days ahead; cover and keep refrigerated. This cheesecake is baked with 2 layers. Chill time is not included in times.
Provided by Nana Lee
Categories Cheesecake
Time 2h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- CRUST:
- Preheat oven to 325°F
- Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides.
- Place cookies in processor and blend until coarse crumbs form.
- Add butter and process until evenly moistened.
- Press crumb mixture firmly onto bottom and halfway up sides of prepared pan.
- Bake crust 8 minutes; cool on rack.
- FILLING:
- Press raspberries and juices through fine strainer into small bowl.
- Measure 1/2 cup puree for filling (reserve remaining puree for another use).
- Stir white chocolate in small metal bowl set over saucepan of barely simmering water until just melted and smooth; set aside.
- Using electric mixer, beat cream cheese and sugar in large bowl until smooth and fluffy.
- Beat in flour, then eggs, 1 at a time.
- Beat in whipping cream and vanilla. Transfer 2 1/4 cups batter to medium bowl; stir in melted white chocolate.
- Stir reserved 1/2 cup raspberry puree and almond extract into remaining batter in large bowl.
- Pour raspberry batter into prepared crust; place springform pan in large roasting pan.
- Pour enough hot water into roasting pan to come 1 inch up sides of pan.
- Bake until raspberry filling is softly set in center and beginning to puff at edges, about 50 minutes.
- Remove roasting pan from oven; let raspberry layer cool 5 minutes to firm slightly.
- Starting at edge of pan, spoon white chocolate batter in concentric circles onto raspberry layer.
- Smooth top. Bake until white chocolate filling is set in center, about 30 minutes.
- Refrigerate cake uncovered until cold, at least 4 hours.
- Cut around pan sides with small knife to loosen cheesecake; release sides.
- Garnish cheesecake with white chocolate curls, if desired.
Nutrition Facts : Calories 624.2, Fat 42.5, SaturatedFat 25, Cholesterol 174.8, Sodium 385.3, Carbohydrate 52.7, Fiber 2.6, Sugar 38.5, Protein 10.6
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