White Chocolate And Lavender Cheescake Food

WHITE CHOCOLATE RASPBERRY CHEESECAKE

Steps:

• Make crust: Finely grind almonds and crumbs in a food processor and add butter, blending until combined. Press over bottom and 2/3 up side of a 10-inch springform pan.
• Make filling: Preheat oven to 350 degrees F.
• Melt chocolate in a double boiler or a large metal bowl set over a saucepan of barely simmering water, stirring until smooth, and remove from heat.
• Beat cream cheese with an electric mixer at medium speed until fluffy, then beat in sugar. Add whole eggs and yolks, 1 at a time, beating well at low speed and scraping down bowl after each addition.
• Beat in flour and vanilla until just combined, then add melted chocolate in a slow stream, beating until filling is well combined.
• Arrange berries in 1 layer over crust and pour filling into crust. Bake in middle of oven until cake is set 3 inches from edge but center is still wobbly when pan is gently shaken, 45 to 55 minutes.
• Run a thin knife around edge of cake to loosen, then cool completely in pan on a rack. (Cake will continue to set as it cools.) Serve at room temperature or chilled.

WHITE CHOCOLATE GANACHE

Steps:

• Melt the white chocolate chips and heavy cream in a large heat-safe bowl in the microwave at 1 to 2 minute intervals, stirring well in between melts, just until the ganache is smooth.
• Allow to rest, covered, overnight at room temp.
• For a fluffier texture, whip the set ganache in a stand mixer fitted with the whip attachment.

WHITE CHOCOLATE CHEESECAKE

Steps:

• Heat oven to 325°F.
• Beat butter, 1/4 cup sugar and 1/2 tsp. vanilla in small bowl with mixer until light and fluffy. Gradually beat in flour until well blended; press onto bottom of 9-inch springform pan. Prick with fork. Bake 25 min. or until edge is lightly browned.
• Beat cream cheese, remaining sugar and vanilla in large bowl with mixer until well blended. Add chocolate; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
• Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Top with raspberries just before serving.

WHITE CHOCOLATE CHEESECAKE

Steps:

• Crush the biscuits in a food processor until completely ground. Add butter and whizz again until you have the desired crumbly consistency.
• Grease and line the base of a 23cm deep, loose-bottomed cake tin. Add the biscuit mixture to the cake tin and pat it flat. Leave to set in the fridge for approximately 30 mins.
• Begin melting the chocolate in a heatproof glass bowl over a small pan of hot water on a low heat. Stir occasionally to prevent sticking. Remove from the heat and leave to cool for 10 mins until barely warm but still liquid.
• Meanwhile whisk the cream cheese and mascarpone together. Add double cream and keep whisking until the mixture is just holding its own shape. Finally, add the melted chocolate and whisk until just combined.
• Spoon the mixture over the cooled and set biscuit base, then smooth the top. Return to the fridge to cool for at least 6 hrs until the topping is set. Finally, decorate with fruit.

WHITE CHOCOLATE ESPRESSO CHEESECAKE

Steps:

• Blend or process cookies until finely chopped.
• Add butter and combine.
• Press mixture evenly over base and sides of a greased 22cm springform tin.
• Cover and refrigerate whilst preparing filling.
• Filling: Dissolve coffee in hot water.
• Beat cream cheese and sugar until smooth, then beat in eggs one at a time until just combined.
• Pour mixture over cookie base in tin.
• Spoon coffee over top and use a skewer to gently swirl coffee mixture in, creating a marble type pattern.
• Cook in a moderate oven (180°C) for about 40 minutes or until just set.
• Cover the top lightly with foil if its becoming too brown.
• Cool in oven with door ajar.
• Topping: Pour cream into a small saucepan.
• Bring to the boil and remove from heat.
• Add chocolate and stir until chocolate is melted and incorporated.
• Spread topping over the top of cooled cheesecake and refrigerate overnight.
• Serve cheesecake with a dusting of cocoa powder and decorated with chocolate coffee beans.