White Chocolate Frangelico Cheesecake Food

WHITE CHOCOLATE FRANGELICO CHEESECAKE RECIPE

Steps:

• Preheat oven to 350º.
• Mix cookie crumbs and melted butter and pat into the bottom of a greased 9-inch springform pan. Bake 10 minutes, then set on rack to cool while making filling. Decrease oven temperature to 325º.
• Using the paddle attachment of your stand mixer, beat the cream cheese on low for a minute, scrape down sides of bowl, then slowly add sugar while continuing to mix on low. Add melted chocolate and mix just till combined. Add vanilla and Frangelico and mix just till incorporated. Mix in eggs, one at a time on low, just till incorporated, scraping bowl as needed,
• Wrap your springform pan in a layer of heavy-duty foil and place it into a roasting pan. Pour batter into springform pan and smooth top if needed. Pour hot water into the roasting pan till it comes about a couple inches on sides of the springform pan. Carefully place a roasting pan in oven and bake about 60 minutes or till the top is a bit golden and almost totally set. Remove from water bath, then remove foil and allow to come to room temperature on cooling rack. Cover with plastic wrap and chill overnight.
• Decorate with white chocolate curls if desired.

FRANGELICO (HAZELNUT) CHEESECAKE

Steps:

• Place oven rack in the middle of the oven.
• Toast the hazelnuts: Lay hazelnuts on a cookie sheet and toast at 350 degrees F for 10-15 minutes until lightly browned and skins are beginning to crack. Wrap in a towl and let steam for 1 minute. Rub hazelnuts in the towel to remove some of the skins. Grind coarsely and let cool. Keep the oven at 350.
• Make the crust: Combine all crust ingredients except the butter in a food processor until well mixed. Cut the butter into cubes and incorporate into other ingredients for about 1 minute. Press firmly onto bottom of 9-inch springform pan (I use bottom of flat glass). Bake at 350 for 10 minutes.
• Make the cheesecake: Increase oven temperature to 400 degrees and place a pan half-filled with water in the bottom rack. Melt the chocolate and set aside. (Tip: if melting in the microwave, heat in intervals of 30 seconds and stir. Should take no more than 1 minute on high). On low speed, beat cream cheese until smooth. Slowly mix in the sugar, flour and frangelico. Keep scraping down the sides of the bowl. One at a time, beat in the eggs on low speed.
• Take 1/2 cup of the cheesecake batter and mix it with the chocolate.
• Pour cheesecake batter into pan. The chocolate mixture can either be placed in a bag for piping or dropped by spoonfuls into the batter and swirled for a marbled effect.
• Bake at 400 degrees for 10 minutes. Decrease oven temperature and bake at 225 degrees for about 1 hour. Towards the end of the baking time, check for doneness. Move the cheesecake pan slightly -- if the edges are set and the center is still wobbly the cheesecake is done. Turn the oven off and prop the door open with an oven mitt. Let cool inside the oven for at least an hour. Let cool on a counter until the pan is cool. Place in the refrigerator uncovered to chill and set. The cheesecake must be chilled for at least 24 hours.

CHOCOLATE-FRANGELICO CHEESECAKE

Steps:

• Make crust:
• Position rack in center of oven and preheat to 425°F. Wrap foil tightly around outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Finely grind graham cracker cookies in processor. Add butter and process until blended. Press mixture onto bottom (not sides) of prepared pan. Set aside.
• For filling
• Blend cream cheese, 2/3 cup sugar, sour cream and cornstarch in processor. Add eggs, yolk and vanilla; process until well blended, scraping down sides of processor occasionally. Transfer 3/4 cup cream cheese mixture to small bowl; set aside. Add Frangelico, almonds and almond extract to remaining cream cheese mixture in processor. Blend well, using on/off turns. Spoon 2 1/2 cups Frangelico mixture over crust.
• Mix cocoa powder and 3 tablespoons sugar into reserved 3/4 cup cream cheese mixture. Spoon 2/3 cup cocoa mixture over Frangelico mixture in pan. Spoon remaining Frangelico mixture over cocoa mixture. Drop remaining cocoa mixture over by spoonfuls. Run tip of small knife through batter several times to marbleize.
• Bake cheesecake 10 minutes. Reduce oven temperature to 325°F and bake cake until sides are puffed and center is set, about 45 minutes. Transfer cake to rack. Using small knife, cut around sides of pan to loosen cake. Cool cake completely in pan. Cover; chill overnight. Remove pan sides from cake. Cut into wedges and serve.

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 CHEESECAKE WITH HAZELNUT CRUST

Steps:

• For crust:
• Position rack in center of oven and preheat to 325°F. Grease 9-inch-diameter springform pan. Wrap aluminum foil around outside of pan. Place hazelnuts in pie pan and roast until brown, about 15 minutes. Transfer to kitchen towel, cover and let stand 5 minutes. Rub hazelnuts with towel to remove husks. Chop coarsely in food processor. Add graham crackers and sugar and process until fine crumbs form. Add melted butter and process until crumbs begin to stick together. Press crumbs into bottom and 1 inch up sides of prepared pan. Bake 10 minutes. Cool crust on rack.
• For filling:
• Using electric mixer, beat cream cheese in large bowl until light and fluffy. Gradually beat in sugar. Add eggs 1 at a time, beating well after each addition. Mix in white chocolate and hazelnut liqueur. Pour filling into crust, covering completely.
• Bake cake until edges are set and center moves only slightly when pan is shaken, about 1 hour 20 minutes. Cool completely in pan on rack. Cover and refrigerate at least 24 hours. (Can be prepared 2 days ahead.) Run small sharp knife around pan sides to loosen. Release pan sides. Transfer cheesecake to platter. Cut into wedges and serve.

CRANBERRY-GLAZED WHITE CHOCOLATE CHEESECAKE

Steps:

• Make crust:
• Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Finely grind shortbread cookies and toasted hazelnuts in processor. Add melted unsalted butter and process until moist clumps form. Press crumb mixture onto bottom of prepared springform pan. Bake until crust is pale golden, about 8 minutes. Cool completely. Maintain oven temperature.
• Make filling:
• In top of double boiler set over barely simmering water, stir white chocolate until melted. Remove pan from over water.
• Using electric mixer, beat cream cheese and sugar in large bowl until blended and smooth. Add sour cream and Frangelico and beat until well blended. Beat in eggs 1 at a time. Beat in melted white chocolate.
• Pour filling into prepared crust. Bake cake until top is golden and puffed and center is set, about 1 hour 10 minutes. Cool in pan on rack (cake will fall in center). Refrigerate until cold.
• Make topping:
• Dissolve 1 teaspoon cornstarch in 1 teaspoon Frangelico in small bowl; set aside. Combine 1 cup cranberries, 1 cup sugar and 3/4 cup water in heavy medium saucepan. Stir over medium heat until sugar dissolves and mixture boils, about 5 minutes. Add remaining 2 cups cranberries, grated lemon peel and cornstarch mixture. Simmer until cranberries just begin to pop and mixture thickens, about 5 minutes. Cool. Cover and refrigerate until mixture gels. (Cheesecake and cranberry topping can be made 2 days ahead. Keep chilled.)
• Run small sharp knife around sides of springform pan to loosen cake. Remove pan sides. Smooth sides of cheesecake with knife. Transfer cheesecake to platter. Transfer cranberries to strainer and drain well, reserving any syrup. Spoon cranberries evenly atop cheesecake. Cut cheesecake into wedges and serve, passing any reserved cranberry syrup separately.

WHITE CHOCOLATE CHEESECAKE

Steps:

• Make crust: In processor, blend crumbs and almonds until almonds are ground fine.
• Add butter and combine well.
• Press into bottom and 2/3s up sides of 10 inch springform pan.
• Preheat oven to 300 degrees F.
• Make filling: Melt chocolate; stir until smooth.
• In a large bowl, beat cream cheese until light and fluffy.
• Add sugar and beat in whole eggs and egg yolks, one at a time, beating well after each addition.
• Beat in the flour and the vanilla and add the melted chocolate in a slow stream, beating, until the filling is combined well.
• Scatter raspberries over bottom of crust, pour filling over, and bake cheesecake for 1 hour, or until top is firm to the touch. Turn off oven and leave cheesecake in closed oven for a further 1/2 an hour.
• Let the cheesecake cool and then chill it, covered loosely, overnight.

CHOCOLATE GRAND MARNIER CHEESECAKE

Steps:

• Lightly oil the base of a 9-inch spring form pan.
• Melt the butter in a pan, stir in the crushed cookies and press on to the base of the pan with clean fingers or the back of a spoon.
• Chill while preparing the filling.
• In a bowl, cream the sugar, Nutella and mascarpone or cream cheese until smooth.
• Add the melted chocolate and Grand Marnier and stir gently to combine.
• In a small glass bowl, dissolve the gelatin in the 1/4 cup of hot water (according to instructions on package).
• Fold the gelatin into the filling mixture along with the whipped cream.
• Pour this mixture over the base.
• Refrigerate for 4-5 hours, uncovered; do not unmold.
• To prepare the sauce, add the cream to the melted chocolate while it is still hot and stir in a tablespoon of Grand Mariner (or more to taste).
• When the cheesecake has set, pour the sauce over the top while it is still in the mold.
• Set back in the refrigerator for 15-20 minutes before unmolding and serving.
• Garnish with orange zest or crushed hazelnuts, if desired.

WHITE CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 180°C Grease a 20cm springform cake pan and line base with baking paper.
• Wrap the outside tightly with a double layer foil.
• Whiz cheese and sugar in a food processor for 30 seconds until smooth. With motor running, add cornflour, eggs one at a time, stopping occasionally to scrape down sides. Add vanilla, zest, juice, creams and ¼ tsp salt, and process until just combined, scraping down sides. Add chocolate and pulse until smooth. Pour into pan and sit in a large baking dish. Pour hot water into the dish to come halfway up the sides of the pan. Bake for 45 minutes, then off the oven, leaving the cheesecake inside for 1 hour. Remove pan from dish, take off the foil and cool cake completely in pan on a rack. Cover and chill overnight.
• To turn out, sit pan on a hot, damp towel to loosen base. Run a palette knife around edge of pan, then turn onto a serving plate.
• Decorate with fruit by piling the fruit on top (I find doing it randomly looks best) and pouring over the passionfruit pulp, then slice with a hot, dry knife.