View allAll Photos Tagged RaspberryCheesecake,
*am hoping to get a BIG FAT raspberry cheesecake today =P.... of course i will, its my birthday i get to have whatever i want today =Pp
:)
everyone, have a wonderful day!
& a thank you to my family and friends and to all those who have either called, send me msgs through what's up flicker-mailed me or posted a photo, you know yourselves! Thanks a million!
RECIPE
*** Cake base
- Crush 125 gr chocolate biscuits
- Melt butter 50 gr butter in a frying pan - add crushed biscuits and stir until butter is absorbed
- Put this mixture in bottom of a springform tin (22 cm)
- Let cool in fridge
*** Chocolate cream cheese
- Beat 250gr cream cheese with 80 gr sugar till smooth and gently mix it with 150 gr whipped double cream
- Add 80 gr melted chocolate and stir till well incroporated
- Mix 6 gr gelatin powder with 15 gr water and let melt over boiling water. Incorporate it in the chocolate cheese mixture.
- Pour it in the tin and let set in fridge
*** Raspberry topping
- Blend 200 gr raspberries to puree
- Mix 100 gr sugar, 6 gr gelatin powder with 70 gr water and let melt over boiling water
- Mix with raspberry puree and 1/2 tbp raspberry liqueur
- Pour this mixture on top of the chocolate cream
- Let set in fridge
This week I have made a White Chocolate and Raspberry Cheesecake for my 52 week food challenge. This is also my food theme for the 52 weeks group and My favourite food (dessert) for my scavenger hunt. Three in one, yay.
I made my own raw cheesecake recipe last night. I took all different parts from all different recipes and combined them, nervously hoping it would turn out - and it did. Oh, did it ever. It tastes so good and it’s filling, just like cheesecake.
For the crust:
2 cups raw almonds
2/3 cup dates, pitted
1 teaspoon pure vanilla
For the cheese:
3 cups cashews, soaked in water for 4-6 hours, then drained
3/4 cup freshly squeezed lemon juice
3/4 cup agave nectar
3/4 cup coconut butter/oil, gently warmed in a jar surrounded by warm water
1 teaspoon vanilla
1/2 teaspoon sea salt
1/2 cup water
For the sauce:
3 cups frozen raspberries, or any berry of your choice
2/3 cup dates, pitted
2 tablespoons agave nectar
To make the crust, in a food processor, process the almonds until they are finely ground. Add in the dates and vanilla and process for another minute. You want the texture to be crumbly, but when squished together, it sticks. Pour the mixture into a 9 inch springform pan or deep dish and press it down with your hands.
To make the cheese, in a food processor, process the cashews, lemon juice, agave nectar, coconut oil, vanilla, sea salt and water. Blend together until smooth. Pour the mixture on top of the crust and gently wiggle or tap the pan to help remove any air bubbles. Place the pan in the freezer for 2 hours, or until the cheese has reached a firm, cheesecake-like texture. Remove from the freezer and place it at room temperature while you make the sauce.
To make the sauce, in a food processor, process the raspberries, dates and agave nectar until well blended. Pour the mixture over top of the cheese and using a spatula, gently spread it around. Let the cheesecake sit at room temperature for about 30 minutes before cutting.
Recipe Number 21 was more about a test method than anything else. I have a good base-layer cheesecake recipe I go to, but I have never done a raspberry swirl. Since we are going to be making our own wedding cake (cheesecake wedding cake), we wanted to practice with the swirl so we can make some changes as needed.
This came out tasting just fabulous, but will make a couple minor changes to the raspberry sauce swirled through the cheesecake.
Theme: Tastes of Life
Year Seventeen Of My 365 Project
Who has patience to make full size cheesecake and then wait 10 hours until it cools down? Not me, just made in those little dishes and its ready quickly :)
Homemade ricotta cheese and raspberry jam star in these simple, pan fried dumplings of decadence. The adults at school liked them, no doubt the kids will too!
www.yummysmells.ca/2014/01/sweet-berry-cheesecake-wontons...
Imagine a white chocolate raspberry cheesecake that's gluten-free and need not be baked. It can't get better than this. Look at our amazing collection of Raspberry Desertsand make sure you try them.
Crispy wonton wrappers filled with mashed tofu, toasted sesame oil, ginger, garlic, scallions and tamari. Perfect for our school's Chinese New Year celebration!
more @ Käsekuchen mit Himbeeren Rezept
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The cheesecake was a surprise for Mommy, so she was forbidden to look in the refrigerator for much of the afternoon.
Ricotta based cheesecake with full cream and 2 leaves of gelatine to set. Base is 50% bastogne and 50% ordinary cookies with 100 grams of melted butter.
2 sticks of Madagascar vanilla soaked overnight. Scrape the vanilla seeds from the pods and mix with Ricotta, full cream, 125 grams of sugar and gelatine. Add some zest of lemon.
INGREDIENTS:
1 cup chocolate cookie crumbs
3 tablespoons white sugar
1/4 cup butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese,
softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract
Valrhona Caramelia (caramel and milk chocolate) with sea salt, raspberry cheesecake, Sicilian pistachio.
Jim put some good effort into this amazing dessert... each plate was pre-chilled, with a mint water wash (not my cup of tea, but props for the class!), a fatty slice plopped carefully and then strategically drizzled with yummy raspberry sauce, a mint sprig for garnish, & a Bird of Paradise napkin [fold] to make it extra fancy!