Wednesday, March 21, 2007

Baking Cheesecake Miracles

I actually accomplished baking P his favorite dessert for his birthday on Monday. If you saw how small our kitchen was, you'd probably think it was a feat in itself also.

I took Christina's recipe she had made last week for her birthday boys and modified it to use white chocolate instead of dark chocolate because P loves white chocolate that much! The result was one incredibly tasting cheesecake. I actually took a few snaps just to prove it. P ended up doing the topping which was a bit too much but I let him do it since it was his day...

White Chocolate Cheesecake topped with Cherry and Cranberry filling and cool whip

We also happened to have bought a brand new stainless steel coffee maker which doesn't have any hot plate. The coffee so far is incredible. We opted the simple fresh coffee brew just like we have it daily.

Here's the White Chocolate Cheesecake Recipe

(by the way, this recipe has less sugar and a few other modifications compared to what the Philadelphia packages said here in Vancouver)

2 packages (8 oz/250g each) Philadelphia cream cheese, softened
1/2 cup sugar
1/2 tsp vanilla
2 eggs
4 squares Baker's semi-sweet white chocolate, melted and slightly cooled
1 ready-to-use chocolate flavoured crumb crust (9 inch)
1 cup thawed Cool Whip whipped Topping
1 1/2 cups cherry/cranberry pie filling

Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Stir in melted chocolate.

Pour into crust.

Bake at 350°F (180°C) for 35 - 40 minutes or until center is almost set. (Ours took about 45 mins since our oven is older.) Cool. Refrigerate 3 hours or overnight. Spread whipped topping over chilled cheesecake; cover with pie filling. Sprinkle with chocolate curls if desired.

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