ISO Feedback - White Chocolate Rasberry CHeesecake

[RUSTYSMOM]

I am plannning to make this recipe from the May 2000 CL. Any feedback or tips on ensuring its success? I am dying to try it!!! Thanks in advance.

[matt]

I tried to make it last Sat. afternoon. I thought the crust was a little soggie, however i flipped it over after 25 minutes and it fell it apart on me. I definetly want to make again. This time i have learned to leave it alone as long as possible. The amaretto adds a nice touch. Just remember to let it cool down.

[emilycat]

I don't have a review for you myself, but I've read several times on this board that it's either someone's favorite CL cheesecake, or just incredible in general. After my race on Monday, I may make it as a treat for myself http://www.cookinglight.com/bbs/biggrin.gif

[emilycat]

Drat, double post.

[This message has been edited by emilycat (edited 04-11-2001).]

[Danielle]

I haven't made the CL recipe, but I did make one from Bon Appetit. Reviews of that recipe warned to make sure the raspberry filling didn't get too close to the crust, otherwise it would turn soggy. I made sure I poured 2/3 of the cheesecake batter into the pan before I topped with raspberry filling and the rest of the cheesecake batter. Could that be the problem with the CL recipe?

[Kerri]

I thought this was the best light cheesecake I ever made. I highly reccomend it! The white chocolate and amaretto cover up the taste of the light cream cheeses. Good luck!

[Sledge]

This sounds delicious -- does it have a graham cracker crust or more like an oreo cookie crust. Could someone post the recipe?

[HARRYET]

RUSTYSMOM,

I made this cheesecake last Easter, and I'm planning on making it again this Easter.

No one could believe it was CL, it was very good. The only thing I remember is that the crust did get a little soggy, like the next day, so I would only use fresh, dry raspberries in this recipe.

Good Luck, let us know how it turns out.

Ann

[RUSTYSMOM]

Thanks for all of the great feedback. Harryet - would this recipe work as Danielle suggested - to pour part of cheesecake on crust before putting berries down to prevent it from getting soggy? I do not have the recipe at work so can not tell by looking at it. I can barely wait until Sunday!!

[HARRYET]

Rustysmom,

I'm not sure how spliting the batter would be, but I think it probably wouldn't be a problem. I'll give it a try this weekend to see how it works.

Kerri,

are you referring to the White Chocolate-Raspberry Truffle Cheesecake? I copied the recipe from an old thread and it sounds yummy! If it is and you can't locate it let me know and I'll repost it, sorry I don't remember who the original poster was!

Ann

[Jewel]

Giving this a bump, 'cause I'd like an answer to that 'splitting the batter' question myself!!

[Kerri]

I only made this once, but I do think pouring some of the batter in would work and am interested in trying that. I didn't have any kind of problem with a soggy crust, but I think it would make the cheesecake look really neat!

I mentioned this before, but my husband had a problem with the seeds in the rasberries. I didn't notice because the cake was so good!

This one has a grahm cracker crust and the recipe is somewhere in the archives which you can find by using the search feature. I will try to find it for you.

[valchemist]

I am planning to make this soon. I wanted to bump it to the top to remind Ann to tell us how the batter-splitting experiment went. If anyone else can provide input on this cheesecake, that would be great too.

Thank you.

Valerie

[HARRYET]

O.K. guys, I'm not going to be much help on this one, I went to the grocery store to buy my raspberries and they were "molding" eeeww! so needless to say I'm not making that particular cheesecake, I'm going to make the "White chocolate Raspberry Truffle" cheesecake. When I do try the 1st one I'll will report on it's successes or not, but in the meantime if anyone else tries it, please post and let us all know.

Thanks Ann http://www.cookinglight.com/bbs/biggrin.gif

[valchemist]

Thanks for getting back to us Ann.

I am going to try the batter splitting experiment soon.

I bought all the ingredients for the cheesecake except for, you guessed it, the raspberries. They were on sale in my grocery store this week but they were all picked over and going bad by the time I got to them. http://www.cookinglight.com/bbs/frown.gif

But I will keep searching for good raspberries...and as soon as I find some, I will make the cheesecake with the berries in the middle.

Here is the recipe, Sledge (and others).

-Val


* Exported from MasterCook *

White Chocolate-Raspberry Cheesecake

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
1 1/3 cups graham cracker crumbs
1/4 cup sugar
1 tbsp butter -- melted
Cooking spray
3 cups fresh raspberries
Filling:
16 ozs fat-free cream cheese -- softened
8 ozs low fat cream cheese -- softened
1 cup sugar
1/4 cup amaretto
2 tbs flour
2 tsp vanilla extract
1/4 tsp salt
3 ounces white chocolate -- melted
3 large eggs
Fresh raspberries (optional)

1. Preheat oven to 325º
2. Combine first 3 ingredients in a small bowl. Firmly press into bottom and 1" up sides of a 9" springform pan coated with cooking spray. Wrap outside of pan with foil. Arrange 3 cups of berries in crust, set aside.
3. Place cheeses in a large bowl, beat at medium speed of a mixer until smooth. Add 1 cup sugar and next 5 ingredients, beat until smooth. Add eggs, 1 at a time, beating well after each addition. Pour cheese mixture into prepared pan. Place cheesecake in a large shallow pan, add hot water to pan to a depth of 1". Bake at 325º for one hour and 10 minutes or until almost set. Remove from oven, cool to room temp. Cover and chill at least 4 hours. Garnish with additional raspberries, if desired. Yield: 12 servings


Source:
"Cooking Light May 2000"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 302 Calories; 11g Fat (31.5% calories from fat); 10g Protein; 41g Carbohydrate; 3g Dietary Fiber; 67mg Cholesterol; 407mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Fruit; 1 1/2 Fat; 2 Other Carbohydrates.

[Pat]

The white chocolate raspberry truffle cheesecake is NOT a CL recipe. I posted quite a while ago from another source. I have not tried the CL version so cannot make a comparison of the two.

[Leanne]

We had this for supper club last night - it was SOOOOOOOOOOOOO good. We all loved it. It might be my new favorite dessert!

[ChristineB]

I made this cheesecake for my Supperclub and we all thought it was delicious. I made the crust first and baked it for about 5 minutes and then let the crust cool. This may help with the soggy problem (I didn't experience that)because it makes the crust a little harder. Then I added only 2 cups (instead of 3) raspberries and continued with the recipe. Oh I also substituted white chocololate liquor rather than amaretto. It definately does not taste light--it is very rich and decadent. I am looking for another occasion so that I can make it again http://www.cookinglight.com/bbs/biggrin.gif

[valchemist]

I made this cheesecake yesterday. We had it for dessert last night and it was out of this world! Just wonderful.

I made a few alterations to the recipe.

I had a 4 oz white chocolate easter bunny leftover from Easter, so I used him all instead of just the three ounces the recipe called for.

I also split the batter as discussed above. I poured half of the batter in the crust, added the berries, and then poured in the rest of the batter. That worked wonderfully.

Finally, I did use a little less than the three cups of raspberries that the recipe called for. Next time (and there will be a next time) I will use the full amount of berries, or more. As I was putting the berries in, it seemed as though 3 cups would be too many so I cut back, but as it turned out I wish I had used more.

One more thing - I didn't bake it in a water bath (because I don't have a big enough pan to use as a water bath), but the cheesecake turned out fine anyway...no cracks. beautiful.

Valerie

[WeekendCook]

I've only made this once, but it was delicious! I too had a soggy crust, but will try ChristineB's suggestion to bake it first next time.

[emilycat]

Okay, I finally made the darned thing! Gosh, is it ever delicious http://www.cookinglight.com/bbs/biggrin.gif I made a couple of changes, though. I used only 3 T. of sugar in the crust instead of 4, and I did the batter-splitting thing (which worked really well) and I substituted Chambord for the Amaretto, which I didn't have. I didn't want to add any more liquor to my too-large-for-one-person collection, and I thought the raspberry flavor would be wonderful -- it was.

I'm begging my boyfriend to help me eat it because I do not need 10 more pieces of cheesecake sitting in my refrigerator. Does anyone know if it freezes well?

Emily



[This message has been edited by emilycat (edited 04-24-2001).]

[Grace]

Hi Em -

Glad to hear this got a good review. I think you could not only eat 10 more pieces, but probably 10 more cakes after your marathon (ha ha http://www.cookinglight.com/bbs/biggrin.gif), but seriously, cheesecakes freeze wonderfully well. I usually wrap each piece individually (you might want to freeze them kind of separated on a cookie sheet for an hour or so first, so they're good and firm before you wrap them), and then stick them all into a big zip top freezer bag. Then you can pull one piece out at a time. They don't take long to thaw, and I've been known to eat them still frozen (zoiks!). Enjoy, and if I could, I'd invite myself over and help you eat it!

[buddie]

i made that last year and loved it!!!

[MrsReber]

Emily, I can't answer the freezing question, but I did note mention of a boyfriend in your post. Being a nosy BB member, I just have to ask- is this the pilot guy? I really hope things are going well for you!!

And, by the way, I may need to try out this cheesecake myself. Just out of curiosity http://www.cookinglight.com/bbs/wink.gif

[Jewel]

I still can't find raspberries in season here in Seattle! Other NW cyberfriends here on this board have told me there have been random Raspberry sightings in this area, but the little buggers get the Heck out of Dodge before I can track 'em down.

I know I can't eat that cheesecake now, but my parents will be here from in three weeks to visit and help 'take care' of me after my surgery, and I want a really great meal to welcome them! It's either this cheesecake or a Peach UpsideDown Cake... YUM!

[emilycat]

Well, I just wanted to report that there are no longer 10 pieces of cheesecake left in my refrigerator; there are 2, and not because I froze them.
I've eaten 3 of the 12. And I didn't even have to beg anyone to help me. Looks like making dessert often may not be so dangerous for me, after all! http://www.cookinglight.com/bbs/biggrin.gif