Sunday, November 10, 2013

White Chocolate Cheesecake with Kiwi and Berries

Look what I made for you this past weekend. I like to make these perfect little 6 inch cheesecakes instead of the much bigger cheese cakes that end up in the freezer. I have included a link at the bottom of the recipe so you can find the little ...spring form pans I use.

White Chocolate Cheesecake with Kiwi And Berries

3 cups graham cracker crumbs
3 tablespoons sugar
1-1/2 sticks salted butter, melted

Preheat the oven to 350 degrees. Combine the graham crackers, sugar, and melted butter until moistened. Pour into a spring form pan. Press the crumbs into the bottom of the pan and up the sides. Bake for 10 minutes. Cool to room temperature.

For the cheesecake

1/3 cup whipping cream
1 cup good quality white chocolate chips
3 eight ounce packages ounces cream cheese
1/2 cup sugar
3 eggs
3 teaspoons pure vanilla extract
1 cup whipping cream for cheesecake batter

Over low heat in a small saucepan, heat 1/3 cup of whipping cream until scalding. Stir in the white chocolate until melted. Set aside while you make the rest of the batter.

Cream together cream cheese and sugar until creamy and then add one egg at a time beating well after each one. Add the vanilla extract and the melted chocolate. Finally blend in the 1 cup of whipping cream.

Pour your batter into your prepared crust and bake in a water bath at 325 degrees for about 45 minutes depending on the size of your pan. The cheesecake will be slightly brown around the edges. It will be slightly wobbly just at the center. Allow the cheese cake to cool on a wire rack at room temperature.

When completely cool remove the cheesecake from the spring form pan by running a sharp knife around the outside edge before removing the sides of the pan and then run a knife under the crust to release it from the pan’s bottom. Cover the top with fresh raspberries and blueberries and slices of kiwi with a drizzle with raspberry glaze

NOTE: I bake my cheesecakes in a spring form pan that has the bottom and sides wrapped in multiple layers of heavy duty aluminum foil. I use at least 4 layers of foil to make sure that no water leaks in and ruins the crust of my cheesecake. The aluminum foil wrapped pan is then placed inside a larger baking pan; I usually use a 12 inch cake pan. Then I pour boiling water into the larger pan filling it 1/2 of the way to the top. I find it best to pour the boiling water into the pan after it is placed on the rack in the oven as you are less likely to splash water onto the cheesecake or inside the aluminum foil.

For the glaze and topping:

1/2 cup seedless raspberry jam
1 tablespoon water
raspberries and blueberries and kiwi for garnish

Place the jam in a small saucepan. Heat the saucepan over low to medium heat on the stove, stirring occasionally with a wooden spoon. Add about 1 tablespoon of water and stir constantly over low heat, until the berries begin to break down and the sauce develops a thinner, pourable consistency. Taste and add sugar or a little honey if you want it sweeter. Turn off the heat when the sauce has reached the consistency you desire. Let it cool for 10 to 15 minutes or until it's still thin enough to pour but no longer piping hot. Drizzle over raspberries and blueberries and then store in refrigerator. If the sauce thickens too much, simply reheat it on the stove for a minute or two and allow it to thin.

Photography is copyrighted and the property of ©Welcome Home. 

 If you are interested in these little 6 inch spring form pans you can click on this link to find them. Remember, anything you purchase on Amazon through Welcome Home will help me save the lives of dogs and cats who are killed unnecessarily while waiting for their forever homes. Note the Welchome08 in the link.

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