Lemony White Chocolate Cheesecake

December 30, 2014 Leave a Comment

 

Lemony White Chocolate Cheesecake

Lemony White Chocolate Cheesecake

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Although it takes some time to prepare this eye-catching cheesecake, the combination of tangy lemon and rich white chocolate is hard to beat.  It’s always a hit!

             Marlene Schollenberger                                                               Bloomington, Indiana

 

Lemony White Chocolate Cheesecake Recipe

 

Lemony White Chocolate Cheesecake

1 ¼ cup flour

2 Tbsp. confectioners’ sugar

1 tsp. grated lemon peel

½ cup cold butter, cubed

Filling:       4 packages (8 oz. each) cream cheese, softened

1 ¼ cups sugar

10 oz. white baking chocolate, melted and cooled

2 Tbsp. flour

2 Tbsp. heavy whipping cream

2 Tbsp. lemon juice

2 tsp. grated lemon peel

2 tsp. vanilla extract

4 eggs, lightly beaten

White chocolate curls and lemon peel strips, optional

 

Preheat oven to 325 F.  Place in a 9 inch springform pan on a double thickness of heavy-duty foil (about 18 inch square).  Securely warp foil around pan; set aside.

In a small bowl, combine the flour, confectioners’ sugar and peel; cut in butter until crumbly.  Press onto the bottom and 1 inch up the sides of prepared pan.  Place on a baking sheet.  Bake 25-30 minutes or until golden brown.  Cool on wire rack.

In a large bowl, beat cream cheese and sugar until smooth.  Beat in white chocolate, flour, cream, lemon juice, lemon peel and vanilla.  Add eggs; beat on low speed just until combined.  Pour into crust.

Place pan in a large baking pan; add 1 inch of hot water to large pan.  Bake 65-85 minutes or until center is just set and top appears dull.

Remove pan from water bath.  Cool on wire rack 10 minutes.  Carefully run a knife around edge of pan to loosen; cool 1 hour.  Refrigerate overnight.  Remove sides of pan.  Garnish with white chocolate and lemon peel if desired.            12 servings

 

(Recipe for Lemony White Chocolate Cheesecake was in www.tasteofhome.com, 2014)

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Lime & Gin Coconut Macaroons

November 2, 2013 Leave a Comment
Lime & Gin Coconut Macaroons

Lime & Gin Coconut Macaroons

 

I took these lime and coconut macaroons to our annual cookie exchange, where we named a Queen.  I won the crown!!!!

              Milissa Kirkpatrick                                                          Angel Fire, NM

 

Lime & Gin Coconut Macaroons Recipe

Lime & Gin Coconut Macaroons

4 egg whites

2/3 cup sugar

3 Tbsp. gin

1 ½ grated lime peel

¼ tsp. salt

¼ tsp. almond extract

1 pkg. (14 oz.) flaked coconut

½ cup flour

8 oz. white baking chocolate, melted

Preheat oven to 350 F.  On a small bowl, whisk the first six (6) ingredients until blended.  In a large bowl, toss coconut with flour; stir in egg white mixture.

Drop by tablespoonfuls 2 inches apart onto greased baking sheet.  Bake 15-18 minutes or until tops are light brown.  Remove from pans to wire to cool completely.

Dip bottoms of macaroons into melted chocolate, allowing excess to drip off.  Place on waxed paper; let stand until set.  Store in airtight container.

 

(Recipe for Lime & Gin Coconut Macaroons came from Taste of Home Magazine, November, 2013 (tasteofhome.com)

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Raspberry & White Chocolate Cheesecake

May 13, 2013 Leave a Comment
Raspberry & White Chocolate Cheesecake

Raspberry & White Chocolate Cheesecake

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

My mom makes this dessert a lot because it’s so good and really pretty.  She calls it a “go-to” recipe.  Someday I’ll try to make it myself.

Raspberry & White Chocolate Cheesecake Recipe

Raspberry & White Chocolate Cheesecake

1 pkg. (10 oz.) frozen sweetened raspberries, thawed

1 Tbsp. cornstarch

Crust:   1 cup flour

2 Tbsp. sugar

½ cup cold butter

Filling:   4 pkg. (8 oz. each) cream cheese, softened

1 ½ cups sugar

1 ¼ cups heavy whipping cream

2 tsp. vanilla

2 eggs, lightly beaten

12 oz. white baking chocolate, melted and cooled

In a small saucepan, mix raspberries and cornstarch until blended.  Bring to a boil; cook and stir 1-2 minutes or until thickened.  Then press through a fine-mesh strainer into a bowl; discard seeds.  Cool completely.

Preheat oven to 350 F.   Place a greased 9 inch springform pan (with 3 inch sides) on top of a double thickness of heavy-duty foil (about 18 inch square).  Wrap foil securely around pan.

For crust, in a small bowl, mix flour and sugar.  Cut in butter until crumbly.  Press onto bottom of prepared pan.  Place pan on a baking sheet.  Bake 20-25 minutes or until golden brown.  Cool on a wire rack.  Reduced oven setting 325 F.

For filling, in a large bowl, beat cream cheese and sugar until smooth.  Beat in cream and vanilla.  Add eggs; beat on low speed just until blended.  Stir in cooled chocolate.

Pour half of the mixture over crust.  Spread with half of the raspberry puree.  Top with the remaining batter.  Drop remaining puree by tablespoonfuls over top.  Cut through batter with a knife to create swirls.

Place springform pan in a larger baking pan; add 1 inch of hot water to larger pan.  Bake 1 ¾ to 2 hours or until edge of cheesecake is set and golden.  (Center of cheesecake will jiggle when moved.)   Remove springform pan from water bath.

Cool cheesecake on a wire rack for 10 minutes.  Loosen cheesecake from pan with a knife; remove foil.  Cool 1 hour longer.  Refrigerate overnight.  Remove rim from pan.

(Recipe for Raspberry & White Chocolate Cheesecake was on tasteofhome magazine, Recipe From Families Just Like Yours, April/May 2013)

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Hazelnut Shortbread Hearts Recipe

November 28, 2012 Leave a Comment

Hazelnut Shortbread Hearts

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com.

 

Toasted hazelnuts add a nice crunch and flavor to these rich, buttery hearts.  The drizzle of dark and white chocolate gives the cookies an impressive look, but they couldn’t be easier to make.

Monique Theoret                                                                                             Wooster, Ohio

Hazelnut Shortbread Hearts Recipe

Hazelnut Shortbread Hearts

1 ½ cups butter, softened

1 cup confectioners’ sugar

3 tsp. vanilla

3 cups all-purpose flour

1 cup ground toasted hazelnuts

4 oz. bittersweet chocolate, melted

2 oz. white baking chocolate, melted

In a large bowl, cream butter and confectioners’ sugar until light and fluffy.  Stir in vanilla.  Combine flour and hazelnuts; gradually add to creamed mixture and mix well.  Cover and refrigerate for 1 hour or until easy to handle.

On a lightly floured surface, roll out dough to ¼ inch thickness.  Cut with a floured 2 inch heart shaped cookie cutter.  Place 1 inch apart on ungreased baking sheets.

Bake at 325 F. for 18 – 20 minutes or until lightly browned.  Cool for 1 minute before removing from pans to wire racks to cool completely.

Drizzle bittersweet and white chocolate over cookies; let stand until set.  Store in an airtight container.

(Recipe for Hazelnut Shortbread Hearts Cookies was in Taste of Home Best Loved Cookies & Candies, December 31, 2012 issue)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts on the recipe.

Hope you enjoyed the Hazelnut Shortbread Hearts, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

 

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