White Chocolate Mixed Berry Cheesecake

This cheesecake is a twist off my basic New York Cheesecake that I make. I entered this in our church cake contest and won first place. This is probably my most favorite variation I've made. Perfect for spring!

White Chocolate Mixed Berry Cheesecake

Cookie Crust
1 ½ cups of crushed oreos including cream centers (easiest to do in food processor)

Mixed Berry sauce
2 cups of frozen mixed berries, thawed and pureed in the blender
1/3 cup sugar
2 tsp. cornstarch
½ cup water

Cheesecake
1 cup white chocolate chips
¼ cup half and half

3 (8oz) pkgs. Cream cheese, softened
1 ¼ cups sugar
4 eggs
2 tsp. lemon juice
2 tsp. vanilla extract
1 cup white chocolate chips

1) Preheat oven to 350 degrees.
2) Put crushed oreos in bottom of cheesecake pan and press evenly over bottom and up sides.
3) In a saucepan, combine berry puree, sugar, cornstarch, and water. Bring to a boil over medium high heat and continue boiling for 5 minutes, or until sauce is thicker.
4) In microwave safe bowl, mix 1 cup white chocolate chips and half and half. Microwave 30 seconds, stir, and microwave 30 seconds more and stir until completely blended. Let cool.
5) Beat cream cheese and sugar at medium speed in large bowl until blended. Beat in eggs, vanilla, and lemon juice until blended. Stir in white chocolate chips and half and half mixture. Add 1 cup of white chocolate chips and stir well.
6) Pour half of cheesecake batter into pan. Spoon 3 tbs. of berry sauce on top and use a knife to swirl. Add the rest of cheesecake batter and spoon 3 more tbs. of berry sauce on top and use a knife to swirl. Save remaining sauce in the fridge for a topping.
7) Bake in oven for 55 minutes to 1 hour or until filling is set. Cool, and refrigerate in the fridge overnight. Serve with remaining berry sauce, fresh berries, white chocolate shavings, or whatever you like.

You could substitute blueberries or strawberries instead of the mixed berries.

Raspberry Cheesecake Squares

This recipe was originally for plain cheesecake squares in an 8 X 8 pan, but I wanted to jazz it up and make a bigger batch, so I doubled it and added raspberry preserves to make this recipe. These are very moist and not too rich and oh so yummy! I just recently doubled this already large batch and stocked them in the freezer for a quick dessert.

Raspberry Cheesecake Squares

10 1/2 tbs. unsalted butter, room temperature
2/3 cup packed light brown sugar
2 cups all-purpose flour
2 (8 oz.) packages cream cheese, room temperature
1/2 cup granulated sugar
2 large eggs
2 tbs. milk
2 tbs. lemon juice
1 tsp. vanilla extract
1/2 cup seeded raspberry preserves (You could easily use another flavor for a twist or you can omit altogether for plain cheesecake squares.)

1) Preheat oven to 350 deg. F. Line a 13 X 9 in. dish with two criss-crossed rectangles of parchment paper (I just used one because it was big enough. DON'T use wax paper, it really sticks!), leaving a 2 inch overhang on all sides.

2) With an electric mixer, cream butter and brown sugar. Add flour, and mix until just combined; set aside 2 cups for topping. Press remaining dough into bottom and 1/4 in. up sides of prepared pan. Bake until golden brown, about 10 minutes.



3) Meanwhile, in a large bowl, beat cream cheese and granulated sugar until smooth. Add egg, milk, lemon juice, and vanilla; mix to combine.

4) Microwave preserves until it's liquidy (about 30 seconds or so) and spread on top of baked crust. Pour and spread filling on top of preserves and crust; crumble reserved dough on top. Bake until filling is set, about 25 minutes. Cool slightly, then cover with plastic wrap, and refrigerate at least 1 hour before cuttting into squares.





5) The squares can be refrigerated, covered in plastic wrap, for up to two days. Freezes well.



How Do I Get Saved? / How Do I Know I Am Truly Saved?

New York's Finest Cheesecake

This is probably the best-tasting cheesecake I've ever had and it tastes so much better than any restaurant and costs a fraction of the price to make at home. It's very simple to make with items you probably already have in the house. It has a very smooth consistency and isn't overly sweet or rich. Just perfect!


New York's Finest Cheesecake

Bake: at 350 deg. for 50-60 min. Refrigerate: overnight.

Crumb Crust:
1 ½ c. graham cracker crumbs
¼ c. sugar
¼ c. unsalted butter, melted

Cheesecake:
3 pkg. (8oz. Each) cream cheese, at room temp.
1 ¼ c. sugar
4 eggs
2 tsp. Vanilla
2 tsp. Fresh lemon juice

1) Preheat oven to 350*.

2) Prepare crust: Combine crumbs, sugar and butter in bowl. Scrape into 9-inch springform pan; press evenly over bottom and 1 in. up sides

3) Prepare cheesecake: Beat cream cheese and sugar at medium speed in large bowl until blended. Beat in eggs, vanilla and lemon juice until blended. Pour into prepared pan.

4) Bake in preheated 350* oven for 50-60 min. or until puffed and golden. Transfer to a wire rack to cool completely. Refrigerate overnight.

Tips: I find the easiest and cheapest way to make graham cracker crumbs is to process them in a food processor or possibly a blender until you get fine crumbs.

You can make many variations of this cheesecake very easily. You can add canned cherry or other pie fillings to the top once the cheesecake is cooled. You can also add sliced fresh fruit as well, but use immediately. You can drizzle melted caramel, chocolate, and chopped pecans for a turtle cheesecake. You can also make an Oreo crust as well for a twist. Try swirling raspberry preserves into the batter once it's in the pan before you cook it. Be creative!



http://atypicalchristianity.blogspot.com
http://titus2wifeandmommy.blogspot.com