White Chocolate Cheesecake with Raspberry Sauce Recipe

Creative Commons © kochtopf

White Chocolate Cheesecake Ingredients

6 oz White chocolate chips
1 lb Cream cheese
3/4 cups Sugar
3 Eggs
1 1/2 ts Vanilla extract
3/4 cups Sour cream
2 T Unsweetened cocoa

Raspberry Sauce Ingredients

2 1/2 cups Raspberries
Sugar to taste

White Chocolate Cheesecake Directions

Place chocolate in a double boiler and heat over hot water until it melts.
Stir to blend and let cool to room temperature.
With an electric mixer, blend cheese and sugar until smooth.
Mix in eggs, vanilla, and sour cream.
Stir in melted chocolate.

NOTE: it is important to have the cheesecake ingredients and the melted chocolate close to the same temperature when they are combined so that they blend together smoothly.

Pour into a greased 9-inch springform pan.
Bake in the middle of a preheated 325F oven for 25 minutes or until just barely set.
Turn off the oven, leave the door ajar, and let cool in oven for 1 hour longer.
Chill.
Just before serving, dust cocoa through a sieve making a ring around the cheesecake.

Raspberry Sauce Directions

Reserve 1/2 cup raspberries for garnish.
In a blender, puree the remaining berries and push through a sieve.
Stir in sugar to taste.
To serve, spoon raspberry sauce on to desert plates.
Remove pan sides of cheesecake and cut into wedges.
Place on raspberry sauce and garnish with berries.

White Chocolate Mousse Cake Recipe

© Creative Commons by wEnDaLicious

White Chocolate Mousse Cake Ingredients

10 oz White chocolate
2 cups 35% Real Whipping Cream
2 10oz tins mandarin oranges
3 tablespoons Orange liqueur
1 Sponge cake 8×3-inch
4 oz White chocolate, in curls or grated
Ingredient notes: Orange juice may be used in place of liqueur.
Drain mandarin oranges and reserve liquid.
Angel food cake may be used in place of sponge cake.

White Chocolate Mousse Cake Directions

1.
For the white chocolate mousse Frosting: melt white chocolate very gently over low heat with 1/2 cup whipping cream.
Stir until smooth.
Cool.

2.
Whip remaining 1 1/2 cups cream until light.
Fold cooled white chocolate.
Refrigerate approx 1 hour or until mixture is of frosting-like consistency.

3.
Combine 1/2 cup of juices from the mardarin oranges with the orange liqueur.

4.
When ready to assemble cake, slice cake into 3 layers.
Drizzle the bottom and middle layers with juice mixture.
Arrange a layer of mandarin oranges on each of the 2 layers.
Frost with some of the white chocolate mousse.

5.
Place the bottom layer on a cake plate and top with middle layer.
Top with top layer and frost the entire cake with remaining white chocolate mousse.

6.
Sprinkle with white chocolate curls or grated chocolate.
Refrigerate until ready to serve.

White Chocolate Raspberry Cake Recipe

White Chocolate Raspberry Cake Ingredients

1/4 lb White chocolate
6 tablespoons unsalted butter
6 Eggs
2 tablespoons Sugar
1/4 cups All-purpose flour
2 pints Raspberries

White Chocolate Raspberry Cake Directions

Preheat oven to 325F.
Melt the chocolate in the top of a double boiler.
Cut the butter into tablespoon pieces, place in the bowl of a mixer and mix until smooth.
Slowly add the melted chocolate until incorporated.
Add the eggs, one at a time, as each one is absorbed.
Add the sugar, then the flour.
Lightly grease a 9-by-11-inch baking pan.
Pour in the batter and smooth the top.
Place in the oven and bake for 25 to 30 minutes.
When the cake is cooked, remove from the oven and let cool before removing from the baking pan.
To serve, cut the cake into individual portions and top with fresh raspberries.
Accompany with whipped cream or raspberry sauce, if desired.

Upside-Down Chocolate Cake Recipe

Upside-Down Chocolate Cake Ingredients

2 cups Miniature marshmallows
1 cup Brown sugar
1/2 cups Cocoa
2 cups Hot water
1 cup Chopped walnuts; divided
1 pk Devil’s food cake mix (2-layer size, prepa Per package directions)

Upside-Down Chocolate Cake Directions

Place marshmallows in greased 13- by 9-inch pan.
Mix sugar, cocoa and hot water.
Add 3/4 cup nuts.
Pour over marshmallows.
Spoon cake batter over.
Top with remaining nuts.
Bake 45 to 50 minutes at 350 degrees.
Remove from oven and turn out of pan.
The cocoa-nut-marshmallow topping will have baked under batter to chocolaty richness.

Upside Down Chocolate Puddin’ Cake Recipe

Upside Down Chocolate Puddin’ Cake Ingredients

1 cup bisquick baking mix
1 cup sugar
1/3 cup unsweetened cocoa + 3 tb
1/2 cup milk
1 teaspoon vanilla
1 2/3 cup hot tap water

Upside Down Chocolate Puddin’ Cake Directions:

Mix Bisquick, 1/2 cup sugar, 3 tbsp cocoa, milk and vanilla.
Spoon batter evenly into greased crockpot.
Mix remaining sugar, cocoa and hot water.
Pour over batter in crockpot.
Cook on high 2 to 2 1/2 hours, or until batter no longer looks shiny on top.
Don’t overcook.
The batter rises to the top like cake, underneath is a rich chocolate pudding.
Serve with ice cream or whipped cream.