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.

Vegan Chocolate Sponge Cake Recipe

Vegan Chocolate Sponge Cake Ingredients

2 cups Self-rising flour -(pref. 85% whole-wheat)
1/4 cups Cocoa powder
3 teaspoons Baking powder
1 1/3 cups Vanilla sugar -OR- Superfine sugar
9 tablespoons Sunflower oil
1 1/2 cups Water
Vegan margarine -for greasing

To Decorate Vegan Chocolate Sponge Cake

1 Qty. Chocolate Fudge Icing -OR- Chocolate Buttercream Dark chocolate
coarsely grated Confectioners’ sugar

Vegan Lemon Cake Variation

1/2 cups -additional flour
2 tablespoons -Lemon juice
1 -Lemon, rind grated

Vegan Chocolate Sponge Cake Directions

Preheat the oven to 325 F.
Grease two 8- to 8-1/2-inch shallow cake pans and line the base of each with a circle of greased wax paper.
Sift the flour, cocoa powder and baking powder into a bowl.
Add the sugar, oil and water.
Mix well to a batter-like consistency.
Pour the mixture into the prepared pans and bake for about 40 minutes, until the cakes spring back to a light touch in the center.
Turn the cakes out onto a wire rack and strip off the wax paper.
Allow to cool completely.
Sandwich the cake together with half the fudge icing or chocolate buttercream and coat the top with the rest.
Sprinkle on a little grated chocolate and confectioners’ sugar.

Vegan Lemon Cake Variation

Use the additional amount of flour and omit the cocoa powder.
Replace 2 tablespoons of water with lemon juice and add the grated lemon rind.
Sandwich the cakes together and coat the top with lemon buttercream or fudge icing and decorate the cake with yellow sugar decorations and leaves cut from angelica.

Victory Chocolate Cake Recipe

Victory Chocolate Cake Ingredients

2 cup flour, unbleached, sifted
1/2 cup cocoa
2 1/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup vegetable shortening
1/3 cup sugar
1 1/2 cup corn syrup, dark
3 each eggs, separated
1 1/2 teaspoon vanilla extract
1 cup coffee, cooled

Victory Chocolate Cake Directions:

: Sift together the flour, cocoa, baking soda and salt; set aside.
Cream the shortening and sugar in a mixing bowl until light and fluffy, using an electric mixer at medium speed.
Blend in the corn syrup and egg yolks.
Beat in vanilla.
Add dry ingredients alternately with coffee to creamed mixture, beating well after each addition.
Beat egg whites in another bowl until stiff peaks form.
Fold egg whites into cake batter.
Pour batter into a greased 13x9x2 inch baking pan.
Bake in preheated 350 degree oven 45 minutes or until cake tests done.
Cool in pan on rack.

NOTE: This cake recipe dates from WWII and as you can see, sugar was very precious and in short supply.

Wellesley Fudge Cake Recipe

Wellesley Fudge Cake Ingredients

4 Squares Bakers’ unsweetened chocolate
1/2 cups Water
1 3/4 cups Sugar, divided
1 2/3 cups Flour
1 ts Baking soda
1/4 ts Salt
1/2 cups (1 stick) butter, softened
3 Eggs
3/4 cups Cmilk
1 ts Vanilla
1 cups Chopped walnuts

Wellesley Fudge Cake Frosting Ingredients

4 Squares Bakers’ Unsweetened
-chocolate 2 tablespoons Margarine or butter
4 cups Confectioners sugar
1/2 cups Milk
1 teaspoon Vanilla

Wellesley Fudge Cake Directions

For the Cake:

1. Heat oven to 350F.
Microwave chocolate, water and 1/2 cup of the sugar in a microwave-safe bowl on high 1-2 minutes or until chocolate is almost melted, stirring halfway through the heating time.
Remove and stir until completely melted.
Cool to lukewarm.

2. Mix flour, baking soda and salt; set aside.
Beat margarine or butter and the remaining sugar in a large bowl until light and fluffy.
One at a time, add eggs, beating well after each addition.
Add flour mixture alternately with milk, beating after each addition until smooth.
Stir in chocolate mixture and vanilla.
Pour into 2 greased and floured 9 inch round layer pans.

3. Bake for 30-35 minutes or until cake springs back to the touch.
Cool in pans 10 minutes.
Remove from pans to cool on a wire rack.
Frost and sprinkle walnuts around the top edge of the cake.
For the Frosting: Microwave the chocolate and margarine or butter in a large microwave- safe bowl on high for 1-2 minutes or until margarine is melted.
Stir chocolate until completely melted.
Stir in confectioners sugar, milk and vanilla and blend until smooth.
Let stand, if necessary, until of spreading consistency, stirring occasionally.
Spread quickly.
(Add an additional 2-3 teaspoons of milk if frosting becomes too thick.) Makes about 2 1/2 cups frosting.

West Haven Chocolate Cake Recipe

West Haven Chocolate Cake Ingredients

8 oz Dates, Pitted, Chopped
1 teaspoons Baking Soda
1 cup Boiling Water
1 3/4 cups Flour; Unbleached, Sifted
2 tablespoons Cocoa; Baking
1/2 teaspoons Salt
1 cups Shortening, Vegetable
1 cups Sugar
2 Eggs; Large
6 oz Semisweet Chocolate Chips
1/2 cups Walnuts, Chopped

West Haven Chocolate Cake Directions

Combine dates, baking soda, and boiling water in a small bowl.
Cool to room terperature.
Sift together the flour, cocoa, and salt; set aside.
Cream the shortening and sugar together in a mixing bowl until light and fluffy, using an electric mixer at medium speed.
Add eggs, one at a time, beating well after each addition.
Blend in date mixture.
Then stir in dry ingredients.
Pour into a greased 13 x 9 x 2-inch baking pan.
Bake in preheated 350 degree F.
oven for 35 minutes or until cake tests done.
Cool in pan on rack.
Cut into squares and serve with a scoop of vanilla ice cream on top.

White Chocolate and Lemon Cheesecake Recipe

Creative Commons © Shashertootie

White Chocolate and Lemon Cheesecake Ingredients

1 1/2 cups Chocolate wafer cookie – crumbs
5 tablespoons Butter, melted

White Chocolate and Lemon Cheesecake Directions

Crust

Combine cookies and butter and press into a lightly buttered 10-inch springform pan.

White Chocolate and Lemon Cheesecake Filling

8 ozs. white chocolate
1/2 cup heavy cream
2 pounds cream cheese
1 1/2 cups sugar
4 eggs
1/3 cups freshly squeezed lemon juice
1 Tablespoon grated lemon zest
1/2 teaspoon lemon extract

White Chocolate and Lemon Cheesecake Filling Directions

Melt the chocolate with the cream until mixture is smooth.
Cool.
Beat the cream cheese with the sugar until light and fluffy.
Beat in the cooled chocolate mixture.
Add the eggs one at a time, beating well.
Beat in the lemon juice, zest and extract.
Pour into crust.
Bake at 350 degrees for 45 to 50 minutes.
Cool and then refrigerate.

White Chocolate and Lemon Cheesecake Glaze

6 ozs.
bittersweet chocolate, chopped
1 oz.
unsweetened chocolate, chopped
2 Tablespoons light corn syrup
3 Tablespoons butter

White Chocolate and Lemon Cheesecake Glaze Directions

Combine chocolates and syrup and heat until melted and smooth.
Remove from heat and add butter.
Spread warm glaze over the cake and smooth.