Saturday, July 17, 2010

White Chocolate Raspberry Cheesecake

Really enjoying Kraft's cheesecakes recipes. They are so simple and fast to make, and they taste delicious! The White Chocolate Raspberry Cheesecake is so yummy! The recipe called for an Oreo pie crust, but I couldn't find a pre-made one and I didn't feel like making my own, so I just used a chocolate pie crust. I do think however, that the Oreo pie crust would have been much more rich...there is something about Oreo and raspberry together that is soooo good! Like my Chocolate Raspberry Tarts...yum-o! Anyways, on with the recipe!

Cheesecake with swirls prior to baking.

White Chocolate Raspberry Cheesecake
(adapted from Kraft

  • 2 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
  • 1/2 cup Sugar
  • 1/2 tsp. Vanilla
  • 2 Eggs
  • 3 squares Baker's White Chocolate, melted
  • 1 Chocolate Pie Crust (6 oz.)
  • 3 Tbsp. Raspberry seedless preserves
  1. Preheat oven to 350°F.
  2. Melt chocolate in microwavable bowl, in microwave for 20 secs. Stir and microwave an additional 15 secs until melted, stirring in between. Beat cream cheese, sugar and vanilla with mixer until well blended. Add eggs; mix just until blended. Stir in chocolate. Pour into crust.
  3. Microwave preserves in small bowl on HIGH 15 sec. or until melted. Dot top of cheesecake with small spoonfuls of preserves; swirl gently with knife.
  4. Bake 35 to 40 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight. Enjoy and store leftovers in refrigerator.


Wednesday, July 14, 2010

Toffee Crunch Cheesecake

I loooove cheesecake and I love toffee. I knew this recipe would not fail me. It is delicious and the best part about it was that it only took me a few minutes to mix. Fast, easy, yummy, and hardly any dirty dishes...just the kind of recipe I love. You must try it!

Pre-bake photo

Toffee Crunch Cheesecake (from Kraft

  • 2 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
  • 1/2 cup firmly packed brown sugar
  • 1/2 tsp. Vanilla
  • 2 Eggs
  • 4 Heath bars (1.4 oz. each), chopped (3 bars to mix in, 1 bar to sprinkle on top)
  • 1 Graham Pie Crust (6 oz.)
  1. Preheat oven to 350°F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in the 3 chopped Heath bars.
  2. Pour into crust. Sprinkle with remaining chopped Heath bar.
  3. Bake 35 to 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator. Enjoy!


Thursday, July 1, 2010

Guinness and Bailey's Cupcakes

I found these cupcakes on Annie's Eats, and have been wanting to make them for about a year now. I planned on making them for Father's Day but didn't have the time or all of the ingredients. I finally made them and they are yummy! I have never been a big fan of homemade cupcake batter, but I guess I just never found a good one. Well this one is soooo good! I like it even more than the ganache and the frosting which is odd for me. If you plan on making these cupcakes, allot a few hours and expect to dirty a lot of dishes! But I think they are worth it! :o)

Guinness and Bailey’s Irish Cream Cupcakes (adapted from Annie's Eats)
Yields: 24 cupcakes

For the Guinness chocolate cupcakes:

  • 1 cup stout (Guinness)
  • 8 tbsp. butter
  • 8 tbsp. shortening
  • ¾ cup unsweetened cocoa powder
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1½ tsp. baking soda
  • ¾ tsp. salt
  • 2 large eggs
  • 2/3 cup sour cream

For the Bailey’s ganache filling:

  • 8 oz. bittersweet chocolate, finely chopped
  • 2/3 cup heavy cream
  • 2 tbsp. butter, room temperature
  • 2 tsp. Bailey’s Irish cream

For the Bailey’s buttercream frosting:

  • 8 tbsp. unsalted butter, room temperature
  • 3 cups confectioners’ sugar, sifted
  • 8 tbsp. Bailey’s Irish cream
  1. To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners. Combine the stout and butter in a medium saucepan over medium heat. Add the cocoa powder and whisk until smooth. Remove from the heat and allow to cool slightly.
  2. In a large mixing bowl, combine the flour, sugar, baking soda and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs and sour cream to blend. Add the stout-butter mixture and beat just to combine. Mix in the dry ingredients on low speed just until incorporated. Divide the batter evenly between the cupcake liners, filling them about 2/3 to ¾ full. Bake until a toothpick inserted in the center comes out clean, about 19 minutes. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
  3. To make the ganache filling, place the chocolate in a heatproof bowl. Heat the cream in a small saucepan until simmering, then pour it over the chocolate. Let sit for one minute and then whisk until smooth. If the chocolate is not completely melted, place the bowl over a double boiler or give it a very short burst in the microwave (15-20 seconds). Once the mixture reaches 90 - 95 degrees F, add the butter and Bailey’s and stir until combined.
  4. Set aside to let the ganache cool until it is thick enough to be piped. (You can use the refrigerator to speed the cooling process, but be sure to stir every 10 minutes or so to ensure even cooling.) Meanwhile, cut out a portion from the center of the cupcake using the cone method (a small paring knife works best for this). Once the ganache has reached the correct consistency, transfer it to a piping bag fitted with a wide tip and pipe it into the cupcakes.
  5. To make the frosting, place the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 2-3 minutes. Gradually add the powdered sugar until it is all incorporated. Mix in the Bailey’s until smooth. Add more if necessary until the frosting has reached a good consistency for piping or spreading. Frost the cupcakes as desired.