Wednesday, July 18, 2012










White Chocolate Raspberry Cheese Cake

1 can sweetened condensed milk
4 large eggs
1 sleeve of graham crackers
2 tbsp of flour
1 tsp of vanilla
4 cream cheese blocks
1 bag of white chocolate chips
1 8oz Jar of raspberry preserves, to taste
1 stick of butter, melted
½ cup of heavy whipping cream
1 tbsp water
1 chopstick
Heavy Duty Aluminum foil

All ingredients must be at room temperature; including eggs (don’t crack until ready to use.)
Preheat oven to 350 degrees.
Using a food processor grind the graham crackers until they are crumbled, then set aside in a bowl.
Add butter to graham crackers then mix until graham cracker and butter clump together.
Heavily spray spring form pan (cheese cake pan) then press graham cracker mix into and along the sides pan forming the crust.
Once you have formed the crust place crust into oven and bake for 9 minutes.
Remove the crust and set aside after the 9 minutes.
Reduce oven temperature to 300 and hold at that temperature.

Using a double boiler (or use a medium pot and a medium bowl that fits inside of the pot) heat pot over medium heat.
Add white chocolate chips, heavy cream, and vanilla into the double boiler then whip until smooth, then set aside. Turn off heat and let mixture stay warm on boiler.

In a large mixer or in a large mixing bowl beat cream cheese until fluffy.
Then gradually beat in sweetened condensed milk.
Stir your white chocolate mixture to make sure it smooth then gradually stir it into the mixing bowl and mix until it well incorporated.
Make sure to use a spatula and scrape the bottom of the mixing bowl to check for lumps.
Add one egg at a time until it that egg if fully incorporated into the batter.
Then mix in the flour well.
***Suggestion: use a water bath***
Before poring the batter into the crust, wrap cheese cake pan snuggly in heavy duty aluminum foil and set inside a large roasting  pan and fill pan with a half inch of water.
Pour half of the batter onto the crust then randomly dollop small amounts of the raspberry preserve in a circle.
Insert a chopstick into the center of the preserves dollops and spread the preserve outward forming loose circles that run throughout the cake. (Use a light touch to perform this.)
Carefully pour the remaining batter into the pan.
In a small bowl add water and 6 ounces of the preserves and mix together making preserves thinner.
Either use a squeeze bottle or spoon and make loose circles around the top of the batter.
Using the chopstick pull the preserves toward the center of the cake at random points on the preserve circle. (This should make a like flower design.)

Then place pan into the oven and let bake at 300 degrees for 1hour and 20minutes.
After cake has finished baking let cool until it reaches room temperature.
Once at room temperature refrigerate for 6 hours, and then cut.

4 comments:

Marco Silva said...
This comment has been removed by the author.
Marco Silva said...
This comment has been removed by the author.
Marco Silva said...

hi you got the measures in grams for this recipe? or ounces?

Marco Silva said...

at least the bag of chocolate chips how much it weighs?