Infused White Chocolate Raspberry Cheesecake

Cake Bottom.
[ ] 250g / 8.8oz Cookies of your choice (I bake my own).
[ ] 50g / 1.8oz White Chocolate.

Cheesecake Filling.
[ ] 800g / 28oz Cream cheese.
[ ] 230g/ 8.1oz Sugar.
[ ] 5 Eggs.
[ ] 1 egg yolk.
[ ] 50 ml Whipped cream.
[ ] 1/2 Vanilla Stick.
[ ] 20g / 0.71oz Flower.

Chocolate Ganache.
[ ] 40g / 1.4oz White Chocolate.
[ ] 20g / 0.71oz Whipped cream.
[ ] 125g / 4.4oz Raspberry`s.

White Chocolate Mousse.
[ ] 150g / 5.3oz White Chocolate.
[ ] 450 ml Whipped cream Infused.

Room Toefen.
[ ] 200g / 7.1oz Cream cheese.
[ ] 100g / 3.5oz Powdered sugar.
[ ] 6g /  0.21oz Butter Infused.
[ ] 1/2 Vanilla Stick.
[ ] 12 Fresh Raspberries.

It’s for a Round Baking Tin of 26cm.
I  used Infused Whipped Cream but you can also do the butter and if you want a  less taste you wash the butter (Well some loss and never do more than 2  times).

The Mousse.
Make The Mousse 24 hours earlier.
Break the White Chocolate and melt it au bain-marie.When it has melted, remove it from the
heat and let it cool at the same time beat 400ml of Infused whipped cream.
Add all round 50ml whipped cream you have left over the melted chocolate and mix well.
When the whipped cream is almost stiff, pour in the chocolate.
Be very careful not to let it stiff.

The Bottom.
Warm up the oven to 180 Degrees.
Crumble the Cookies of choice and melt the White Chocolate in a thick bottomed saucepan.
Throw the Crumbled Cookies with the chocolate and mix well.
Cover the Tin bottom 1cm with the Cookies and Chocolate.

The Cheesecake Filling.
Beat the cream cheese lightly and throw in the sugar beat for about 2 mins.
Beat the eggs through (The longer the longer the more fluffy and more likely to tear which you don’t want).
Add the Whipped cream and Vanilla mix for 1 min.
Until you have a nice smooth cream.

The Chocolate Ganache.
Break the White Chocolate and melt au bain-marie.
Beat the Melted Chocolate through the Whipped Cream.
Then mix the Ganache into the cream Cheese filling.
And drop the filling into the pre-baked Cookies bottom.

Bak time.
Kick start the oven at 130 degrees and if you do not have a steam injection, put a water bath in the oven to make the cheese cake softer.
Bake it for 2 hours and cool it in the oven for 2 hours.
Then set up for another 4 hours in the refrigerator.

The Creme Toefen.
Mix the cream cheese with Powdered sugar.
Then whisk in the melted butter and then the vanilla and mix for 5 minutes.

Making the Cheesecake.
Put a little mouse on the cheesecake and spray the cream toefen on top 12 = the number of pieces.
And put a fresh raspberry on the cream toef.

Geef een reactie

Vul je gegevens in of klik op een icoon om in te loggen.

WordPress.com logo

Je reageert onder je WordPress.com account. Log uit /  Bijwerken )

Twitter-afbeelding

Je reageert onder je Twitter account. Log uit /  Bijwerken )

Facebook foto

Je reageert onder je Facebook account. Log uit /  Bijwerken )

Verbinden met %s