WHITE CHOCOLATE CHAMBORD CHEESECAKE
Creamy cheesecake with white chocolate and Chambord has a raspberry topping and garnished with fresh raspberries and a sprig of mint
Provided by Crazycook in PA
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- In a medium bowl, mix together pecans, sugar, and flour. Stir in melted butter or margarine.
- Press evenly into the bottom and sides of a small springform pan.
- Bake in preheated oven for 12 to 15 minutes, until golden brown. Allow crust to cool before filling.
- In the top of a double boiler over simmering water, combine cream cheese and chocolate, stirring until smooth.
- Remove from heat.
- Add 4 TB liqueur, stirring until well blended.
- Cool slightly.
- In a medium bowl, beat whipping cream at high speed until soft peaks form.
- Fold into chocolate mixture.
- Pour into prepared crust and refrigerate.
- In the meantime, combine preserves, water and lemon juice in a medium saucepan and simmer.
- Cook for 3 minutes or until smooth, stirring with a whisk.
- Stir in 1/4 cup liquer and cool completely.
- When cheesecake is firm, top with raspberry preserves.
- Garnish with fresh raspberries and a spring of mint.
Nutrition Facts : Calories 899.1, Fat 67.5, SaturatedFat 39.4, Cholesterol 178.3, Sodium 313.6, Carbohydrate 67.2, Fiber 1.5, Sugar 43.3, Protein 9.7
WHITE CHOCOLATE CHAMBORD
This is a concoction I came up with on a Friday night while taste testing another drink and putting away supplies. Chambord and Godiva White Chocolate Liquer are two of my very favorite spirits. This is not an inexpensive drink to make but well worth the investment.
Provided by racrgal
Categories Beverages
Time 6m
Yield 1 drink, 1 serving(s)
Number Of Ingredients 3
Steps:
- Place ice in cocktail shaker FIRST. The white chocolate liquer will seperate if mixed with other liquors at room temperature.
- Add the liquors and shake well.
- Strain into a lovely stemmed glass or serve over ice.
- If this is too strong for your taste simply add a bit of cream or milk.
Nutrition Facts : Calories 64.2, Sodium 0.3
CHERRY ALMOND WHITE CHOCOLATE SANDWICHES
Jeff Mauro uses almond butter for the cookie filling, which gives it a nutty flavor you won't get from extract. Whip it up while the cookies bake.
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 1h15m
Yield 24 cookies, 12 medium sandwiches and 24 sandwich-halves.
Number Of Ingredients 15
Steps:
- For the cookies: Preheat the oven to 325 degrees F, with racks in the upper and lower thirds of the oven. Line two rimmed baking sheets with parchment paper and set aside.
- Mix the flour, baking soda and salt in a small bowl until combined. In the bowl of a stand mixer, beat the butter and both sugars on medium speed until smooth and incorporated. Add the vanilla, egg and egg yolk and mix until incorporated. Then add the flour mixture, sour cherries and white chocolate. Mix until incorporated.
- Scoop a level tablespoon of dough, roll in a ball and, using fingertips, pull apart into two equal pieces. (You'll have 36 to make 18 sandwiches.) Place the formed dough balls on one of the prepared baking sheets, about 2 inches apart. Bake until the edges are slightly golden and the middles are still soft but not wet, 12 to 15 minutes. Let the cookies cool for 20 to 30 minutes on the baking sheets.
- For the filling: While the cookies are cooling, beat the almond butter, confectioners' sugar, butter and salt with a hand-held mixer until whipped and light, about 2 minutes. Chill the filling until ready to assemble the cookies.
- To assemble: Spread 1 tablespoon of the filling onto the bottom side of a cookie. Place another cookie, bottom-side down, onto the filling. Repeat with the remaining cookies.
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WHITE CHOCOLATE RASPBERRY SEMIFREDDO WITH CHAMBORD
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Ratings 1Category DessertCuisine AmericanTotal Time 6 hrs 30 mins
- Line a 9 by 5-inch loaf pan with plastic wrap allowing at least 2 inches to extend on the outside of the pan to allow easy removal of the semifreddo. Fit a small mixing bowl with a fine mesh strainer.
- Place the white chocolate in the top of a double boiler, or in a small metal bowl placed on top of a small saucepan with a 1-2 inches of water. Bring the water to a simmer, stirring the chocolate often until melted. Remove immediately. Note: ensure no liquid gets into the white chocolate and do not over heat it.
- In a blender combine the raspberries, 2 teaspoons sugar (or to taste; may need more depending on the sweetness of the raspberries) and Chambord. Puree. Pour through the strainer, pressing with a silicon spatula to force any liquid through the strainer. Scrap the outside of the strainer into the bowl below. Set aside and discard the raspberry seeds inside the strainer.
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