Archive for the ‘White Chocolate’ Category

White Chocolate-Raspberry Cheesecake Bars

white-chocolate-raspberry-cheesecake-bars
Recipe & picture courtesy of Kraft Foods

Prep Time: 20 min
Total Time: 4 hr 48 min
Makes: 9 servings

  • 12 OREO Cookies, finely crushed
  • 2 Tbsp. butter, melted
  • 3 squares BAKER’S White Chocolate, divided
  • 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1/2 cup sugar
  • 1 tsp. vanilla
  • 2 eggs
  • 1/4 cup red raspberry preserves
  1. Heat oven to 350ºF. Mix cookie crumbs and butter; press onto bottom of 8- or 9-inch square pan. Melt 2 chocolate squares as directed on package.
  2. Beat cream cheese, sugar and vanilla with mixer until blended. Add melted chocolate; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crust.
  3. Bake 25 to 28 min. or until center is almost set. Cool 5 min.; spread with preserves. Melt remaining chocolate square; drizzle over cheesecake. Cool cheesecake completely. Refrigerate 4 hours.

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Berries and White Chocolate Mousse


Recipe & picture courtesy of Family Circle

Makes: 8 servings
Prep: 10 minutes
Chill: 3 hours
Cook: 8 minutes

  • 3/4 cup sugar
  • 6 large egg yolks
  • 3 ounces white chocolate, melted
  • 2 teaspoons vanilla extract
  • 1-2/3 cups heavy cream
  • 4 cups assorted fresh raspberries, blackberries, marionberries and boysenberries
  • 8 almond or pirouette cookies to garnish (optional)
  1. Combine sugar, 1/4 cup water and the egg yolks in a medium-size metal bowl. Set bowl over saucepan of simmering water (be sure bottom of bowl is not touching water).
  2. Beat yolk mixture with hand mixer set on medium-high about 5 minutes or until mixture registers 140 degree F on an instant-read thermometer. Continue cooking for 3 minutes, beating constantly.
  3. Remove bowl from over water. Add warm, melted white chocolate and vanilla. Beat about 5 minutes, until cool.
  4. Beat heavy cream in a large bowl to stiff peaks. Gently mix 1/4 of the whipped cream into cooled white chocolate mixture. Fold white chocolate mixture into remaining whipped cream until no streaks remain. Cover and cool in refrigerator for at least 3 hours.
  5. To serve: Alternate layers of mousse and berries in glasses or bowls, a scant 2/3 cup mousse per serving. Garnish with an almond or pirouette cookie, if desired.

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