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| Ugly angle. |
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| LOOKS DELICIOUS. |
There's like
huge fissures on the top of the cake. It kind of looks like the raspberry jam evaporated out, leaving just an imprint, which facilitated further cracking. At least when covered in the top layer of jam, it evens it out pretty well. Being a translucent topping, you can still see the shadow of the crevice, but that's what additional toppings are for.
But, aesthetics matter not because this thing tastes
awesome. Okay, maybe I'm jumping the gun a little, the cake still residing happily in the fridge, but the residue left from the sides of the pan tasted awesome anyways.
I feel kind of bad for putting these recipes up, because it's suggesting as if I came up with it. No, I just modified one I found via Google (through the help of helpful commenter, of course!)
White Chocolate Raspberry Swirl CheesecakeFor a 9" pan. (Since I only had a 6", I halved the recipe when I made it.)
- 2 cups Oreos
- 1/4 cup melted butter
- 1 tbsp sugar
- 6 tbsp seedless raspberry jam
- 2 cups white chocolate chips
- 1/2 cup half and half
- 3 pkgs room temp cream cheese
- 3 eggs
- 1 tsp vanilla extract
- 1/2 cup sugar
- Preheat oven to 325 degrees. Line the bottom of the cake pan with wax paper.
- To make the crust, crush the Oreos, along with the filling, until they're crumbs. Add in the butter and sugar, and press it into the bottom of the pan.
- Put chocolate chips and half and half in a metal bowl. Place the bowl over a pot of simmering water (or use a double boiler, if you have one), and mix until smooth. Let it cool until it's lukewarm.
- Mix the cream cheese until smooth. Combine with sugar. Add eggs one at a time. Finish with vanilla extract and chocolate chip mixture.
- Microwave the raspberry jam until runny, and let it cool for a while before using. Pour in half of the cake batter in the pan, and drizzle 3 tbsp on top. Repeat with the rest of batter and jam. Run a knife through the cheese cake to create marble effect.
- Wrap the bottom of the pan in tin foil (if using a pan with removable bottom) and place on jelly roll pan and place in oven. Fill the jelly roll pan with hot water. Bake for 55 - 60 minutes, or until filling has set. If water evaporates, add more. Once finished baking, turn off the oven, and leave it in there for another hour.
- Cool, then cover the top with plastic wrap and chill in the fridge for 8 hours. Top the cake with the rest of the jam.
Finally, some tips to help prevent cracking which I wished I had read prior to baking:
Tips for Cheesecakes
Perfect Cheesecakes
And walla! You're done! It's a long, long, tedious process, but all cheesecakes usually are.
Can't wait to cut into this baby.
And I mentioned a bonus parfait in the title, right? Well, a day or two prior to Canada day, my mom was fussing over what dessert to bring to our uncle's barbeque. While she was stifling through old recipes, I was hungry. So I made a parfait. And before you know it, it turned from this:
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| I actually have the perfect parfait spoon at home. Can you believe it? | |
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To being mass produced into this:
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| Reusing plastic cups that I used for my trifles ftw. |
Thank you, McD, for the idea. It's pretty much chopped strawberries and bananas, layered, with vanilla yogurt, and Cinnamon Toast Crunch. In my mass produced ones, my mom bought some whipping cream, so we topped every one of them with a serving of that. I think I might be improving with the pastry bag.
brb EATING DERICIOUS CAKE.
