White Chocolate Cheesecake with Mixed Berries

White Chocolate Cheesecake with Mixed Berries from Bakers RoyaleWhite Chocolate Cheesecake with Mixed Berries via Bakers Royale

INGREDIENTS:

  • 1 cup  crushed shortbread cookies (about 4 oz.)
  • 3 tablespoons  finely chopped slivered almonds, toasted
  • 1/4 cup  butter, melted
  • 2 8 ounces cream cheese, softened
  • 16 ounce  white chocolate baking squares with cocoa butter, melted and cooled
  • 2/3 cup  sugar
  • 2/3 cup  dairy sour cream
  • 1 teaspoon  vanilla
  • 3 eggs

Triple Raspberry Sauce

  • 10 -12 ounce jar seedless raspberry preserves
  • 1 cup  fresh red raspberries or frozen red raspberries
  • 1 – 2 tablespoons  raspberry liqueur

METHOD:

For crust:

  1. In a small bowl, combine crushed cookies and almonds. Stir in melted butter. Press crushed cookie mixture onto the bottom of an 8-inch springform pan. Set aside.

For filling:

  1. In a large bowl, combine cream cheese and cooled white chocolate; beat with an electric mixer on medium to high speed until combined. Beat in sugar, sour cream, and vanilla until mixture is fluffy.
  2. Add the eggs; beat on low speed just until combined. Pour into the crust-lined pan. Place in a shallow baking pan.
  3. Bake in a 180 degree C oven 45 to 50 minutes or until center is nearly set when you shake the cheesecake gently. Cool on a wire rack for 15 minutes. Loosen from side of pan. Cool for 30 minutes more; remove side of pan. Cool completely.* Cover and chill for at least 4 hours or up to 24 hours.
  4. To serve, cut into wedges and drizzle some of the Triple-Raspberry Sauce over each serving. Makes 12 servings.
  • This cheesecake puffs during baking, then settles as it cools.
Triple Raspberry Sauce
Yield: 1-3/4 cups
METHOD:
  1. In a small saucepan, melt raspberry preserves over low heat. Add fresh red raspberries or frozen red raspberries. Heat gently just until sauce simmers. Cool. If desired, stir in raspberry liqueur. Cover and chill until serving time. Makes 1-3/4 cups.
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Ginger, White Chocolate, and Strawberry Trifle

makes enough for 3-4 individually sized trifles
INGREDIENTS:
for white chocolate creme anglaise:
You will need ~1 cup of this recipe, so save the rest for another use.

  • 6 oz. white chocolate, finely chopped
  • 3 egg yolks
  • 4 oz. whole milk
  • 4 oz. heavy cream
  • 2 Tbspn sugar
  • 1 pinch salt
  • 1/2 vanilla bean

METHOD:

  1. Place chopped white chocolate in a bowl with a fine sieve on top. Set aside.
  2. In a separate bowl, whisk together egg yolks until light. Set aside.
  3. In a saucepan over medium-high heat, combine milk, cream, sugar, and salt. Scrape the seeds of the vanilla bean into the milk mixture and put the pod in as well.  Bring to a near simmer.
  4. Whisking constantly, pour a small but steady stream of the heated milk and cream into the egg yolks to temper. Do this slowly, while whisking quickly. Once the milk and egg yolks are combined, return to the saucepan and to the stove.
  5. Heat the egg yolks and milk mixture while stirring constantly, making sure to scrape the bottom so that nothing burns or sticks.  Slowly bring the mixture to a boil and cook until it thickens enough to coat the back of a spoon, about one minute.  Remove from heat immediately.
  6. Pour the hot creme anglaise through the strainer onto the white chocolate.  Let sit for a minute and then whisk until the white chocolate completely melts.
  7. Let cool completely in the refrigerator.

for ginger genoise:

  • 50 grams flour
  • 12 grams cornstarch
  • 1 tspn ground ginger
  • 4.5 Tbspn butter
  • 1/2 tspn vanilla extract
  • 6 egg yolks, at room temperature
  • 88 grams sugar
  • 2 Tbspn water
  • 1/4 cup roughly chopped crystallized ginger (recipe below)

METHOD:

  1. Preheat oven to 180 degrees C.  Prepare a quarter sheet pan, lined with parchment paper and then lightly greased and floured.
  2. Combine flour, cornstarch, and ground ginger and set aside.
  3. On the stove, heat the butter until the solids drop to the bottom and begin to brown.  Remove from heat immediately and strain through a fine mesh strainer to remove the solids.  Add the vanilla extract to the liquid butter and keep warm.
  4. In a mixer bowl over simmering water, combine the egg yolks and the sugar.  Whisk constantly until the mixture is almost hot to the touch.
  5. Transfer the warmed egg yolks and sugar to the mixer and whisk on high for five minutes.
  6. Add the water to the eggs and sugar, and whisk briefly on medium to combine.
  7. Using a large balloon whisk, fold in the flour mixture to the eggs in two parts.
  8. Fold in the melted butter and vanilla to the batter in two parts.  Do not overmix!
  9. Fold in the chopped crystallized ginger, being careful not to overmix.
  10. Immediately pour the batter onto the prepared pan.  Smooth out the batter, though it may not fill the whole pan–that’s okay.
  11. Bake for 20-30 minutes until the cake is golden and the top springs back when lightly pressed.  Remove from oven and cool.

for white chocolate creme anglaise cream:

  • 2/3 – 1 cup of white chocolate creme anglaise, cold
  • 1 cup of heavy whipping cream, cold
  • 1/4 cup powdered sugar, sifted

METHOD:

  1. Whisk the white chocolate creme anglaise for a few seconds.  Set aside.
  2. Using a large balloon whisk, whip the cream until soft peaks, gradually adding the powdered sugar.
  3. Gently but quickly, fold in the creme anglaise to the whipped cream.  Use immediately.

for assembly:

  • ginger syrup
  • fresh strawberries, hulled and sliced in half
  • chopped crystallized ginger, optional

METHOD:

  1. Using a large round cookie cutter about the size of your trifle glass, cut out cake rounds from the genoise.
  2. Brush the cake cut-outs liberally on both sides and all edges with ginger syrup.
  3. In each trifle glass, layer cream, cake, and strawberries.  Top with extra chopped crystallized ginger and strawberries.

How to Make Candied Ginger

candied ginger

You don’t need a candy thermometer to make this. Simply keep an eye on the pot and when the liquid is the consistency of thin honey, it’s done and ready to go.

INGREDIENTS:

  • 1 pound (500g) fresh ginger, peeled
  • 4 cups (800g) sugar, plus additional sugar for coating the ginger slices, if desired
  • 4 cups (1l) water
  • pinch of salt

METHOD:

  1. Slice the ginger as thinly as possible. It can’t be too thin, so use a sharp knife.
  2. Put the ginger slices in a nonreactive pot, add enough water to cover the ginger, and bring to a boil. Reduce heat and let ginger simmer for ten minutes. Drain, and repeat, simmering the ginger slices one more time.
  3. Mix the sugar and 4 cups (1l) water in the pot, along with a pinch of salt and the ginger slices, and cook until the temperature reaches 225F (106C.)
  4. Remove from heat and let stand for at least an hour, although I often let it sit overnight. Or if you want to coat the slices with sugar, drain very well while the ginger is hot, so the syrup will drain away better.
  5. Store ginger slices in its syrup, or toss the drained slices in granulated sugar. Shake off excess sugar, and spread the ginger slices on a cooling rack overnight, until they’re somewhat dry. The sugar can be reused in a batter or ice cream base, or for another purpose.

Storage: The ginger, packed in its syrup, can be stored in the refrigerator for up to one year. If you’re concerned with it crystallizing, add a tablespoon or two of corn syrup or glucose to the sugar syrup at the beginning of step #3. If tossed in sugar, the pieces can be stored at room temperature for a few months.

The Lady Grey Trio – Earl Grey Dark Chocolate Ice Cream / Orange Creme Brulee / Chocolate Orbit Cake with white chocolate Lady Grey creme anglaise

Earl Grey Dark Chocolate Ice Cream
INGREDIENTS:
  • 2 cups manufacturing/heavy cream
  • 2 Tbspn black cocoa
  • 1 Tbspn Dutch-processed cocoa
  • 3 oz. dark chocolate, chopped
  • 5 Earl Grey teabags
  • 1 cup whole milk
  • 5 egg yolks
  • 3/4 cup sugar
  • pinch of salt
  • 1 tspn vanilla

METHOD:

  1. In a saucepan, combine 1 cup of cream with the cocoa powders, whisking thoroughly.
  2. Bring the cream and cocoa powder to a boil and simmer for thirty seconds.
  3. Remove from heat and add the chopped dark chocolate, stirring until smooth.
  4. Stir in the remaining cup of cream.  Pour the cream mixture into a bowl, prepare a fine mesh sieve on top of the bowl, and set aside.
  5. In a saucepan (or the same one, if you’re lazy like me), combine the milk and teabags.  Bring just to a boil, remove from heat, and cover tightly with a lid.  Let the milk steep for ten minutes.
  6. Meanwhile, whisk the egg yolks together in a separate bowl.  Set aside.
  7. Remove the tea bags from the milk, making sure to squeeze out all of the liquid.  Discard the tea bags.  Add the sugar and salt to the milk and return to just a bare simmer.
  8. Whisking constantly, pour the milk gradually into the prepared egg yolks and return to the saucepan.
  9. Cook the milk and yolk mixture over medium heat while stirring constantly until the mixture thickens and can coat the spoon/spatula.  Remove from heat immediately and pour through the strainer into the chocolate cream.
  10. Add the vanilla and stir until smooth.
  11. Chill mixture thoroughly in the fridge, then freeze it in your ice cream maker of choice.

Orange Creme Brûlée

  • 4 egg yolks
  • 1/2 cup whole milk
  • 1/2 cup manufacturing cream
  • 2 oz. vanilla sugar
  • zest of 2 large oranges
  • 1 tspn Grand Marnier
  • turbinado sugar
  • (blow torch)

METHOD:

  1. Preheat oven to 165 degrees C. Prepare eight 2oz. ramekins in a water bath, filling the water half-way up the sides of the ramekins.
  2. In a small bowl, whisk together the egg yolks and set aside.
  3. In a small saucepan over medium heat, combine the milk, cream, vanilla sugar, and orange zest. Bring to just a simmer.
  4. Temper the egg yolks by pouring the heated milk mixture gradually into the yolks, whisking the entire time. Once the milk and yolks are combined, whisk in the Grand Marnier.
  5. Strain the custard through a fine sieve into the eight prepared ramekins. Cover the ramekins tightly with aluminum foil.
  6. Bake for 25-30 minutes, until the edges are set but the creme still jiggles a little when gently bumped. Remove from oven, remove from water bath, and let cool completely.
  7. Cover the custards with saran wrap and refrigerate overnight.
  8. An hour or two before serving, remove the custards from the refrigerator and remove the plastic wrap. (This helps to prevent condensation on the surface of the custards.)
  9. When you are ready to serve, sprinkle a thin layer of turbinado sugar on top of each custard and caramelize with a blow torch. Serve immediately.

David Lebovitz’s Chocolate Orbit Cake

INGREDIENTS:

  • 4 oz. butter, in small chunks
  • 6 oz. bittersweet or dark chocolate, chopped
  • 1/2 cup sugar
  • 3 eggs
  • 1 tspn vanilla extract

METHOD:

  1. Preheat oven to 180 degrees C.
  2. Line the bottoms of two 4.5″ round pans with parchment paper and butter the bottoms and sides.
  3. Combine the butter and chocolate in a double boiler. Cook until melted.
  4. In a separate bowl, whisk together the sugar and the eggs.
  5. Whisk in the melted chocolate to the sugar and eggs.
  6. Pour the batter into the prepared cake pan, and place this cake pan into a water bath, with warm water reaching about half-way up the sides.
  7. Cover tightly with foil. (Don’t forget this step!)
  8. Bake in the oven for 45 minutes to an hour, until the cake appears set and your finger comes away clean when you touch the center.
  9. Remove from oven and water bath and let cool completely.

Lady Grey White Chocolate Creme Anglaise

  • 6 oz. white chocolate
  • 3 egg yolks
  • 4 oz. whole milk
  • 4 oz. heavy cream
  • 3-4 Earl Grey teabags
  • 2 Tbspn vanilla sugar
  • zest of 2 oranges
  • pinch of salt

METHOD:

  1. Place chopped white chocolate in a bowl with a fine mesh sieve on top. Set aside.
  2. In a separate bowl, whisk together egg yolks until light. Set aside.
  3. In a saucepan over medium-high heat, combine the milk, cream, and teabags.  Bring just to a simmer, remove from heat, and cover tightly with a lid.  Let simmer for ten minutes.
  4. Remove the teabags from the milk and cream, making sure to squeeze out all of the liquid.  Discard the teabags.
  5. Add the vanilla sugar, salt, and zest to the milk mixture.  Bring to a bare simmer.
  6. Whisking constantly, pour a small but steady stream of the heated milk and cream into the egg yolks to temper. Do this slowly, while whisking quickly. Once the milk and egg yolks are combined, return to the saucepan and to the stove.
  7. Heat the egg yolks and milk mixture while stirring constantly, making sure to scrape the bottom so that nothing burns or sticks. Slowly bring the mixture to a boil and cook until it thickens enough to coat the back of a spoon, about one minute. Remove from heat immediately.
  8. Pour the hot creme anglaise through the strainer onto the white chocolate. Let sit for a minute and then whisk until the white chocolate completely melts.
  9. Keep the sauce warm in a double boiler.
  10. Top the chocolate orbit cake with creme anglaise and candied orange peel.

Candied Orange Peel

  • 4 oranges, peel of (or any thick skinned orange)
  • 3 cups sugar
  • 1 cup water
  • 1 cup sugar for rolling

or

  • 8 oz. chocolate for dipping

METHOD:

You can harvest the peel in many ways. Here are two I recommend: 1) Cut the oranges in half and juice them. Cut each half in half again and take a spoon to scrape the pulp out, leaving a clean pith. 2) Lop off the top and bottom of each orange (think of removing the polar caps where the stem and opposite end are) just to the fruit. Score the orange peel like lines of longitude every 60 degrees. Peel the orange and clean the inside of the peel with a spoon. (I generally don’t like to remove too much pith.)

Cut peel into 1/4 inch strips. Place peels in a large saucepan and cover with cold water. Heat on high until water comes to a boil. Pour off the water. Repeat twice more. Combine sugar and water in the saucepan and bring to boil over high heat until temperature reaches 110°C. Add peel and reduce heat to simmer. Simmer until peels are translucent (30 minutes or longer ). Remove peels from syrup and roll in sugar if desired, and set on rack to dry for 4-5 hours (well, I dry for 2 days and more humid regions will require more time). Once the peel is dry, you can dip in tempered dark chocolate – shake off excess, and place on foil, wax paper, or baking sheet to dry. Store in a tupperware, or if not chocolate dipped, store in sugar or as is.

Macadamia Nut, Coconut & White Chocolate Blondies

Macadamia Nut, Coconut & White Chocolate Blondies

Macadamia Nut, Coconut & White Chocolate Blondies

INGREDIENTS:

  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup unsalted butter, melted and cooled
  • 1½ cups light brown sugar
  • 2 eggs
  • 1½ teaspoons vanilla extract
  • 1½ cups unsweetened shredded coconut, toasted
  • 1 cup macadamia nuts, coarsely chopped
  • 6 ounces white chocolate, chopped (or 1 cup white chocolate chips)

METHOD:

  1. Preheat oven to 180 degrees C. Butter or spray a 9×13-inch baking pan, then line it with parchment paper, leaving a bit of an overhang over all the edges.
  2. In a medium bowl, whisk together the flour, baking powder and salt; set aside.
  3. In a large bowl, whisk together the melted butter and light brown sugar until combined. Add the eggs and vanilla, and whisk until well combined. Add the dry ingredients to the bowl and, using a rubber spatula, gently fold them into the egg mixture until just combined. Do not overmix. Fold in the toasted coconut, macadamia nuts and white chocolate. Transfer the batter into the prepared pan, and smooth it into an even layer.
  4. Bake until the top is shiny and cracked and feels firm to the touch, 22 to 25 minutes. Cool completely in the pan on a wire rack. Remove the bars from the pan using the parchment handles and transfer to a cutting board. Cut into 24 bars and serve. The bars can be stored in an airtight container at room temperature for up to 5 days.

Blonde Nanaimo Bars

INGREDIENTS:

Bottom

  • 1/2 cup butter
  • 1/3 cup brown sugar
  • 1 egg
  • 1 1/2 cups graham cracker crumbs (digestives)
  • 1 cup shredded coconut
  • 1/2 cup pecan pieces

Middle

  • 1/2 cup butter, softened
  • 2 tablespoons Custard Powder / instant vanilla pudding powder
  • 3 tablespoons cream or half & half
  • 2 cups powdered sugar

Top

  • 1 cup chopped white chocolate
  • 1 tablespoon vegetable/canola oil
  • 1 1/2 tablespoons melted white chocolate for garnish (optional)

METHOD:

Bottom

  1. Line a 9×9″ square pan (or I like to use a rectangular 7×11″ pan) with parchment paper. You may need to spread a tiny amount of butter on the bottom and around the edges to get the paper to stay in place.
  2. In a 150 C oven, toast the coconut and pecans on a cookie sheet until toasty brown and fragrant, about 10-15 minutes. Stir occasionally during that 10-15 minutes because they tend to brown around the outside first.
  3. Beat the egg in a small bowl and set aside.
  4. In the top/bowl of a double boiler over medium heat, melt 1/2 cup butter with the brown sugar. When butter is melted, stir vigorously (but carefully) until the butter and sugar come together. Once the butter and brown sugar are completely mixed, whisk in the egg until mixture is thick. This should only take a minute or so.
  5. Remove top of double boiler and mix in the graham cracker crumbs, coconut, and pecans. Stir until thoroughly mixed. Press this mixture into the bottom of the prepared pan. Place in refrigerator while you prepare the middle layer.

Middle

  1. Beat the butter, custard powder, and cream/half&half until mixed. Carefully beat in the powdered sugar. Once powdered sugar is incorporated, beat filling until it is light and creamy.
  2. Remove bottom layer from refrigerator and spread this middle frosting evenly and smoothly over the top (I use an offset spatula, but if you don’t have one, I’d recommend you use a silicone spatula or the back of a spoon).
  3. Return pan to the refrigerator until the middle layer is firm, at least one hour.

Top

  1. In the double boiler over medium heat, melt the white chocolate and vegetable/canola oil. When it’s 3/4 melted, remove from the heat and continue to stir until the chocolate is completely melted.
  2. Remove pan from the refrigerator again and pour and spread melted white chocolate over the top. Drizzle with the 1 1/2 tablespoons melted white chocolate, if that’s what you’re doing.

Finishing

  1. This is where it gets tricky, and I’ll have to try this again, but this is what I recommend. Return the pan to the refrigerator for 4-5 minutes. When chocolate on top looks just set, cut into 20-24 bars. Return pan to refrigerator for chocolate to completely set, about 30 minutes.
  2. Carefully pull bars out of pan by the parchment paper, which may rip. Then you just carefully remove the bars and plate them for serving.

Makes 20-24 small bars.

White Chocolate and Mango Cheesecake

Pinned Image

INGREDIENTS:

Crust:

  • 95 g almond powder
  • 55 g graham cracker crumbs
  • 30 g sugar
  • 3 Tbs. butter

Cheesecake Batter:

  • 3 (8-oz) cream cheese, at room temperature
  • 100 g sugar
  • 1/2 vanilla bean seeds
  • 3 eggs
  • 5-oz white chocolate
  • 150 g mango puree/pulp

METHOD:

  • Prepare the almond crust: Mix all ingredients together and press it onto the bottom of 8″ round springform pan. Bake for about 10-12 minutes or until slightly brown at 180C. Let cool while you prepared the cheesecake batter
  • Prepare the cheesecake batter: With a paddle attachment, mix the cream cheese, vanilla bean seeds and sugar until smooth.
  • Add the egg, one at a time. Mix well
  • Melt the white chocolate and mix it into the batter
  • Lastly, add the mango puree/pulp and mix well
  • Pour onto the prepared crust
  • Bake in waterbath at 150C for about 50-60minutes, or until the edges are set but the center is slightly jiggly when shake gently.
  • Let cool and refrigerate overnight.

White Chocolate and Macadamia Cheesecake with Caramel Sauce

White Chocolate and Macadamia Cheesecake with Caramel Sauce

INGREDIENTS:

Crust:

  • 2 cups crushed dry biscuits (digestives)
  • 3 tbsp unsalted butter

Cheesecake:

  • 2 1/2 packs cream cheese, softened
  • 1/2 cup powdered sugar
  • 2 1/2 cups thickened cream or whipped cream, chilled
  • 4 tsp unflavoured gelatine
  • 1/4 cup hot water
  • 1/2 cup white chocolate chips
  • 1/2 cup roasted unsalted macadamia nuts, roughly chopped

Toppings:

  • caramel sauce (check recipe in other cheesecake versions)
  • roasted unsalted macadamia nuts whole macadamias
  • roughly chopped roasted unsalted macadamia nuts

METHOD:

Crust:

  1. Combine all ingredients and make sure it’s mixed well and butter is evenly spread throughout the crushed crackers, press it in a 9 in pie pan.
  2. Bake in a preheated oven at 180C for 10 minutes (this makes the crust more firm, but you can omit this process if you want to)
  3. Chill in fridge for around 20 minutes.

Cheesecake:

  1. Place softened cream cheese and sugar in a bowl together; using an electric mixer beat the cheese until thoroughly mixed and creamy.
  2. Melt white chocolate in a double boiler then mix this together with the cream cheese mixture
  3. Dissolve gelatine in hot water then let it cool for a while. Once cooled down add into the cream cheese mixture, continue to beat until mixture becomes fluffy.
  4. Now add thickened cream and chopped roasted unsalted macadamia nuts then fold until it’s evenly mixed.
  5. Pour over the prepared crust.
  6. Top it with whole and chopped roasted unsalted macadamia. Refrigerate for at least 6 hours before serving.
  7. Before serving drizzle caramel sauce and chocolate shavings on top then serve.