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cheesecake question

helena's picture

cheesecake question (post #63395)

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I have a real nice recipe for a white chocolate cheesecake, that should be paired with a fresh strawberry topping. As I lack the fresh strawberries, and was looking for a change anyway, I was wondering if I could swirl some pureed raspberries through the batter without compromising the result? Anyone have some experience with this?

Syrah's picture

(post #63395, reply #1 of 13)

I don't have any experience but it sounds good to me. If you are really worried why not make a raspberry topping in a similar fashion to the strawberry??

 


"If more of us valued food and cheer and song above hoarded gold, it would be a merrier world."


 


J.R.R. Tolkien

"Life is not easy for any of us. But what of that? We must have perseverance and, above all, confidence in ourselves. We must believe that we are gifted for something, and that this thing, at whatever cost, must be obtained." -Marie Curie

helena's picture

(post #63395, reply #2 of 13)

Well, I had a swirled cheesecake like that in a restaurant once and it just stood out to me ;o). I'd love to try and duplicate it. PLus, the only thing I could do if using it as a topping would be to use frozen raspberries, which I don't prefer.

Syrah's picture

(post #63395, reply #3 of 13)

So ahead and try it. If it works do let me know the recipe.. I can probably get fresh raspberries this time of year (although I haven't seen them recently)


 


"If more of us valued food and cheer and song above hoarded gold, it would be a merrier world."


 


J.R.R. Tolkien


Edited 1/10/2005 4:45 am ET by Syrah

"Life is not easy for any of us. But what of that? We must have perseverance and, above all, confidence in ourselves. We must believe that we are gifted for something, and that this thing, at whatever cost, must be obtained." -Marie Curie

helena's picture

(post #63395, reply #4 of 13)

Will do!

Wolvie's picture

(post #63395, reply #5 of 13)

yes you can. I've done it many times and it's my preferred way to have fruit with cheesecake.  Any "topping", really.

Men in authority will always think that criticism of their policies is dangerous. They will always equate their policies with patriotism, and find criticism subversive.   Henry Steele Commager



 

 

helena's picture

(post #63395, reply #6 of 13)

Thanks! That's good to know. Do you actually measure the amount of puree you swirl in, or do you just eyeball it?

Wolvie's picture

(post #63395, reply #7 of 13)

I usually have a cup or so on hand, then eyeball it.  I pour half the batter into the pan, add some fruit/puree, then place the rest of the batter on top of that. Then I use a metal bbq skewer to swirl the entire depth. Very pretty and tasty! It can cause you cooking time to go up a bit, depending on the juiciness of the additive.


Good luck!


Men in authority will always think that criticism of their policies is dangerous. They will always equate their policies with patriotism, and find criticism subversive.   Henry Steele Commager



 

 

helena's picture

(post #63395, reply #8 of 13)

Thanks, that is really very helpful! Will let you know how it turns out :o)

sandermom's picture

(post #63395, reply #9 of 13)

I'm foggy on the chemistry but raspberries often go quite blue in certain concoctions...muffins for one.  If you need the bright red color you'll probably be better off with a preserved form of raspberries.  A cooked, sweetened puree should be fine.

Klaatu Barada Nikto

helena's picture

(post #63395, reply #10 of 13)

Thanks! I have some homemade jam that I could use :o)

helena's picture

(post #63395, reply #11 of 13)

Wolvie, made the cheesecake yesterday and swirled in raspberry puree (that was actually a not too sweet jam with seeds that I put through a sieve).


Can only say that this was one of the best cheesecakes I've made ever. It was delicious. All of our dinner party guests raved and begged to take a piece home. I served it in a little pool of the raspberry sauce ont he plate and a few raspberries (although they weren't fresh, it was nice).


Thanks for the heads up on the method!


For anyone that wants to try it, this is the recipe (from epicurious.com) I skipped the strawberries and used regular butter cookies for the crust. I swirled in I think 3/4 cup (about) of puree, but will use more next time.


crust
1 9-ounce package chocolate wafer cookies, broken into pieces
1/2 cup (1 stick) unsalted butter, melted

filling
1 pound good-quality white
chocolate (such as Lindt or Baker’s), finely chopped

4 8-ounce packages cream cheese, room temperature
1 cup sugar
1/4 teaspoon salt
4 large eggs
1 cup sour cream
1/2 cup whipping cream
2 tablespoons vanilla extract

3 1-pint baskets strawberries, hulled, halved
1/2 cup apricot preserves
2 tablespoons brandy



for crust: Position rack in center of oven; preheat to 325°F. Butter 10-inch-diameter springform pan. Wrap outside of pan with foil. Finely grind cookies in processor. Add melted butter; process until crumbs are moist. Press crumbs onto bottom and 2 inches up sides of pan. Bake until set, about 15 minutes. Cool on rack. Maintain oven temperature.

for filling: Stir white chocolate in top of double boiler set over barely simmering water until melted and smooth. Remove from over water. Cool to lukewarm, stirring occasionally.

Using electric mixer, beat cream cheese in large bowl until fluffy, about 3 minutes. Gradually add sugar, then salt; beat until smooth. Add eggs 1 at a time, beating well after each addition. Add sour cream, whipping cream and vanilla; beat until well blended. Gradually add melted white chocolate, beating until mixture is smooth. Pour filling into crust.

Bake cake until top begins to brown but center still moves slightly when pan is gently shaken, about 1 hour 20 minutes. Open oven door slightly; turn off oven. Leave cake in oven 30 minutes. Chill cake uncovered overnight. (Can be made 2 days ahead. Cover; keep refrigerated.)

Run small knife between pan sides and cake. Release pan sides. Starting at outer edge of top of cake, arrange strawberry halves in slightly overlapping concentric circles, covering top completely. Stir preserves and brandy in heavy small saucepan over medium heat until mixture boils. Strain preserves. Brush glaze generously over strawberries, allowing some glaze to drip between berries. (Can be made 4 hours ahead. Chill.)



Makes 12 to 14 Servings.

Bon

Wolvie's picture

(post #63395, reply #12 of 13)

great!!


Sounds like a nice time, too. :-)


Men in authority will always think that criticism of their policies is dangerous. They will always equate their policies with patriotism, and find criticism subversive.   Henry Steele Commager



 

 

helena's picture

(post #63395, reply #13 of 13)

Yup, it was definately a succes all around!