White Chocolate Raspberry Cheesecake

White Chocolate Raspberry Cheesecake

 ~ from Gourmet magazine, adapted by Kimberley Stewart

 The perfect summer cheesecake!

Pre-heat oven to 350 degrees

For the crust

        Grind in a blender:

• Generous 2 Cups graham crackers (about 1-1/2 to 2 packages.  I use low-fat)
• 1 C slivered, blanched almonds

        Pour into a bowl and mix in:

• 1/4 to 1/2 C melted butter – enough to moisten the crumbs so they stick together
• 3 Tbls sugar (optional)

        Wrap a 10” cheesecake pan in tinfoil (bottom and sides). Press the crumbs into the pan, going 2/3 up the sides.  Be sure to make the bottom is smooth and even.   

       Sprinkle:

• 1 C white chocolate chips or chunks, evenly distributed over the bottom crust
• 1 pt. raspberries, evenly distributed over the bottom crust

        Bake at 350 degrees for 12 minutes.  Remove and cool.  Reduce oven temperature to 250 degrees.

For the filling

        Cream together:

• Four 8 oz packages of cream cheese (can use 2 packages Neufchatel), beat until creamy
• 4 large eggs + 2 large egg yolks added one at a time, mix well
• 1 tsp vanilla
• 2 Tbl all purpose flour

        Melt:

• 8 oz fine white chocolate

Melt in the microwave or over boiling water on the stove.  Melt very slowly and stir often so the chocolate does not clump.  When the chocolate is melted and smooth, pour it into the cream cheese mixture, while stirring.

When batter is incorporated, pour slowly into the baked crust, so the chocolate pieces and raspberries stay in place.

Slide the cheesecake into the oven and bake at 250 degrees for 1 hour-20 minutes.  The top will be very jiggly, but should be firm to the touch. 

Remove from oven and cool completely (I bake this at night and let it cool overnight on the counter.)  When cool, cover loosely with plastic wrap and keep in the fridge at least 6 hours.  Remove when ready to serve.

Dish a slice onto a place, and serve with three raspberries on the side.

Fool Proof Pavlova

I am replacing my old "PAV" recipe with this one. I made it today using this recipe and it was a huge hit! I reduced the heat on the oven temp to 225 degrees because I am at a high altitude and the result was fluffy sweet perfection! If you really want to impress guests, this is the recipe for you. It may look intimidating, but with this recipe it was SOOO easy. I put everything in my kitchen aid let it run 15 minutes and presto! That's it. It's that easy!


What to do with 6 egg whites left over from another ice cream experiment? Make a pavlova of course!

Pavlova is the national New Zealand dessert. The Australians claim that they invented it, however, published recipes in NZ cookbooks, firmly mark the pavlova as a Kiwi icon.

Making a pavlova, here at high altitude, has had it's challenges. No matter what I did, my pavs never came out like they did back home. That was, until an online aquaintance sent me a recipe for a never fail pavlova. The recipe sounds a bit odd, in that you use boiling water and beat all the ingredients together. However, it works and I'm back to making loftier pavs.


ELIZABETH MANNING'S NEVER FAIL PAVLOVA - By Catherine Manning

6 egg whites
2 cups sugar
4 tbsp cornflour (cornstarch in the US)
6 tbsp boiling water
2 tsp vanilla essence
2 tbsp vinegar (white)

Put all ingredients in the bowl of an electric mixer and beat for 15 - 20 minutes or until very stiff. When you pull the beaters out, the mixture should stand up in stiff peaks. (I find at altitude, I usually have to beat the mixture for 30 minutes or more.)

Pile on to baking paper on an oven tray. You can also use aluminium foil on the baking tray. Lightly dust with cornflour so the pav won't stick. Pile it up high and do not spread out, as the pav will spread while cooking. Use a fork to mark ridges up the side.

Put in the middle of a cold oven. Turn the oven on to 250 deg F. Cook for 2 hours. Turn oven off and leave the pav in the oven, with door closed, overnight or until the oven is cold. This takes at least 6 - 8 hours. (Do not open the oven at any point during the cooking or cooling. Not even a quick peak!! This may cause the pav to fall.)

Cut around the top of the pav with a sharp knife and allow the top to drop into the pav. This forms a shell for the cream. Fill with whipped cream (NOT THE TYPE IN THE AEROSAL CAN) and decorate with fruit or topping of your choice.

For whipped cream topping

Whip at least a pint of whipping cream and a tbsp of sugar till the cream has stiff peaks. Spread over pav.

Serve and enjoy!!

Banana Cream Pie--Hill's Version

So I kind of have my own little version of banana cream pie going on, that is based on the recipe in the red and white check book. Since I am not a pie crust fan, I like to use graham cracker crust coated with melted chocolate! I tried to remember to take a picture of it all made and ready to eat, but I totally forgot! So here is what it looks like after everyone devours it and loves it and tells you how great a cook you are! Don't be intimidated by making your own pudding from scratch, it's not hard at all, and turns out great as long as you follow the directions. Good luck!

3/4 c sugar
1/3 c flour
1/4 t salt
2 c milk (I use 1% and it works fine)
3 slightly beaten egg yolks
2 T butter
1 t vanilla
1 9 inch graham cracker pie shell
3 bananas peeled and sliced
1/3 c chocolate chips
2 t butter

First melt the chocolate chips and 2 t butter in a microwave safe bowl. Stir at 30 second intervals until melted and smooth. Spread with back of spoon chocolate all over the base and sides of the graham cracker pie shell. Let sit while you make the pudding.

In saucepan combine sugar, flour, and salt; gradually stir in milk. Cook and stir over medium heat till bubbly. Cook and stir 2 minutes. Remove from heat.
Stir small amount of hot mixture into yolks; immediately return to hot mixture; cook 2 minutes, stirring constantly. Remove from heat. Add 2 T butter and vanilla. Slice 3 bananas in base of pie shell. Pour hot pudding over all. Pudding should cover banana completely. Cool and serve with whipped cream. (To prevent a skin from forming on the surface of filling, put waxed paper directly on top of hot filling, then remove when it's time to serve).

Lemon Fluff

2 1/2 cups vanilla wafer crumbs
1 3/4 cup evaporated milk
1 package (3 oz.) lemon gelatin (jello)
1 3/4 cup hot water
1 cup sugar
1/4 lemon juice
1 lemon rind, grated

Chill unopened can of milk in refrigerator until ice cold, about 3 to 4 hours. Dissolve gelatin in hot water. Chill until partially set. Whip until light and fluffy. Add lemon juice and sugar. Whip chilled milk and fold into gelatin mixture. Line bottom of 9 x 13 pan with crumbs. Pour gelatin mixture in pan then chill top with whipped cream and serve.