members recipes
White Chocolate And Raspberry Cheesecake(cold)
Added by spicy911 | Wed 28 Jan 2009 @ 12:03
People will think it\'s bought.
Wonderful recipe!!!
Ingredients
453g cream cheese, softened
75g sugar
3 large eggs
2 tablespoons lemon juice squeezed
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
3 cups sour cream
230g white chocolate, softened in the microwave
140g seedless red raspberry jam, microwave until fluid
207g chocolate digestive biscuits
45g butter- more if desired
1 tbsp melted butter
shaved milk chocolate
Method
Preheat oven to 350 degrees. Make the chocolate digestive crust mixture listed below and line the bottom and partial sides of a 10-inch spring form pan. Set aside.
Cream the cream cheese and sugar in a mixing bowl until smooth and light, about 3 minutes at medium speed. Add eggs one at a time until just blended in. Add lemon juice, vanilla, salt and whip until just blended. Add sour cream and blend until just mixed well. Add white chocolate that has melted until just smooth when stirred with a fork, and blend in. You have done well !!! Taste the batter as a reward.
Pour the batter into the crust-lined pan. If you have a squirt bottle or a pastry bag with a small circular tip, fill it with the warmed (but not hot) jelly. Starting in the center of the cheesecake, squirt a thin line of the jelly in a tight circular pinwheel pattern until you reach the edge of the pan. You should have about a half-inch between the lines in the circle.
Here is the part where you make the cheesecake beautiful! Take a thin bladed knife and starting in the center of the cheesecake, draw four lines from the center to the edge of the pan, basically quartering your cheesecake (making sure not to cut to deeply into the batter). You\'ll have to wipe the knife clean between each stroke. You\'ll know what to do with the wiped batter!
Now, take the knife and draw it from the edge of the pan to the center, between the lines you made previously. See how it pulls the jelly into a beautiful pattern. No one will believe that you made it yourself.
Place the pan into water bath about 1 inch deep and cook in your preheated oven for 45 minutes. After 45 minutes shut off the oven. DO NOT open the oven door!!! Leave the cake in the shut down oven for exactly 1 hour. Remove and chill thoroughly overnight.
Decorate with strawberries near the centre of the cheesecake.
Lightly butter the sides of the cheesecake and cover with the shaved milk chocolate.
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tried this recipe or a similar one? share your tips...
Tried printing this out and got lage paint advert obiterating all of the ingredients and half of the method- pointless.<br /> might as well have copied it out long hand.
The picture looks like a gelatin set cheesecake rather that a baked one??<br /> Also line the inside of the springform tin with baking paper (like a cake) to stop and leakage in the water bath.
Not sure about the people leaving negative comments I have made this cheese cake and various versions using this recipe as a guideline and they have all turned out great,its not that difficult .
made the cheesecake ( with blueberry topping instead) and it was a HIT! all who tried commented that it was a treat fit for a king!! thanks for making it so simple, you are great.
This recipe does not make sense. The title says cold but you have the bake the cheesecake. The method explanation is a complete haos - imposible to understand..
I love all your recipes especially the deserts, however the explanation of this one s a bit complicated and not as easy and straight forward like others. Is it possible to get a simpler description as I would like to make this for my hubby returning from a trip on monday......
i soo agree me and my mum both love u but wer havin some problems makin the cheesecake help!!!
Cheesecake beginner here, so if my questions have an obvious answer, my apologies!
The 3 cups of sour cream, are those 3 american cups?? So more sour cream than cream cheese??
Will 5 hrs of setting be enough
jaamiee oliver ;)
Im 13 and me and my mum adore you!!
i have food technology at school and made this cheesecake but it didnt worrk x
love most of your recipe's but was a bit dissapointed with this one hunny x
love you tho :)
jazz x
Great recipe - except of course for the water-bath-madness. Tried this the first time with results similar to Mandy's (I tried buttering the inside, to keep the water out. This worked very well.. until the butter melted :). After that, just using a lower temperature does the trick.
After making this cake a few times I decided to start varying with different fruits; adding a layer of thin banana slices midway through is delicious and makes for an interesting surprise when eating. Four-fruits jam (strawberry, raspberry, blackberry and cherries) gives a very bland taste.
I've been replacing the sour cream with yoghurt for a fresher and lower-fat (heh, with 450gr of cream cheese mixed in that does seem like a lost cause) alternative, which gives an intesting zing to the recipe. Wouldn't really recommend it, though.
what on earth are half these comments about? this is a great recipe and one I have made many times over.
It's NOT jamie's recipe (the clue is in the line at the top when it says "members' recipes"), it's not American (if it were, it would be measuring everything in cups, not in grams, which is the British standard for recipes). and if you have a springform tin you can tell by looking at it that it's not airtight so of course you can't just stick it in a pan of water and expect it not to leak. double wrap it in tin foil then it will be fine.
eek what a waste of expensive ingredients... just made this and the water bath leaked into the biscuit base making soggy inedible mess oooer... so perhaps water bath isnt such a good idea, i usually bake my cheecake without water bath at 150C or 300F for 30 minutes and leave in oven to cool until oven goes cold, has the same effect as what i assume water bath is for, which is to stop the top cracking... so maybe cook at lower heat and leave in oven til cold then chill, rather than use water bath as i am gutted because my springform tin leaked in water, and mine was less than 1 inch deep.. thanks
another way to solve d waterbath thing is wrap your cake tin with foil a couple of layers n voila!it doesnt leak anymore ;)
Don't put metric stuff please!!!!!!
Had a major problem melting the white chocolate. It just wouldn't melt! Maybe its the quality - not much choice here in Poland
To sort the dilemma of a water bath, put the cake tin inside another inside another and put the water in that.
Place the pan into water bath about 1 inch deep. can someone tell me what this means? The springform pan actually leaks water so why would I do this?
where is the graham crust mixture list?
Jamie, normally love your stuff but why go all american on us?? Can we have an english translation pls.
This is very nice but i dont like the microwave part thats all;)
i love this chese cake it is 1 of my favorits my mum loves you