Post by kickingfrog on Aug 5, 2013 18:53:27 GMT
Cheesecake
Posted by mary devizes on 3/8/2013
GF board
from From Vanessa Maltin's "The Gloriously Gluten-Free Cookbook" - I use this base for many other varieties of cheesecake.
White Chocolate-Mango Cheesecake
''This recipe is the most requested dessert among my friends and family. It is creamy and rich, but the mango offsets these decadent qualities and makes it the perfect summer dessert.'' (author)
Makes 8 servings
*Vegetarian
For the crust
2 cups walnut halves
1 teaspoon ground cinnamon
2 tablespoons granulated sugar
2 tablespoons unsalted butter, Melted
For the filling
Four 8-ounce packages cream cheese, softened
1 cup sour cream
2 tablespoons ricotta cheese
1 cup granulated sugar
4 large eggs
12 ounces white chocolate, melted
1 teaspoon vanilla extract
For the mango topping
1 cup water
2 cups granulated sugar
1 tablespoon fresh lime juice
2 cups diced mango
For the crust
1. Preheat the oven to 350F.
2. In a food processor, combine the walnuts, cinnamon, sugar, and butter and process until the nuts are finely chopped. Press the mixture into the bottom of an ungreased 9-inch spring-form pan. Bake for about 10 minutes and set aside. Leave the oven on
For the filling
1. In a food processor, combine the cream cheese, sour cream, and ricotta. With the machine running, slowly add in the sugar and eggs and mix until completely smooth. Add in the melted white chocolate and vanilla.
2. Pour the mixture onto of the crust and bake for 50 minutes, or until the center is almost set. Transfer to a cooling rack to cool in the pan for 45 minutes to an hour. Transfer to the refrigerator to cool completely for 3 to 4 hours.
For the mango topping
1. In a small saucepan, bring the water to a boil. Add the sugar and lime juice and cook, stirring constantly, until mixture reduces to a simple syrup, 12 to 15 minutes. Remove from the heat and cool the syrup for 2 hours.
2. In a blender, combine the cooled syrup and diced mango. Puree for about 10 seconds. Spoon the mixture on top of the cheesecake. Chill briefly to set the topping. Remove the sides of spring-form pan before serving.
3. Store leftovers in an airtight container in the refrigerator for up to 1 week.
Posted by mary devizes on 3/8/2013
GF board
from From Vanessa Maltin's "The Gloriously Gluten-Free Cookbook" - I use this base for many other varieties of cheesecake.
White Chocolate-Mango Cheesecake
''This recipe is the most requested dessert among my friends and family. It is creamy and rich, but the mango offsets these decadent qualities and makes it the perfect summer dessert.'' (author)
Makes 8 servings
*Vegetarian
For the crust
2 cups walnut halves
1 teaspoon ground cinnamon
2 tablespoons granulated sugar
2 tablespoons unsalted butter, Melted
For the filling
Four 8-ounce packages cream cheese, softened
1 cup sour cream
2 tablespoons ricotta cheese
1 cup granulated sugar
4 large eggs
12 ounces white chocolate, melted
1 teaspoon vanilla extract
For the mango topping
1 cup water
2 cups granulated sugar
1 tablespoon fresh lime juice
2 cups diced mango
For the crust
1. Preheat the oven to 350F.
2. In a food processor, combine the walnuts, cinnamon, sugar, and butter and process until the nuts are finely chopped. Press the mixture into the bottom of an ungreased 9-inch spring-form pan. Bake for about 10 minutes and set aside. Leave the oven on
For the filling
1. In a food processor, combine the cream cheese, sour cream, and ricotta. With the machine running, slowly add in the sugar and eggs and mix until completely smooth. Add in the melted white chocolate and vanilla.
2. Pour the mixture onto of the crust and bake for 50 minutes, or until the center is almost set. Transfer to a cooling rack to cool in the pan for 45 minutes to an hour. Transfer to the refrigerator to cool completely for 3 to 4 hours.
For the mango topping
1. In a small saucepan, bring the water to a boil. Add the sugar and lime juice and cook, stirring constantly, until mixture reduces to a simple syrup, 12 to 15 minutes. Remove from the heat and cool the syrup for 2 hours.
2. In a blender, combine the cooled syrup and diced mango. Puree for about 10 seconds. Spoon the mixture on top of the cheesecake. Chill briefly to set the topping. Remove the sides of spring-form pan before serving.
3. Store leftovers in an airtight container in the refrigerator for up to 1 week.