White Chocolate Raspberry Cheesecake

It’s time for another cheesecake! This week I made a white chocolate cheesecake with a raspberry swirl. I love raspberries, they are the perfect mix of sweet and tart that makes them so moreish. When I was younger I would look forward to the summer when we would go pick fresh raspberries from my grandma’s garden. I usually ate most of the berries I picked, and then ate the rest shortly after. I know it isn’t quite the season for raspberries yet, but I want to eat them all the time! This time in cheesecake! It is so silky smooth and delicious. I topped mine with fresh raspberries, but it would also taste amazing with whipping cream, or a white chocolate ganache on top.

It looks so scrumptious!

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Click here for the PDF version.


Veronica’s White Chocolate Raspberry Cheesecake

Ingredients:

For the base:

1 1/2 cups Graham Cracker Crumbs
2 tbsp Sugar
4 tbsp Butter

For the cheesecake:

3 cups Frozen Raspberries
3 blocks Cream Cheese (250 grams each)
3/4 cup Sugar
3 Eggs
3/4 cup Sour Cream
1 1/2 tsp Vanilla
1/4 tsp Salt
3/4 cup White Chocolate

You will also need fresh raspberries for decoration.

Directions:

Preheat oven to 325º F.

For the base:

Stir together the graham cracker crumbs and the sugar. Melt the butter in a microwave and stir into the graham cracker crumbs. Press mixture into the bottom of a 9 inch springform pan.

For the cheesecake:

Heat the raspberries in a pot over medium heat until they have all broken down and released their juice. If it starts to simmer, take it off the heat. Place a fine-mesh sieve over a bowl and pour all of the raspberries into the sieve (be careful not to splash it on yourself, raspberry juice will stain your clothes). Let the raspberries strain and cool while you prepare the cream cheese mixture.

Beat together the cream cheese and sugar. Beat in the eggs, then the sour cream, vanilla, and salt. Melt the white chocolate in a microwave and stir it into the cream cheese mixture.

Pour about half of the cream cheese mixture over the base. Pour the raspberry juice on top. Carefully add the rest of the cream cheese mixture and give it a few quick swirls.

Bake for 60 minutes, then turn off the oven, crack the door and allow it to cool for another 60 minutes. Refrigerate for 4 hours or overnight.

Top with some fresh raspberries and enjoy your delicious cheesecake! ❤


If you liked this and want more, why not subscribe to my YouTube channel to be notified of new recipes? Or follow me on social media? Or just come back next Friday for a new recipe.

Until then, Happy baking! ❤

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Irish Cream Cupcakes With Espresso Frosting

St. Patrick’s Day is here! That means green, shamrocks, and booze. I’ve decided to use Irish cream… in cupcakes… with espresso frosting! Yum! These cupcakes are very moist, and the brown sugar gives them a delicious flavour.If you don’t want to use alcohol to make these, you could use coffee instead of the Irish cream.

Here are some scrumptious photos (I know, I know, the cupcakes aren’t green :P)

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Click here for the PDF version.


Veronica’s Irish Cream Cupcakes with Espresso Frosting

Makes about 18 cupcakes

Ingredients:

For the Cupcakes:

2 cups Flour
2 tsp Baking Soda
1/2 tsp Salt
1/4 cup Butter
6 tbsp White Sugar
6 tbsp Brown Sugar
2 Eggs
1/4 cup Vegetable Oil
2 tsp Vanilla
1 cup Irish Cream

For the Frosting:

6 tbsp Butter
1 1/2 tsp Espresso Powder
3 tbsp Hot Water
3 cups Icing Sugar

Directions:

For the Cupcakes:

Preheat your oven to 350º F.

Whisk together the flour, baking soda and salt. In a separate bowl cream together the butter and sugars. Beat in the eggs one at a time, followed by the oil and vanilla. Add half of the flour mixture, then half of the Irish cream, then the rest of the flour mixture, followed by the rest of the Irish cream, beating well between each addition.

Fill cupcake liners 3/4 full and bake for 18-20 minutes, or until a toothpick inserted in the centre comes out clean.

For the Frosting:

Stir the espresso powder and water together until the espresso is fully dissolved, allow it to cool to room temperature.

Cream together the butter and about a third of the icing sugar. Beat in the cooled espresso, followed by another third of the icing sugar. Scrape down the bowl and beat in the rest of the icing sugar. Keep beating for a few minutes, until the frosting is light and fluffy.

Scoop into an icing bag fitted with a star tip (or scoop into a plastic bag then cut off the corner) and swirl it on the cupcakes. If you don’t want to be that fancy, you can just spread it on.

Have a great St. Patrick’s Day and enjoy your delicious cupcakes! ❤


If you liked this and want more, why not subscribe to my YouTube channel to be notified of new recipes? Or follow me on social media? Or just come back next Friday for a new recipe.

Until then, Happy baking! ❤

Chocolate Worms ‘n’ Dirt Pi Day Pie

In celebration of pi day, I decided to make a worms ‘n’ dirt pie. Pi day is on March 14, since the first three digits of pi are 3.14. I’m not sure if worms ‘n’ dirt counts as a pie, but I think this does, so let’s roll with it! When I was a child I loved worms ‘n’ dirt, and yes, I still crave it as an adult. Watch the video below to see how to make it, or scroll down for the recipe.

Here are some lovely worm-y photos for you to gaze upon.

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Click here for the PDF of this recipe.


Veronica’s Worms ‘n’ Dirt Pie

Ingredients:

For the Base:

1 1/4 cups Oreo Crumbs
1/4 cup Butter

For the Pudding:

1/2 cup Sugar
3 tbsp Cocoa Powder
1/4 cup Cornstarch
pinch Salt
2 1/2 cups Milk
2 tbsp Butter
1 tsp Vanilla

You will also need:

Gummy Worms (I used about a dozen)

Directions:

For the Base:

Melt the butter in a microwave (about 30 seconds), stir in the oreo crumbs. Press into the bottom of your pie plate.

For the Pudding:

Add the sugar, cocoa powder, cornstarch, salt, and milk to a small saucepan. Put the pot over low heat and stir constantly for about ten minutes, or until it thickens.

Remove the pan from the heat and stir for a few minutes while it cools slightly. Once it stops steaming stir in the butter until fully melted, then stir in the vanilla. Cover the pudding with plastic wrap, making sure the plastic wrap touches the top of the pudding. Let cool for about ten minutes.

Arrange a few gummy worms on top of the oreo crumb base, and pour the pudding over top. Smooth out the top of the pudding. Add a few more gummy worms for decoration. Cover with plastic wrap, again making sure that the plastic wrap touches the top of the pudding. Refrigerate 4 hours or overnight.


If you liked this and want more, why not subscribe to my YouTube channel to be notified of new recipes? Or follow me on social media? Or just come back next Friday for a new recipe.

Until then, Happy baking! ❤

Chocolate Peanut Butter Cheesecake

I love cheesecake! It is the perfect combination: rich, creamy, and oh-so-smooth. I also love chocolate and peanut butter together, so… chocolate peanut butter cheesecake! This recipe is so delicious. Layered peanut butter and milk chocolate cheesecake on an oreo crumb crust, with chocolate ganache to boot. Yum! Read on for the recipe, or watch the video below on how to make it.

OK, so less of the talking, more pictures, right? Well, here you go…

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Click here for the PDF version.


Veronica’s Peanut Butter Chocolate Cheesecake

Ingredients:

For the Base:

2 cups Oreo Crumbs
1/4 cup Butter

For the Cheesecake:

3 blocks Cream Cheese
3/4 cup Sugar
1/4 tsp Salt
3/4 cup Sour Cream
1 tsp Vanilla
3 Eggs
3/4 cup Peanut Butter
2 tbsp Heavy Cream
1 cup Milk Chocolate

For the Chocolate Ganache:

1/4 cup Heavy Cream
1/2 cup Milk Chocolate

Directions:

Preheat your oven to 325° F. Line the base of a 9 inch springform pan (if needed).

For the Base:

Melt the butter, stir in the oreo crumbs. Press into base of your springform pan.

For the Cheesecake:

Beat the cream cheese, sugar and salt until combined. Beat in the sour cream and vanilla, then the eggs one at a time. Pour 1/3 of the mixture into a separate bowl.

Heat up the heavy cream in the microwave until small bubbles start to form (30 – 45 seconds). Pour the hot cream over the chocolate and stir until melted. If the chocolate is not all melted, microwave for 10 seconds at a time, stirring well in between until chocolate is fully melted. Stir the chocolate mixture into the third that you set aside earlier.

Stir peanut butter into the remaining two-thirds of the mixture.

Pour the peanut butter mixture into your pan over the base. Pour the chocolate mixture into your pan over the peanut butter mixture.

Bake in your preheated oven for 1 hour, then turn off the oven, open it a crack and leave the cheesecake in for another hour. Refrigerate for 4 hours or overnight. Run a knife around the edge to loosen the cheesecake and move it from the pan to your serving dish.

For the Ganache:

Microwave the heavy cream until small bubbles form (30 – 45 seconds). Add the chocolate and stir until smooth. If the chocolate is not fully melted, microwave for 10 seconds then stir and repeat until chocolate is completely melted. Let cool to room temperature. Pour it over the cheesecake.


If you liked this and want more, why not subscribe to my YouTube channel to be notified of new recipes? Or follow me on social media? Or just come back next Friday for a new recipe.

Until then, Happy baking! ❤