| | Godiva White Chocolate Liquor Cheesecake with Chambord Raspberry SaucePage 1 of 1 | I found a couple of recipes that were almost what I was looking for as a dessert for a dinner that I'm making and tweaked them to the recipes you see below. While my test batch gained rave reviews, I found the cheesecake was a little more dense than I would have liked so any suggestions to lighten it up while retaining the two key ingredients of the melted white chocolate and the Godiva White Chocolate Liquor would be greatly appreciated...
Chambord Raspberry Sauce
This should be made a day or two in advance to allow the alcohol to fully blend with the raspberry puree.
2 12 oz packages of fresh raspberries, strained through a sieve to remove the seeds
¼ cup sugar
¼ cup Chambord Black Raspberry Liquor
In a heavy saucepan on medium low, mix together raspberry puree and sugar and heat just until the sugar is melted and the sauce is bubbling for one minute. Set aside to cool. When cooled, add in the Chambord and stir so it is fully mixed. Store the sauce in an airtight container in the refrigerator until ready to serve.
Graham Crust
2 ½ cups graham crumbs
½ cup brown sugar
1/3 cup very soft or melted butter
With a fork, mix together the graham crumbs and brown sugar then add the butter cutting it in until it is fully blended with the graham crumb mixture. Pour into a large springform pan pressing the graham crumbs into the bottom and around ¾ of an inch up the sides. Refrigerate until the filling is ready.
Godiva White Chocolate Liquor Filling
Preheat the oven to 350 degrees.
4 – 8 ounce bricks of cream cheese (room temperature)
1 ¾ cups of white sugar
3 eggs (room temperature)
½ cup of Godiva White Chocolate Liquor
I package of white chocolate chips – melted in a double boiler
Soften the cream cheese in a bowl with a mixer, add in the sugar mixing well, and add in the eggs one at a time, then the melted chocolate and finally the liquor mixing thoroughly after each addition. Pour into the chilled crust and then bake for 60 – 75 minutes until the center is set firm. The top of this will be golden when it is done. I always bake my cheesecakes on top of a solid pizza baking sheet so that if some of the oil from the butter runs out, it doesn’t land on the oven.
Let cool for at least one hour before refrigerating. Serve chilled with the Raspberry Chambord Liquor Sauce drizzled on top. | |
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| Godiva White Chocolate Liquor Cheesecake with Chambord Raspberry Sauce
Posted: 6/12/2012 9:50:37 AM | | You are using to much cream cheese use 3 bricks. This recipe sounds yummy. I love cheese cake. Using good chocolate like Godiva in baking or desserts is the way to go. Try using sugar in the raw . I use homemade cookies for the crust when I make a cheese cake. I crush up the cookies into crumbs, | |
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| Godiva White Chocolate Liquor Cheesecake with Chambord Raspberry Sauce
Posted: 6/12/2012 3:10:40 PM | Hi Lint,
If you want the cake less dense...
decrease sugar by 1 cup (trust me) use only 1/2 to 3/4 cup and no more
increase eggs to 5 whole
add 1/3 cup cream
Bake at 350F for only 20 minutes, then turn down to 225F and cook for 1 1/2 to 2 hours. Before baking wrap the bottom of the springform pan in foil, all the way up the sides, with 1 piece of heavy duty foil and set the pan in a hot water bath with water coming 1/3 up the side of the pan. You want this springform pan to be a 9" or 10" and no larger or smaller.
(A cheesecake cannot cook to a creamy, yet sturdy enough, classic cheesecake texture, which will stand up to 3 to 5 inches in height, unless cooked very low and with moisture. This high cooking temp and extra density is due to so much sugar, which is unnecessary. Don't go by mass-produced restaurant and store cheesecakes, which get their height and texture from gelatin, which is not horrible, but disgusting compared to real cheesecake.)
I also love caddymans idea of half hazelnuts for the crust, but I am partial to thin shortbread-nut, butter cookie-nut crusts, or no crust at all and I haven't ever used graham. If you ever experiment with one of these, just roll the dough out thin on wax paper, then cut the wax paper/dough the width and length of your springform pan sides, then press it on the sides and remove the waxed paper. It can be done in 2 - 3 pieces with edges of dough pressed together.
In this case, chocolate wafers/cookies, instead of grahams might even be better.
Leave everything else the same in your recipe above.
I have made at least 600 - 1000 cheesecakes in my life (I used to have an artisan organic bread and cheesecake business from my home), using 5 - 8oz. packages of cream cheese and never used more than 1/2 cup of sugar and didn't have the addition of other sweet things like white confectioners candy or white chocolate. It is up to you, but if I were going to make a cheesecake with an expensive liqueur and fresh raspberries, I would use real white chocolate. If getting is is problematic, then use Lindt's candy bars, or some European expensive white chocolate candy bar. Those at least have cocoa butter in them. Often real chocolate, any kind, is found in huge blocks at gourmet stores and you cut off what you want, weight it and buy for a bulk price.
I have been thinking of selling real white chocolate on ebay. I make it from organic fair trade unrefined cocoa butter. Maybe I should consider this more carefully. I always find people have a problem getting real white chocolate.
Anyway, the above will lighten up your cake and ensure it is cooked properly. It sounds like you are going to have a very good meal :-)
SS
PS As far as knowing when your cheesecake is done... the top will be slightly wavy. It will puff some in the center just before it is done, which will deflate. You can cook the top until it is golden and/or cracking, but it is not necessary. When a slightly deeper shade of color from the raw batter appears across the top, there is no more shine to it and the slightly wavy look appears around the edges when the center is puffed, it will be done. Turn off the oven, crack it open only a couple of inches and leave it in the oven for 2 more hours to cool. Then remove, cover with foil and chill for at least six hours. Remove sides, top and serve. | |
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| Godiva White Chocolate Liquor Cheesecake with Chambord Raspberry Sauce
Posted: 6/12/2012 4:00:42 PM | | Hello paul. I love raspberries . You can make a mixed berries cheese cake raspberries blueberries strawberries blackberries.Add sour cream with the cream cheese or heavy cream. some vanilla bean goes well in the cream cheese. Just scrape out the inside the meat of the bean. | |
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| Godiva White Chocolate Liquor Cheesecake with Chambord Raspberry Sauce
Posted: 6/13/2012 3:35:41 AM | Thank you so very much for the advice SS... I'll be picking up some wide aluminum foil to test your revisions this weekend. I also learned that there was not nearly enough raspberry sauce to go the distance so I'll be doubling the amount I make and rather than drizzling over the individual pieces, I'll ladle an ounce down one side of the slice and then sprinkle the other side with white chocolate curls. You're absolutely correct on the chocolate quality being important... do you think baker's white chocolate would be good to use or should I still go with Lindt or some other imported bar?
I'm also pairing the wine with this dish... a friend was kind enough to donate a bottle of homemade blueberry which is light and refreshing and not too sweet. All of this is following my serving boeuf bourgingnon with the wine starter of a bottle of Chateauneuf du Pape. I'm still trying to decide on the salad and am leaning very much towards a side of broccoli salad during the entree rather than before...
While I want everyone to enjoy this meal completely, I also want to maintain a relaxed and informal atmosphere.
God I love rasberries................ I've always loved raspberries too but avoided them for the most part because of all the pesky seeds. I never realized how easy it was to strain them to get all the flavour in the puree, without the nasty little seedy things. I think I'm going to also use the raspberry sauce with homemade ice cream...
This could be dangerous... LOL | |
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| Godiva White Chocolate Liquor Cheesecake with Chambord Raspberry Sauce
Posted: 6/13/2012 5:55:12 AM | | That is why in my post I use sour cream or heavy cream with my cream cheese so it comes out creamy and light. I have been making cheese cake since I started cooking when I was small. If you use to much cream cheese it will be to dense. To much eggs it will taste to eggy just saying. using just the right amount of sugar. will make the cheese cake not so tangy but smooth a cup is fine but use sugar in the raw. | |
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| Godiva White Chocolate Liquor Cheesecake with Chambord Raspberry Sauce
Posted: 6/13/2012 10:10:52 AM | You are welcome Lint. As far as the white chocolate... I know Bakers White has cocoa butter, but I do not know the percent. I would think a gourmet bar has more, without doubt. I don't even know the percent of Lindt white chocolate cocoa butter and the only reason I named that particular bar is because it is widely known. I know there are better bars.
In this case, I think you are going to have to decide which fits your budget and ease of availability. If in doubt, use your taste buds. Which melts more readily on the tongue; which has that unmistakable cocoa butter aroma and delicate taste? If you have a choice of bars, just smell them. The aroma of cocoa butter intensity should be detectable through the wrapper. If you find a bar that is double or triple wrapped, AHHHH go for that one, it is protecting the treasure!
I still have 1 pound of Callebraut White Belgium Chocolate left that my daughter gifted to me 2 Christmases ago, plus 1 gallon of cocoa butter that I make my own from. I need to use it! It is strange that cocoa butter isn't readily on our shelves in America, since it comes from Central America, yet can be found easily enough in Europe.
Anyway, your menu sounds wonderful and your wine pairings good. I know you will have a very successful party with some raves over your efforts for sure! People love to be loved with food.
Here is a great summer use of real white chocolate...
Assorted frozen berries, or chilled fresh berries, with warm melted white chocolate poured over. Yummmm
SS :-) | |
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| Godiva White Chocolate Liquor Cheesecake with Chambord Raspberry Sauce
Posted: 6/13/2012 4:14:04 PM |
I think you are going to have to decide which fits your budget and ease of availability. Not to appear smug, but when creating a recipe such as this, one should only limit themselves with availability - it would be a waste to use less than ingredients for such an event. We have a gourmet foods shop not far from where I have another appointment on Saturday morning so I'll be making a quick stop in there to pick up some higher end white chocolate.
I'm feeling somewhat sheepish that I used white chocolate chips to start this recipe... I really should know better. | |
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| Godiva White Chocolate Liquor Cheesecake with Chambord Raspberry Sauce
Posted: 6/13/2012 5:49:41 PM | ALRIGHT LINT!!!
I just couldn't tell you what to do. I knew that you would KNOW what you want to do.
I know you will find some good white chocolate.
I want you to know that you have inspired me. In the summer, I always want just the tiniest amount of dessert, where in winter I never do. I realized that if I make a cheesecake, I can cut small slices, freeze it and at the size I make, I can have cheesecake all summer, unless I end up serving it to friends.
I am even going to make a White Chocolate Berry Cheesecake! You really inspired me. Being able to freeze a cheesecake makes it another wonderful choice. MMMMMM
SS :-)) | |
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| Godiva White Chocolate Liquor Cheesecake with Chambord Raspberry Sauce
Posted: 6/13/2012 6:04:58 PM |
I can cut small slices, freeze it and at the size I make, I can have cheesecake all summer, This is what I'm also going to do with the test cheesecake I make this coming Sunday. I'm also going to experiment with different freezing techniques for the Chambord Raspberry Sauce - I'm thinking small plastic shot glasses then covered with plastic wrap and elastics to keep the wrap over the top. At most they'll be a thick slush with the alcohol content, but that works well to take a single serving out with very little prep time to serving.
If I can get this recipe the way I want it, I'll start 'tweaking' it with different flavoured liquors... imagine a tequila rose cheesecake with Fragoli Strawberry Liquor sauce...  | |
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| Godiva White Chocolate Liquor Cheesecake with Chambord Raspberry Sauce
Posted: 6/13/2012 10:34:13 PM | OMG, you are killing me!!! Excellent idea on the freezing method of the topping Lint, I may have to steal it.
Now you have me thinking of so many more types of cheesecakes that I have never made.
This one is going to be Blackberry Tangerine - crustless
BUT, have you ever had FU-KI Plum Wine? Oooooooooo I shiver to think how awesome a FU-KI Cheesecake with sweet red plums would be.
FU-KI also comes in a Cherry Wine. Imagine Morello Cherry Cheesecake with FU-KI Cherry.
I have already penciled in a Sweet Preserved Meyer Lemon Cheesecake with Limoncello inside a Blueberry Macaroon (French Meringue) encasement (instead of a cookie crust) with golden toasted lemon slices all around the sides!!
Ohhhhhhhhhhhh the Ecstasy! Dang it girl, now you have me in the Groove!!
SS :-))) mmuuuhahahahaha Mad Cheesecake Maker Connoisseur Extraordinaire! LOLOLOL
I thought I laid her to rest... sheeeeee's baaaaack | |
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| Godiva White Chocolate Liquor Cheesecake with Chambord Raspberry Sauce
Posted: 6/19/2012 7:03:58 PM |
I have already penciled in a Sweet Preserved Meyer Lemon Cheesecake with Limoncello inside a Blueberry Macaroon (French Meringue) encasement (instead of a cookie crust) with golden toasted lemon slices all around the sides!! I'm going to beg for this recipe to be posted... and are regular lemons a substitution for meyer lemons?
As an update, lowering the sugar, increasing the eggs and adding the whipping cream has certainly worked wonders - I didn't have the opportunity to pretest the updated recipe since I'm on the road early tomorrow morning but I just pulled the cheesecake out of the oven and it is retaining it's height which shows that it's going to be much less dense than my original recipe. I've also made much more of the sauce since I found that the amount made was too little for the number of servings that the cheesecake makes. If there's any left over, I'll help my friend portion it to freeze properly for their future use... | |
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| Godiva White Chocolate Liquor Cheesecake with Chambord Raspberry Sauce
Posted: 6/20/2012 12:51:29 PM | Well Lint, I can't wait to hear how it is when you taste test it LOL I am glad it worked out for you.
Okay, I will post the recipe. I don't use recipes, so when I post them here I have either taken the time to mentally go through what I do and estimate my methods and measures, or I have done it previously for a class I was teaching so I just get to copy and paste from my files.
I do not have a single cheesecake recipe written anywhere, but this is easy, as all cheesecakes are easy, so when I get a few minutes to write it down I will post it. It is a very visually appealing Cheesecake.
Meyer Lemons are a cross between a tangerine and a lemon, so you could use either, as well as clementines, mandarins, lil cuties and all of those other mandarin hybrids. Just know that each has it's own unique flavor, even though closely the same, but a Meyer Lemon I would say is more like a lemon, just not puckery tart, but sweeter.
SS :-) | |
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| Godiva White Chocolate Liquor Cheesecake with Chambord Raspberry Sauce
Posted: 6/27/2012 3:17:40 PM |
Well Lint, I can't wait to hear how it is when you taste test it It was an absolute rousing success. I also whipped up a batch of fresh whipping creme with just enough icing sugar to give it a sweet flavour.
The group that I served the dinner with this dessert to have formed a group that does their own version of the "Come Dine With Me" show, no cameras, just good food and great company. They were all quite impressed with my offerings and asked for various parts of the recipe.
A huge thank you again for your suggestion of lowering the sugar and increasing the eggs... it made the cheesecake so much better and it paired very well with the raspberry chambord sauce.
I've also spent some time looking for meyer lemons and have had no success as of yet, but I'm not giving up since I have other recipes that call for meyer lemons. | |
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| Godiva White Chocolate Liquor Cheesecake with Chambord Raspberry Sauce
Posted: 6/29/2012 1:21:09 PM | I am so glad this was a huge success Lint! I love those gatherings and for most of my life have had one kind of Epicurean Club or another. I started my first on in the mid 70's.
I have seriously considered having one of those Private Movable Restaurants where you email the menu to the invited guests a couple of days before the dinner, then they have to pay through PayPal the set price for the dinner before you email the location to the guests the day of the dinner.
Every time I am all set to do it, a friend talks me out of it. I have to stop listening to my friends!! It is my vision!
I wish we lived near one another, we would do this together. LOL I just signed you up LOLOL
SS :-) | |
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| Godiva White Chocolate Liquor Cheesecake with Chambord Raspberry Sauce
Posted: 7/3/2012 3:49:04 AM |
I have seriously considered having one of those Private Movable Restaurants where you email the menu to the invited guests a couple of days before the dinner, then they have to pay through PayPal the set price for the dinner before you email the location to the guests the day of the dinner.
Every time I am all set to do it, a friend talks me out of it. I have to stop listening to my friends!! It is my vision!
I wish we lived near one another, we would do this together. LOL I just signed you up LOLOL That sounds like a fabulous idea! I'm also presuming that you've done some homework regarding this endeavour... how would you get the guest list? How moveable is one of these things?
I watched a show where they did something like this, while the venue was rustic, the meal was anything but... just a wonderful concept.
I would also have no problem being a sous chef for things like this, I love prepping, cooking and sampling a wide variety of foods. While in Ottawa, I've been making it a habit to eat pho... I'm now hooked! :) | |
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| Godiva White Chocolate Liquor Cheesecake with Chambord Raspberry Sauce
Posted: 7/3/2012 1:06:27 PM | Homework...yes, much homework, but I have done this before, just not with the mind of doing it as a business and not emailing and having them pay through PayPal. You do it in a different location every time and do not reveal the location until the deadline for payment. Whomever has paid, gets the location and is on the guest list. You have to build a following, but it isn't hard to do.
Have you seen my Pho thread here? I have tons of Vietnamese recipes there and another poster posted some great Vietnamese Salad recipes. Another posted some good links to Vietnamese cooking methods. It is a good thread. http://forums.plentyoffish.com/datingPosts13623389.aspx
Oh, I never posted about my Tangerine Blackberry Cheesecake.
I used 2/3 Ricotta. Ricotta makes a very good light cheesecake, but it is a very bad choice when using strong flavors and colors like the two I chose. I knew that, but wanted to see if I could make it happen. It is a good cheesecake, but the depth of color and flavor is not there because of the choice of Ricotta. With cream cheese you can put a lot more fruit puree.
I made it a marble swirl with Tangerine as the base. Tangerine is one of the most challenging cheesecakes to make, if you want true tangerine flavor depth because you have to make a thick puree first. No matter what, you have to add food coloring if you want even a light tangerine color.
Ricotta also doesn't have a smooth as silk texture, unless you make the Ricotta from scratch and then it is not as silky smooth as cream cheese, often sour cream is added to make it more creamy. However, Ricotta is my cheese of choice for making Nut Cheesecakes or Margherita Cheesecake with Tequila, Lime and Tangerine, because for me, the grainy texture works with these.
As well with Ricotta, you have to be very careful about how long you are beating with each egg addition. Ricotta is not as forgiving and will separate on you very quickly, which will intensify the grainy texture in the final product. Always beat cheesecakes on medium low, but this is especially true for Ricotta cheesecakes. You are not trying to incorporate air into a cheesecake, as this will make the texture inconsistent.
All in all it is a good cheesecake, but I wish I had not been experimenting and just stuck with the cream cheese for this one. I do things I know better than to do sometimes. Also, you cannot just substitute Ricotta for cream cheese and expect a good result. Ricotta needs a different proportion of ingredients.
In Italy, Ricotta Cheesecakes are normally quite thin, like a pie and not attempted as a high/thick cheesecake, so less of the accompanying ingredients are needed.
SS :-) | |
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