White Chocolate Raspberry Cheesecake

Ingredients

1 cup chocolate cookie crumbs
3 tablespoons white sugar
1/4 cup butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract

Directions

1).In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.

2).In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.

3).Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.

4).In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top.

5).Swirl batter with the tip of a knife to create a marbled effect.
Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.


sourse:http://www.food-recipe.net/category/birthday-cake-recipes

Wild Blueberry Charlotte

Ingredients

    1⁄3 cup granulated sugar

    1⁄3 cup water

    2 1⁄2 cups frozen wild blueberries

    1 (7 g) envelope unflavored gelatin

    1 cup creme fraiche or 1 cup sour cream

    2⁄3 cup whipping cream

    12 thin french-style ladyfinger cookies

    fresh mint leaves

Directions

 

1. In a small saucepan, bring the sugar and water to a boil. Boil for 5 minutes and pour over wild blueberries. Place half of he blueberry mixture into blender and purée until smooth. Set aside other half.

1. Sprinkle gelatin over 1/4 cup water in a small saucepan.

1. Heat over medium heat until dissolved and add to wild blueberry purée. Set aside and let cool, stirring occasionally, for about 15 minutes or until thickened.

1. Stir in creme fraiche.

1. In another bowl, whip cream until stiff peaks form and fold into wild blueberry mixture.

1. Line a 2-cup deep dish with ladyfingers. Spoon wild blueberry mixture over ladyfingers and spread evenly.

1. Cover and refrigerate for about 4 hours or until set.

1. Turn out Charlotte onto serving plate and garnish with reserved wild blueberries and mint.
2. 
   

Article source://www.food.com

Strawberry Rhubarb Crunch

INGREDIENTS

1 cup all-purpose flour
1 cup brown sugar, firmly packed
3⁄4 cup oatmeal, uncooked
1⁄2 cup butter, melted
2⁄3 cup sugar
1 -2 teaspoon cinnamon (China best)
2 cups diced rhubarb
2 cups diced sliced strawberries
1 cup water
2 tablespoons cornstarch
1 teaspoon vanilla extract

DIRECTIONS

1. Preheat the oven to 350°F

1. In a large bowl, combine the flour, brown sugar, oatmeal, butter, sugar, and cinnamon.

1. Mix until crumbly then press half of the mixture into a greased 9"x13" baking pan.

1. Cover with the rhubarb and strawberries.

1. In a small saucepan, heat the water, cornstarch, and vanilla over medium-low heat until thick and clear, stirring often. This should take about 5 minutes.

1. Pour over the rhubarb/strawberry layer.

1. Top with the remaining crumb mixture and bake for 60 minutes.

1. Article source:http:www.food.com