>Dora's White Chocolate Raspberry Cheesecake
>
>lucretia borgia wrote:
>> "bungadora" >,in
>> rec.crafts.textiles.needleworkwrote:
>> and entertained us with
>> >I had people over for dinner last night, and while making white
>> >chocolate raspberry cheesecake, noticed the oven was dirty. So I got up
>> >bright and early this morning, ate some leftovers, and went to Safeway
>> >for some oven cleaning stuff.
>>
>> You could spend a few minutes typing out the recipe for the white
>> chocolate raspberry cheesecake lol
>>
>> I like white chocolate and raspberries are my second favourite fruit,
>> so it's very tempting, pretty please ???
>
>
>Well, you got me just as I was finishing my beer. One beer and you can talk me into almost anything.
>
>White Chocolate Raspberry Cheesecake
>(Gourmet Magazine, September 2001)
>
>For crust:
>1 cup slivered almonds
>2 cups graham cracker crumbs
>1/2 stick (1/4 cup) unsalted butter, melted
>
>Filling:
>8 oz. white chocolate
>4 (8 oz.) packages cream cheese, softened
>1/2 cup plus 2 tbs. sugar
>4 whole large eggs
>2 large egg yolks
>2 tbs. all purpose flour
>1 tsp. vanilla
>2 cups fresh raspberries
>
>Make crust:
>Finely grind almonds and crumbs in a food processor and add butter,
>blending until combined. Press over bottom and 2/3 up the side of a 10"
>springform pan.
>
>Make filling:
>Preheat oven to 350F
>Melt chocolate in a double boiler or a large metal bowl set over a
>saucepan of barely simmering water, stirring until smooth, and remove
>from heat.
>Beat cream cheese with an electric mixer at medium speed until fluffy,
>then beat in sugar. Add whole eggs and yolks, 1 at a time, beating well
>at low speed and scraping down bowl after each addition.
>Beat in flour and vanilla until just combined, then add melted
>chocolate in a slow stream, beating until filling is well combined.
>Arrange berries in a layer over crust and pour filling into crust. Bake
>in middle of oven until cake is set 3 inches from edge, but center is
>still wobbly when pan is gently shaken, 45 to 55 minutes.
>Run a thin knife around edge of cake to loosen, then cool completely in
>pan on a rack. Cake will continue to set as it cools. Serve at room
>temperature, or chilled. Dora.
>
>
On Sat, 17 Sep 2016 08:36:50 -0700 (PDT), Cindy Hamilton
> wrote:

>On Saturday, September 17, 2016 at 11:18:43 AM UTC-4, Gary wrote:
>> wrote:
>> >
>> > I've just been making a cheesecake - the worst part is getting the
>> > cheese out of the packaging. Is there some easy way that had not
>> > occurred to me? Has to be the worst packaging possible IMO!
>>
>> Take it out of the foil packaging while it's still cold?
>
>I concur. It's easy-peasy to do if you take off the wrapper
>right out of the fridge.
>
>Cindy

Iwill try that and see, usually I take them out early a.m. and leave
on the side to warm up.