Recipes Included On This Page White Chocolate Cheesecake (With Cranberry Glaze) Willideans Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * White Chocolate Cheesecake (With Cranberry Glaze) Recipe By :Have Your Cake... and Tofu Too! by Sneddon & Stady Serving Size : 10 Preparation Time :0:00 Categories : Cheesecakes Chocolate Cranberries Cream Cheese Desserts Spirits Tofu Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup crushed graham wafers -- (125mL) 10 1/2 ounces extra firm silken tofu -- drained (300 g) 4 ounces light cream cheese -- (125 g) 1/2 cup skim milk yogurt -- (125 mL) 2/3 cup sugar -- (150 mL) 1 tablespoon unflavored gelatin -- (15 ml) 2 tablespoons brandy -- (30 ml) or liqueur 5 ounces white chocolate -- melted (140 g) 1 envelope dessert topping -- prepared as directed with skim milk and 2 teaspoons vanilla -- (10 ml) **Cranberry Glaze** 2 cups cranberries -- (250mL) 1/2 cup undiluted raspberry concentrate -- (125mL) 1/2 cup water -- (125mL) 1 tablespoon cornstarch -- (15 ml) 1 drop red food coloring -- (1 to 2) if desired Preheat oven to 350F. (180C.). Spread the graham wafer crumbs over the bottom of a 9-inch (23cm) springform pan. Bake for 5 to 7 minutes. Cool. Combine the tofu, cream cheese, yogurt and sugar in a food processor; process until very smooth. Soften the gelatin in the brandy; heat until dissolved; add to tofu mixture. Pour the melted chocolate into the mixture in the food processor while the motor is running so that it mixes in smoothly. Transfer to a mixing bowl and fold in the prepared dessert topping until evenly mixed throughout with no streaks. Gently spread the filling over the prepared crumbs and chill for several hours or overnight. Cranberry Glaze Combine the cranberries, raspberry concentrate and water in a small pot. Cook over medium heat until the berries are just about to burst. Remove the berries and set aside. Place the juice back over a low heat. Mix the cornstarch with 1 tablespoon (15mL) cold water and stir into the juice. Bring to a boil and cook until thickened. Remove from the heat; return the cranberries to the thickened juice mixture; cool. To serve: Drizzle a little of the thickened and cooled berry mixture over the bottom of a small plate. Place a portion of chilled cheesecake on the plate and drizzle a little more of the berry mixture over the top. One serving contains 280 calories; 10 grams fat. Source - Have Your Cake... and Tofu Too! by Shirley Sneddon & Shirley Stady; 1995; ISBN 1-55056-384-X; 24 Morgan Crescent; St. Albert, Alberta, Canada T8N 2E2 MC formatted & contributed to FareShare 6-2000 by Hallie <buddy@connect.ab.ca> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Willideans Recipe By : Serving Size : 15 Preparation Time :0:00 Categories : Chocolate Cream Cheese Desserts Nuts Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crust: 1 cup flour 1/4 cup sugar 1 stick butter 1/2 cup chopped nuts Layer 1: 8 ounces cream cheese 9 ounces Cool Whip -- divided 1 cup powdered sugar 1 teaspoon vanilla Layer 2: 1 package vanilla INSTANT pudding 1 package chocolate INSTANT pudding 2 cups milk 1 teaspoon vanilla Layer 3: Chopped nuts Crust : Mix and pat crust ingredients into bottom of 9x13 pan. Bake 325 for 20 minutes or until golden but not brown. Cool 1 hour. Layer 1: Cream cheese and sugar. Stir in vanilla and fold in 1 cup of Cool Whip. Spread on cooled crust. Layer 2: Mix until thick, and spread over layer 1. Layer 3: Frost with remaining Cool Whip and top with chopped nuts. Chill. Posted on FareShare 6-2000 by Susan Bradley<sbradley@nni.com> - - - - - - - - - - - - - - - - - - -

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.