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Author Topic: White Chocolate - Orange Cheesecake  (Read 1158 times)
ClintNeufeld
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« on: May 11, 2008, 08:41:28 PM »

This was the first thing I made for my wife, back in January of 2008.  I told her I'd make her a cheesecake, and gave her the opportunity to chose what kind, but she took too long.  And since Santa couldn't find any white chocolate Terry's Oranges this year, this is the recipe I used (from the Nestle website)

1 1/2 cups chocolate graham cracker crumbs
1/3 cup butter, melted
1/2 cup orange juice
1 envelope unflavored gelatin
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels
2 pkgs. (8 oz. each) cream cheese, softened
1/3 cup granulated sugar
1 cup heavy whipping cream
2 tablespoons finely grated orange peel
Fresh orange slices and chocolate graham cracker crumbs (optional)

Preheat oven to 350° F.

Combine crumbs and butter in medium bowl. Press crumb mixture onto bottom of ungreased 9-inch springform pan. Bake for 10 minutes; cool in pan on a wire rack.

Combine orange juice and gelatin in small saucepan. Heat over medium heat, stirring occasionally, until gelatin dissolves.

Chop chocolate into small chunks (so it will milt easier), and microwave uncovered, microwave-safe bowl on medium-high (70%) power for 1 minute; stir. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted.

Beat cream cheese and sugar in large mixer bowl until combined. Gradually stir in gelatin mixture and melted morsels.

Beat whipping cream in small bowl until soft peaks form. Gently fold whipped cream and orange peel into cheese mixture. Pour filling over crust. Cover; refrigerate for 6 to 24 hours or until firm. Garnish with orange slices and chocolate graham cracker crumbs, if desired. Remove side of pan.

I've made this with chocolate crumbs, and with graham crumbs.  Both are good, but the graham crumbs seemed to go over better.  I've also topped with chocolate ganache (which went over better with me. Smiley ).

Instead of a 9" springform pan, I've also used mini cupcake tins (24 per sheet).  They popped right out of the non-stick pan, with no issues.  It made 48 mini's, and 6 larger ones.  The mini's were great for a party we attended, which was the point.
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on: May 11, 2008, 08:41:28 PM

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GFN RICHARD
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« Reply #1 on: May 11, 2008, 09:36:40 PM »

I need a drooling smiley for this recipe. :hungry:
This has to be one of the tastiest sounding gluten free desserts, "White Chocolate - Orange Cheesecake" Now that is a combination of goodness!


:welcome: to our forum. What an entrance you just made with all these wonderful recipes.
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ClintNeufeld
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« Reply #2 on: May 11, 2008, 10:45:55 PM »

I'm not a big white-chocolate person, and I keep threatening to make this with dark chocolate.  But I like this recipe a lot as it is, as well.  It's much lighter than the peanut butter cheesecake or "chocolate nemesis" cake.

I can (and have) put together this cake with my "chocolate nemesis" cake in one evening for a UFC Fight Night at my cousin's place, and it gives everyone their chocolate fix of choice. Smiley  At least, I've had no complaints, besides "Oh, my diet..."

Clint
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ClintNeufeld
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« Reply #3 on: May 11, 2008, 10:46:29 PM »

BTW, thanks for the feedback! Smiley
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Lindsey
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« Reply #4 on: May 12, 2008, 08:45:34 PM »

What about a white chocolate dark chocolate swirl?  Then Richard and I would both be satisfied!  (I looooveeee white chocolate :love:  Richard, not so much!)
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Diagnosed Celiac in 2006.
Allergic to berries, tree nuts, apples, plums, peaches, pears, grapes, melons, peppers, carrots, cucumbers, oranges and 3 types of medications.
Lactose Intolerant since age 7.
ClintNeufeld
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« Reply #5 on: May 12, 2008, 10:53:24 PM »

Like I said, I'm not a big "white chocolate" person.  To me, white chocolate is chocolate, with the chocolate taken out.  So this cheesecake seems more like a fairly light orange cheesecake.  I can live with that... Smiley  But you could either do the chocolate swirl, like you said (although I have no idea how I'd do that, and if you messed it up, you'd have to eat it all yourself), or the chocolate ganache.  When I did the mini-cupcakes, I did some with chocolate on top, some without.  Wish I had a picture of them; I always think of that too late.  In the end, none survived anyway, which is the point.  Actually, if you could figure out a way to do a "creamsicle" thing, that would be stellar!

The other nice thing about this cake is it's quick.  If it took me 45 minutes, from the time I put everything on the counter to the time it was in the fridge, I'd be surprised.  And it's pretty hard to screw up, too.  Not too many ingredients, very little cooking... Although my daughter and I managed to screw up (aka burn) the gelatin/orange mixture once.  But we had a spare package, so no harm done.

Anyway, I look forward to hearing that someone's tried these recipes, and what they did to improve them! Smiley

Clint
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GFN RICHARD
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« Reply #6 on: May 12, 2008, 11:01:06 PM »

I want to be the first to try this (with dark chocolate mixed or shaved on top) so I can write up a review. Wink, wink Lindsey ;)

Off to the doghouse before she even reads that... :sadbye:
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ClintNeufeld
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« Reply #7 on: September 21, 2009, 01:26:33 PM »

I made this cake this weekend, but instead of oranges, I used two small packages of fresh raspberries for additional flavor (as well as raspberry juice, instead of orange juice).

First, I divided the cheesecake mixture into two parts.  The first part, I put in like normal.  I then sprinkled one package of raspberries across the top of that.  Would have been nice to have an extra package or two of raspberries, as they were pretty sparse.  Then I took the other part of cheesecake filling, and mixed in the other package of raspberries.  Make it a darker pink, which was a nice contrasting layer when dumped onto the white lower layer.

I served this with chocolate ganache, for those who can't get enough "real" chocolate.  Very tasty, if I do say so myself. Smiley  I'll probably try this with other flavours as well, in the future.

Clint
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