STRAWBERRY CHEESECAKE - NO BAKE - VALENTINE'S DAY

Valentine’s Day Strawberry Cheesecake

This is one of my favorite cheesecakes especially for Valentine’s Day. It is so full of flavor and just enough sweetness to share with those you love.

We had this for breakfast Valentine's Day 2016.  It was very yummy!  Isn't too sweet so perfect for breakfast or brunch.  Loved the added nutella, cocoa powder and cinnamon for the crust.  As I was making it I thought it might be fun to add a white chocolate layer.  I think I might the right call.  It was delish!  Tasted even better the next day.  Added the extra layer instructions at the end.  Everyone really liked this.  Since you don't have to cook this...this would be perfect for summer.  Try to make the day before you want to eat.  Allow approx. 4 hours to make.

Curious how this would work out with blueberries...must try :-)

Ingredients

CRUST:
• 7 whole graham crackers
• 4 tablespoons unsalted butter, melted
• 2 tablespoons nutella
• 2 tablespoons brown sugar
• 2 tablespoons cocoa powder
• ½ tablespoon cinnamon
STRAWBERRY TOPPING:
• 1 pound fresh or frozen strawberries, washed and stemmed
• 1/4 cup sugar
• 1 envelope unflavored gelatin
CHEESECAKE:
• 2 (8 ounces) cream cheese, softened
• 1/2 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 1 1/4 cups strawberry topping (see above)
• 1/2 cup heavy whipping cream
• Fresh strawberries for garnish
• 
  
• WHITE CHOCOLATE MOUSSE (SEE BELOW)

Instructions

Crust
1. In a food processor or blender grind the graham crackers until they are in a fine powder.
2. Add the butter, nutella, brown sugar, cinnamon, and cocoa powder and process until thoroughly mixed.
3. You may have to scrape down the sides of the bowl/blender a few times.
4. Press the crust evenly into the bottom of an 8 or 9-inch Springform Pan .
5. It should come up the sides slightly.
Strawberry Topping
6. In a saucepot add the strawberries, sugar, and 2 tablespoons of water.
7. Cook over medium heat until the strawberries are quite soft.
8. Use a blender to puree the fruit and then return to the pot to finish cooking.
9. Sprinkle the gelatin over 2 tablespoons of cold water in a small bowl.
10. Allow it to sit for about 1 to 2 minutes.
11. Transfer the gelatin to the strawberries and gently cook over low heat.
12. Whisking just until the gelatin is completely dissolved, and then remove pan from heat.
13. Reserve 3/4 cup of the strawberry mixture for the top layer of the cake.
Cheesecake:
14. In a stand mixer beat the cream cheese and sugar on medium-low speed until smooth.
15. Add the vanilla extract and the strawberry topping, except the ¾ cup you have reserved for the top layer.
16. In a separate bowl whip the heavy cream until medium peaks.
17. Fold the heavy whipped cream into the strawberry cheesecake batter.
18. Gently folding just until it is all combined.
19. Pour the cheesecake into the prepared pan.
20. Tap the pan gently on the counter to bring any air bubbles to the surface.
21. Let it sit, uncovered, in the refrigerator for about 2 hours or until it is set to the touch.
22. Once the cheesecake is set, pour the remaining ¾ cup strawberry topping over it.
23. If the topping has set up in the pot, gently heat it for a minute, just until it is pourable (or heat in microwave for 30 seconds).
24. Place the cheesecake back into the refrigerator and allow to set, uncovered, for another 30 minutes, or until the topping is set.
25. At this point it is ready to serve or you can cover the cheesecake with plastic and it can sit in the refrigerator for 24 hours.
26. Before unlocking the Springform Pan , run a knife around the edge of the cheesecake to loosen it.
27. Top with the fresh strawberries.

White Chocolate Mousse:
• 1 cup heavy whipping cream
• 1/4 teaspoon vanilla extract
• 2 tablespoons powdered sugar
• 4 ounces cream cheese, softened
• 4 ounces white chocolate baking squares, melted

1. For the white chocolate mousse, in a medium bowl, beat the cream and vanilla with an electric mixer (handheld or stand mixer) until soft peaks form. Add the powdered sugar and mix until combined and the peaks are slightly stiffer. In a separate bowl, beat the cream cheese until fluffy. Add the white chocolate and mix until smooth and creamy. Fold in the whipped cream, taking care not to deflate the whipped cream, and mix gently with a rubber spatula, lifting and turning the cream, until the mousse is combined and creamy.

WHITE CHOCOLATE PEPPERMINT OREO BARK

http://www.savorystyle.com/blog/food/white-chocolate-peppermint-oreo-bark

On Monday night someone dropped off a package at our door. It was Oreos.  I had heard of someone making white chocolate covered Oreos, but they said they were so sweet.  So I thought this might not be as sweet.  I didn't want to use all my white chocolate so we did 1/2 white and 1/2 green mint (Guittard).  I actually liked the mint better.  This was easy to make.  A good one to have the kids helped.  They liked the counting, measuring and smashing.

White Chocolate Peppermint Oreo Bark

• Prep Time: 15 minutes
 
• Difficulty: Easy
 
• Servings: 50 squares

Ingredients

20 ounces white chocolate candiquick or white chocolate morsels
16 Oreos, roughly chopped
1/3 cup crushed peppermint candy canes

Preparation Instructions

1) Line a 13 x 9 baking tray with parchment paper, making sure that extra paper hangs over the sides for easy lifting once chocolate is hardened. Set aside.

2) Assemble Oreo cookies and crushed candy canes so that toppings are ready to use.

3) In a medium bowl, break 8 ounces of white chocolate into pieces and microwave until fully melted and smooth. Be sure to stop and stir every 30 seconds so that chocolate doesn't burn.

4) Once chocolate in melted, spread onto prepared tray using a spatula or knife. White chocolate should cover entire pan in a thin layer.

5) Top white chocolate with crushed Oreo cookies.

6) Place pan in refrigerator for 10 minutes to harden.

7) As chocolate mixture is hardening, melt remaining 12 ounces of white chocolate in the microwave until smooth.

8) Remove pan from refrigerator and spread remaining white chocolate over the top in an even layer, coating the entire pan.

9) Sprinkle crushed candy canes over top of chocolate.

10) Place into the refrigerator for 15 minutes to harden completely.

11) Once ready, lift parchment paper by overhang and set on counter. Chocolate will lift right out of paper.

12) Break into pieces by hand or using a knife.

13) Bark will keep in an air tight container for up to one month if left on the counter, or will keep in the refrigerator for several months.

FOUND THIS ONE - HAVEN'T TRIED BUT SOUNDED GOOD

Frosted Peppermint Bark

Ingredients:

22 oz. white chocolate (broken into pieces)
1/2 cup heavy cream
40 soft peppermint candies (crushed)
13.6 oz. dark chocolate (broken into pieces)

Directions:

1.  Cover a 9×13 metal baking pan with aluminum foil
2. Melt half of the white chocolate in the top of a double boiler on the stovetop to gently melt the white chocolate while stirring frequently.
3.  Spread the white chocolate into the baking pan and sprinkle 10 crushed peppermint candies evenly over the white chocolate.
4.  Chill in the refrigerator for 15 minutes.
5.  While the white chocolate is chilling, melt the dark chocolate and heavy cream in the top of a double boiler on the stovetop to gently melt the dark chocolate while stirring frequently.
6.  Pour the dark chocolate onto the chilled white chocolate and gently spread. 
7. Chill in the refrigerator for 15 minutes.
8.  Pour the dark chocolate onto the chilled white chocolate and gently spread. 
9. Melt the remaining white chocolate in the top of a double boiler on the stovetop to gently melt the white chocolate while stirring frequently.
10. Spread the white chocolate over the chilled dark chocolate and sprinkle 10 crushed peppermint candies evenly over the white chocolate.
11. Chill in the refrigerator for 15 minutes.
12. Break apart and serve in Viva® Vantage® Folded Pockets.

EASY LEMON CURD RECIPE & LEMON POPPY SEED WHITE CHOCOLATE BLONDIES

EASY LEMON CURD RECIPE
This was really good.  Put on top of waffles (crispy).  Used lemons from bountiful baskets.  I added about 1/2 tsp lemon zest.  It was definitely lemony.  

Ingredients

• 1/2 cup fresh lemon juice (2-3 lemons), room temperature
• 1/2 cup sugar
• 4 tablespoons butter, melted
• 1 egg, room temperature

Instructions

1. Whisk together the egg and sugar in a large microwave-safe bowl. Then whisk in the melted butter and lemon juice until thoroughly combined. Be sure to use a bowl that is big enough to avoid bubble-overs. The lemon mixture should fill no more than 1/4 of the bowl.
2. Microwave the mixture for 1-minute increments, removing from the microwave and stirring to combine after each minute.
3. When the curd starts to thicken; sticks the back of a spoon; and starts to mound a bit as you stir, it's done. (It will be like a gel consistency, but will thicken more once cooled.) If you are unsure, you can look for a temperature of about 187 degrees. Cook time will take anywhere from 4 to 10 minutes, depending on the strength/power of your microwave.
4. Stir the curd one more time, spoon it into a storage container, and refrigerate until firm.
5. Keep curd refrigerated for up to 3 weeks; freeze for longer storage.

Notes

Avoid using a metal utensil to mix the hot lemon mixture, in order to avoid a metallic taste. (forgot about this and used my metal whisk - it was fine).

You can use lemon curd on:

• scones
• toast
• muffins
• doughnut or pie filling
• mixed with whipped cream
• served with cookies
• cakes (including cheesecake)

LEMON POPPY SEED WHITE CHOCOLATE BLONDIES 

We liked this, but wouldn't ever craze.  Good if craving lemon, wanting something different or a good way to use up any leftover lemon curd.

Ingredients

• 4 tablespoons unsalted butter
• 3/4 cup white chocolate chips
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/3 cup white chocolate chips
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 2 large eggs
• 1/4 cup prepared lemon curd
• 2 tablespoons poppy seeds

Instructions

1. Preheat oven to 350 degrees and line an 8×8 inch baking dish with parchment paper.
2. Place butter in a microwave safe bowl and microwave for 30-45 seconds, until butter is melted and hot. Add 3/4 cup white chips and let sit for 1 minute. Stir until smooth, if needed place back in microwave for an additional 15-30 seconds to melt through.
3. Stir flour, sugar, white chocolate chips, baking powder and salt into the melted chocolate mixture. Stir in eggs and lemon curd and poppy seeds until well combined. Transfer to prepared baking dish, spreading evenly. Bake for 30-35 minutes, until cooked through.
4. Let cool completely then cut into squares. Dust with powdered sugar and serve at room temperature or chilled.

CHOCOLATE CHOCOLATE WHITE CHOCOLATE CHIP COOKIES

CHOCOLATE CHOCOLATE WHITE CHOCOLATE CHIP COOKIES
by Ree | The Pioneer Woman on May 12, 2013 in Cookies, Desserts
http://tastykitchen.com/recipes/desserts/chocolate-chocolate-white-chocolate-chip-cookies/

These are so yummy!  They cooked flat - maybe it was our oven?(cooks really weird right now).  Maybe next time try chilling dough.  Took to Daniel's graduation BBQ (July 2014).

Dark chocolate cookies filled with semi-sweet and white chocolate chips. So rich and yummy, and must be eaten with a glass of cold milk!

Ingredients
2-½ sticks Butter, Softened (cut up and let sit at room temp for 30 min)
2 cups Sugar
2 whole Eggs - room temp (can put in warm water for 10 min)
3 teaspoons Vanilla Extract
2 cups Flour
¾ cups Cocoa Powder
1-½ teaspoon Baking Soda
1 teaspoon Salt
1-½ cup Good Quality Semi-sweet Chocolate Chips
2 cups Good Quality White Chocolate Chips

Preheat oven to 350°F.

Using a mixer, cream butter and sugar until fluffy, scraping the sides once.

Add eggs one at a time, mixing after each addition. Mix in vanilla.

Sift together dry ingredients, then add in batches to the mixer, mixing until just combined after each addition.

Gently blend in chocolate chips and white chocolate chips.

Using a cookie scoop, add 1 tablespoon portions to baking sheet. Dot the top of each cookie with 3 white chocolate chips if you’d like them to really show up on top (or M&M’s instead of white choc chips). Bake for 9 to 11 minutes or until cookies are barely done but still soft and chewy.

Let cool on a baking rack. Yummy!

VANILLA BEAN WHILE CHOCOLATE MOUSSE CHEESECAKE

Made this for my bday (40th) 2014.  It was so yummy!  We liked how light & cool it tasted.  Jackson mentioned a couple of times how he liked the top layer.  I ordered my vanilla beans from: http://www.olivenation.com/Bourbon-Madagascar-Vanilla-Beans-P84.aspx  They were a good price and arrived quickly.  Didn't think I would like the graham cracker crust, but I LOVED it!  Next time I wouldn't cook as long (this oven cooks really fast). Maybe do 5 minutes.  I did put discarded pods in sugar.  Can't wait to try the vanilla sugar in a recipe.

Vanilla Bean White Chocolate Mousse Cheesecake

YIELD: SERVE 8-12

Don't throw away those scraped out vanilla bean pods (you need two vanilla beans for this recipe)! Learned from the almighty Mr. Alton Brown, I throw the empty pods into a cup of granulated sugar, cover, and let sit for a few days. It makes the most delicious vanilla sugar and I use it almost always for creme brulee. I mean, who doesn't need an excuse to make that, right? Also, here is an easy tutorial on scraping out the seeds if you haven't done it before.

INGREDIENTS

Crust:
• 1 1/2 cups finely crushed graham crackers
• 1/4 cup granulated sugar
• 1 egg yolk
• 1/4 teaspoon vanilla extract
• 6 tablespoons butter, melted
Cheesecake:
• 16 ounces cream cheese, softened
• 1 cup sour cream (greek yogurt would probably work too)
• 2 tablespoons cornstarch
• 1 cup granulated sugar
• 1/2 teaspoon vanilla
• vanilla bean seeds, scraped from one pod
White Chocolate Mousse:
• 1 cup heavy whipping cream
• 1/4 teaspoon vanilla extract
• 2 tablespoons powdered sugar
• 4 ounces cream cheese, softened
• 4 ounces white chocolate baking squares, melted
Sweetened Whipped Cream:
• 1 cup heavy whipping cream
• 1 tablespoon powdered sugar
• vanilla bean seeds, scraped from one pod

DIRECTIONS

1. For the crust, preheat the oven to 375 degrees F. In a medium bowl, mix the graham cracker crumbs and sugar. Add the egg yolk and vanilla and mix; then stir in the melted butter. Press the graham cracker mixture into the bottom and just barely up the sides of a 9-inch springform pan (could also use a 10-inch pan although all the layers will be slightly thinner). Bake the crust for 8 minutes. Remove and let cool completely. Reduce the oven temperature to 350 degrees F.
2. For the cheesecake layer, in a medium bowl or the bowl of a stand mixer, beat the cream cheese with an electric handheld mixer (or stand mixer) until soft and creamy. Add the sour cream, cornstarch, sugar and vanilla and mix until smooth. Mix in the vanilla bean seeds until evenly mixed. Don't overmix or the cheesecake will have a tendency to crack while baking.
3. Spread the cheesecake over the cooled crust and bake at 350 degrees for 30-35 minutes, until the edges are set but the center still jiggles slightly. Remove from the oven and let cool completely.
4. For the white chocolate mousse, in a medium bowl, beat the cream and vanilla with an electric mixer (handheld or stand mixer) until soft peaks form. Add the powdered sugar and mix until combined and the peaks are slightly stiffer. In a separate bowl, beat the cream cheese until fluffy. Add the white chocolate and mix until smooth and creamy. Fold in the whipped cream, taking care not to deflate the whipped cream, and mix gently with a rubber spatula, lifting and turning the cream, until the mousse is combined and creamy.
5. Spread the white chocolate mousse over the cooled cheesecake.
6. For the sweetened whipped cream, beat the whipping cream and powdered sugar together until soft peaks form. Add the vanilla bean seeds and mix until slightly stiffer peaks form and the vanilla bean seeds are mixed in.
7. Spread the whipped cream evenly over the white chocolate mousse. Refrigerate at least 1-2 hours before serving (or up to overnight).