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Topic: Cheesecake help (time sensitive)  (Read 544 times)
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vanillaxlight
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« on: November 18, 2005 02:37:17 PM »

Predicament!

I have a recipe I've been very successful with for white chocolate cheese cake. I don't like the topping they use, however.. it's a sour cream based topping and I want something much sweeter, preferably chocolate.

I have a potluck in two days, and I plan on making this cheesecake. I'm going to substitute the graham crust for a chocolate crust, but I'd like to make a different topping, as well. I was thinking chocolate mousse, but I don't know. I've never make a mousse before.

Other substitutions are plain old chocolate/caramel sauce with nuts, whipped cream... too bland. I'd like something sweet, chocolatey, maybe whipped...


(Please feel free to post responses after my needed date. I plan on making this manymanymany times in the future, so as many different options as I can get would be great)
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vanillaxlight
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« Reply #1 on: November 18, 2005 02:38:11 PM »

Now that I'm thinking of it, does anyone know how a chocolate pudding/whipped cream mix would fare?
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« Reply #2 on: November 18, 2005 02:51:02 PM »

This isn't fluffy or whipped, but its nice, and sweet and so delish.  It's a chocolate glaze, and you could drizzle it over after slicing, or put a layer on top and it should set up during cooling.

Rich Chocolate Glaze
3/4 C semisweet chocolate chips
3 TB Butter or Margarine
3 TB Light Corn Syrup
1 1/2 tsp water

Heat all ingredients in a 1-quart saucepan over low heat, stirring frequently, until chocolate chips are melted and mixture is smooth.

Care to share the cheesecake recipe?  It sounds so good, I'd love to give it a try!
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« Reply #3 on: November 18, 2005 03:24:03 PM »

what about a white chocolate ganache? mix white chocolate and cream, heat gently until melted, you can also add some flavoring (like a couple tbsps of frangelico or bailey's or something). ganache recipe @: http://www.joyofbaking.com/ganache.html

when your ganache has cooled, you can just pour it on top of the cake (if it's still in the springform pan, it'll form a nice top "layer", otherwise place the cake on a grate (broiling grate, baking-cooling racks) with a plate underneath to catch the drips. pour evenly over the cake for a smooth frosting-type effect (depending on how flat your cake is, it can almost look like there's rolled fondant on top. otherwise, i'd just leave the cake in the pan and pour it on that way).

you could drizzle a raspberry coulis (smuckers sells a really convenient version- a sauce in a squeeze top container) on the plate to make it pretty and for some color

those are my 0.02   Smiley  whatever you do, i bet they'll just love it!
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« Reply #4 on: November 20, 2005 08:16:35 AM »

I serve my white chocolate cheesecake with a sponge cake crust and top with honey and warm dried dates. Gadz, it is to die for!
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giggleycraft
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« Reply #5 on: November 20, 2005 08:24:24 AM »

If you are taking it to a potluck, you may want to omit the nuts as many people are terribly allergic and can't eat anything that's been near nuts.  It sounds super yummy, all the toppings sound pretty tasty.
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vanillaxlight
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« Reply #6 on: November 20, 2005 08:38:09 AM »

If you are taking it to a potluck, you may want to omit the nuts as many people are terribly allergic and can't eat anything that's been near nuts.  It sounds super yummy, all the toppings sound pretty tasty.

Yeah, I asked if anyone was allergic to anything (specifically nuts), and no one was, so I'm safe.
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giggleycraft
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« Reply #7 on: November 20, 2005 08:50:17 AM »

Always a good idea to ask, I just think of it because my son is allergic to peanuts, otherwise it probably wouldn't cross my mind.
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