Post 32: A Most Outstanding Winning Photograph, and My Favorite White Chocolate Cheesecake (inspired by Taste and Tell) White Chocolate Date Spread Cheesecake (Ricotta, Cream Cheese, Tofuti, Tofuti Sour Scream, with Macadamia Nuts and Vanilla Bourbon, Dried Blueberries, Cranberries and Nuts on Top. This cake will come out soft and barely hold together, but will chill and become velvety delicious. First time that I made a cheesecake with white chocolate chips. A jaw-droppper! Creamy white chocolate cheesecake has macadamia nuts, and date spread throughout with fruit

My blog has two parts and both have elements of sublime sweetness. The first is pure and the second is decadent.

“Chayla in Shul,” by Laura Pannack, winner of the National Portrait Gallery’s 2014 John Kobal Award. (Courtesy of Laura Pannack)

 

http://tabletmag.com/scroll/187025/portrait-of-orthodox-girl-in-synagogue-wins-international-photography-award.

Take a close-up look at the young girl in the photograph. The article also describes that the young girl is embarrassed that the photo is on display. Truly, she feels exposed without her consent. Laura Pannack’s work is a masterpiece.

And another favorite: Cheesecake (Ricotta, Cream Cheese, Tofuti, Tofuti Sour Scream, with Macadamia Nuts and Vanilla Bourbon, Dried Blueberries, Cranberries and Nuts on Top. This cake will come out soft and barely hold together, but will chill and become velvety delicious. First time that I made a cheesecake with white chocolate chips. A jaw-droppper!

Creamy white chocolate cheesecake has macadamia nuts, and date spread throughout with fruit

Ingredients

 Crust:

  • 1 cup oat cracker/ cracker (about 1/2  sleeve of crackers)

  • 2 tablespoons fruit syrup from vanilla bourbon soaked dried fruit

  • 4 tablespoons butter, melted or just use 1 teaspoon to spread over inside of pan and sprinkle crumbs

Cheesecake:

  • 4 oz white chocolate chips

  • 1/8 cup almond milk

  • 3 cups ricotta drained

  • 4 oz cream cheese

  • 3 oz tofuti cream cheese

  • 1 oz tofuti sour cream

  • ½ cup sugar substitute equivalent-2 Tab date spread

  • 3 eggs, at room temperature

  • 1 teaspoon vanilla extract

  • 1 cup roughly chopped macadamia nuts, plus more for topping if desired

  • 1 cup dried cranberries and blue berries soaked in bourbon vanilla

Instructions

    1. Preheat the toaster oven to 285F/140C. Your baking paper will be fine

    2. In a Cuisinart fitted with metal blade, crumble oats and crackers. Add fruit syrup  Add the butter and stir until all of the crumbs are moistened. Press into the bottom of a prepared with aluminum foil and paper 9-inch spring form pan and spread about half an inch up the sides. Bake in the toaster oven until lightly browned, 10-12 minutes. Remove and let cool.

    3. In a double boiler, or in a bowl placed over a pot of simmering water, combine the white chocolate chips  and almond milk. Cook, stirring frequently, until the chocolate is completely melted and smooth. Microwave high for 30 seconds also works. Almond milk turns the mixture to a caramel color. Set aside.

    4. In the bowl of a stand mixer, beat the ricotta  until it is smooth. Add the sugar/ date spread and mix to combine. Add in the eggs, one at a time, mixing and scraping the bowl in between additions. Add in the chocolate mixture and the vanilla/bourbon fruit  mixture and mix just until combined. (Make sure you scrape the bottom of the mixer with a spatula to make sure all of the ingredients are combined. I always find some of the cream cheese sticks in the bottom of my mixer bowl.) Stir in the 1 cup of macadamia nuts, leaving1/3 cup to sprinkle on top Pour the mixture into the crust. Top with remaining nuts and soaked dried blueberries/cranberries.

    5. Raise temperature before to 325 F (176C). Bake the cheesecake until the outside is mostly set and the middle just barely jiggles when you shake the pan, about 1 hour. Turn off the heat and prop the oven door open with a pot holder or kitchen towel. Let the cheesecake cool completely in the oven, then remove, cover and refrigerate until chilled thoroughly, preferably overnight.

    6. To serve the cheesecake, run a knife around the outside of the pan. Carefully remove the outer edge of the spring form pan, and place the cheesecake on a serving plate.

    7. Store the cheesecake covered in the refrigerator.

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