Is that whipped cream buff or what?
These cheesecakes were starting to give me fits until I found this recipe for stabilized whipped cream. Not only are they going to be standing out on a buffet for an hour (or more,) I'm going to be transporting them from my home to the party destination the day before the bridal shower. I initially thought I'd just use the spray stuff from the can. It tastes fine, and I would just spray it on about fifteen minutes or so before serving. However, when I tried that at home, the peaks had already fallen within 5-10 minutes and I quickly realized that I was going to have to go another route. Over the weekend I was going through my new King Arthur Flour cookbook (Whole Grain Baking) and I stumbled upon this recipe for stabilized whipped cream. Problem solved!
Stabilized Whipped Cream
Yield: 4 cups
2 Tbsp cold water
1 tsp unflavored gelatin
2 cups heavy cream
1 tsp vanilla
1/2 to 3/4 cup powdered sugar, to taste
Place the water in a small heatproof bowl. Sprinkle the gelatin over the water, and let it sit for 5 minutes to absorb the water. Melt the gelatin over simmering water or in the microwave (this takes less than 10 seconds in the microwave, so monitor it closely) Set aside to cool to room temperature.
Whip the cream with the vanilla in a large mixing bowl until it begins to thicken and the whisk begins to leave tracks as it moves through the cream. With the mixer on medium speed, pour in the melted gelatin. Once the gelatin is incorporated, stop the mixer and add the powdered sugar. Resume beating until mediumpeaks form.
Mini White Chocolate Raspberry Cheesecakes
Preheat oven to 300 degrees.
Lightly spray two (12 count) mini-cheesecake pans with cooking spray. This recipe will only fill 20 of the cheesecake wells.
1 1/2 cups crushed shortbread cookies
4 Tbsp butter, melted
Combine butter and crumbs in a small bowl. Distribute evenly between cheesecake wells and tap down against bottom. I used a shot glass to do this.
4 oz white chocolate
20 oz. cream cheese, room temperature
1/2 cup sugar
1 Tbsp corn starch
1/4 cup sour cream
Grated zest of one lemon
2 large eggs
1 tsp vanilla
3-4 Tbsp frozen raspberries, thawed and drained (see topping note below)
In microwave safe bowl, melt white chocolate, checking and stirring after each 15-20 second interval. Watch this carefully... white chocolate melts much faster than regular chocolate. Set aside to cool slightly.
In large mixing bowl, combine cream cheese, sugar, corn starch, lemon zest and sour cream. Beat on medium speed until thoroughly mixed and creamy. Add in eggs, one at a time, and combine well. Stir in vanilla, then melted white chocolate. Thoroughly combine.
Fill each cheesecake well with about a tablespoon of batter. Then top with about a half teaspoon of raspberries. Fill cheesecake well the rest of the way with batter. Smooth tops. Bake at 300 degrees for 20-23 minutes. Remove from oven and allow cheesecakes to cool in pan on cooling rack. Refrigerate for several hours before removing cheesecakes from pan.
Topping: (I got this recipe from RecipeZaar)
1 (12 ounce) package frozen raspberries, thawed and drained (save liquid)
2 tablespoons sugar
2 tablespoons cornstarch
1/3 cup maple syrup
Drain defrosted raspberries- reserving liquid, and saving 3-4 Tbsp of raspberries for cheesecakes above. Add water to the liquid, if needed to measure 1/2 cup. In a small saucepan, combine sugar and cornstarch, add berry liquid and maple syrup. Cook over medium heat, whisking constantly, until mixture boils and thickens, boil 1 minute. Stir in raspberries and cool to room temperature before serving. (I chilled this several hours before topping cheesecakes.)
Rodney Strong Reserve Chardonnay 2012
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