With every passing day the joyous and glorious holiday of Christmas comes ever closer. However, we certainly don’t need to wait until December 25th to start Christmas baking! Although people bake quite heavily in during times of the year, such as Thanksgiving and Easter, Christmas always takes the top spot. Christmas baking can include an abundance of delicious and delicate treats with everything from cookies and muffins to pies and bars. While all these snacks are certainly savory it is the Christmas cakes that we all look forward to each and every holiday season. I have had the pleasure of enjoying two magnificent and delicious types of cakes for a number of Christmas seasons. Today I will share with you all the recipes of both the White Chocolate Raspberry Cheesecake and the Chocolate Lava Cake. Before i dive into each recipe I must address the issue of...fruit cake. This despicable and incredibly disgusting excuse for a Christmas cake is truly not worthy of the holiday season. I pity any of you that have had the unfortunate displeasure of tasting such a dish. Not only does fruit cake taste and look absolutely awful it is incredibly unhealthy. Just take a look at the fat or sugar content. Anyhow, these two Christmas cake recipes are far better than any fruit cake and will leave you wanting more Christmas magic.
The White Chocolate Raspberry Cheesecake is as good as the name suggests. While it does take a while to prepare the end result is astounding. White chocolate is good, paired with raspberry is even better but combined in a cheesecake truly takes the top prize. This cheesecake will leave you wondering why Christmas isn’t celebrated all year long.
White Chocolate Raspberry Cheesecake
1 cup of chocolate cookie crumbs
3 tablespoons of white sugar
¼ cup of melted butter
1 package or 10 ounces of frozen raspberries
2 tablespoons of white sugar
2 teaspoons of corn starch
½ cup of water
2 cups of white chocolate chips
½ cup of half-and-half cream
3 packages of cream cheese, softened
½ cup of white sugar
1 teaspoon of vanilla extract
In a medium to large bowl mix together the cookie crumbs, 3 tablespoons of white sugar and melted butter. Then proceed to press the mixture into the bottom of a 9-inh springform pan.
In a large pot combine the raspberries, 2 tablespoons of white sugar, corn starch and water. Bring the sauce to a boil and boil for 5 minutes.
Strain the sauce through a strainer to remove raspberry seeds.
Preheat oven to 325 F.
In a metal bowl over a pot of simmering water combine the white chocolate chips and half-and-half cream. Stir until melted and smooth.
In a large bowl mix together cream cheese and 1/2 cup of white sugar. Beat in the eggs one at a time. Then blend in the melted chocolate mixture and the vanilla.
Pour half the batter onto the crust in the springform pan and then proceed to spoon 3 tablespoons of the raspberry sauce over the batter.
Pour the remaining cheesecake batter into the pan and then again spoon 3 tablespoons of raspberry sauce on top.
Bake for 60 minutes. Cool then proceed to cover in plastic wrap and refrigerate for 8 hours.
Serve with remaining raspberry sauce and enjoy.
One of the greatest things about Christmas baking is the amount of chocolate that is used. It truly is a chocolate lovers paradise during the holiday season. The Chocolate Lava Cake recipe proves itself to be the pinnacle of chocolate desserts, perfect for any Christmas gathering.
Chocolate Lava Cake
2 egg yolks
3 teaspoons of white sugar
3 ½ ounces of chopped dark chocolate
5 tablespoons of butter
4 teaspoons of unsweetened cocoa powder
3 tablespoons of flour
1 pinch of salt
1/8 teaspoon of vanilla extract
Grease the inside of 4 ramekins with butter and place them inside a casserole dish.
Whisk together the egg yolks, eggs and white sugar in a large bowl until mixture is light yellow.
Melt dark chocolate and butter in microwave for 30 second intervals. Continue this for approximately 3 minutes. Then proceed to stir in the chocolate mixture with the egg mixture.
Sift cocoa powder then the flour and salt into the batter.
Stir the vanilla into the batter
Transfer batter into a tightly sealable plastic bag and snip one corner of the plastic bag to form a tip.
Divide the batter evenly into the 4 ramekins and refrigerate for 30 minutes.
Preheat oven to 425 F.
Arrange the ramekins in a casserole dish then proceed to pour hot water into the casserole dish until the water reaches halfway up the sides of the ramekins.
Bake for 15 to 18 minutes. Cool for 18 minutes
Loosen the edges of the ramekin with a knife and place the cake inverted on a plate.
Dust with powdered sugar if desired and enjoy.
These two Christmas cake recipes highlight the joyous atmosphere that surrounds the holiday. Whether you’re a cheesecake fan, a chocolate fan or both you’ll find these recipes are well worth the extra preparation time as the end result is truly magnificent.