Honey Cheesecake Bubble Bread With Chocolate Sauce Rsc Recipes

WHITE CHOCOLATE CHEESECAKE WITH WHITE CHOCOLATE BRANDY SAUCE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Wrap the outside of a 10-inch springform pan with foil. Grease the inside of the pan.
• Place the cream cheese, sugar, and flour in a mixing bowl and cream until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Scrape bowl.
• Melt 4 ounces of the white chocolate. With an electric mixer on low speed, mix melted white chocolate into cream cheese mixture. Keeping electric mixer on low, slowly beat in the vanilla and 1/2 cup of heavy cream. Blend well. Pour mixture into the prepared springform pan.
• Place cheesecake pan in a water bath filled with warm water. Bake at 300 degrees F (150 degrees C) for 50 to 60 minutes, or until center of the cheesecake is just firm. Cool at room temperature for 1 hour. Refrigerate until set before removing from pan.
• To make White Chocolate Brandy Sauce: place chopped white chocolate in a heat-proof bowl. Pour 1 cup cream into a saucepan and bring it to a boil over medium-high heat. Watch carefully so it doesn't boil over. Pour hot cream over chopped white chocolate; let soften for 2 minutes. Stir with a wooden spoon until melted. Add brandy and continue stirring until incorporated. Pour over chilled cheesecake and serve.

HONEY CHEESECAKE

Steps:

• Have ingredients at room temperature. Beat cream cheese smooth and fluffy.
• Beat in honey and vanilla.
• Blend in eggs.
• Pour into a buttered and crumb lined 9 inch springform pan.
• Place in a hot water bath.
• Bake in a 350F oven until set ( about 1 1 /2 hours or less ). Remove from waterbath to cool on rack.
• Chill over night before serving.

HONEY CHEESECAKE BUBBLE BREAD WITH CHOCOLATE SAUCE #RSC

Steps:

• Heat oven to 350 degrees. Line a 15x10-inch jellyroll pan with Reynolds Wrap Foil. Spray with no-stick cooking spray.
• Place almonds in a large bowl. Stir egg white, water and vanilla together in a small bowl. Pour over almonds. Stir to evenly coat. Stir sugars and salt together in a small bowl. Pour over almond mixture. Toss to evenly coat. Spread evenly on foil-lined pan. Bake for 15-20 minutes or until almonds are glazed, stirring occasionally.
• Remove from oven. Allow to cool before removing from foil and breaking apart any large clumps. Place in a small bowl. Set aside.
• Meanwhile, for biscuits, line bottom and sides of a 13x9x2-inch baking dish or pan with a large sheet of Reynolds Wrap Foil. Spray with no-stick cooking spray. In a small deep mixing bowl, beat cream cheese and ¼ cup of sugar on low speed until smooth. Add honey, cream and extract. Beat on low speed until combined.
• Spread each biscuit to a 3-4 inch circle. Add a scant tablespoon of cream cheese mixture in center of each biscuit. Enclose biscuits around mixture and seal. Arrange 15 biscuits in foil-lined dish. Drizzle with half of melted butter then sprinkle with 2 tablespoons of remaining sugar. Add remaining 15 biscuits and drizzle with remaining butter then sprinkle with remaining sugar.
• Bake for 25-35 minutes until biscuits are done and tops are golden brown, covering with another sheet of Reynolds Wrap Foil during last 10 minutes of baking time to prevent overbrowning. Cool for 5 minutes before inverting onto a large serving platter.
• Meanwhile, for sauce, whisk chocolate, cream, salt, and vanilla together in a small deep mixing bowl. Place in a small bowl. Cover with Reynolds Wrap Foil to keep warm.
• Arrange bowls of almonds and sauce on edge of platter. For each serving, place 2-3 biscuits on each serving plate and drizzle with warm sauce as desired then sprinkle with a few almonds. Serve warm. Serves 10-12.

CHOCOLATE & HONEY CHEESECAKE ( ITALIAN)

Steps:

• Preheat oven to 350 degrees F.
• Grease a 9 inch spring form pan.
• To make crust, melt butter and combine with crumbs, prees onto bottom of pan.
• To prepare filling: Beat ricotta cheese, honey, and eggs in a medium bowl, until smooth.
• Bring whipping cream to a low boil in a saucepot.
• Remove from heat and stir in the chocolate until melted.
• Cool slightly.
• Blend into cheese mixture.
• Spoon into prepared pan.
• Bake in preheated oven for 30 minutes.
• Remove and prepare topping.
• Melt honey over low heat, and then remove and stir in the granola.
• Spread on the partially baked cake.
• Return to oven and bake the last 15 minutes.
• Total baking time should be 45 minutes.
• Remove from oven to a wire rack.
• Cool completely before removing sides.
• Wrap and chill.
• Makes 12 servings.

LEMON NEW YORK STYLE CHEESECAKE WITH HONEY CREAM TOPPING #RSC

Steps:

• Heat oven to 325°F.
• Create a baking pan by layering two sheets of Reynold's Wrap Heavy Duty non-stick Aluminum Foil about ten to twelve inches in length. Fold sides of foil upwards until the pan is about three inches deep, creasing the corners to prevent batter from leaking. Use more foil as needed. If you are feeling really creative you may try to form the pan into a shape such as a heart or the initial of special person. Place the foil pan on a cookie sheet for stability.
• Mix crumbs, almonds, butter, and 1 tablespoon sugar in a small bowl. Press onto bottom of foil pan.
• Beat cream cheese, remaining sugar, ½ teaspoon vanilla, lemon juice, and zest until well blended. Add 4 ounces sour cream mixing well. Add eggs one at a time beating on low after each is added until blended. Pour over crust.
• Bake 30 to 40 minutes or until center is almost set.
• Mix remaining sour cream, vanilla, and honey in a small bowl. Gently spread over cheesecake. Bake an additional 15 minutes.
• Remove from oven and cool completely. Refrigerate at least two hours before serving.