This is our bake #29 over at The Home Bakers (THB), we are almost halfway through the book "Coffee Cakes". I have not made nor eaten a cheesecake for ages and am looking forward to this bake selected by Charmaine of Mimi Bakery House for this week's baking together at THB.
Just as described in the book, the "White chocolate adds its rich flavour to this snowy cheesecake and a dusting of cocoa powder proclaims its chocolate status. It makes a spectacular presentation on a pool of raspberrry sauce, garnished with whole berries".
I've used Lindt white chocolate and Philadelphia cream cheese, with these combination, the cake is so creamy and smooth, almost melts in the mouth! It is served with raspberry sauce, and since I have some frozen mixed berries coulis, I used that instead.
I've made only half a recipe and used a 7" springform pan, which makes the cake rather low in height.
Served with the mixed berries coulis and sprinkled with cocoa powder over the top, is a treat indeed.
For the full recipe, drop by Mimi Bakery House. To view other members' bake, please visit The Home Bakers (THB).
We are a group of home bakers who are currently baking from "Coffee Cakes" by Lou Seibert Pappas, until each recipe from this book has been baked. This is our bake no. 29 and we have 31 recipes more to go. If you are interested to be a member and join in our bakes, you may drop me an email at email@example.com.
I'm linking this post to Little Thumbs Up event, where the ingredient for this month is Cheese, organized by Zoe of Bake For Happy Kids and Doreen of My Little Favourite DIY, hosted by Alice of I Love.I Cook.I Bake
and to "Baby Sumo's Christmas Recipe Collection 2013" event hosted by Baby Sumo of Eat Your Heart Out.