White Chocolate Raspberry Truffle Cheesecake

Credit: Online link unknown; found originally at Top Secret Copy Cat Recipes

Crust:

• 1 1/2 cups chocolate cookie crumbs (filling removed) or 20 crumbled Oreo sandwich cookies (40 wafers, filling removed)
• 1/3 c. butter, melted

Filling:

• 1/2 cup seedless raspberry preserves
• 4 (8 oz) packages cream cheese at room temperature (no low-fat substitutions)
• 1 1/4 c. granulated sugar
• 1/2 c. sour cream at room temperature
• 2 t. vanilla
• 5 eggs at room temperature
• 4 ounces white chocolate, chopped into chunks

Garnish:

• 2 ounces shaved white chocolate OR...
• homemade white chocolate ganache is excellent as well!

Directions:

Before preheating oven: prepare a 9" springform pan by lining the sides and bottom with parchment paper and then covering the bottom (outside) with aluminum foil.

• Preheat oven to 475 degrees.
• Prepare your water bath: place a large pan or oven-safe skillet filled with about 1/2 inch of water into the oven while it preheats (make sure the springform will fit inside with a little room to spare).
• Place cookie crumbs in medium bowl and mix in melted butter.
• Press crust mixture into the parchment paper-lined springform pan. Use the bottom of a cup to press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side if you'd like.
• Make sure you've wrapped the large piece of foil around the bottom of the springform to keep the waterbath water from leaking into the cheesecake.
• Put the crust into the freezer until the filling is ready.
• Combine in mixer: softened cream cheese and sugar. Mix in the room temperature sour cream and vanilla. Mix on the lowest setting for 2-3 minutes or until the ingredients are smooth and creamy. You do not want to beat too much air into the mixture or the cheesecake will fall and be grainy.
• Scrape down the sides of the bowl.
• Whish the eggs in a medium bowl and add them to the cream cheese mixture. Blend the mixture just enough to incorporate the eggs.
• Remove the crust from the freezer. Sprinkle 4 ounces white chocolate chunks onto the bottom of the crust. Pour half of the cream cheese filling into the crust.
• Measure out and stir the seedless raspberry preserves. Drizzle the raspberry preserves over the entire surface of the filling. Use a butterknife to swirl the raspberry into the cream cheese without blending it too much.
• Pour the remaining half of the cream cheese filling into the crust.
• Carefully place the cheesecake into the water bath in the oven. Be very careful! If too much of the water evaporates while you're making the cheesecake, add a bit more and close the oven for about five minutes before adding your cheesecake.
• Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50-60 minutes or until the top of the cheesecake is a light brown or tan color.
• Leave the oven door closed for at least 30 minutes (the water bath helps keep the humidity in the oven high which will help the cheesecake cook evenly and will help to minimize cracking).
• Remove the cheesecake from the oven and place the pan on a cooling rack. It helps to place a towl under the cooling rack to soak up the hot water that will drop off of the springform.
• When the cheesecake is completely cooled, cover it with plastic wrap and place it in the refrigerator to sit overnight. Don't remove the springform pan for at least a couple of hours since the cheesecake will shrink as it cools and will naturally pull away from the sides of the pan. And please don't put the cheesecake in the fridge until it is cooled completely or you'll end up with condensation all over your cake. It can take 4 hours or more for the cheesecake to cool enough to go in the fridge.
• Before serving your cheesecake, garnish it with either shaved white chocolate or your own white chocolate ganache (my favorite).
• Enjoy!

Incredulada Enchiladas

Credit: bakinandeggs.com

(adapted slightly from their variation to decrease the spiciness!)

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, finely diced
• 1 large garlic clove, minced
• 2 1/2 cups cooked chicken, shredded (about 3 chicken breasts)
• 1 (7 ounce) large can diced green chilies
• 8 ounce block cream cheese, softened
• Salt and pepper, to taste
• 12 flour tortillas (medium size)
• 1 cup heavy cream or half and half
• 2 cups shredded monterey jack cheese (or your choice, this time I used the Mexican blend)
• Cooking spray
• Salsa
• Sour cream

Directions:

• Preheat oven to 350 degrees. Prepare a 9 x 13 glass baking dish with cooking spray.
• Heat olive oil in a large skillet and sautee onions until they begin to soften and become translucent. Add garlic and chilies and cook for another 2-3 minutes.
• Remove from heat and stir in cream cheese and chicken. Season with salt and pepper. Feel free to add sliced olives at this point (or anything else you'd like inside your enchiladas).
• Spoon mixture into tortillas, roll and place seam side down in baking dish. Pour cream over enchiladas and cover with cheese. Bake for about 30 minutes, or until cream thickens and cheese is bubbly.
• Serve with salsa and sour cream.

Yield: 6-8 servings

Note: We've adapted this recipe to decrease the spiciness. Original recipe calls for 1 (4 oz) can diced green chilies and 1/4 c. diced jalapano peppers. If you decide to go for "spicy," then add the jalapanos at the same time you add the chilies.