With Love From
Darling's Kitchen

12. White Chocolate

White Chocolate Cheese Cake
On Almond Macaroon Crust

Renny Darling

For more of Renny Darling's Recipes 
please visit our website

Dear Fans,
   We are now into a lovely time of year. There is something about this season that is always so exciting for me. It is the time when children are getting ready to come home from school... families get together... friends visit and share the "Where has the winter gone?" stories. It is the time for backyard picnics parties and casual gatherings... And, of course, sooner or later (mostly sooner) all thoughts turn to food. Whenever friends join together, the thought of food is always close by. Isn't it wonderful how all good times, in some way, always involve good food.

Before I share my wonderful recipe today, I was wondering, if you were wondering, how all this came about... So, I thought, I would take a few moments to tell you.

It all began many, many years ago. I was a happy little housewife, and I dreamed, when I grew up... I was going to write the GREAT AMERICAN COOKBOOK. That was a very long time ago. At that time we knew little about Pestos... or Coulibiacs... or the difference between Cioppino and Bouillabaisse.

We were not aware of the great cuisines of Europe... or the great foods of other parts of the world. Food in the home was basically simple and practical... Roast Beef... Roast Turkey, Baked Ham, Southern Fried Chicken and the like.

At that time (middle 60's), no one could have guessed that Curries, Stroganoffs, Coq au Vin, Quiches (with an infinite number of fillings)... would become so familiar as to be commonplace.

The gastronomic revolution started in America in the late forties. Americans began traveling to the far reaches of the world. They were exposed to foreign and exotic dishes. They were eating and loving the exciting dishes of the countries they visited. They were enjoying Fondues in St. Moritz...Sushi in Osaka... Moussaka in Athens... Paella in Valencia... Cous Cous in Morocco.

And, when they came home, they had no need to rely on their memory to prepare the dishes they enjoyed. Available to them were the thousands of cookbooks and cooking schools, representing every imaginable cuisine.

I do believe, there are more excellent, knowledgeable cooks in our nation today, that I have seen anywhere else in the world. Americans are extremely aware about food... and the number of cookbooks published each year, the number of cooking schools and classes available to them is truly staggering.

Consider such international dishes that Americans find totally familiar... Ratatouille, Coulibiac of Salmon... Duck a l'orange... Tarte Tatin, Croissants, Soufflés, Mousselines... the list is endless.

However, there is yet another dimension to American tastes in food. True, Americans love elegance and excitement in their meals... BUT, Americans are also very, very busy. And that is where my work began.

I must confess, right at the start, that I do not like to chore in the kitchen one bit more than necessary. However, I simply love and adore delicious food, prepared in an exciting and original manner. My cookbooks originated out of these two concepts... the desire for exquisite tasting dishes that could be prepared in the minimum amount of time.

My main emphasis is TASTE... rich, glorious and pleasurable... with recipes that promise to get you out of the kitchen in a hurry.

A perfect example is the recipe I am sharing today. In a sense, it is "something old"... and "something new." Cheesecake is an American favorite, but prepared in this manner, it is sublime.

The White Chocolate Cheesecake in an Almond Macaroon Crust is from my cookbook, "Entertaining Fast & Fancy" and is one of the finest tasting desserts that can be made. It is a fantastic dessert... a creamy velvet cheesecake, nestled in a delicious Almond Macaroon crust... served with a delicate spoonful of Raspberry Sauce...M-m-m Wonderful! And you will enjoy the fact that this lovely dessert does not have to be baked. It can be prepared in 20 minutes.

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White Chocolate Cheesecake with  
Almond Macaroon Crust

Almond Macaroon Crust:
         1/3          cup melted butter
         3             tablespoons cinnamon sugar
         1/2          cup macaroon cookie crumbs
         1/4          cup finely chopped almonds

Stir together all the ingredients until blended. Pat mixture on the bottom of a 9-inch glass  pie plate and bake in a 350° oven for 8 minutes.  Allow to cool.

White Chocolate Cheesecake Filling:
         1          package (8 ounces) cream cheese, at room temperature
         3/4       cup sifted powdered sugar
         6          ounces melted white chocolate

         1/4       cup cream
         1          teaspoon vanilla
         1          tablespoon rum

Beat cream cheese and sugar until fluffy. Beat in the melted white chocolate. Set aside. In another bowl, beat cream with vanilla and rum until cream is stiff. Beat together white chocolate mixture and cream until blended. Pour mixture into prepared crust and refrigerate until firm.

Decorate top with a little grated chocolate, or a few chocolate leaves. I prefer to serve this with spoonful of Raspberry Sauce.  Serves 8 to 10.

To Make the Raspberry Sauce:
Stir together 1 carton (10 ounces) of defrosted Raspberries in Syrup with 2 tablespoons concentrated orange juice.

Note: - Entire recipe can be prepared 1 day ahead and stored in the refrigerator. Do not sauce until serving time.

        - White chocolate is sensitive and should be melted in the top of a double boiler over hot, not boiling, water.

Enjoy with Love,

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