White Chocolate Day 2024 is on Sunday, September 22, 2024: I need a recipe for white chocolate and ginger cheesecake - anyone help?

Sunday, September 22, 2024 is White Chocolate Day 2024. September 22 – National White Chocolate Day National White Chocolate Day

Whitened chocolate is really a relatively recent arrival towards the chocolate market, getting only come to exist and introduced (in Europe) within the nineteen thirties. White Chocolate Day remembers this tasty treat – and even though initially considered to not be ‘true’ chocolate inside a definitive sense, rules were eventually relaxed to permit whitened chocolate which consists of sufficient cacao that need considering to become ‘real’ chocolate.

white chocolate-ginger cheesecake

Ginger's peppery flavor is the perfect foil for white chocolate. Here, the ginger is used in several forms, each contributing its own nuance: Crystallized ginger provides texture and a warm bite to the filling, gingersnaps are used for the crust, and ground ginger enhances both crust and filling. Begin making this dessert a day ahead.

Servings: Serves 12 to 14.

Ingredients

CRUST

13 ounces gingersnap cookies (about 50 cookies)

2 tablespoons sugar

1 teaspoon ground ginger

6 1/2 tablespoons unsalted butter, melted, cooled

FILLING

1 pound good-quality chocolate (such as Lindt or Baker's), finely chopped

4 8-ounce packages cream cheese, room temperature

1/4 cup sugar

4 large eggs, room temperature

1 tablespoon vanilla extract

1 teaspoon ground ginger

2/3 cup minced crystallized ginger

White chocolate curls

Preparation

FOR CRUST: Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Wrap outside of pan with 2 layers of heavy-duty foil. Finely grind cookies, sugar and ginger in processor. Add butter; blend until moist clumps form. Press onto bottom and up sides of pan. Chill while preparing filling.

FOR FILLING: Position rack in center of oven and preheat to 300°F. Stir white chocolate in top of double boiler set over hot water until chocolate melts. Cool to lukewarm, stirring occasionally.

Using electric mixer, beat cream cheese and sugar in large bowl until fluffy, about

3 minutes. Add eggs and yolk 1 at a time, beating just until combined after each addition. Beat in vanilla and ground ginger. Gradually beat in melted white chocolate. Stir in crystallized ginger.

Transfer filling to prepared crust. Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Bake until cheesecake puffs and edges crack slightly, about 1 1/2 hours.

Transfer cake to rack. Run small knife around sides of cake to loosen. Cool completely. Remove foil from pan sides. Chill cake overnight. (Can be prepared

3 days ahead. Cover and keep chilled.)

Release pan sides. Transfer cake to platter. Top with chocolate curls.

WHITE CHOCOLATE CHEESECAKE

Makes one 9-inch Cheesecake.

1 cup pecan halves, divided

1 1/2 cups graham cracker crumbs

1/4 cup sugar

1/4 cup margarine or butter, melted

3 (8-ounce) packages cream cheese, softened

1 (14-ounce) can Sweetened Condensed Milk

(NOT evaporated milk)

4 eggs

1 (6-ounce) package white chocolate baking squares, melted

2 teaspoons vanilla extract, divided

1 (21-ounce) can cherry pie filling

Whipped cream or topping

Reserve 5 pecan halves for garnish. Finely chop and toast remaining pecan halves.

Preheat oven to 300ºF. Mix crumbs, chopped pecan halves, sugar and melted margarine or butter; press firmly on bottom of 9-inch springform pan.

Beat cream cheese in large bowl with mixer at medium speed until fluffy. Gradually beat in sweetened condensed milk until smooth. Blend in eggs, melted chocolate and 1 teaspoon vanilla. Pour into prepared pan.

Bake 1 hour or until center is set. Cool completely at room temperature. Refrigerate for at least 4 hours.

Mix cherry pie filling and remaining vanilla. Remove side of springform pan. Spoon cherry mixture over cheesecake. Garnish with dollops of whipped cream or topping around edge and reserved pecan halves. Cut into wedges to serve. Refrigerate leftovers.

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my puppy ate white chocolate 2 days ago will he be ok?

Sorry, but white chocolate does in fact contain small amounts of Theobromine.. It is not nearly as likely to cause a problem in dogs, but it could. Best to keep the dog away from it. If you have seen no problems by now, then it's unlikely you are going to.. It would happen fairly quickly.

The sugar is also bad for dogs. If a dog is fed sugar, they are more inclined to develop diabetes.

What are the signs of toxicity?

Signs are most commonly seen within 12 hours (or less) of chocolate ingestion.

* Excitement / nervousness / trembling

* Vomiting / diarrhea

* Excessive thirst / sometimes excessive urination (at higher levels of Theobromine toxicity)

* Muscle spasms

* Seizures

* Coma (rare

* Death (rare) -- likely due to heart rhythm abnormalities.

How is white chocolate made. (is it from the same tree)?

White chocolate is made the same way as milk chocolate and dark chocolate -- the difference is the ingredients. In fact, because of the ingredients, many people (including the U.S. Food and Drug Administration) don't consider "white chocolate" to be chocolate at all.

Aphrodite Handmade Chocolate and HowStuffWorks.com both describe the chocolate-making process in detail. It all begins with the cacao tree, which grows in equatorial areas of South America, Africa, and Asia. The seeds of the tree's fruits are the cocoa beans, which are harvested, fermented for six or seven days, and then dried. The highest quality chocolate comes from cocoa beans that are dried naturally in the sun for a week -- shorter, artificial drying yields inferior chocolate. Next, the beans are roasted, and the shells are removed. Then the cocoa is ground, resulting in a thick liquid called chocolate liquor (it's not alcoholic). This liquor is used to make unsweetened chocolate.

For other chocolaty purposes, the liquor is pressed to extract the fat, which is called cocoa butter. With the fat removed, the liquor becomes a powder that is blended with the cocoa butter and other ingredients to make different kinds of chocolate. Plain chocolate is made of cocoa powder, chocolate liquor, cocoa butter, and sugar. Milk chocolate, of course, has milk added. White chocolate is made of cocoa butter, milk, and sugar.

After the ingredients are mixed, the product is further refined to create chocolate suitable for solid bars and pieces. It's mixed, heated, and cooled very precisely in methods called "conching" and "tempering." These processes can take up to a week for the finest chocolates.

Because white chocolate has no cocoa solids from the chocolate liquor, the FDA doesn't classify it as chocolate. However, the organization is working with chocolate manufacturers to establish a standard definition for white chocolate. Until a standard is published, check labels and beware of "white chocolate" that contains vegetable fat instead of cocoa butter. The quality and taste are inferior.