Fast forward several years and the summer before my first year of college I was visiting Baltimore, Maryland and my Mom really wanted to eat at The Cheesecake Factory, the restaurant. The wait was very long so we ended up going to Pizzeria Uno. I was okay with that - I was more than okay with that. It was a few years later until I actually did eat at The Cheesecake Factory. I think I had a burrito. It was good. And I opted for a strawberry smoothie because I believed at the time that I did not like cheesecake. Everyone else ordered their dessert - cheesecakes - different kinds and they oohed and ahhed, but I didn't care and I was happy with my smoothie. Even at one point my best friend worked at The Cheesecake Factory. She worked in the dessert section. It was her job to put whip cream on slices of cheesecake. So I had plenty of opportunities to try the cake - but I never did.
Then one time, about two years after college, I was at an art opening of sorts, and they had chocolate and caramel cheesecake and it looked really good to me. It didn't look at all like cheesecake - it just looked like a silky chocolate pie. I had slice. It was delicious. Someone said to me, do you like the cheesecake? But I was confused. Cheesecake? I didn't see any. Only that chocolate pie. And they said, that's chocolate cheesecake! And I said, oh - well, it's good.
Then another two years later, I was at a family camp out, it was my brother's birthday and he bought an assortment of cheesecake from Costco but the cheesecakes where packaged from The Cheesecake Factory. And again, I said, cheesecake - I'll pass. But then someone said - oh, just try a slice - we have White Chocolate Raspberry Cheesecake. Again with the chocolate - I halted - I thought about it - white chocolate and raspberries... okay - I'll give it try. And the rest is history... I have loved cheesecake ever since.
Now see, that's because there are two kinds of cheesecake - maybe even more than that. Some cheesecakes are made with cream cheese - and I like that. Others are made with some other kind of cheese and I don't think I care for that variety - but I could be wrong - I've been wrong before. My taste buds have changed over the years.
After that experience at the camp out, I set out in search for a similar recipe online. I found one at Allrecipes.com and I've made it several times. It is yum yum... very rich, decadent and let's just say, I'm in love with it. It has been that cake that has inspired me to make these rolls. I hope you like them as much as I do. Of course, I love sweet rolls and I love that cake - so the two combined sounds perfect to me - it's true though - it's not the same as cake - but let's just say you are cutting back on your cream intake - then perhaps these rolls are for you!
The recipe uses my BASIC ROLL MIX - adapted from Make-A-Mix Cookery. Very good book. If you happen upon one - or order on amazon - do try their other recipes that use the basic HOT ROLL MIX. All are very good. You can make donuts, bread, pretzels, etc. with that basic mix.
I thought these rolls turned out very yummy. My 4-year-old especially liked them. I found another treat she likes to eat :) My husband thought that the dough was too dry. I don't know what that means though, other than that the previous rolls we made - the Lemony-Lime Sweet Rolls had lots of gooeyness - so I think he was expecting that again... Might have to try out one of the variations and see if he likes them better... next time. But for me, it was a real special treat and they did not last long at our house.
To make the dough, you will need:
1 -1/2 teaspoons active dry yeast
3/4 cup warm water
1 egg, beaten
1/4 cup oil (sunflower, salad, vegetable, canola) or melted margarine
2 1/2 to 3 cups BASIC ROLL MIX
To make dough, in a mixing bowl dissolve yeast in warm water. Blend in egg and oil. Add 2 1/2 cups BASIC ROLL MIX and stir well. Add additional BASIC ROLL MIX up to 1/2 cup more to make a soft dough - not too sticky. Knead a few minutes until smooth. Lightly butter or oil a glass bowl. Put dough in bowl and turn to butter/oil top. Cover with plastic wrap and let rise in warm place till doubled in size - about 1 to 2 hours. Meanwhile - prepare raspberry filling and cream cheese filling.
To make Raspberry Filling you will need:
125 grams frozen raspberries
1 tablespoon white sugar
2 teaspoons corn starch
1/4 cup cold water
In a saucepan, combine raspberries, sugar, cornstarch and water. Bring to a boil, stirring, continue to boil 5 minutes, or until sauce is thick. Remove from heat and let cool. Strain sauce through a mesh strainer to remove seeds. Makes about 2/3 cup. Set aside.
To make Cream Cheese Filling you will need:
100 grams plain cream cheese
50 grams plain white chocolate, of a good quality
1 egg yolk
1 package (8 grams) vanilla sugar
In a microwave-safe bowl, melt white chocolate. It takes 30-45 seconds in 15 second intervals, stirring after each interval until completely melted. Add cream cheese and blend thoroughly with a spoon till smooth. Blend in egg yolk and vanilla sugar. Set aside.
To make White Chocolate Glaze you will need:
25 grams white chocolate, melted
1/2 cup sifted powdered sugar
1/4 teaspoon vanilla extract
2 to 3 tablespoon milk to thin
In a bowl, combine melted white chocolate and powdered sugar. Mix until crumbly. Add in vanilla and milk mixing constantly to thin. Set aside until needed.
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After dough has risen, turn out onto lightly floured surface and punch down. Roll out into a good size rectangle - about 1/4-inch thick (2 cm). Spread with 1/2 the raspberry filling. Roll up dough - jelly roll style and cut into 12 equal slices. Put on prepared baking sheets. (Prepared with baking paper - for easier clean up!) And place each slice on baking sheet a few inches apart. Let rise again another 30-60 minutes in warm place. Preheat oven to 190-C degrees (375-F). With a tablespoon, press a deep indentation in the center of each roll. Fill the indentation with one heaping soup spoon of Cream Cheese Filling until all the filling is used - divide the remainder evenly among the rolls. Bake in oven 20 to 25 minutes, until golden brown. Prepare White Chocolate Glaze and drizzle warm on rolls. Then drizzle rolls with remaining Raspberry Filling. Makes about 12 rolls.
1) Use raspberry preserves in place of raspberry filling - it's a shortcut - might contain seeds but that's okay. When you want to drizzle it on top of rolls - add a little water to thin and microwave a few seconds, stirring until desired consistency.
2) Reverse the order of fillings. Use all of the Cream Cheese Filling in the middle jelly roll stage. And then use Raspberry Filling or raspberry preserves in the indentation-filling stage. Proceed with White Chocolate Glaze and use same dough recipe.