White Chocolate Cheesecake with Raspberries
White Chocolate Cheesecake with Raspberriesis a recipe.
For the cake:
- 105 grams of crumb chocolate chip cookies;
- 25 g of unsalted butter melted;
- a quarter cup of sugar.
- 1 tbsp. l. sugar sand;
- one and a half teaspoons of cornstarch;
- 1/3 cup of cold water;
- one and a half cups of fresh or frozen raspberries.
For the filling:
- 350 grams of cream cheese;
- 1/3 cup of granulated sugar
- 1 egg; 1 egg white;
- 1 tsp. vanilla;
- 1/2 tbsp. lemon juice;
- 150 grams of white chocolate, chopped or 1 cup of white chocolate chips;
- 1/4 cup thick cream.
Preheat oven to 1600s. And prepare a form measuring 10 cm in diameter (but this does not necessarily use a convenient form).
Mix the ingredients for the cake and put in shape creating the sides (it is more convenient to evenly distribute, helping yourself with the bottom of a regular glass).
In a small saucepan, mix 1 tablespoon of sugar and cornstarch, and stir the water well, then add the raspberries and put on medium heat.
Cook constantly stirring until raspberries are boiled and the sauce does not thicken, about 5 minutes. Remove from heat and strain through a fine sieve, so that the bones of raspberries do not interfere. Put aside.
In a separate bowl, mix cream cheese and sugar until fluffy (about 1 minute) in a separate bowl. Mix egg and egg white, add lemon juice and vanilla and mix everything with cream cheese
Melt the white chocolate with cream on the porcelain bath (in a double boiler or microwave for 30 seconds, with 50% power, stirring constantly)
Add the melted chocolate into the cream cheese, mix until a gentle homogeneous mass.
Pour 2/3 cup of filling in the form with the cake, distribute evenly, then sprinkle 2 tablespoons of raspberry sauce, then lay out the remaining stuffing, be careful that the sauce does not stand up.
Level the surface with a knife. Now fill in the clean syringe with raspberry syrup and, starting from the middle, squeeze even small circles gradually, increasing them, raspberry drops should be drawn not in a circle, but as if creating a "whirlwind" ("whirlpool").
After you are done with the circles, take a toothpick, run it in the center of the crimson circle and not raising the toothpick until you finish the last circle, give them the shape of hearts.
Bake the cheesecake for 40 minutes, then turn off the oven and leave the dessert there for 10 minutes. After that, cover the dessert with a lid (so that the dessert does not absorb other smells) and put it in the refrigerator for 6 hours or at night. Serve with the remaining syrup.
Date: 08.10.2018, 14:18 / Views: 73561
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