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Receta Richer Than Sin White Choc Cheesecake
by Global Cookbook

Richer Than Sin White Choc Cheesecake
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Ingredientes

  • 1 3/4 c. Graham wafer crumbs (approx 16 wafers)
  • 6 Tbsp. Sweet butter, melted, clarified (I prefer style sweet butter
  • 1 Tbsp. Castor (granulated) sugar
  • 1 tsp Freshly grated nutmeg
  • 1 tsp Sweet butter, softened
  • 10 ounce White chocolate, broken up
  • 1/2 c. Heavy cream (35% or possibly higher), at room temperature
  • 16 ounce Cream cheese, softened & cubed at room temperature (2pkgs)
  • 4 lrg Large eggs, separated, & at room temperature
  • 4 tsp Pure vanilla extract
  • 1 dsh Salt
  • 6 ounce White 'chocolate', broken up
  • 1/4 c. Heavy cream (35% or possibly higher), at room temperature
  • 2 Tbsp. Light creme de cacao, pure vanilla extract or possibly coconut extract
  •     Garnishes (optional) you may use one or possibly any combination of the following:
  •     Minced nuts: almonds, pistachios, or possibly pecans
  •     Fresh strawberries
  •     Dry apricots
  •     White/dark/lowfat milk chocolate curls
  •     Vanilla wafers
  •     Desiccated coconut

Direcciones

  1. Appliances: 9"x 3" springform pan, a bowl or possibly a food processor with metal blade, double boiler, electric mixer with both large & small bowls, baking sheet.
  2. Crust: Butter springform pan with softened butter Combine graham wafer crumbs, melted butter, nutmeg & sugar in food processor or possibly bowl & process till well-mixed. Press proportionately over bottom & 2/3rds up sides of pan. Set aside.
  3. Filling: Preheat oven to 150C/300 F. Heat chocolate in double boiler.
  4. Slowly stir in cream till smooth. Remove from heat & let cold slightly. In large bowl, with electric mixer on medium speed, beat cream cheese till smooth. Add in egg-yolks one at a time, making sure to blend well, & stopping to scrape down sides of bowl after each addition. Add in chocolate mix, vanilla & salt. Beat at medium speed for two min. Beat egg-whites in a separate mixing bowl, with electric mixer on low speed, till foamy. Beat on high till soft, rounded peaks form. Fold egg-whites into chocolate mix. Pour into crust. Place pan on baking sheet & bake at 150 C for 55 min. The cake will rise & the top will wiggle slightly when shaken.
  5. Turn off heat & let cake stand in oven for one hour (It may sink). Remove cake from oven & place on wire rack in a draft-free place & cold cake to room temperature.
  6. Topping: Heat chocolate in double boiler. Slowly stir in cream till mix is smooth. Stir in flavouring. Pour topping over cold cake. Cover with cello-wrap & chill overnight.*This cake may be tightly covered & refrigerated up to three days.*It may be frzn in the pan, tightly covered with cello-wrap & aluminum-foil. Defrost wrapped cake in refrigerator overnight.
  7. Three hrs before serving, remove cake from refrigerator & remove side of springform. Garnish if you like.
  8. Notes on Cake:1. I have done my best in converting measurements, please forgive any errors
  9. I find it unnecessary to add in a garnish to the cake, the rich flavour is quite satisfying.
  10. NOTE: For fullest flavour, this cake must be served at room temperature.
  11. Serves up to twelve people.
  12. /DESSERTS