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Receta Summer Fruit And White Chocolate Cheese Cake
by Global Cookbook

Summer Fruit And White Chocolate Cheese Cake
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Ingredientes

  • 250 gm Digestive biscuits, finely crushed (8oz)
  • 125 gm Butter, melted (4oz)
  • 1 x 250 g carton Quark low fat soft cheese
  • 1 x 150 g pack Deluxe white chocolate, melted
  • 1 pkt powdered gelatine, dissolved in 3 Tbsp. warm water and cooled
  • 1 x 284 ml, (10fl ounce) carton double cream, whipped till thick
  • 1 x 500 g pack frzn summer fruits, defrosted in the pack
  • 1 tsp Arrowroot

Direcciones

  1. Lightly oil a 20cm (8 inch) loose-bottomed spring form clip tin.
  2. Mix together the crushed biscutis and melted butter, press the mix into the base of the tin and smooth level.
  3. Beat the Quark in a mixing bowl to soften. Stir in the melted chocolate and gelatine then carefully mix in the whipped cream retaining as much volume as possible.
  4. Strain the defrosted summer fruit mix reserving the juice. Lightly stir the strained fruit into the cream mix, till just mixted in.
  5. Spoon the mix onto the biscuit base and smooth level. Cover and refrigeratein the regrigerator while the glaze is made.
  6. Meanwhile, blend a small quantity of the reserved juice with the arrowroot to create a smooth paste. Place the remaining juice in a small saucepan and stir in the blended arrowroot.
  7. Bring gently to the boil over a moderate heat, stirring continually till the mix thickens and is smooth, clear and glossy. Allow to cold.
  8. Spread the glaze proportionately over the top of the cheesecake right to the edges.
  9. Gently shake the tin to ensure the surface of the glaze is totally smooth and glass-like. Refrigeratefor 2 hrs till hard and totally set.
  10. Carefully remove the spring form tin, using a palette knife to free the sides if necessary. Remove the cheesecake from the tin base and slide onto a serving plate.
  11. NOTES : A sumptuous combination of summer fruits and white chocolate in a cheesecake mix on a crisp biscuit base.