标题: White Chocolate & Raspberry Cheesecake [打印本页] 作者: jiayan1412 时间: 30-9-2008 15:41 标题: White Chocolate & Raspberry Cheesecake Number of servings: Serves: 10
Preparation time (in minutes): Preparation Time: 20 minutes
Procedure
1. COMBINE the biscuits and butter and press into the base of a greased 22cm springform pan.
2. BEAT the Philly, sugar, and lemon rind until smooth. Stir in the melted chocolate and gelatine mixture until smooth. Fold in the cream and 1/2 cup raspberries.
3. POUR the filling into the prepared base and refrigerate 3 hours or until set. Garnish with remaining raspberries and dust with icing sugar. Serve.
Ingredients
1 ¼ cups sweet biscuit crumbs
75g butter, melted
500g block Philadelphia Cream Cheese, cubed and softened
¾ cup sugar
1 teaspoon grated lemon rind
200g white chocolate, melted and cooled slightly
2 teaspoons gelatine dissolved in ¼ cup boiling water, cooled
1 cup cream, lightly whipped
2½ cups of Creative Gourmet frozen raspberries
Icing sugar, to garnish作者: ritaclin 时间: 30-9-2008 15:42
looks so yummy！作者: beckyzhou 时间: 30-9-2008 16:02 标题: 我去年做过一个类似的~ 我去年做过一个类似的，Mixed berries white chocolate tiramisu~~~
参考了以下做法，但没有用草莓：
Ingredients:
Raspberry Coulis
500g fresh or frozen raspberries
200g caster sugar
250ml (1cup) water
1-2 tbs cointreau
To serve
400g mixed fresh berries, extra shaved white chocolate
Method:
To make the coulis, combine raspberries, sugar and water in a small saucepan and bring to the boil. Remove from heat and puree mixture in a blender. Pass through a fine sieve to remove all seeds, then stir in cointreau and set aside.
For the tiramisu, line the base and sides of a 24cm springform tin with baking
(silicone) paper. Soak the gelatine in cold water until soft. Heat the cream in a small saucepan until almost boiling. Remove gelatine from water, squeeze to remove excess moisture then add to hot cream; stir until dissolved.
In a mixing bowl, beat egg yolks, sugar and lemon zest together until thick and pale. Stir in mascarpone until just combined then fold in gelatine mixture. Whisk egg whites to soft peaks and carefully fold through mascarpone mixture.
Lightly soak savoiardi in half the warm raspberry coulis before placing in a single layer in base of prepared tin (reserve the remaining coulis for serving). Spread with half the mascarpone mixture, sprinkle with one cup of the berries and half the white chocolate. Repeat with remaining ingredients to form a second layer. Cover and refrigerate for several hours or overnight before serving.
To serve, cut tiramisu into wedges and place on serving plates. Moisten extra berries with remaining coulis and spoon over or alongside. Top with shaved white chocolate.
NOTE： The coulis for this recipe varies slightly as it needs to be of a thinner consistency to soak the savoiardi biscuits.
太馋了~~
