White Chocolate & Raspberry Cheesecake
Number of servings: Serves: 10Preparation 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 looks so yummy！:yct_17
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
Tiramisu
1 gelatine leaf （改用了鱼胶粉）
30ml (1½ tbs) cream
4 egg yolks
75g caster sugar
zest of ½ lemon
375g mascarpone
3 egg whites
300g savoiardi (sponge fingers; preferably Italian)
200g assorted fresh berries (raspberries, black berries)
165g best-quality white chocolate, grated (我大概只用了100克不到)
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.
[ 本帖最后由 beckyzhou 于 30-9-2008 16:04 编辑 ] cointreau
mascarpone
是什么啊? beckyzhou,你太厉害了.
不如开贴,和我们讲讲吧!!!!! 原帖由 jiayan1412 于 30-9-2008 16:23 发表 http://www.freeoz.org/forum/images/common/back.gif
cointreau
mascarpone
是什么啊?
cointreau 橘味白酒, 可以用其他果酒代替
mascarpone 是意大利的软奶油芝士，专门用来做提拉米苏的:victory: 原帖由 jiayan1412 于 30-9-2008 16:24 发表 http://www.freeoz.org/forum/images/common/back.gif
beckyzhou,你太厉害了.
不如开贴,和我们讲讲吧!!!!!
我已经都贴在这了啊，没有其他好说的了:$
这个是去年圣诞前我们去Organe采樱桃、草莓之类的回来，拿新鲜的莓子做的，所以特别好吃 :yct_7 太馋了~~
特别是后来做蛋糕的那几个图片，口水啊~~
想问一下，是不是要做西点，都需要准备一个电子秤呢？ 原帖由 Louisa 于 9-10-2008 12:06 发表 http://www.freeoz.org/forum/images/common/back.gif
:yct_7 太馋了~~
特别是后来做蛋糕的那几个图片，口水啊~~
想问一下，是不是要做西点，都需要准备一个电子秤呢？
普通的kitchen scale就可以, 10刀以下搞定:mk_24
页:
[1]