Then after it's cooked, you let it cool for an hour and then you put it in the fridge. I then make a whip-cream frosting and edge the cake, then I shave a little bit of white chocolate on top. Then I made a raspberry syrup that I put underneath when I serve. I got SO many complements on it! Everyone loved it!
If you want the recipe, here it is:
Crust: 1 c toasted almonds 2/3 c graham cracker crumbs 3 tbsp sugar 3 tbsp melted butter 1 bar dark chocolate melted
Filling: 2 8 oz cream cheese room temperature 2 8 oz packages mascarpone cheese room temperature 1 1/4 c sugar 2 tbsp fresh lemon juice or vinegar 1 tsp vanilla 4 eggs room temperature 100 grams white chocolate melted 1/4 c raspberry puree
Preheat oven temp 350 degrees Wrap a spring foam pan with triple layer aluminin foil. Grind almonds, graham cracker and sugar. Add melted butter and melted chocolate. Press into bottom of pan and bake12-15 minutes. Cool while mixing the filling.
Beat cream cheese, mascarpone and sugar until smooth. Add lemon juice/vinegar and vanilla. Add eggs one at a time until blended. Add melted white chocolate and pour into pan and bake until cheesecake moves slightly when shaken about 1 hour 5 minutes. Cool for one hour. Refrigerate until cold at least 8 hours up to 2 days. Edge with whip cream frosting and shavings of white chocolate. Make a raspberry syrup (1/4 c raspberry and 2 tbsp sugar) and drizzle over each piece when serving.
No comments:
Post a Comment