jueves, 2 de febrero de 2012

Strawberry cheesecake with white chocolate

Versión española

Version française

* Crust:
- Marie biscuits
- Butter
* Filling:
- 300 gr. cream cheese
- 175 gr. white chocolate
- 55 ml. cream
- 50 gr. sugar
- 2 eggs
- Vanilla sugar
- 10 ml. lemon juice
* Strawberry sauce:
- 285 gr. strawberries
- 30 gr. sugar
- 120 ml. water
- 2 tbsp maizena
Method: crush the biscuits. Melt the butter and add it to the biscuits, combine them and press it evenly over the bottom of the springform pan. Refrigerate while making the filling.
For sauce: in a small saucepan, mix the strawberries, the sugar and the water and heat them. In a little glass, mix 20 ml. of cold water and the maizena. When the strawberries are hot, add the maizena and mix well, heat it again till it becomes a sauce. Mash it if necessary.
For filling: in a small saucepan, heat up the cream, add the chocolate and stir. In a separate bowl, work the cheese with the sugar with a wooden spoon. Add the eggs, one at a time, beating well. Add the vanilla, lemon juice and the chocolate. Remove the crush and pour the half of the mixture. Then, pour a bit of the strawberry sauce and with the aid of a spoon, make some “whirls”. Pour the rest of the mixture and then again, make some “whirls”. Bake it in the preheated oven at 160ºC for 65 minutes. Don’t open the oven door. Once the cake is done, turn off the oven and leave the cheesecake inside until it is cold.
Serve with the rest of the sauce.

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