cheesecake cu ciocolata alba si sos de zmeura (also in English)

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For English, please scroll down

a fost ziua mea… 33…un numar magic… si am sarbatorit intr-un fel minunat, printre altele si cu un cheesecake minunat…

Ingrediente:

 •Blat: 250g biscuiti cu cacao, 100g unt

•Crema de branza: 680g crema de branza, 100g zahar, 3 oua mari, 360g ciocolata alba, 120 ml smantana dulce pentru frisca

•Sos de zmeura: 300g zmeura congelata, 120ml apa, 4-5 linguri de zahar , 1 lingurita de amidon

Blatul

  1. Biscuitii se faramiteaza cu ajutorul unui blender
  2. Se amesteca cu untul topit si racit.
  3. Se tapeteaza fundul si peretii formei (de 22 cm) cu acest “blat” prin presare cu degetele. Se da la rece.

Sosul de zmeura:

  1. Se pun toate ingredientele in afara de amidon intr-un vas pe foc (zmeura se pune congelata)
  2. Se amesteca 5 min pana cand se dizolva zaharul si se striveste zmeura
  3. Se strecoara de seminte cu ajutorul unei site
  4. se intoarce pe foc, se dauga amidonul si se amesteca 5 minute pana cand sosul se ingroasa.

Crema de branza:

1.Se topeste ciocolata alba in smantana dulce, pe baie de aburi.
2.Crema de branza (la temperatura camarei) se batecu mixerul pana cand se inmoaie si devine o crema omogena.
3.Se adauga zaharul si apoi ouale si vanilia si apoi ciocolata topita si racita. ATENTIE: daca batem crema prea mult se vor incorpora bule de aer care vor da un aspect inestetic la copt. Daca incepeti sa vedeti bule de aer, e semn sa va opriti.
Montare si coacere
  1. Forma cu pereti detasabili se imbraca bine in folie de aluminu (pentru ca vom coace in baie de apa)
  2. Se toarna crema de branza peste blat.
  3. Cu ajutorul unei linguri/ lingurite se toarna din loc in loc sos de zmeura si apoi cu o scobitoare sau un citit cu zimti se da un efect marmorat sau orice alt model.
  4. Se pune forma intr-o tava mai mare si se toarna apa pana la 1/2 din inaltimea formei (ideal apa sa fie deja fierbinte). Se coace la 160 de grade, in baie de apa, timp de o ora (o orasa si jumatate daca apa s-a pus rece).
  5. Cand e gata, cheesecake-ul este inca “gelatinos”  in mijloc dar ferm pe margini; se opreste focul si se lasa in cuptor sa se raceasca inca o ora – doua. Apoi se da la frigider minim 8 ore.
  6. Se serveste cu sosul de zmeura ramas (cu cat mai abundent, cu atat mai bine)
  7. si inca una, ca prea e minunata…

White chocolate cheesecake with raspberry sauce

It was my birthday … 33 … the magic number … and we celebrated in a wonderful way, among other things, with a wonderful cheesecake …

Ingredients:

• Crust: 250g chocolate biscuits, 100g butter
• Cheese filling: 680g cream cheese, 100g sugar 3 large eggs, 360g white chocolate, 120 ml heavy cream
• Raspberry sauce: 300g frozen raspberries, 120ml water, 4-5 tablespoons sugar, 1 teaspoon of starch

Crust – method

  1. Finely crumble the biscuits using a food processor.
  2. Mix it with the melted (cooled) butter.
  3. Coat the bottom and side walls of a 22 cm springform, by pressing the crumbles with your fingers. Leave it to rest in the refrigerator.

Raspberry Sauce – method:

  1. Place all ingredients, except for the starch in a pot on the fire (do not defrost raspberries).
  2. Stir for 5 minutes, until the sugar dissolves and raspberries get crushed
  3. Strain the seeds using a fine sieve
  4. Return the sauce on  heat, and stir in the starch. Keep on heat, stirring, for 5 minutes, until the sauce thickens.

Cream Cheese filling – method:

1. Melt white chocolate with the heavy cream, using a double boiler.
2. Soften the cream cheese (it has tto be at room temperature!) with a mixer, until soft and creamy.
3.Add the sugar, then the eggs and vanilla and then the melted and cooled chocolate. CAUTION: If you over-mix the cream cheese it will incorporate air bubbles that will eventually crack your cheesecake while baking. If you start to see bubbles in your cheese batter, it’s a sign to stop mixing.

Baking instructions

  1. Take the springform out of the fridge and wrap it in aluminum foil (because we will bake everything in a water bath)
  2. Pour the cream cheese filling over crust.
  3. Using a small spoon / teaspoon pour raspberry sauce over the cheese filling from place to place, and then, with a toothpick create a marbled effect.
  4. Place the form in a large pan and pour water up to half the height of the form (ideally, the water is already hot). Bake at 160 degrees in the water bath, for one hour (an hour and a half, if you start with a cold waterbath).

When it’s ready, the cheesecake is still “jiggly” in the middle but firm around the edges. Turn the fire off and let it cool in the shut oven for another hour – two. Then move in the refrigerator, for at least 8 hours.
Serve with remaining raspberry sauce (the more abundant, the better)
sursa/ source: allrecipes.com

Comments
3 Responses to “cheesecake cu ciocolata alba si sos de zmeura (also in English)”
  1. ivanhoe says:

    you’re getting really good in this food photography, looks yummy🙂

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  1. […] trecut doi ani de cand am facut prima data acest cheesecake, era timpul pentru un remake. Reteta aici, pozele, mai […]



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