Todd English TE28GS, Инструкция по эксплуатации

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26
White Chocolate Cheesecake
Serves 8
Ingredients
8 vanilla cream cookies
¼ cup slivered almonds
1 tablespoon unsalted butter
¼ cup heavy cream
8-ounces white chocolate, finely chopped
12-ounces cream cheese
¼ cup sugar
2 large eggs
1 teaspoon lemon juice
1 teaspoons vanilla extract
Preparation
1.
Preheat combo oven in bake function, at 350 degrees for 10
minutes.
2. Place cookies, almonds and butter into food processor fitted with
metal S blade and secure lid. Pulse for 1 minute or until an even
crumb is achieved.
3. Place a sheet of parchment paper over base of a 7-inch spring
form pan; secure the ring around the pan then apply nonstick spray
to inside of pan. Press cookie mixture into bottom of pan.
4. Place pan on the center rack of preheated oven, select bake
function, set temperature for 350°F and set timer for 10 minutes.
Remove from oven and let cool.
5. In a small saucepan, over medium heat, bring the cream to a
simmer, remove from heat, add chocolate and stir until smooth.
6. In a food processor, combine cream cheese and sugar, and mix
until very smooth. While mixing, add eggs, one at a time, through
the feed tube. Add lemon juice, vanilla and white chocolate
mixture. Mix until smooth, and transfer to cooled spring form pan.
7. Place pan on center rack of oven, and select bake function, set
temperature for 350°F degrees and set timer for 50 minutes.
8. When cook time is complete, leave cheesecake in oven for 1 hour
before removing. Let rest at room temperature for 30 minutes and
refrigerate for 3 hours before serving.