Рецепт White Chocolate Cheesecake
White Chocolate Cheesecake
Ingredients
- 1-1/2 cups
- lemon snap cookie crumbs or graham cracker crumbs
- 1/4 cup
- sugar
- 1/3 cup
- butter, melted
- 3 packages (8 oz each)
- cream cheese, softened
- 3/4 cup
- sugar
- 1/3 cup
- sour cream
- 3 tablespoons
- flour
- 1 teaspoon
- lemon extract
- 1 teaspoon
- grated lemon zest
- 3
- eggs, lightly beaten
- 1 package (10-12 oz)
- white chocolate chips
- 1/4 cup
- seedless loganberry or black raspberry jam
- Note: 1/4 cup
lemon curd can be used in place of the jam.
Cooking Directions
Place pan on a double thickness of heavy-duty foil. Securely wrap foil around pan. In small bowl, combine the cookie crumbs or graham cracker crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, flour and lemon extract. Add eggs; beat on low speed just until combined. Fold in lemon zest and chips. Pour over crust.
In microwave, melt loganberry or raspberry jam; stir until smooth. Drop by teaspoonfuls over batter; cut through batter with a knife to swirl.
Place pan in a large baking pan; add 1 inch of hot water to larger pan
Bake at 325 for 80-85 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate overnight. Remove sides of pan
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