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Sunday, 18 August 2013

White chocolate cheese cake

Any biscuit crumbs 2 cups
Butter 4 ounces melted
Eggs 3 separated
Cream cheese 8 ounces
Vanilla essence 1 tsp
Sugar 5 ounces
Gelatin 2 tbsp heaped
Water ¼ cup
White chocolate grated 6 ounces
Fresh cream whipped 12 ounces
Lemon juice 1 tbsp
Method for base
Grease 9 inch loose bottom cake tin, mix biscuit crumbs with melted butter, press on bottom of cake pan bake for 10 minutes on 180 degrees, remove and cool.
Method for filling
Separate eggs, cook yolks and ½ quantity sugar in a sauce pan for 2 minutes melt white chocolate with ¼ cup milk, put in the yolks with dissolved gelatin, beat cream stiff, beat egg white stiff with remaining sugar, fold in the cream in the cheese mixture along with lemon juice, vanilla, also fold in the egg white, mix all well, pour mixture on the biscuit base, set in the freezer for 2 hours, remove and decorate with chocolate shavings, dust top with sieved cocoa powder.

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