Monday, February 28, 2011

Connect Hd Antenna To Multiple Tv

all chocolate cheesecake


Ingredients:
2 packages of chocolate cookies
, 100 g butter , 300 g Moret St., 600 g ricotta cheese, 5 eggs , 200 g chocolate, 80 grams of sugar and 2 packets of vanilla sugar

Preheat oven to 180 ° C. Reduce about 1 packet and 1 / 2 chocolate cookies into crumbs. Avoid the option at hand because it puts to the test, word gourmet. Place in bottom of pan and cake mix with melted butter. Soak the cookie crumbs and pack the paste thus obtained. Bake for 10 minutes then let cool.

Melt chocolate and cool too. Mix Meanwhile whisk the St. Moret and ricotta in a bowl to obtain a smooth and homogeneous mixture. Add sugar and eggs one by one.

Once the chocolate has cooled sufficiently, add the vanilla and sugar. Pour over bottom batter and bake for 50 minutes in the oven (mine is convertible and a bit capricious it took a good ten more minutes). In sum, bake the cheesecake in the supervisor of a corner of the eye until its surface does not move when you take the dish in hand, and the tip of a knife appears almost (I say almost ) own.


may finally you're luckier than me and the top of your cheesecake does not crack during cooking. Who knows, maybe this is the work of the egg missing. What I found, however, is that in the cookbook that I'm inspired ( Cheeeese cake ... always, First Editions), well it was covered with glaze. Away that this is to cover the carnage .... What I advocate and ultimately use it if you like cookies remaining to camouflage unsightly canyons.


***


Preheat the Oven at 180 ° C degrees. Make crumbs out of 300 grams of chocolate cookies. Not by hand Can Be sincere it pretty rough! Mix the crumbs with 100 g of butter, Melted, and lay in a pan. Cook for 10 minutes and let it cool off.

Melt 200 g of dark chocolate and let it sit while whisking together 300 g of Saint-Môret cheese with 600 g ricotta. Add in the 80 g of sugar, and 5 eggs, each at a time. If the chocolate is cool enough, blend it in with a wooden spoon. Then, add in a few drops of vanilla extract. Pour the creamy mixture on top of the crust.

Cook for 50 minutes, at least until the top of the cake isn't runny anymore. Add in extra time if necessary. And let it sit for about 2 hours before removing from the pan and storing it in the fridge for about 10 hours (at least one night straight). As you may have noticed the cake crackled while cooking in my box.

however I Have Noticed That in the cook book pictured It Was With icing on top. Maybe in order to cover evidence of Such accident year. What's good is That It only spoils and Its appearance and taste not. Up to you to add in the extra cookies as a decoration!

0 comments:

Post a Comment