Good morning everyone and happy Sunday!
I jumped here to offer a slice of this cheesecake prepared yesterday.
After my first experience with the pistachios with the preparation of truffles, I wanted to try the delicious pairing with white chocolate. It came out this cheesecake taste, believe me, delicious!
The topping I invent virtually from scratch, and it's really special. Now some of you will say to me "but is called frosting ... I do not know "or" foo-cream guy "and I'll stay evil believing they have discovered the hot water. If so please let me know anyway.
Ingredients :
600 gr cream cheese (philadelphia)
200 grams of fresh cream
200 grams of white chocolate
3 eggs 180 g sugar 20 g flour
Base:
250 grams of chocolate biscuits 100g butter
Coverage:
100 grams of philadelphia
50 g white chocolate 170 gr
condensed milk 3 tablespoons cream of pistachio
about 50 grams of chopped pistachios
Finely chop cookies, aggungere butter with a wooden spoon and mix well to create a homogeneous slurry. Line a 26 cm springform pan, mine is that of Pedrini.
Chill for at least 30 min.
Prepare the cream cheese by beating the eggs with the sugar and softened before adding the cheese with whips. Add in whipped cream and white chocolate melted and cooled.
Pour the mixture over the biscuit base and bake at 180 degrees for about 1 hour. If the surface darkens too much, cover with aluminum foil.
Once cooked, to avoid thermal shock split the face, leave it in the oven ajar for another 15-20 min. Place in refrigerator over night.
For the topping: melt the white chocolate in a bain Baria and allow to cool. With the beaters mix the cheese with condensed milk, cream and pistachios, add the chocolate last.
Pour the mixture over cheesecake and garnish with chopped pistachios:
And here's a slice, that was my breakfast!
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