1 cup graham cracker crumbs
3 Tablespoons butter or margarine melted
5 p ackages (8 ounces each) cream cheese at room temperatures
1 2/3 cups sugar
5 eggs
2 egg yolks
1 1/2 teaspoons vanilla extract
2 Tablespoon all purpose flour
4 ounces white chocolate , melted
1 pint strawberries thinly sliced
2 Tablespoons seedless strawberry jam
The racks in the oven should be put in center and lower third of oven. The oven should be put on 500 degrees. On the lower rack put the roasting pan and put it half full of water. The bottom of a 9 inch by 2 3/4 inch heart or a 9 inch by 3 inch round springform pan .
either should be coated with cooking spray.
The crumbs should be combined with butter and put on the bottom of the pan you are using. Beat cream cheese until fluffy with electric mixer medium speed. Gradually beat in sugar at medium speed for 3 minutes. Beat in eggs and yolk in iat a time then beat in flour and then chocolate for 2 minutes. Then add vanilla
Bake this on medium rack above the rack with water for 8 minutes or until it slightly r i ses and edges are brown
Lower oven to 200 degrees. After lowering degrees bake 1 hour 45 minutes to 2 hours, or until the edge becomes set and center jiggles slightly when set . Turn the oven off. Then after turning off the oven let cake sit in theie 30 minutes.
Run knife around edge of cake in order to loosen. Completely cool on rack. Put in refrigerator 8 hours or overnight .remove side from pan. . Strawberry slices should be arranged over the cake. Heat jam on HIGH in. 5 seconds intervals. When heated enough, spread the jam gently with pastry brush over strawberries
No comments:
Post a Comment