On Sat, 17 Sep 2016 08:00:19 -0700, koko > wrote:
>On Sat, 17 Sep 2016 11:33:05 -0300, wrote:
>
>>I've just been making a cheesecake - the worst part is getting the
>>cheese out of the packaging. Is there some easy way that had not
>>occurred to me? Has to be the worst packaging possible IMO!
>
>
>I'm wih you, it is a pain to get the cheeese off the wrapper, here's
>what I do.
>I set the block of cheese on end, with the seam on top. Pull that seam
>completely apart across the top and down the sides. Now the wrapper is
>laying flat and I get a knife and scrape the cheese off. easy peasy.
>
>koko
That's pretty much what I do but I am always covered in cheese after
four bars and feel it is an area where the packaging could be much
better. I made the favourite today but subbed in blackberries as my
daughter prefers those to raspberries.
White Chocolate Raspberry Cheesecake
(Gourmet Magazine, September 2001)
For crust:
1 cup slivered almonds
2 cups graham cracker crumbs
1/2 stick (1/4 cup) unsalted butter, melted
Filling:
8 oz. white chocolate
4 (8 oz.) packages cream cheese, softened
1/2 cup plus 2 tbs. sugar
4 whole large eggs
2 large egg yolks
2 tbs. all purpose flour
1 tsp. vanilla
2 cups fresh raspberries
Make crust:
Finely grind almonds and crumbs in a food processor and add butter,
blending until combined. Press over bottom and 2/3 up the side of a
10"
springform pan.
Make filling:
Preheat oven to 350F
Melt chocolate in a double boiler or a large metal bowl set over a
saucepan of barely simmering water, stirring until smooth, and remove
from heat.
Beat cream cheese with an electric mixer at medium speed until fluffy,
then beat in sugar. Add whole eggs and yolks, 1 at a time, beating
well
at low speed and scraping down bowl after each addition.
Beat in flour and vanilla until just combined, then add melted
chocolate in a slow stream, beating until filling is well combined.
Arrange berries in a layer over crust and pour filling into crust.
Bake
in middle of oven until cake is set 3 inches from edge, but center is
still wobbly when pan is gently shaken, 45 to 55 minutes.
Run a thin knife around edge of cake to loosen, then cool completely
in
pan on a rack. Cake will continue to set as it cools. Serve at room
temperature, or chilled.