wtorek, 9 kwietnia 2013

Sernik czekoladowy z malinami


  • 150 g digestive biscuits, crushed
  • 50 g butter, melted
  • 400 g Philadelphia Original
  • 200 g caster sugar
  • 3 medium eggs
  • 1 tsp vanilla extract
  • 200 g Cote d'Or Dark 70% & Raspberries, melted
  • 150 g fresh raspberries


Preheat oven to 160 °C, Gas Mark 3. Mix together the biscuit crumbs and butter and press into the base bottom of 20 cm springform tin. Set aside.
Beat the Philadelphia, sugar and vanilla in a large bowl with electric mixer on medium speed until well blended. Add the chocolate and mix well. Add the eggs, one at a time, mixing on low speed after each addition just until blended. Gently stir in the fresh raspberries and pour over the biscuit base.
Bake for 45 to 50 minutes or until the centre is almost set. Run a knife or metal spatula around the rim of the tin to loosen the cake and cool before removing. Refrigerate for at least 4 hours or overnight.

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