Użytkownik Ewa (siostra Ani) N. <n...@y...com> w wiadomości do grup
dyskusyjnych napisał:JAJt7.882$T...@t...easynet.fr...
> EsatreS <E...@n...net> a écrit dans le message :
> f...@p...google.com...
> > "Ewa (siostra Ani) N." <n...@y...com> wrote in message
> news:<tApt7.855$T3.80667@tengri.easynet.fr>...
> > > Ewa (siostra Ani) N. <n...@y...com> a écrit dans le message :
> > > UTmt7.845$T...@t...easynet.fr...
> >
> > Tak, o to cudenko mi chodzi. Baaaaardzo prosze o przepis :)
> > Wiem, ze powyzsze da duzo do pisania, ale bede nachalna i
> > zapytam takze o takie ciasto czekoladowe o smaku malinowym

Znalazlam cos takiego- niestety po angielsku- nie sprawdzone, osobiscie nie
robilam:

Chocolate Chambord Cheesecake

5 oz graham cracker crumbs
3 tb sugar
5 tb butter; melted

Instructions

----------------------------------FILLING-----------
------------------------
16 oz cream cheese; softened
1/2 c sugar
1/2 ts vanilla
1 pn salt
2 lg eggs
3 tb chambord liqueur

----------------------------------TOPPING-----------
------------------------
8 oz sour cream
1 tb sugar
1/2 ts vanilla
1 tb chambord liqueur
1 c raspberries; fresh

Preheat oven to 350 F. To prepare crust, mix graham cracker crumbs, sugar
and butter. Press mixture firmly into bottom of 9" springform pan. To make
filling, mix cream cheese, sugar, vanilla, and salt at medium speed with
electric mixer. Add eggs, and mix until well blended. Using a fork, gently
fold Chambord into batter. Pour mixture into crust. Bake for approximately
40 minutes or until golden brown. Loosen cake from rim of pan. Let cool and
remove rim of pan. To prepare topping, mix sour cream, sugar, vanilla, and
Chambord and spread evenly over cheesecake. Refrigerate for 4 hours or
until firm. Top with fresh raspberries just before serving.

pozdrawiam
IDA