> > znalazlem w Bon Appetit ciekawy sernik i zamierzam wyprobowac
> Przepis, przepis! :-)
>
> Anetek

Alez z przyjemnoscia :))

PISTACHIO BRITTLE CHEESECAKE

Crust
- 5 1/2 ounce package shortbread cookies
- 1/2 cup natural unsalted pistachios (gdzie ja takie dostane )
- 1/4 cupu sugar
- 1/4 cup chilled unsalted butter, diced

Filling and topping

- 3 8-ounce packages cream cheese, room temperature
- 1 1/4 cups sugar
- 1 teaspoon ground cardamon
- 4 large eggs (room temperature)
- 2 1/4 cups sour cream
- 1/2 cup pear nectar
- 2 tablespoons all pourpose flour
- 2 teaspoons vanilla extract

5 ounces good quality white chocolate, finely chopped

for crust : preheat oven to 350 F. Blend shortbread, nuts and sugar in
processor until nuts are finelly ground. Add butter; process until moist
clumps form. Press onto bottom 0f 9-inch diameter springform pan with 2
3/4-inch-high sides. Wrap outside of pan with foil. Bake crust until golden,
about 15 minutes. cool crust

for filling and topping : beat cream cheese, sugar and cardamon in large
bowl until smooth. Beat in egs 1 at a time. Add 1 cup sour cream, pear
nectar, flour and vanilla and beat until blended. Pour filling over crust.
Bake cheesekace until puffed at edges and softly set in center, about 65
minutes. Transfer cheesekace to rack; let cool 10 minutes.
Meanwhile stir white chocolate in top of double boiler set over barely
simmering water until smooth. Cool chocolate to lukewarm; whisk in remaining
1 1/4 cups sour cream.
Spread topping over warm filling. Refrigerate cake uncovered overnight. Cut
around pan sides; relase pan sides, place cake on platter.

Smacznego. ja tez jutro bede probowal.
BTW tu jest tez przepis na "Frozen white chocolate and raspberry mousse
torte" :)))

Przemyslaw Koziarski