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Чизкейк с клубникой

p_O.jpg

Ингредиенты: 
Тесто песочное 300 г 
Сыр маскарпоне 300 г 
Сметана 35%-ная 50 г 
Эссенция ванильная 3 столовые ложки 
Шоколад белый 150 г 
Цедра лимонная тертая 3 столовые ложки 
Клубника 400 г 

Способ приготовления (1 час 10 минут)  
1. Замороженное песочное тесто натереть на терке и выложить в разъемную форму. Выпекать в разогретом духовом шкафу до золотистого цвета 15–20 минут при температуре 180 градусов. Остудить. 
2. На водяной бане растопить белый шоколад, остудить. 
3. Миксером взбить сметану, добавить маскарпоне, лимонную цедру, ванильную эссенцию и шоколад. Выложить сырную массу на коржи поставить в холодильник минимум на 3 часа, а лучше на ночь. 
4. Клубнику вымыть и высушить, разрезать вдоль на несколько частей и украсить чизкейк — чем больше клубники, тем вкуснее.

 
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p_O.jpg

Ингредиенты: 
Тесто песочное 300 г 
Сыр маскарпоне 300 г 
Сметана 35%-ная 50 г 
Эссенция ванильная 3 столовые ложки 
Шоколад белый 150 г 
Цедра лимонная тертая 3 столовые ложки 
Клубника 400 г 

Способ приготовления (1 час 10 минут)  
1. Замороженное песочное тесто натереть на терке и выложить в разъемную форму. Выпекать в разогретом духовом шкафу до золотистого цвета 15–20 минут при температуре 180 градусов. Остудить. 
2. На водяной бане растопить белый шоколад, остудить. 
3. Миксером взбить сметану, добавить маскарпоне, лимонную цедру, ванильную эссенцию и шоколад. Выложить сырную массу на коржи поставить в холодильник минимум на 3 часа, а лучше на ночь. 
4. Клубнику вымыть и высушить, разрезать вдоль на несколько частей и украсить чизкейк — чем больше клубники, тем вкуснее.
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p_O.jpg

Ингредиенты: 
Тесто песочное 300 г 
Сыр маскарпоне 300 г 
Сметана 35%-ная 50 г 
Эссенция ванильная 3 столовые ложки 
Шоколад белый 150 г 
Цедра лимонная тертая 3 столовые ложки 
Клубника 400 г 

Способ приготовления (1 час 10 минут)  
1. Замороженное песочное тесто натереть на терке и выложить в разъемную форму. Выпекать в разогретом духовом шкафу до золотистого цвета 15–20 минут при температуре 180 градусов. Остудить. 
2. На водяной бане растопить белый шоколад, остудить. 
3. Миксером взбить сметану, добавить маскарпоне, лимонную цедру, ванильную эссенцию и шоколад. Выложить сырную массу на коржи поставить в холодильник минимум на 3 часа, а лучше на ночь. 
4. Клубнику вымыть и высушить, разрезать вдоль на несколько частей и украсить чизкейк — чем больше клубники, тем вкуснее.
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