cheesecake - this is pure soul food in cake form. are recipes for cheese cake is a dime a dozen, and even if many of which are delicious, but it is not easy to find his personal favorites. In my family, traditional cheesecake is cheesecake, and will always be prepared using a recipe from Grandma Gretel. The cake comes out without a bottom. He has a very strong flavor of lemon peel and rum-soaked raisins and it is used a lot of butter - quite fatty matter, very tasty, but sometimes a bit too much of a good. can be extended to the cake as you wish with the sprinkled almonds and / or Mandarinenstückchen in the dough.
My first home-made cheese cake then went more in the American direction, ie with Keksbrösel-ground and double cream instead of cottage cheese. baked in muffin tins - - such a cake takes her already this blog . Now I have first baked a classic cheese cake with ground and I am absolutely thrilled (!): The recipe Nicky book proved Pefektion in cheese cake tin o) The cake is incredibly creamy, has a slightly sour taste, a nice vanilla flavor and is not it too sweet. We could hardly dominate us and have a whole cake aufgefuttert for two - okay, but not in a day: o) From now until further my favorite cheese cake!
So, dear Readership, and now you are asking: What should be your perfect cheese cake? With or without soil? With cottage cheese or cream cheese? With or without lemon, vanilla, raisins ,...? What "extras" you give to the cake? I'm curious about your favorites:)
recipe
for a springform pan (26 cm diameter)
dough
125g soft butter (plus some more for the form)
1 room warm egg (size S)
60g sugar 200g flour
(plus 2 tablespoons for kneading)
filling
750g Quark (40% fat)
almost 5 tablespoons vanilla custard powder (for cooking) 120g sugar
juice
of 1 lemon 5 eggs (size L)
125g melted butter
Mark 1 / 2 vanilla bean
oven to 175 degrees (convection oven 160 degrees) Preheat. A springform pan with butter auspinseln. The ingredients for the dough in a bowl and mix until the dough hook of the hand mixer, knead on a floured surface, then by hand into a ball. The dough, since it is quite soft, at best press with fingers into the mold. This pull up a uniform margin of 3-4 cm and then ground with a fork several times.
the filling ingredients in a large bowl with the whisk of the hand mixer mix well. Pour on the pastry. The cake in the oven on the second shelf from the bottom about 45 minutes. The Mürbeteigrand then should be golden brown and the filling feel to finger pressure at a relatively fixed. Remove from oven and cool completely in the tin.
to taste the cake can be served like me with a raspberry sauce. We just thawed frozen raspberries through a sieve and sweet to taste with powdered sugar.
source
Nicole Stich: delicious days
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