Of heat cold. Helium Deleris reveals the secrets of cheesecake
http://www.kommersant.ru/doc/3047267
The girl’s dessert for the whole world
Soft cheesecake, cheese souffle with a light crust, warm cheese — family cheese desserts one of the largest and most influential in the whole edible Kingdom. Her head — of course cheesecake. Only allow it on girls ‘ night out. As shown by a survey conducted recently, the famous American cookery magazine (and America, is a country cheesecake), this dessert is primarily female. In America, he considers as the every major city. In new York you will be served famous local cheesecake, dense and very sweet, and on the West coast — a very different, more airy, there is felt the Latin influence, as in Spain, your cheesecake. Its think its the Italians, the Germans and the Jews, and, of course, many Slavic peoples. In London will tell you that the recipe was found in a cookbook of the XIV century. But this is not the first appearance of cheesecake on the culinary scene. A treat, very similar to modern cheesecake, baked in Ancient Rome.
When I cook a cheesecake and the recipe, all this diversity must first be divided into two types. With berries or lemon zest, chocolate or vanilla, you decide later. But from the very beginning you need to decide: will you cook it or freeze. Because cheesecakes are “baked” and “lepechinia”. This second type has two indisputable virtues. First, he can’t fail. It is not put in the oven, it will not burn and will not settle. Second, he’s so handsome that any girl will be happy to put it next to him to do a selfie. So beautiful are the only professional pastry creations, but neicey, frozen cheesecake you can make yourself, at home. If to describe its preparation in a nutshell, you prepare a cake, which is made from cookie crumbs and butter, and cheesecake separately myself, which add gelatine and freeze.
Let’s start with the cake. In Russia, for its preparation is usually cookies “Jubilee”, in America, I chose its equivalent, only with cinnamon, or sweet crackers. And, of course, France offered me a choice of light sponge cakes in the form of lady’s finger and denser biscuits. But it turns out they taste best if you bake cookies the most.
First, preheat the oven to 180 degrees. Cheesecake oven is not necessary, but the cookies for the crust need to bake. Mix sugar, flour, salt and zest, which you should carefully remove the lemon, without the white, bitter part. If you do not have the special knife, good ordinary fine grater. Add small pieces of butter and finally the egg, to connect the dough together. The dough can’t stand, just roll out with a thickness of 3 mm and send in the oven for 20 minutes like there’s nothing cutting. Still all go in the blender, and your “cookies” you don’t have to worry about. If you want to prepare the dough the day before — please. The process of manufacture takes a few minutes.
The dough should come out of the oven, there being covered with a Golden tan. If it is too white, leave a little, his Golden color must contrast with the cream. Wait until the dough is cold, mangled his pieces and put in mixer with even a very small amount of brown sugar to get the baby. Now you have your own, not an industrial ingredient for making cake.
Mix crumbs with butter, take a lap or split mold (recipe is in the range of 16 cm, if you take the circle wider, the cheesecake, of course, also work, but will be lower), vistream it with foil and tightly we stamp the cookies with butter. In the fridge to put not necessarily.
Now the most important thing is cream. Philadelphia cheese can be substituted cream cheese which you accustomed to, but in any case do not take “light weight”. Pointless is a “light” dessert, lose weight will still fail, but the taste is hopelessly spoiled. With a mixer, beat the cream with sugar and add vanilla. And finally, the cheese also, of course, need beat with a mixer together with the rest of the mixture.
At this stage you have a choice — send cream cake to the oven or add gelatin. If in the oven, the mixture need to drive one to two eggs and the yolk, since the yolk and then put on a very low temperature, not higher than 100 degrees and not less than half an hour, maybe even 1 hour and 45 minutes. Cheesecake should definitely be grilled, try a wooden stick, not too liquid inside. And then leave it in the fridge overnight. If you do not want to risk it and don’t want to mess with eggs and cakes, then add half of your mixture soaked gelatin and fill the form with the crust to half height. Put in the fridge and when it hardens, place across the surface of the berries and fill the other half with gelatin, too. If you complete the form all at once, the berries in the cream will sink to the bottom. In the middle is beautiful. Of course, on the top half, too, will need a little later, until cheesecake is completely congealed beautifully arranged berries.
Left to make the sauce — too berry. I usually just mix a small amount of raspberry jam with fresh berries and put in a few minutes on the fire to berry singled juice and the whole mixture take the desired sauce consistency. It work perfectly with frozen berries. A bit of lemon zest does not hurt here. The next morning, your cheesecake will be ready. Put it on the Desk and don’t forget to take a selfie: summer, berries, your cheesecake sample 2016, your friends, your life.
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Cheesecake
The dough
Flour — 130 g
Butter — 55 g and 30 g
Sugar — 30 g and 20 g
Eggs — 1 PC.
Salt
Cream
Philadelphia cheese or similar — 400 g
Sugar — 50 g
Heavy cream — 55 g
Vanilla — 1 pod or 1 packet vanillin
Gelatin — 20 g
Berries fresh or frozen — 100 g
Raspberry or strawberry jam 20 g
Lemon zest
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Helium Deleris
