Friday, March 1, 2013
Recipe by: Stephanie Phillips
This cake is a cross between a pie and a pumpkin cheesecake. Each layer has different flavors and spices and refined. It begins with a shortbread base, followed by creamy cheesecake classical and all finished with a layer of pumpkin cheesecake.
Ready in 6 hours 10 minutes
125g of dry biscuits or shortbread crumbs
5 tablespoons granulated sugar
75g butter, melted
450g of softened cream cheese like Philadelphia ™
100g caster sugar extrafine
1/2 teaspoon vanilla extract
120g mashed pumpkin
1/2 teaspoon ground cinnamon
1 pinch of clove powder
1 pinch of grated nutmeg
Preparation: 30 minutes | Cooking: 40 minutes | Additional time: 5 hours, cooling
Preheat the oven to 170 ° C.
Mix the cookie crumbs, sugar and butter. Distributed, pressing firmly on the bottom and sides of a springform pan with a diameter of 23cm. Set aside.
In a bowl, beat cheese, sugar and vanilla. Mix well until the mixture is smooth and homogeneous. Add the eggs, one at a time, and mix well.
Remove 250ml of dough and sprinkle on the basis of biscuits prepared. Set aside.
Shoot the bowl with the dough and add the mashed pumpkin, cinnamon, cloves and nutmeg. Stir well and amalagamate well. Spread gently over the first layer.
Bake in preheated oven for about 35-40 minutes, until the center is almost cooked (see note).
Let the mold and let cool completely on a wire rack. Transfer it in the refrigerator for at least 3 hours or overnight before sformarla.
Serve with tufts of whipped cream.
Recipe by: Ntbella
A sweet and always like to all, both small and large. This is the classic recipe for the cheesecake with the addition of condensed milk cooked.
Ready in 1 day 2 hours 15 minutes
300ml of condensed milk
200g Digestive biscuits ™
50g butter, melted
500g of cream cheese, type Philadelphia ™, at room temperature
200g of sugar
230g sour cream
grated zest of 1 lemon
1 teaspoon vanilla extract
4 eggs at room temperature
100g walnuts for garnish
Preparation: 15 minutes | Cooking: 2 hours | Additional time: 1 hour, cooling
Prepare the dulce de leche.
Preheat oven to 200 ° C. Pour the condensed milk in a pan. Place the baking dish in a larger baking container. Pour 2.5 cm of boiling water into the container and transferring it in the oven for 1 hour.
Remove the pan from the oven and fit the condensed milk with a whisk until it is smooth. Allow to cool for 1 hour. Set aside 1 cup, about 120ml of dulce de leche cheesecake and transfer to the rest in the fridge for other occasions.
Prepare the cheesecake:
In a blender crush the biscuits, add melted butter and mix well.
Using a spoon, pour the mixture into a 23cm cake tin with removable edges and flatten the dough with the bottom of a glass.
Working with the cream cheese with sugar. Add the sour cream and mix well. Add the lemon zest, vanilla and eggs, one at a time. Do not stir too vigorously or the compound takes the air and form a crack on the surface.
Pour the mixture over the prepared base and bake for 1 hour. After 1 hour, turn the oven off and let it sit and cool the cheesecake in the oven for another 2 hours without opening the oven door.
Just cool, cover it with the dulce de leche and garnish with walnuts. The cheesecake will be more tasty after a night in the fridge.
Recipe by: Jessica
This is the best cheesecake I've ever made. Whenever friends and family taste this cheesecake beg me for the recipe. Not only is it very easy to do, but it is also very beautiful!
- Ready in 6 hours 20 minutes
125g Digestive biscuits crumbled ™
5 tablespoons granulated sugar
75g butter, melted
5 tablespoons of unsweetened cocoa powder
675g cream cheese, quark or type Philadelphia ™
400g of sweetened condensed milk
1 teaspoon vanilla extract (or 1 teaspoon of vanilla extract)
170g of small drops of cioccolao
1 teaspoon of flour 00
Preparation: 20 minutes | Cooking: 1 hour | Additional time: 5 hours, cooling
Preheat oven to 150 ° C. .
Mix the cookie crumbs, sugar, butter and cocoa. Distributed, pressing firmly on the bottom and sides of a springform pan with a diameter of 23cm. Set aside
Beat the cheese to soften it. Continuing to whisk gradually add the condensed milk. Beat well. Add the vanilla, eggs and continue to mix until the dough is smooth.
Roll 1/3 of chocolate chips in the flour, to prevent sinking into the cake. Pour in the mixture and stir gently.
Pour the batter into the pan, sprinkle the remaining chocolate chips on the surface.
Bake at 150 ° C for 1 hour. Turn off the oven (but leave the oven closed) and let the cake cool in the oven for another hour.
Remove from the oven and let the cake cool completely. Refrigeratela before removing the sides of the mold. Keep it in the refrigerator until ready to serve.
Tips for a perfect cheesecake
Do not cook too much, even though it may seem uncooked, the cheesecake is actually ready when the center is still creamy. The residual heat will continue to cook the central part once the cake is extracted from the oven.
Remove the cheesecake from the oven and place on a wire rack to cool or just let it cool in the oven for an hour. This will help to avoid the center of the cheesecake from sinking. When it cools, the center will be fully hardened!
Bake the cheesecake in a water bath: the most effective way to perfectly bake a cheesecake, avoiding that the surface cracks or that the center lunges, is cooking in a water bath. Since the water starts to evaporate when it reaches the boiling point, does not heat never above 100 ° C, regardless of the temperature of the oven. This means that the sides and the bottom of the cheesecake not bake faster than the center, avoiding that the latter lunges causing cracks on the surface.
The importance of temperature: Make sure the cream cheese and eggs are at room temperature before using them for the dough or you'll lumps in the cheesecake. If you have any lumps in the mixture, pass quickly in a mixer for rendelo smooth and silky.
Do not forget cooling: a cheesecake needs several hours of cooling and settling. This makes it a perfect cake to be baked the day before.