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caramel whip cream cheesecake Vanilla cheesecake with salted caramel based on the

caramel whip cream cheesecake Vanilla cheesecake with salted caramel based on the provision of Donna Hay magazine No. 58 recipe for a round mold with a diameter of 22 cm Dough: (I am in an amount slightly less than the original, because I have been a little fragile unused weight) 270 g of flaky biscuits 30 g ground almonds 85 g melted butter Weight of cheese: 500 g of triple milled curd (weight after milling) 350 g ricotta cheese 175 g of sugar cane 4 eggs 1 / 4 teaspoon salt 1 stick of vanilla or 2 teaspoons of vanilla sugar Weight of cream: 500 ml of very cold cream 36% (or 250 ml cream 36% + 250 ml cream 30%) 1 level tablespoon sifted icing sugar Caramel Sauce: 250 ml cream 30% 1 cup (175 grams) of sugar cane 60 g of butter In addition: sea ​​salt flakes for sprinkling Preparation: The bottom of a round cookie cutters with a diameter of 22 cm put baking paper. From the outside, wrap it tightly with plastic wrap so that it inserted into a water bath is not leaked. The inner sides of lightly greased with butter. Fragile bottom: Crumble the biscuits using a blender and mix with the ground almonds. Melt butter and combine with the biscuits, mix thoroughly. Weight can be a bit loose, but adding too much butter will make it after baking for oily skin. Mass biscuit bottom and sides paste forms. Put in the refrigerator for 1 hour. Preheat the oven to a temperature of 160 degrees. Prepare a square or round dish - larger than the form in which bake cheesecake (you'll need for baking in a water bath). Prepare boiling water. Weight of cheese: The milled curd mixed with ricotta cheese. Add the sugar and combine thoroughly together. Then add one egg all over, each time stirring thoroughly. I am doing these steps manually, using a rod. Make a hollow cane sugar vanilla or vanilla and salt. Stir. The form of the fragile underside of the refrigerator. Pour the cheese on the bottom and align fragile. Note: Do not fill a form to the shores of shortcrust pastry. The mold insert into the prepared earlier, larger dishes and pour boiling water halfway up the mold. Carefully insert the dish with the form of the preheated oven. Bake approximately 1 hour and 30 minutes. After baking, remove from oven and allow to cool. Cool in refrigerator at least 3 hours (or overnight). Caramel Sauce: In saucepan, place the cream, butter and sugar. While stirring, heat over low heat until sugar dissolves. Increase the fire, bring to a boil - and simmer about 5-7 minutes, until sauce thickens. Stir several times during cooking, the sauce is not to be burnt. Set aside to cool - this time the sauce will thicken further. Whipped cream: Very cold cream whipped stiff with sugar. Chilled cream cheesecake filled to a height of shortcrust pastry. Serve with caramel sauce and flakes of sea salt. Refrigerate cheesecake. Main Ingredient: curd, vanilla, caramel, pastry, Type of cuisine: Dough,Brettaney Quinton

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