New York Cheesecake

3 eggs
6 tablespoons. l. Sahara
1 h. L. vanilla sugar
2 tbsp. l. flour
1/2 tablespoon of potato starch
butter for greasing
cream liqueur for impregnation ( “Beyliz”, “San Brendanz”, “Amaretto cream”)
170 g of white chocolate
1/4 cup of cream fat content of 33-35%
almond “petals” for decoration
700 g soft cream cheese ( “Philadelphia”, “Almette”)
5 eggs
1 egg yolk
1.5 cups sugar
230 g fat sour cream
1 h. L. lemon juice
2 h. L. vanilla sugar
butter for greasing

Step 1: For the base, beat the eggs with the sugar and vanilla sugar in a deep heat-resistant bowl, put it in a water bath over a saucepan with water, heated to 70-80 ° C and continuously whisking whisk, bring the mass to a temperature of 40-50 ° C – its volume should increase by 2-3 times.
Remove the bowl from the water bath and refrigerate mass to 18-20 ° C.
Add the sifted flour and starch and mix gently to obtain a homogeneous dough.

Step 2. Round split mold with a diameter of 20-22 cm Shots parchment, oiled.
Pour in batter and bake in a preheated 200 ° C oven until the cake is not browns, and stuck to it wooden stick will not go dry for 20-30 minutes.
Cool. Cut lengthwise into two parts: a bottom (thickness 3.2) and upper (01/03). A smaller part of the finely crumble for sprinkling. Most of the place into a deep circular shape with a diameter of 20-22 cm (preferably silicone), saturate her liquor.
You can use the same form in which you baked biscuit – then you need to increase the height of the flanges, inserting inside the circle wide strip of heavy paper, wrapped with oiled foil.

Step 3. For the filling, mix thoroughly all ingredients together in a blender or food processor on a slow speed, making sure that in a lot of horrible as little air as possible.
Pour the filling into the prepared pan with biscuit, place it in a deep pan, pour in a baking hot water layer no more than 1 cm and place in a preheated 160 ° C oven.
Bake, gradually pouring hot water into the pan to replace evaporated, 1 to 2 hours, until the filling is not “grab”.

Step 4. Turn off the oven door slightly open and allow cheesecake to cool in the oven to room temperature.
Remove from oven and leave for another 1 hour at room temperature. Remove from the mold and place on a dish.

Step 5. For glaze over very low heat in a saucepan with a thick bottom heat the chocolate and cream together with constant stirring, until chocolate is melted and does not form a smooth homogeneous mass.
Cover the cheesecake frosting, sprinkle on the sides of almond “petals” and / or biscuit crumbs if desired.
Put in the refrigerator for 8 hours. Serve cold or at room temperature.

New York Cheesecake

Enjoy your tea!

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