Cake - cheesecake


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Today I want to celebrate my day with all the chefs, so I brought a delicious cake that I offer you with great pleasure!

For rock:

  • 250 g biscuits,
  • 200 g butter,
  • 1 vanilla essence.

Pt cream:

  • 500 g sweet cheese,
  • 200 ml liquid cream,
  • 200 g powdered sugar,
  • vanilla sugar,
  • vanilla essence,
  • 1 mango.

Furthermore:

  • strawberries,
  • 50 g milk chocolate,
  • plastic foil,
  • a tray or pan

Servings: 8

Preparation time: less than 120 minutes

RECIPE PREPARATION Cake - cheesecake:

I crushed the biscuits in the robot, I put them in a bowl and I added melted butter and vanilla essence over them. I mixed well.

I put the obtained composition in a pan that was lined with plastic wrap. We pressed it with a spoon so as to obtain a uniform biscuit top. I put the composition in a pan 20 cm in diameter.

I put it in the fridge for 2-3 hours. If you hurry you can leave it for only 1-2 hours.

I beat the whipped cream with the sugar. I added vanilla essence, vanilla sugar and sweet cheese. The mixture must be homogeneous and fluffy. I used a mixer.


I peeled a mango, cut it into pieces and then blended it with a blender. I added it over the cheese composition.

I placed the cream cheese on top of the biscuit top, leveled it and put it in the fridge from evening until morning.

For serving, I took the cheesecake out of the form with the foil, then I decorated it with strawberries dipped in melted milk chocolate on a bain-marie.



Recipe Summary

  • 2 cups gingersnap cookie crumbs
  • 2 tablespoons white sugar
  • 5 tablespoons melted butter
  • 1 (.25 ounce) unflavored gelatin envelope
  • ⅔ cup lime juice
  • 2 ½ cups heavy cream, divided
  • 9 ounces white chocolate, chopped
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 2 tablespoons grated lime zest

Combine cookie crumbs and sugar in a large bowl. Pour in melted butter, and mix thoroughly. Press into the bottom and one inch up the sides of a 10-inch springform pan.

Sprinkle the gelatin over the lime juice in a small bowl, and set aside to soften. Bring 1/2 cup of whipping cream to a simmer in a heavy pan. Remove from heat, and pour over the chopped white chocolate. Let soften for two minutes, then whisk until smooth. Mix the gelatin into the warmed chocolate until melted set aside to cool to room temperature. Beat remaining 2 cups of cream to stiff peaks in a large bowl, and set aside.

Beat the cream cheese with the sugar with an electric mixer until well blended. Slowly blend white chocolate mixture into cream cheese, then mix in lime zest. Fold the whipped cream into the cream cheese mixture, and pour into prepared crust. Cover pan with plastic wrap, and refrigerate overnight.


Cake - cheesecake - Recipes

This cake looks like a big sweet cheese. You will definitely love your home, because it is so delicate and fragrant that it is impossible to resist.

  • 1 cup sugar
  • Cream 1 cup
  • Eggs 5 pcs
  • Raw cheese 500-550 gr
  • Flour 1 cup
  • Soda 0, 5 tbsp
  • Butter 50 gr
  • 1 tablespoon seeds
  • Dried cherries (you can take another berry) 0, 5 cup.

Beat two and a half eggs in a cup of sugar. Add soda and cream, mix. Now you need to add to the mixture of melted butter and flour. As a result, you should get a not very thick dough, in its consistency similar to greasy creams.

To make the cake filling, combine three eggs, wheat and cottage cheese with half a glass of sugar and mix well (you can use a blender).

The form should be greased with vegetable oil and carefully place the dough in it, placing the baking center in the center. Place the cherries (or anything else) of berries on top of the peel and place them in the oven (you no longer need to heat them beforehand). Bake the cake for about 40 minutes at a temperature not exceeding 180 degrees.

When you bake this cake, the baking filling always comes down, and the dough rises around the edges, so that the finished cake looks like a huge cake.


Recipe Summary

  • 3 (8 ounce) packages cream cheese, softened
  • 5 egg whites
  • 1 ½ cups white sugar
  • 1 teaspoon vanilla extract
  • 1 (9 inch) prepared graham cracker crust
  • 1 pint sour cream
  • 2 tablespoons white sugar, or more to taste
  • ½ teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C).

Beat cream cheese in the bowl of a stand mixer fitted with a paddle attachment on medium speed until smooth, 2 to 3 minutes.

Beat egg whites in a separate bowl on high speed until stiff peaks form, 3 to 5 minutes. Blend in 1 1/2 cups sugar. Fold egg whites into cream cheese, and stir in 1 teaspoon vanilla extract. Pour cream cheese filling into crust.

Bake in the preheated oven until filling is set, about 20 minutes. Remove from oven set aside.

Increase oven temperature to 475 degrees F (246 degrees C).

Combine sour cream, 2 tablespoons white sugar, and 1/2 teaspoon vanilla extract together in a large bowl. Spread evenly on top of the filling.

Bake in the preheated oven until golden, about 5 minutes. Remove from oven and cool to room temperature, about 45 minutes. Cover with plastic wrap and chill in the refrigerator until firm, at least 2 hours.


Mosaic cheesecake

It's been almost a year since I started my internship on adihadean.ro. I think you've already gotten used to my recipes and realized that I'm a cheesecake fan. I really like to prepare in various forms and discover new combinations. Today's is one of the most successful. It combines, in a discreet way, three complementary flavors that form a very tasty dessert.

I must admit that I used a help, however, I used Mardel leche dulce, because it has a dense texture, an intense taste and conquered me. Dulce de leche is, in short, milk jam that goes great in chocolate desserts and more.

Ingredients
  • 180 g of biscuits
  • 80 g of butter
  • 100 g of Mardel Dulce de leche
  • 400 g of cream cheese
  • 125 g of whipped cream
  • 100 g of dark chocolate
  • 100 g of white chocolate
  • Pieces of chocolate for decoration
Method of preparation

For the top, I melted the butter and mixed it with the chopped biscuits, and then I put the mixture on the bottom of a round tray and pressed it well with a spoon. Then I mixed the cream cheese with the whipped cream until a fluffy cream resulted. Separately, I melted the dark chocolate and then the white chocolate. I divided the cream cheese into 3 different bowls and put melted white chocolate in one, melted dark chocolate in another and the last leche dulce. I mixed each of the creams well with a mixer, until they were well blended.

To have a mosaic look, I put a spoonful of each cream, alternately, over the whipped cream and then I put another layer of cream over it, just like that, until I finished the cream.

I mixed them lightly with a toothpick to give them a marbled look. I put the cheesecake in the fridge for 2 hours to harden the creams and I served it.

It is a very creamy, tasty dessert, and the preparation is more than simple. I highly recommend it!


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Cheesecake lovers no longer need to choose between a slice and a scoop. Now you can have both in one delicious dessert! Celebrate summer with one of our seven at home Cheesecake Ice Cream Pints.

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Cheesecake with strawberries without baking

Cheesecake with strawberries without baking. A simple cheesecake recipe with biscuits, mascarpone, cream cheese and many fruits: strawberries, strawberries, flavored berries. A cool summer cake with fruit jelly and light and airy cream like a mousse.

This cheesecake with strawberries without baking it is extremely fine and creamy and very fragrant. I decided to combine strawberries with strawberries but it can also be made with other seasonal fruits (raspberries, blueberries, berries).

I made this fruit cake for the daughter of some family friends on the occasion of Confirmation in the Reformed Church. It was the dessert that ended the family meal that followed the ceremony. I knew he liked light cakes with lots of fruit, so I stopped at this cheesecake.

Also with fruit is this cake with strawberry jelly or raspberries and yogurt cream with mascarpone (the recipe here).

I didn't skimp on fruit at all, so in total we have about 1.5 kg of strawberries and strawberries in the composition of the cake, which gives it a special aroma and taste.

I used a 28 cm circular shape and I got a cheesecake with strawberries and strawberries of approx. 3 kg, enough for approx. 20-24 servings.

  • 750 g strawberries or strawberries
  • 250 g mascarpone
  • 400 g cream cheese
  • 400 g cream for whipped cream min.32%
  • 30 g gelatin (granules or sheets)
  • 150 g powdered sugar
  • 750 g strawberries (or other seasonal fruits)
  • that. 50 ml of lemon juice
  • 100 g sugar
  • 20 g gelatin (granules or sheets)
  • vanilla
  • Some fruit
  • & frac12 jelly envelope for cake (Gelee Cake, Tortenguss)
  • Pieces of chocolate, mint leaves

Cheesecake without baking

Baked cheesecake recipe, the summer version of the famous American tart, currently does not require any presentation.

Not absent from confectioneries, in recent years it has acquired an indisputable prestige worldwide, fitting perfectly for any festive occasion, and for me personally, becoming the Sunday dessert par excellence, especially during hot weather.

Conquer the preferences of consumers both in terms of aesthetics and taste, delicacy and freshness. In Italy, it fits, through its characteristics, in what confectioners call & bdquotorte modern & rdquo.

There are all kinds of versions of this tart, we find it both in the form of a cake and in individual cups, and the culinary blogs present a range of recipes that are more refined.

You can see more Italian recipes here, where it is written in red.

That's why (this after I personally experienced some recipes, inevitably giving some mistakes, being too confident in their authenticity) I stopped on a basic recipe, simple, but not for this reason less tasty. I took it (and checked it personally) from Giallo Zafferano.

The lack of eggs in its composition, but especially the presence of peel and lemon juice, make this recipe the secret of a cool, delicate, light, refined cheese cake. It is a basic recipe, so a dessert with a neutral taste and the decoration of & hellipo I leave in your care. I can suggest, as icing, jellies or jams of fruits, roses and last but not least, a chocolate ganache.

I used what I had at hand: some blackberries, blueberries and the indispensable jam of fruits or roses, received from home, from Romania, and I guarantee you that the success was of great proportions.

Another characteristic advantage of this uncooked cheesecake, is that its preparation can take place a few days before, and then kept in the freezer. In the case of fruit decoration, it is recommended that they be added later, during the thawing in the refrigerator.


Recipe Summary

  • ⅔ cup whipping cream
  • 8 ounces milk chocolate or bittersweet chocolate, chopped
  • Nonstick spray for baking
  • 1 19.5 ounce package brownie mix
  • 2 8 ounce packages cream cheese, softened
  • Sugar cup sugar
  • 2 teaspoons vanilla
  • 2 eggs, lightly beaten
  • 3 ounces milk chocolate or bittersweet chocolate, melted
  • 3 ounces white baking chocolate, melted

In a small saucepan, heat whipping cream over medium-high heat just until boiling. Remove from heat. Add the 8 ounces milk chocolate (do not stir). Let stand for 5 minutes. Stir until smooth. Transfer to a large bowl. Cover and chill.

Preheat oven to 350 degrees F. Coat two 9x1-1 / 2-inch round cake pans with nonstick spray for baking set aside. Prepare brownie batter according to package directions. Divide batter between prepared pans. Bake about 25 minutes or until edges are set. Cool in pans on wire racks for 10 minutes. Remove uncut brownies from pans. Transfer to a wire rack. Cool completely.

Preheat oven to 350 degrees F. In a large bowl, combine cream cheese, sugar, and vanilla beat with an electric mixer on medium speed until combined. Beat in eggs just until combined. Transfer half of the mixture (about 1-1 / 2 cups) to a medium bowl. To one bowl, add the 3 ounces melted milk chocolate stir until smooth. To the other bowl, add the melted white chocolate stir until smooth.

Wrap heavy-duty foil around the bottom of an 8-inch springform pan, making sure foil comes at least 1 inch up the side. Using a sharp knife, trim edges from brownie rounds, making two 8-inch rounds. * Place one of the brownie rounds in the pan. Pour milk chocolate-cream cheese mixture on top. Place the remaining brownie round on the milk chocolate-cream cheese mixture and pour white chocolate-cream cheese mixture on top.

Place the foil-wrapped springform pan in a large roasting pan for enough hot water around the springform pan to come halfway up the side. Bake for 60 to 65 minutes or until cheesecake appears set when gently shaken. Carefully remove springform pan from water.

Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the edge from the side of the pan cool for 30 minutes more. Remove the side of the pan cool completely on wire rack. Cover and chill overnight.

Remove ganache from refrigerator. Beat with an electric mixer on medium speed until light, fluffy, and of spreading consistency. Spoon whipped ganache into a pastry bag fitted with a medium star or round tip. Pipe stars or mounds to cover the entire top of the chilled cheesecake. Makes 12-16 servings.


Cheesecake (Cheesecake)

Camy, I've been answering this question lately. That means you recently discovered my blog :) I'm not married.

if you are not married I think you will receive some proposals in private =)) very strong blog, congratulations :)

Thanks, Ella. I don't know what kind of proposals you mean: D, but I confess that I also receive messages in private :))

Robert, but you're a murderer. if I was "heavy" :)), I would definitely lose.
I kept it in my recipe book, thank you, it looks great.

With pleasure, I hope you try it soon. Should I warn pregnant women at the beginning of the cheesecake recipe that it is not advisable to read it to the end? :)

The recipe is worth remembering. I wish you many interesting recipes below!
Olivi

Thanks Olivia, I hope it's not the only recipe on the blog you want to remember)

Ellerinize, emeğinize sağlık. Çok leziz ve iştah kabartan bir görüntüsü var.

Thanks for cheesecake. I'm trying it this weekend to see if it works out for me.
Tell me, for 18 people I should make 2 cheesecakes, right?
I feel like biting from the last picture :))))

Ama, I think it should be enough. But if the other 17 people are as greedy as you, then I'm glad that 2 cheesecakes are insufficient :)))

Ha! Ha! very strong your answer! After you are a good cook, you are also nice! Do you have a defect too? :))
Alina.

Alina, it's true that I'm full of flaws. And, unfortunately, I'm not even as good a cook as I seem. Yes, I'm nice :))

You have some great recipes! I also made the apple cake and the cookie sheet and it turned out delicious. I think I'll try this one too because it's very appetizing :).

I'm glad you like (but especially that you come out!) My recipes. I understand you like cookie cakes, maybe you should take a look at the bomb recipe from biscuit.

I made this one too :). It turned out super good. The slightly crispy top and the taste of sweet cheese with vanilla and lemon is indescribable. I put it a little too hot and the top was a little syrupy. But when it cooled down it was super good. It looks exactly like the one in your picture, only instead of strawberries they were apricots. Carmen.

Carmen, this is exactly the idea when I write the recipes: everything should come out the same as in my pictures. I understand you didn't have the patience at the end. :) I even specified in the recipe that the topping must be allowed to cool before putting it on the cheesecake. However, it did not influence the final result too much.

It looks great, you really made me want it, you know how to thank me.
Thanks and congratulations for the selection made.

Next summer I will come to your camp for 30 days! Do you know how many cheesecakes I made over the weekend? 1? Not ! 2? Not ! 3. I ate because I broke! There was more traffic in the kitchen than on DN1. At the second cake, people didn't even bother to put it on their plate, they ate directly from the plate. You MUST make a detox menu. a salad with water and air. something light. as at this rate. And when I think that the meal and fun season has opened for me. I keep it that way until New Year's Eve!

Hehe, well if you cook so much, then I won't let you go until the end of summer! : D So don't get too tired until then, close this fun season :))

Congratulations for the blog / site. As a recommendation for the future for all recipes: write down the degree of difficulty of making the preparation and possibly the time. I'm still growing!

Thank you, Catalin. I don't think I will write the degree of difficulty and the time of preparing the recipes because everything is relative. For example, a recipe that seems complicated to me is perceived as extremely simple by my mother. And the time can vary greatly, depending on the skill and experience of the cook. Or maybe the fun with which he does it: D - I noticed that even I sometimes prepare a simple omelet in 5 minutes and sometimes in 15 minutes. :) So I don't know how much I would help readers. Anyway, thank you for the suggestion. But you made me think now: how long did it take me to make this cheesecake? :)

In addition, I would be discouraged by a high degree of difficulty, so I don't know, I feel like it, from your descriptions it seems easy to whip him and maybe something will come out of me.
Alina.

You should definitely make that mention: d

I made the cake. I had a very good cream cheese, neither too sweet nor too sweet, but the top was a little bitter. I used digestive biscuits from Gulon. I imagined the cake to be finer, more special, but it is not. I associated it with those with mascarpone. Overall it is tasty but not fine. :)
Alina.

Alina, I don't know what those cookies are like, it's the first time I've heard of them, but they probably made the countertop a little bitter. I think that cheesecake can't be associated with mascarpone cakes, they are usually a kind of less consistent cream.

I make it with Philadelphia cream cheese and it turns out delicious, very fine.

I haven't tried it, so I can only take your word for it :) I've never given too much importance to the cheese used in cheesecake.

Wow, super looks !! I really like the cheesecake, and your presentation is sensational!

Paula, initially I thought of putting the topping more to look good in the images of the recipe, but then I realized that it contributes quite a lot to the taste of the cheesecake.

I tried the recipe. and it really came out :)) I am very excited about your site !! I will definitely try other recipes here !! Have a nice day everyone!

Alexandra, you don't seem to expect your cheesecake to come out, so I'm even more glad to hear that :) And I want you to be just as excited about the recipes found on my site.

Howdy. again on your blog. I have the cake in the oven. but the oven is not electric. so I hope I don't burn the cake. and after the first seconds there was a lot of smoke in the kitchen ... so I have to go check the tray. So - I laid 5 eggs, because I did not read too carefully where the other 2 gabenus are placed - what will happen? Si ptr. toping, I have no starch. what can i put. some semolina doesn't work? :)) or tapioca pearls - after I give them through the sugar grinder?
Daddy, long live your family. and if my spots don't remain satisfied. then I'll hire you for a week, because my son's birthday is coming and it wouldn't hurt a cake like McQueen's lightning or Blackie's horse.

Hi, the smoke is not a cause for concern, probably a little melted butter flowed around the joint of the cake form and burned in the oven.
I don't think your inattention caused much damage to the cheesecake, but the two yolks you didn't put on for sure influenced its color.
Starch can be replaced with flour, there is no point in complicating yourself with tapioca pearls :))
I don't really like to cook so much that I want to do this for a week, I'd rather come and see & quotCars & quot with the little one: D

ok..so the result comes back - my biscuits burned a little - but no cause for concern. Worrying ptr. to me it was the fact that they were too crumbly & the biscuit maker & quot - to be able to shape it on the edges I dripped some more water!
I understand for what were the 2 yolks - so it was very ok and without.
I toasted it with tapioca powder and berries and the result was like a jelly. which looks insane, it will be showing ptr. for a few hours, as in the morning when I took it out of the fridge, it lost its vitality - doesn't the topping be put on before serving the cake?

Per total = sotul incantat, piticul s-a descurcat inlaturand gelul de fructe si servindu-si doar branza.Eu mandra de inventivitatea "sosului". )

Sa nu-ti imaginezi ca am luat tapioca special ptr. asta, de obicei am rezerve in casa, fiu-miu fiind un fan de tapioca cu lapte.:)

He he, ma cam speriasem auzind de tapioca, eu incerc sa stau cat mai departe de ingrediente d`astea exotice. Eu as pune toppingul chiar inainte de a servi cheesecake-ul doar daca as vrea sa impresionez pe cineva :D Altfel nu mi-as bate capu` cu faptul ca poate a doua zi nu mai arata la fel. Cu toate ca cel pe care-l prepar eu (cel de la sfarsitul retetei de cheesecake) nu mi se pare ca se modifica substantial in timp.
Despre blatul din biscuiti nu prea stiu ce sa zic, probabil biscuitii pe care i-ai folosit au fost mult mai deshidratati decat media :D Dar aici ma gandesc ca n-ai intrat in panica - eu unu` as mai fi topit un pic de unt, n-as fi fost la fel de descurcaret ca tine :)

frate, merci de reteta, o sa incerc. cea mai mare problema o sa fie cumpararea unei forme de tort cu pereti detasabili 24cm. da-mi sugestii unde gasesc una si din ce material e bine sa fie facuta si cam la ce pret e

N-ai pentru ce. Cea mai mare problema e de fapt si cea mai usor de rezolvat :) Gasesti forma cu pereti detasabili in toate hipermarket-urile, la preturi ce variaza undeva intre 20 si 90 lei. Eu am una nepretentioasa, din tabla pe care-am dat vreo 30 si ceva de lei si se descurca mai mult decat onorabil.

am gasit azi dar nu de 24, de 26. sper sa fie ok, ureaza-mi noroc, marti pun in aplicare reteta

Este ok si cea de 26, doar ca-ti va iesi o idee mai "pitic" cheesecake-ul. Iti tin pumnii marti!

m-am gandit si eu la faza asta si am facut un calcul de genul V= π�〗^2*g1,V= π�〗^2*g2 adica
144*g1 = 169*g2 g1/g2 = 169/144 care e aproximativ 1.173 deci tortul tau e cu 17% mai inalt decat al meu

:) Imi place ca n-ai lasat nimic la voia intamplarii. Dar cred ca i-ai bagat pe multi in ceata cu calculul asta :))) Avand atata meticulozitate, sunt slabe sansele ca reteta de cheesecake sa-ti puna vreo problema.

reteta a fost un adevart succes totusi fiind forma de 26 a trebuit sa fac mici modificari, la blat a trebuit sa pun un pic mai mult de 300g de biscuiti si mai mult unt cam 180 de grame. oamenilor le-a placut cum a iesit, pe langa mai toti(printre care si eu) au preferat sa il serveasca si cu putin sirop in farfurie, am avut de coacaze negre. in concluzie, merci e reteta, am reusit sa fac un desert bun, aratos si foarte frumos mirositor dupa ce l-am scos din cuptor

N-ai pentru ce, ma bucur ca cheesecake-ul a meritat efortul facut pentru a cumpara forma :)

. "t" e genial. il tot citeam cand.. pe la jumatatea calcului sau matematic, am inceput sa casc. asta e semn ca ma depaseste treaba aia ce a scris-o acolo. e ora 02:02 cand scriu chestia asta.. poate totusi chiar altul ar fi motivul pt care am ajuns sa simt ca ma lasa puterile. : D

buna, am incercat cateva din retetele postate de tine si toate au iesit super! insa cheesecake-ul e minunat! ma bucur ca am descoperit acest sit.
tine-o tot asa.

Buna, Tatiana! Ma bucur ca mi-ai descoperit blogul, ma bucur ca ti-au iesit toate retetele incercate pana acum si ma bucur ca mi-ai dat o idee: aceea de a face un top al retetelor mele :) Sunt curios care este cea mai apreciata.

Hello! Azi am cumparat si eu tava cu fund detasabil ca de mult tp. tanjesc dupa prajitura asta. o am la cuptor si abia astept sa o scot. dar parca nu mai trece tp-ul :D

S-o stapanesti sanatoasa, Lucia! Cred ca asa s-a prins Einstein cum sta treaba cu relativitatea, asteptand sa i se coaca un cheesecake :)) Timpul trece greu pana se coace si apoi pare sa zboare in timp ce-o mananci :D Eu spun ca merita toata asteptarea asta, acum ramane sa fii si tu de acord cu mine (dupa ce-o gusti).

O explozie de gusturi. ai avut mare dreptate. merita asteptarea. Multumesc pt. reteta.

N-ai pentru ce, Lucia. sunt usurat ca nu m-ai contrazis :D

hei tu, barbatlacaratita, vreau sa fac si eu minunatia asta dar tava mea are diamentrul de 28. astept indicatii despre cantitatile care tre' sa la folosec. sunt novice ). multam
ha, deja a patra reteta.

Cum naiba sa transform baby steps in giant leaps daca nu ma ajuti? Inca astept cantitatile pt tava de 28. Multam.
PS Daca ma aventurez singura si nu-mi iese o sa ma demoralizez si nu o sa mai incerc. Minunatia asta pare chiar deliciosa si ar fi pacat sa nu ma bucur de ea, nu crezi?

Elena, nu trebuie sa te superi pe mine daca nu-ti raspund imediat - primind lunar circa 200 de mii de vizitatori, inevitabil primesc si foarte multe mesaje, nu doar pe blog, ci si pe mail sau pe facebook.
Nu trebuie sa-ti dau eu cantitatile cheesecake-ului pentru o tava de 28 cm, aici ma gandesc ca e vorba doar de matematica :P Am avut mai sus o discutie pe aceasta tema (mate si 26 vresus 28). Uite aici>. E greu sa-ti dau ingredientele exacte, de exemplu cum multiplic cele doua galbenusuri. Daca-ti zic ca va trebui sa pui in cheesecake 2,31 galbenusuri, chiar vei sta tu sa masori/cantaresti 0,31% dintr-un galbenus. : P
Ca sa nu te complici, cred ca cel mai bine este sa faci un cheesecake pitic folosind ingredientele retetei mele (si punand la blat cam 33% in plus, adica 400 g biscuiti si aproape 200 g unt).

Ok, acum ma simt vinovata. Nu-mi place sentimentul.
PS O sa te anunt ce mi-a iesit

Nu-ti face griji, n-ai de ce sa te simti vinovata. e placerea mea sa incerc sa-ti raspund tuturor intrebarilor. Ti-am scris mesajul anterior pentru a nu te simti cumva ignorata, iar acum ma vad nevoit sa-ti scriu pentru a nu te mai simti vinovata :) Iti tin pumnii cu cheesecake-ul!

M-am desfatat cu prietenii in weekend. a iesit super si la ochi.

Ma bucur ca ti-a iesit cheesecake-ul chiar si fara cantitatile exacte, n-as fi vrut sa te demoralizezi si sa lasi atatea retete neincercate.

Super, am facut reteta de cateva ori shi de fiecare data a fost un succes. Multzumesc ca ai impartashit aceasta minunata retzeta cu noi!

N-ai pentru ce, si eu ar trebui sa-ti multumesc tie pentru ca mi-ai supus reteta unor teste repetate si astfel, citind concluzia ta, mai multi cititori vor vrea s-o incerce. Sau ar trebui sa-ti multumesc pentru ca ai avut incredere in blogul meu culinar sau in reteta mea de cheesecake, desi pe internet sunt publicate sute de astfel de retete. Deci gasesc si eu motive pentru a-ti multumi, asa ca suntem chit. :) Te astept sa revii pe blog de cate ori ai nevoie de o reteta sau un sfat.

Arata intr-un mare fel! :) Trebuie sa ma incumet sa fac si eu cu crusta aia verticala, pana acu' am pus doar la fundul prajiturii. De cand am facut prima oara un cheesecake acum cativa ani, cand am venit in Canada, am ajuns la concluzia ca chiar si numai pentru asta si tot a meritat sa vin, ca in tara nu-l faceam. Si pentru ca iti dai silinta (Multumesc!) sa ne impartasesti atatea retete minunate (am pus ochii pe cea de paleuri acum! :) ), mi se pare cinstit sa impartasesc si eu un secret aflat aici, in tara (vecina, da' na. ) cheesecake-ului. Se imbraca in folie de aluminiu forma in care se coace prajitura, astfel incat sa nu patrunda pe nicaieri apa la ea, si se pune la cuptor intr-o tava mai mare in care s-a pus apa - aburul ajuta prajitura sa nu se usuce excesiv si sa nu crape. Cand e gata, se stinge focul la cuptor si se mai lasa acolo prajitura inca vreo jumatate de ora, o ora, dupa care se scoate si se baga la frigider ca sa ajunga la consistenta pe care o stim.
Inca o data multam fain pentru toata munca cu blogul, ma duc sa fac paleurile! :)

Multumesc pentru ponturile legate de cheesecake! Din moment ce zici ca iti place atat de mult cheesecake-ul, banuiesc ca l-ai testat temeinic in decursul anilor astia :) N-am avut probleme cu uscatul excesiv, insa nu se stie niciodata, asa ca e mai bine sa fim preventivi. E pacat sa nu faci crusta (sau, cum i-am spus eu, blatul) cheesecake-ului pe toata suprafata tavii, mie crusta aia mi se pare ca este partea cea mai buna a prajiturii :) Si nici nu e greu de facut.
Sper ca ai fost multumita de cum au iesit paleurile facute dupa reteta mea.



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