How to BAKE the BEST New York Style CHEESECAKE! | Legjobb SAJTTORTA Recept! | DaniVisuals
Here is the full recipe:
Ingredients:
CRUST:
1 3/4 cups finely crushed graham crackers (substitute with Győri Édes)
1/4 cup finely chopped walnuts
1/2 teaspoon ground cinnamon
1/2 cup butter, melted
FILLING:
1/4 cup all-purpose flour
1 cup sour cream
1 tablespoon vanilla extract
910 g cream cheese
1 1/2 cups white sugar
2/3 cup milk
4 eggs
1 teaspoon finely grated lemon zest
Instructions:
Preheat oven to 350 degrees F (175 degrees C).
Crust:
In a medium mixing bowl stir together crushed graham crackers, walnuts, and cinnamon. Stir in butter. If desired, reserve 1/4 cup for topping. Press remaining crumb mixture onto bottom and about 2 inches up sides of an 8- or 9-inch springform pan; set aside.
Filling:
Whisk flour, sour cream, and vanilla extract in bowl. Set aside.
Stir cream cheese and sugar with a wooden spoon in a large bowl until evenly incorporated, 3 to 5 minutes. Pour milk into cream cheese mixture and whisk until just combined. Whisk in eggs, one at a time, stirring well after each addition. Stir in lemon zest, and sour cream mixture; whisk until just incorporated. Pour mixture into prepared springform pan. Bake in the preheated oven until the edges have nicely puffed and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour. When the cheesecake is done, turn off the oven, open its door a little, and let it cool for 3 to 4 hours. This prevents any cracks from forming on the top of the cheesecake.
Hozzávalók:
Tortaalap:
1 3/4 bögre (415 ml) darált Győri Édes keksz
1/4 bögre (60 ml) darált dió
1/2 teáskanál őrölt fahéj
1/2 (120 ml) bögre olvasztott vaj
Töltelék:
1/4 bögre (60 ml) liszt
1 bögre (240 ml) tejföl
1 evőkanál vanília kivonat vagy aroma
910 g krémsajt
1 1/2 bögre (345 ml) kristálycukor
2/3 bögre (160 ml) tej
4 tojás
1 teáskanál reszelt citromhéj
Elkészítés:
A sütőt melegítsük elő 175 C fokra.
Tortaalap:
Egy közepes keverőtálban keverjük össze a darált kekszet, a diót és a fahéjat. Keverjük hozzá a vajat. A keksz keveréket nyomkodjuk le egy 20-22 cm-es köralakú tortaforma aljára és kb. 3 cm magasan a falára is vékonyan.
Töltelék:
Egy tálban keverjük csomómentesre a lisztet, a tejfölt és a vanília kivonatot. Egy fakanállal egy másik tálban keverjük egyneművé a krémsajtot a cukorral, majd adjuk hozzá a tejet, és habverővel keverjük össze. Ezután egyenként adjuk hozzá a tojásokat, alaposan meg keverve a masszát minden tojás hozzáadása után. Ezután adjuk hozzá a reszelt citromhéjat, majd a tejfölös-lisztes keveréket és dolgozzuk egyneművé habverővel. Öntsük a masszát az előkészített kekszes sütőformába. Előmelegített sütőben kb. 1 órát sütjük addig, amíg a torta szélei szépen fel nem puffadnak, és a felülete láthatóan megszilárdul (egy kb. 5 cm-es körtől eltekintve a torta közepén). Ha a torta megsült, kapcsoljuk ki a sütőt, nyissuk ki résnyire az ajtaját és hagyjuk a sütőben hűlni 3-4 órát, ez segít megakadályozni, hogy a torta teteje berepedjen. Ezután vegyük ki a sütőből és ha szobahőmérsékletűre hűlt, tegyük hűtőbe legalább 6-8 órára.
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Tags:
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Basque Burnt Cheesecake Recipe | Creamy and gooey easy cheesecake
A simple cheesecake that is the opposite of what you would imagine the perfect cheesecake to be.
Overly dark on the top, no biscuit or sponge base, and without the use of a water bath in the baking process. It's as simple as a cheesecake could get.
I had a small obsession with this cake ever since I laid eyes on it. Visually it stole my heart, and although I have never tasted the original slice of this cake from Basque, I have tried my best to recreate what I imagine it to be and this is my take on that cake.
Thank you for watching!
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This is The Healthiest Cheesecake Ever | How to Make Latvian Cottage Cheese Bread
Biezpienmaize or cottage cheese bread is a type of Eastern European cheesecake. The use of cottage cheese or curd cheese in baking and pastry is extremely common in Eastern European countries and in European countries in general. We have pastries and dumplings made with curd, we have curd pancakes, breads, and cakes too.
It gives the baked goods a great texture and keeps them nice and moist. Usually, they are heavier than others, but they stay softer for longer.
The curd or cottage cheese that we use is quite different from the cottage cheese that I have found here in the UK. Cottage cheese here is quite more liquid and is usually seasoned with salt. The curd that is used in baking is quite dry and crumbly and has little to no salt added to it.
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Principles of Baking
The Steps of Baking
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