{Pistachio Cheesecake} – Cheesecake cu fistic

It’s cheesecake week here at Pastry Workshop’s headquarters! Following the delicious ginger pear cheesecake, here comes this intense, bright, earthy pistachio cheesecake. If there’s one ingredient that sweeps me off my feet every single time, that would be pistachio. Its taste and aroma are truly unique and they somehow cheer me up no matter what my life goes through!

pistachio cheesecake

pistachio cheesecake

The secret for this cheesecake is a good quality pistachio paste, one that concentrates the deep aroma of pistachio. Sure, you can make it at home, but the homemade one always seems to be a little bit less flavored and the color is not as deep. If you do have the chance to get your hands on 100% pure pistachio paste, don’t think twice!

cheesecake cu fistic

{Pistachio Cheesecake}
 
Author:
Ingredients:
Reconstructed base:
  • 85g butter, softened
  • 30g powdered sugar
  • 1 egg
  • 30g almond flour
  • 170g all-purpose flour
  • 1 pinch salt
  • ------------------
  • 45g butter, melted
Pistachio filling:
  • 600g cream cheese
  • 60g pure pistachio paste
  • 150g powdered sugar
  • 1 teaspoon lemon zest
  • 2 egg yolks
  • 2 whole eggs
  • 1 teaspoon vanilla extract
Directions:
Reconstructed base:
  1. Combine the butter and powdered sugar in a bowl and mix for 5 minutes until pale.
  2. Add the egg and almond flour and mix well. Stir in the flour and salt.
  3. Transfer the dough between two sheets of baking paper.
  4. Roll our the dough into a thin sheet then freeze for 10 minute.
  5. Bake in the preheated oven at 350F for 15-20 minutes or until slightly golden brown.
  6. Allow to cool down in the pan then place in a food processor.
  7. Pulse until well mixed then add the melted butter and mix well.
  8. Transfer the mixture into a 20cm diameter cake ring or pan and press it well on the bottom of the pan to even it out. Place aside.
Pistachio filling:
  1. Combine all the ingredients and give it a good mix.
  2. Pour the mixture over the crust.
  3. Bake the cheesecake in the preheated oven at 265F for 1¼ hours.
  4. Allow to cool down in the pan/ring before serving.
  5. Decorate as you wish.

pistachio cheesecakeROMANIAN

E saptamana cheesecake-urilor aici, in bucataria Pastry Workshop. Dupa reteta de cheesecake cu pere si ghimbir de zilele trecute, cred ca era cazul sa trecem la un alt nivel. Ori fisticul este acel nivel daca ma intrebati pe mine! Secretul?! Pasta de fistic, fie realizata de voi acasa dupa reteta de aici, fie cumparata gata facuta de aici.

Cheesecake cu fistic
 
Author:
Ingredients:
Crusta reconstruita:
  • 85g unt, temperatura camerei
  • 30g zahar pudra
  • 1 ou
  • 30g faina de migdale
  • 170g faina alba, cernuta
  • 1 praf de sare
  • -------------------------
  • 45g unt, topit
Umplutura cu fistic:
  • 600g crema de branza
  • 60g pasta de fistic
  • 150g zahar pudra
  • 1 tlingurita coaja de lamaie
  • 2 galbenusuri
  • 2 oua intregi
  • 1 lingurita extract de vanilie
Directions:
Crusta reconstruita:
  1. Mixati untul cu zaharul cateva minute.
  2. Adaugati oul, apoi faina de migdale, urmata de faina alba si sarea.
  3. Combinati bine apoi intindeti aluatul obtinut intre doua foi de hartie de copt.
  4. Congelati pentru 10 minute, apoi inlaturati foaia de deasupra si coaceti la 180C pana devine usor aurie.
  5. Cand e gata, lasati sa se raceasca apoi transferati in robotul de bucatarie. Pulsati pentru a faramita.
  6. Adaugati untul topit si pulsati bine.
  7. Transferati compozitia intr-un inel de tort de 20cm diametru sau tava rotunda.
  8. Presati bine pentru a uniformiza crusta.
Umplutura cu fistic:
  1. Mixati toate ingredientele intr-un bol pana la omogenizare.
  2. Turnati peste crusta apoi coaceti in cuptorul preincalzit la 140C pentru 1¼ ore.
  3. Lasati sa se raceasca in tava apoi transferati pe un platou si dati la rece.
  4. Decorati dupa dorinta.

pistachio cheesecake

{Ginger Pear Cheesecake} – Cheesecake cu pere si ghimbir

pear cheesecake

I don’t know why it’s been this long since my last cheesecake. I just forgot how tasty and creamy a dessert like this can be! And that is too bad because my son absolutely loved this cheesecake, so much as to say it tops off chocolate! Imagine that – a cheesecake is better than a bar of chocolate! Hard to believe, I know, but hey, it’s his words and I trust his taste on this one!

pear cheesecake

This ginger pear cheesecake was a total hit with my little family. We loved the soft, melt-in-your-mouth filling, the crisp crust, the heavenly topping and the oh-so-delicious sugar syrup poached pears. Such a simple dessert and yet one that impresses on all levels! It looks great, you can cut into it and get beautiful slices and more importantly, it tastes like a piece of heaven!

pear cheesecake

{Ginger Pear Cheesecake}
 
Author:
Ingredients:
Reconstructed pate sucree:
  • 75g butter, softened
  • 30g powdered sugar
  • 1 egg
  • 30g almond flour
  • 150g all-purpose flour
  • 1 pinch salt
  • ------------------
  • 40g butter, melted
Cream cheese filling:
  • 400g cream cheese
  • 90g powdered sugar
  • 1 egg yolk
  • 2 whole eggs
  • 1½ teaspoons vanilla extract
  • 55ml heavy cream
Topping:
  • 120ml heavy cream
  • 15g powdered sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon freshly grated ginger
Poached pears:
  • 3 medium-size pears, peeled and cored
  • 700ml water
  • 180g white sugar
  • 1 cinnamon stick
  • 2 cardamom pods, crushed
  • 1 star anise
Directions:
Deconstructed pate sucree:
  1. Mix the butter with 30g powdered sugar in a bowl until creamy and pale.
  2. Add the egg and almond flour and mix well then stir in the flour and salt. Mix just until combined then spread the dough between two sheets of paper.
  3. place in the fridge for 30 minutes then bake the dough in the preheated oven at 350F for 15-18 minutes or until golden brown on the edges.
  4. Allow to cool down in the pan then break into pieces and place in a food processor. Pulse until ground then add the melted butter.
  5. Transfer the mixture into an 18cm diameter cake ring or pan.
  6. Press the pate sucree well to form an even layer at the bottom of the ring/pan.
  7. Place aside until needed.
Cream cheese filling:
  1. Mix the cream cheese and powdered sugar in a bowl for 5 minutes.
  2. Add the egg yolks and eggs and mix well then stir in the vanilla and stream in the heavy cream.
  3. Pour the filling over the pate sucree base.
  4. Bake the cheesecake in the preheated oven at 260F for 1¼ hours.
  5. When done, turn the oven off and allow the cheesecake to rest in the oven for 15 more minutes.
  6. Remove from the oven and allow to cool down in the ring/pan.
Topping:
  1. Whip the cream with the sugar and vanilla in a bowl until stiff.
  2. Add the ginger and mix well.
Poached pears:
  1. Combine the water, sugar and spices in a saucepan. Bring to a boil.
  2. Peel and core the pears then carefully drop them in the hot syrup.
  3. Lower the heat and cook for 30 minutes then turn the heat off and leave the pears in the syrup for at least 1 hour.
To assemble the cheesecake:
  1. Remove the cheesecake from the ring/pan and place it on a serving board.
  2. Top with the ginger whipped cream and finish of with poached pears.
  3. Spun sugar can be a great decoration to make just before serving.
Notes
Make the pears a day ahead and allow them to cool down and infuse in the spiced sugar syrup.

pear cheesecakeROMANIAN

In copilarie, branza era rezervata pentru placinta, placintele si mamaliga cu branza. Cheesecake-ul e o nascocire mult mai recenta, dar una care ne-a prins in mrejele ei. Cremos, onctuos si mai mult decat delicios, un cheesecake e un desert relativ usor de facut si impresionant, mai ales cand il finisezi cu o smantana batuta si cateva pere posate. Minune dulce a cofetariei!

Cheesecake cu pere si ghimbir
 
Author:
Ingredients:
Pate sucree reconstruit:
  • 75g unt, temperatura camerei
  • 30g zahar pudra
  • 1 ou
  • 30g faina de migdale
  • 150g faina alba, cernuta
  • 1 praf de sare
  • -----------------
  • 40g unt, topit
Umplutura:
  • 400g crema de branza
  • 90g zahar pudra
  • 1 galbenus
  • 2 oua intregi
  • 1½ lingurite extract de vanilie
  • 55ml smantana pentru frisca
Topping:
  • 120ml smantana pentru frisca
  • 15g zahar pudra
  • ½ lingurita extract de vanilie
  • ½ lingurita ghimbir proaspat ras
Pere posate:
  • 3 pere medii, coapte dar ferme
  • 700ml apa
  • 180g zahar alb
  • 1 baton scortisoara
  • 2 pastai cardamom
  • 1 stea anason
Directions:
Pate sucree reconstruit:
  1. Mixati untul cu zaharul pudra intr-un bol pana devine cremos.
  2. Adaugati oul si faina de migdale si mixati bine, apoi incorporati faina si sarea. Mixati pana sunt bine combinate apoi intindeti aluatul intre doua foi de copt.
  3. Dati la rece pentru 30 minute apoi coaceti in cuptorul preincalzit la 180C pentru 15-18 minute sau pana devine auriu.
  4. Lasati sa se raceasca in tava apoi transferati intr-un robot de bucatarie si pulsati pentru a faramita.
  5. Adaugati untul topit apoi transferati amestecul intr-o tava sau inel de tort de 18cm diametru si presati in tava pentru a obtine un strat uniform.
Umplutura:
  1. Mixati crema de branza cu zaharul 5 minute.
  2. Adaugati galbenusul si ouale apoi vanilia si smantana in fir subtire.
  3. Turnati compozitia peste crusta.
  4. Coaceti in cuptorul preincalzit la 130C pentru 1¼ ore.
  5. Inchideti cuptorul si mai lasati cheesecake-ul in cuptor pentru inca 15 minute.
  6. Lasati sa se raceasca in tava.
Topping:
  1. Mixati smantana cu zaharul pudra pana devine ferma.
  2. Adaugati vanilia si ghimbirul ras.
Pere posate:
  1. Combinati apa, zaharul si condimentele intr-un vas. Dati in clocot.
  2. Curatati perele de coaja apoi dati-le drumul in lichidul fierbinte.
  3. Fierbeti la foc mic pentru 30 minute apoi lasati-le sa se raceasca in sirop.
Pentru a asambla cheesecake-ul:
  1. Asezati prajitura pe un platou.
  2. Intindeti deasupra un strat de smantana cu vanilie si ghimbir.
  3. Scurgeti perele si asezati-le deasupra.
  4. Decorati cu fire de zahar caramelizat daca doriti.

pear cheesecake

Cheesecake japonez si un concurs pentru voi

cheesecake japonez

La sfarsitul saptamanii va avea loc Asia Fest 2015, eveniment de mare amploare ce nu poate trece neobservat. In perioada 16-19 octombrie, organizatorii va asteapta in Piata Universitatii din Bucuresti cu un program foarte variat: expozitii, workshopuri, spectacole si muzica traditionala, ateliere de creatie, precum si o zona de food si demonstratii culinare.

Anul acesta organizatorii s-au gandit sa implice si bloggerii culinari in toata aceasta poveste. Misiunea noastra a fost sa cream un preparat cu specific asiatic, lucru care m-a pus usor in dificultate initial. Nu doar pentru ca bucataria asiatica imi este usor necunoscuta, ci si pentru ca pana acum nu ma gandisem serios la deserturile asiatice. Auzisem de orez in diverse combinatii, binecunoscutele moon cakes si alte cateva preparate, dar nu stiam detalii. In plus, acest preparat intra in concursul organizat de Tan Viet in colaborare cu restaurantul Chefs Experience.

Recunosc ca planul incipient a fost sa creez un desert de inspiratie asiatica, insa in ultimul moment mi-am dat seama ca diferenta intre preparat asiatic si preparat de inspiratie asiatica este uriasa. Asa ca am deturnat planul initial si m-am orientat spre acest cheesecake pe care il mai facusem in trecut de cateva ori. Cotton soft cheesecake este exact ce spune numele – o prajitura cu branza pufoasa ca bumbacul. Pana nu-l faceti nu va puteti da seama despre ce vorbesc mai exact. E un mix intre cheesecake si sufleu, cu o textura mult mai apropiata acestuia din urma. In plus, se si comporta exact ca un sufleu – creste foarte mult in cuptor, dupa care, in contact cu aerul rece, se lasa vazand cu ochii. Totusi, chiar si dupa racire, isi pastreaza textura pufoasa, aerata si e in acelasi timp si foarte umed si delicat.

cheesecake japonez

Lista ingredientelor e foarte simpla si contine: crema de branza, smantana lichida, putin unt, oua bine batute, faina si amidon de porumb. Asta-i tot! Pentru ca mi-am dorit sa accentuez cat mai mult influenta asiatica in acest desert, am inlocuit smantana lichida cu lapte de cocos. Cumva am sperat ca laptele de cocos va fi suficient pentru a-i da o aroma intensa de cocos, dar nu a fost chiar asa. Uitandu-ma in urma, cred ca ar fi fost bine daca adaugam si putina nuca de cocos proaspat razuita pentru a-i intensifica aroma si a-i adauga si o textura contrastanta.

Si daca la desert m-am hotarat destul de usor, mai greu a fost cand a venit vorba de sos pentru sufleul meu. Aveam la dispozitie o conserva de rambutan pe care am desfacut-o si gustat-o. Rambutanul e usor gumat (cel putin asa l-am conceput eu), dar are o aroma distincta care e foarte placuta. Ce-i lipseste e culoarea. Nu-mi imaginam sufleul inundat cu un sos aproape incolor, asa ca i-am adaugat sosului meu putin zmeura, suficienta cat sa coloreze usor sosul, dar sa-i adauge si putin mai multa aroma. Si mi-a placut foarte mult in final – cheesecake-ul aerat a actionat exact ca un burete pentru sosul aromat. Dupa prima imbucatura de cheesecake, deja imi doream sa termint cat mai repede cu fotografiile sa-l pot manca.

Ingrediente: (eu am facut doar 1/2 din compozitie si mi-a parut rau, deci faceti portie intreaga)

Cheesecake japonez:

  • 230g crema de branza
  • 200ml lapte de cocos (sau smantana lichida)
  • 60g unt (82% grasime)
  • 6 oua, separate
  • 140g zahar alb
  • 1 praf de sare
  • 60g faina alba
  • 20g amidon

Sos de rambutan si zmeura:

  • 100g zmeura (congelata sau proaspata)
  • 100g rambutan + 50ml sirop (din conserva)

Mod de preparare:

Cheesecake japonez:

  1. Preincalziti cuptorul la 170C si pregatiti 4-6 ramekins (sau o tava mai mare, de preferabil o tava care sa nu fie detasabila pentru ca tava va fi scufundata in apa fierbinte si nu va doriti apa in contact cu desertul vostru) pe care le ungeti cu putin unt. Dati deoparte.
  2. Combinati crema de branza, laptele de cocos si untul intr-un bol termorezistent. Puneti pe baie de aburi si topiti-le impreuna pana obtineti un amestec omogen.
  3. Luati de pe foc si dati deoparte.
  4. Mixati albusurile cu un praf de sare pana devin spumoase. Eu prefer sa nu le bat bat, ci sa le las putin mai moi daca pot spune asa – incorporarea in aluat mai tarziu va fi mult mai usoara.
  5. In alt bol, mixati galbenusurile cu zaharul pana isi dubleaza volumul. Adaugati compozitia cu lapte de cocos si crema de branza, apoi incorporati faina si amidonul.
  6. Incorporati usor faina si amidonul apoi turnati aluatul obtinut in tavile pregatite.
  7. Asezati ramekins intr-o tava mai mare in care turnati apa fierbinte, suficienta cat sa acopere vasele ceramice 3/4.
  8. Coaceti cheesecake-ul pentru 15-20 minute pana devine auriu si creste considerabil.

Sos de zmeura si rambutan:

  1. Combinati ingredientele intr-un vas si dati in clocot. Fierbeti doar 2-3 minute pana zmeura se inmoaie apoi transferati amestecul intr-un blender si pulsati cateva secunde.
  2. Treceti sosul printr-o sita fina pentru a inlatura semintele.
  3. Cheesecake-ul e bun atat cald, abia scos din cuptor, cat si rece.
  4. Sa aveti pofta!

Si voi puteti castiga o bocceluta cu produse Tan Viet din care sa gatiti orice va pofteste inima. Ce trebuie sa faceti este sa-mi lasati un comentariu la aceasta postare in care sa-mi spuneti care este preparatul vostru asiatic preferat, alaturi de numele vostru si, eventual, o adresa de email valida. Concursul se desfasoara pana la sfarsitul lunii octombrie, iar castigatorul il va alege piciul meu dintr-un bol cu ravase inscriptionate cu numele voastre. Multu succes!

cheesecake japonez

{Spiced Pumpkin Cheesecake} – Cheesecake cu dovleac

spiced pumpkin cheesecake

My weekly routine includes visiting the farmers market – walking through the stalls is so relaxing. But last week as I was there, I could notice how the market has completely changed its appearance. From vibrant summer fruits and veggies, suddenly the market was full of pumpkins, autumn flowers, tomatoes and cucumbers for pickles, pears, apples and the last bits of watermelons. No more summer heat and flavors, autumn has brought its chilly days in and all I can think of eating right now is stews and thick stews, as well as spiced desserts. Baking has become much easier without the summer heat and I’m enjoying it.

I couldn’t leave the market without a tiny pumpkin… it only looked tiny because I ended up with 2 cups of pumpkin purée, thick, fragrant purée that i just had to use. And because I haven’t made a cheesecake in ages, there you have it – a spiced pumpkin cheesecake with a brown butter crust and a salted caramel sauce. It’s such a rich and decadent dessert with its creaminess. The spices and the salted caramel are a match made in heaven, only making the cheesecake more tantalizing for the taste buds than you can think of.

spiced pumpkin cheesecake

The crust is rather unusual, but so tasty and easy to make and bake. The original recipe belongs to Paule Caillat, a French woman who teaches cooking classes and I stumbled on it on David’s Lebovitz blog. The way it’s made reminded me of eclairs for a second. The final texture of the crust however is not similar to eclairs. Instead, the crust is tender and melts in your mouth and I’m surely gonna be using it again for other recipes.

5.0 from 1 reviews
{Spiced Pumpkin Cheesecake}
 
Author:
Ingredients:
Crust:
  • 90g butter, cubed
  • 1 tablespoon vegetable oil (canola, sunflower)
  • 3 tablespoons water
  • 1 tablespoon sugar
  • 1 pinch salt
  • 150g all-purpose flour, sifted
Filling:
  • 200g pumpkin puree
  • 600g cream cheese
  • 100g sour cream
  • 4 eggs
  • 150g white sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • ½ teaspoon cinnamon powder
  • ½ teaspoon ground ginger
  • 1 pinch nutmeg
  • ¼ teaspoon ground cardamom
  • 1 pinch salt
Salted Caramel:
  • 200g white sugar
  • 50ml water
  • 50g butter
  • 100ml heavy cream
  • 1 teaspoon sea salt
Directions:
Crust:
  1. Mix the butter, oil, water, sugar and salt in a deep dish baking pan (ceramic or heatproof glass) then place in the preheated oven at 350F. Cook for 15-20 minutes until the mixture begins to bubble up and turn golden brown.
  2. Remove from the oven and stir in (right away) the flour. Mix well until smooth then allow the dough to cool slightly so you don't burn your fingers.
  3. Transfer the dough in a round cake pan (22cm diameter) and press it well with your fingertips on the bottom of the pan.
  4. Bake in the oven at 350F for 15 minutes.
Filling:
  1. Combine all the ingredients in a large bowl and mix well.
  2. Pour the filling over the baked crust and continue baking the cheesecake in the oven at 330F for about 40 minutes until the center looks slightly set, but still a bit jiggly.
  3. Remove from the oven when done and allow to cool completely in the pan before slicing.
Salted Caramel:
  1. Combine the water and sugar in a saucepan and place over medium heat. Cook until the sugar melts and the mixture begins to caramelize, washing down the sides of the pan with a brush dipped in cold water as it cooks.
  2. When the sugar has an amber color, add the butter and mix well then stir in the cream and salt.
  3. Mix well and keep on heat just until smooth.
  4. Allow to cool before serving.

spiced pumpkin cheesecakeROMANIAN

S-au umplut pietele de dovleci de toate formele si culorile chiar din prima zi a lui septembrie. Am tot amanat sa cumpar unul pana cand nu am mai rezistat. Am plecat cu el in sacosa fara sa stiu concret cum urma sa-l pregatesc, l-am pus la copt, l-am transformat in piure apoi mi-am amintit de o reteta de cheesecake cu dovleac pe care o facusem cu mult timp in urma si care nu ajunsese pe blog dintr-un motiv sau altul. Si m-am pus pe treaba. Mi-am imaginat acel piure de dovleac aromat intr-o combinatie cu beurre noisette si multe condimente, astfel incat desertul final sa se potriveasca perfect cu vremea rece de afara. Nu stiu voi, dar eu simt nevoia acum de mancaruri si deserturi consistente, aromate, intense, deserturi care sa-mi trezeasca simturile. Sosul sarat de caramel mi s-a parut a fi tusa finala adaugata acestui tablou de toamna 😉

Crusta e usor neobisnuita in sensul in care procesul de obtinere a aluatului seamana la inceput cu cel al aluatului pentru eclere/choux, dar textura finala a crustei e departe de ecler. Dimpotriva, veti obtine o crusta fina, placut aromata datorita untului usor caramelizat, cu o textura care se topeste in gura. In plus, aluat se lucreaza atat de usor in comparatie cu alte retete care au acelasi scop. Reteta apartine lui Paule Caillat prin blogul lui David Lebovitz.

Ingrediente:

Crusta:

  • 90g unt, cuburi
  • 1 lingura ulei vegetal (nu de masline)
  • 3 linguri apa
  • 1 lingura zahar
  • 1 praf de sare
  • 150g faina alba, cernuta

Umplutura:

  • 200g piure de dovleac
  • 600g crema de branza
  • 100g smantana acra
  • 4 oua
  • 150g zahar alb
  • 1 lingurita extract de vanilie
  • 1 lingura amidon
  • 1/2 lingurita scortisoara macinata
  • 1/2 lingurita ghimbir macinat
  • 1 praf de nucsoara
  • 1/4 lingurita pudra de cardamom
  • 1 praf de sare

!Caramel sarat:

  • 200g zahar alb
  • 50ml apa
  • 50g unt
  • 100ml smantana pentru frisca

Mod de preparare:

Crusta:

  1. Combinati untul, uleiul, apa, zaharul si sarea intr-un bol rezistent la caldura si puneti in cuptorul preincalzit la 180C pentru 15-20 minute pana compozitia incepe sa se caramlizeze.
  2. Scoateti cu grija bolul din cuptor si, cat amestecul e inca fierbinte, adaugati faina, toata o data, apoi amestecati bine cu o lingura pana obtineti un aluat omogen.
  3. Lasati aluatul sa se raceasca apoi transferati-l intr-o tava rotunda (22cm diametru) si intindeti-l bine pe fundul tavii folosindu-va de buricul degetelor sau spatele unei linguri. Aluatul se intinde foarte usor folosind metoda asta, nu e nevoie sa-l intindeti cu sucitorul.
  4. Coaceti crusta la 180C pentru 15 minute.

Umplutura:

  1. Combinati toate ingredientele intr-un bol si mixati bine.
  2. Turnati umplutura peste crusta apoi coaceti cheesecake-ul la 165C pentru 40 minute sau pana centrul nu mai arata lichid, ci putin inchegat.
  3. Lasati sa se raceasca complet in tava inainte de a-l felia.

Caramel sarat:

  1. Combinati zaharul si apa intr-un vas si puneti pe foc mediu.
  2. Fierbeti pana incepe sa se caramelizeze, spaland peretii vasului cu o pensula inmuiata in apa rece pe masura ce siropul se gateste. (spaland peretii vasului, impiedicati recristalizarea zaharului)
  3. Cand zaharul are o culoare aurie, adaugati untul si amestecati bine, apoi smantana pentru frisca si sarea. Tineti pe foc doar pana sosul e fin.
  4. Lasati sa se raceasca bine inainte de servire.
  5. Sa aveti pofta!

spiced pumpkin cheesecake

{No Bake Peach Cheesecake} – Cheesecake fara coacere

no bake peach cheesecake

Truth to be told, as much as I love baking, when it’s as hot as these days, turning the oven on is the last thing on my mind. Dessert however is one of my priorities, therefore I look for no bake alternatives. That’s how I ended up making this no bake peach cheesecake- that and the fact that I had some leftover cream cheese I wanted to use. Oh and the peaches, the lovely peaches that I am addicted to lately just had to be there! Because they taste amazing, are juicy and so rich and totally turn this no bake cheesecake into a dessert that you just want to keep eating. I mean, I had 3 slices of this as soon as I finished shooting it. 3 slices.. that good it was!

{No Bake Peach Cheesecake} - Cheesecake fara coacere
 
Author:
Serves:: 8-10 servings
Ingredients:
Crust:
  • 150g graham crackers
  • 70g butter, melted
Filling:
  • 150g mascarpone cheese
  • 200g condensed milk
  • 600g cream cheese
  • 1 pinch salt
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon zest
  • 200ml heavy cream, whipped
  • 10g gelatin + 50ml water
Peach Topping:
  • 500g fresh peaches, peeled and sliced
  • 80g sugar
  • 2 fresh mint leaves
  • 7g gelatin + 35ml water
  • ½ cinnamon stick
Directions:
Crust:
  1. Place the biscuits in a food processor and pulse until ground.
  2. Add the melted butter and mix well then transfer the mixture in a 20cm diameter cake ring lined with acetate sheets.
  3. Press the crust mixture well and place in the fridge.
Filling:
  1. Bloom the gelatin in cold water
  2. Mix the mascarpone cheese, condensed milk, cream cheese, vanilla, lemon zest and a pinch of salt until smooth.
  3. Stir in the melted gelatin then fold in the whipped cream.
  4. Pour the cream cheese filling over the crust and place in the fridge for a few hours.
Peach Topping:
  1. Combine the peach slices, sugar, mint leaves and cinnamon in a saucepan and place aside for 30 minutes.
  2. Bloom the gelatin in cold water for 10 minutes.
  3. Place the peach mixture over medium flame and cook for 10-15 minutes until softened. Avoid mixing in while cooking as it will destroy the peach slices.
  4. Add the gelatin and allow to cool. Remove the mint leaves and cinnamon stick.
  5. Pour the cooled topping over the cheesecake and place back in the fridge for a few hours.

no bake peach cheesecakeROMANIAN

Caldura mare, mon cher! Dar pofta de desert e la fel de mare. Ce te faci cand chiar vrei ceva dulce, dar nu ai cum sa dai drumul la cuptor?! Faci un desert fara coacere, evident. Poate chiar acest cheesecake cu jeleu de piersici. Recunosc ca nu cheesecake a fost prima mea optiune, dar aveam un rest de crema de branza de la o alta reteta si niste piersici foarte coapte care trebuiau consumate. Si cum nu facusem niciodata cheesecake fara coacere, m-am pus pe treaba. A iesit ceva extrem de bun (am mancat 3 felii dupa ce am terminat de pozat, asta cred ca spune tot) – un desert cremos, aerat, perfect acompaniat de jeleul delicat de piersici in care am pus putina menta. Daca nu ati incercat combinatia de piersici cu menta pana acum, ar trebui – e dementiala.

Ingrediente:

Crusta:

  • 150g biscuiti integrali (am pus si cateva piscoturi, neavand cantitatea necesara de biscuiti)
  • 70g unt topit

Crema de branza:

  • 150g mascarpone
  • 200g lapte condensat
  • 600g crema de branza
  • 1 praf de sare
  • 2 lingurite extract de vanilie
  • 1 lingurita coaja de lamaie
  • 200ml frisca lichida, batuta
  • 10g gelatina + 50ml apa rece

Jeleu de piersici:

  • 500g piersici bine coapte, curatate si taiate felii
  • 80g zahar (sau mai mult daca vreti)
  • cateva frunze de menta proaspata
  • 1/2 bat de scortisoara
  • 7g gelatina + 35ml apa rece

Mod de preparare:

Crusta:

  1. Puneti biscuitii intr-un robot de bucatarie si pulsati pana obtineti o pudra.
  2. Adaugati untul topit si amestecati bine apoi transferati amestecul intr-o forma de tort tapetata cu folie de acetat. Presati bine amestecul de biscuiti si puneti la rece.

Crema de branza:

  1. Hidratati gelatina in apa rece pentru 10 minute.
  2. Mixati mascarpone, crema de branza, laptele condensat, sarea, vanilia si coaja de lamaie intr-un bol. (ingredientele sa fie la temperatura camerei)
  3. Adaugati gelatina topita apoi incorporati frisca batuta.
  4. Turnati amestecul peste crusta si dati la rece cateva ore.

Jeleu de piersici:

  1. Amestecati piersicile, zaharul, menta si scortisoara intr-un vas. Lasati 30minute deoparte apoi puneti pe foc mediu.
  2. Fierbeti pentru 10-15 minute pana piersicile se inmoaie, dar nu devin piure. Nu amestecati prea des in compozitie pentru a nu distruge feliile de piersica.
  3. Luati de pe foc, adaugati gelatina si scoateti frunzele de menta si batonul de scortisoara.
  4. Lasati sa vina la temperatura camerei si turnati peste cheesecake.
  5. Dati la rece cateva ore.
  6. Sa aveti pofta!

no bake peach cheesecake