The cheesecake is a cake texture is both creamy and dense, rich and fresh and, to my taste, should be kept simple to meet the tastes of pure cream or fruit. Very easy and quick to achieve, the cheesecake is also very convenient since it is preferable to prepare a day ahead to serve chilled. This for years now that I use the same recipe, that of Rosa Levy Beranbaum. Like much simpler version than the marbled fruit (strawberry or apricot), or one banana and blueberry coulis. The marbled cheesecake fruit using a fruit puree in which the fruit is not cooked, but just added to fruit juice which is cooked, cut or not, sweetened or not. The flavor of the fruit comes out more "cool". I recommend these versions of cheesecakes to fruit with a perfect agreement with the flavor of cream cheese surprise even the most reluctant.
Cordon Rose Cream Cheesecake Recipe
Rosa Levy Beranbaum
Ingredients:
All the ingredients are at room temperature.
1 cup = 240 ml
- 2 packages of cream duchess, or 1 pound or 454 g. Alternatives: Saint Moret or Kiri. If you use the St. Moret should not add salt.
- 1 cup sugar, or 150 g
- 1 / 2 tbsp cornstarch (optional)
- 3 large eggs
- 3 tbsp lemon juice freshly squeezed
- 1 and 1 / 2 teaspoon
vanilla flavor - 1 pinch of salt
- 3 cups of sour cream (or quark)
Method:
Preheat oven to 350 degrees F or 175 degrees C. Butter a springform pan or, if you do not intend to unmold the cheesecake, any pretty serving dish medium baking dish. Wrap bottom and sides of the springform pan in several layers of foil to prevent seepage of water from the water bath. Prepare a larger pan in which the cake will bake in a bain-marie.
In the bowl of a mixer or an electric mixer: Beat the cream cheese and sugar about 3 minutes or until mixture is very smooth. Scrape the bowl when necessary. Add the cornstarch (if desired), and eggs, one at a time, beating well after each, always scraping sides of bowl whenever necessary. Add lemon juice, vanilla flavor, and salt (unless you use the St. Moret), and beat until completely incorporated. Finally add the cream. Pour into buttered pan.
Place the largest dish in the oven. Y drop the pan, then pour hot water up to 2.5 cm (1 inch).
Bake 45 minutes. Turn off the oven, and let the cheesecake 1 hour longer, without opening the oven door.
Cool cheesecake on a rack over an hour before placing in the refrigerator.
Note:
The bain-marie is not mandatory. With this method of cooking, top the cake is lightly browned, but not edges. On the contrary, no bath, the cheesecake is lighter above and brown around. If one opts for cooking without water bath, requires removal of the mold on a baking sheet, bake at 400 degrees F or 200 degrees C, lower the oven temperature after 10 minutes of cooking to 225 degrees F or 105 degrees C and cook for 1 hour to 1 hour 30 minutes, or depending on the size of the mold.
Cheesecake Banana and Blueberry:
For the cheesecake:
Follow the recipe for Cheesecake Cordon Rose Cream, but replacing 1 cup of sour cream (or cottage cheese) with a cup of mashed very ripe bananas. We get a cup of mashed bananas with 3 small or 2 large. To prevent oxidation and color of the puree, add 1 tablespoon of lemon juice directly into the puree.
For blueberry sauce:
- 340 g frozen blueberries
- 1 tablespoon cornstarch or arrowroot
- 1 / 4 cup sugar or 40 g
- 1 teaspoon of zest lemon (I prefer without)
commenrcer Several hours before or the day before: pour the blueberries in a colander over a bowl and let thaw. Store juice harvested.
In a medium saucepan, dissolve sugar and cornstarch in the juice of fruit (we get 1 / 4 to 1 / 3 cup juice, or 60 to 80 ml). Bring to a boil over medium heat, stirring constantly. The mixture thickens, it's ready. Remove from heat and add the fruit. Pour into a bowl and cool completely before pouring over the cheesecake just before serving.
Marbled Cheesecakes Fruit
Marbled Strawberry Cheesecake
For the strawberry puree:
- 570 g of whole strawberries, frozen
- 2 teaspoon lemon juice
- 1 / 4 cup sugar, or 40 g (optional)
Several hours before preparing the puree or the night before, thawed strawberries in a colander over a bowl. Squeeze the fruit to extract more juice. It gets about 1 cup + 1 / 4 cup liquid, about 300 ml.
In a medium saucepan, bring juice to a boil and reduce until there is about 1 / 4 cup or 60 ml. Reduce pureed strawberries, obtained about 1 cup or 240 ml. Add lemon juice and syrup. Finally add sugar or 1 / 4 cup or 40 g if we get 1 and 1 / 4 cups of puree, or the equivalent of one fifth of the volume of puree obtained. A note
Rosa Levy Beranbaum on fruit
can be used fresh strawberries in high season, when they are very sweet, but they must be frozen PRIOR to make the most juice. A few drops of essence of strawberry puree brings a more intense flavor.
For Cheesecake:
should be 2 / 3 cup fruit puree, 160 ml.
Follow the recipe for Cheesecake Cordon Rose Cream. When the unit is ready:
Pour one third of the unit cheesecake in pan. Pour half the fruit puree mesh top. Add another third of cream, then the rest of the puree. Finish with the rest of the unit cheesecake. Dip a small knife or spatula into the pan and turn to form spirals (not too much though to keep the marble effect).
Bake as directed.
Marbled Cheesecake Apricot:
For the apricot puree:
- 2 cups dried apricots quality, or 340 g
- 1 and 1 / 2 cups water
or 355 g - 1 and 1 / 2 tbsp lemon juice
- 1 / 2 cup + 1 tablespoon sugar, 90 g, or the volume of puree (optional)
In a medium saucepan, apricots rehydrated in water for 2 hours. Cover, bring to a boil and then simmer on low heat for 20 minutes or until apricots are soft.
Mix everything (apricots and the liquid remaining), and go to China. You get more or less 1 cup and 1 / 2 or 1 cup and 3 / 4 mashed. Adjust the amount of lemon juice to the volume of puree obtained.
For a slightly sweeter puree, add sugar to the tune of 1 / 3 the volume of the puree. For example, if we get only a cup of puree, add only 1 / 3 cup sugar (50 g) and not 1 / 2 cup plus 1 tbsp.
For Cheesecake:
should be 2 / 3 cup fruit puree, 160 ml.
Follow the recipe for Cheesecake Cordon Rose Cream. When the unit is ready:
Pour one third of the unit cheesecake in pan. Pour half the fruit puree mesh top. Add another third of cream, then the rest of the puree. Finish with the device to cheesecake. Dip a small knife or spatula into the pan and turn to form spirals (not too much though to keep the marble effect).
Bake as directed.
Usually I bake the cheesecake in a springform pan. This time I selected a nice rectangular ceramic mold used directly at the table, my springform pan in the freezer politely waiting his turn to take the stage tomorrow at the Passover meal. Here's a preview of what it contains in my cake "test" (a "small" cake of 17 cm in diameter made along the Great):
Carrot Cake and Nuts Pecan, Lemon Mousse, Cream with Mango, Caramelized Almonds ...
I applied, it changes from my usual style, however, preferred "Homemade Cakes and Muffins
;-) And since there is no celebration worthy of the name without cookies with homemade jam, here's recipe for Easter Cookies 2009: Cookies Chewy Lemon and Poppy (click) .
Enjoy, and Have a Happy Easter !
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