уторак, 26. август 2014.

Čizkejk sa pralinom od ananasa - Pineapple lumps cheesecake



Postoji jedna reklama kako su Novozelandjani postali vlasnici ovih bombona.naravno da nije tako bilo ali kakogod zaista je vrlo ukusna


There is a nice commercial  how Newzealanders became owners of pineapple lumps .Of course not true but however we all love them


Priprema

Biskvit

 1 pakovanje biskvita  (bilo koje vrsta  slatkih tvrdih biskvita)
Stavimo u blender ili ih ručno izmrvimo
Dodamo 120 grama istopljenog putera i promešamo.Odložimo  u posudu
Zatim prespemo u okrugli pleh i malo pritisnemo.Ostavimo u frižider



Čizkejk

485  g krem sira
3 jaja
200 g putera
Naprstak soli
750 ml slatke pavlake
3 Kašike želatina
300 grama pralina od ananasa

U posudi na šerpi sa vodom koja je provrela, istopimo praline sa 100 ml pavlake.Na vrlo niskoj temperaturi.Mešamo dok ne dobijemo glatku masu

U malo vode rastvorimo želatin i ostavimo da stoji ko 2minuta
Dodamo u smesu sa pralinama i dobro izmešamo
Dodamo krem sir,so ,šećer i jaja i ponovo sve mešamo dok se ne sjedini u glatku masu.
Sipamo smesu sa pralinama  i mešamo.
U blenderu izmrvimo oko 40 pralina u poveće komade.
Dodamo ostatak pavlake ,promešamo i sipamo u pleh.
Ostavimo da  se stvrdne oko 1 sat.
Sipamo na vrh ganaš i kad se malo stvrdne ukrasimo.



Recept za ganaš sam redovno postavljala.









Biscuit Base

Put 1/2 packet of biscuits with 1/2 pack of ginger nuts into a blender






Crush these in food processor  and place in a bowl


Add 120g melted butter .It should consistency when you grab it in your hand  it stays together.
Put in a spring-form and press it lightly.Refrigerate.

Cheescake


485 g cream cheese
3 eggs
200 g butter
Pinch of salt
750 ml cream
3 TBS gelatine
300 g pineapple lumps
In double boiler or pot over boiling water melt pineapple lumps and 100 ml of cream on the lowest heat

Stir occasionally. It.It takes little time so be patient



Dissolve gelatine in little water and let stand for 2 minutes.Add to pineapple lumps mixture and mix well.


Place cream cheese,sugar,salt and eggs  in food processor and blend till smooth.



Pour in gelatine,pineapple lump mixture and blend well



Put  now 20 pineapple  lumps and blend in lumps,not too fine.Add to the mixture
Pour in cream and mix for about 1 minute.


Pour into the tin with biscuit base.Leave to set for 1 hour.



Pour ganache on top and ..done!

Attaching also a recipe for ganache  which is more in quantity that you need.I mostly freeze leftover for later  use.


Chocolate Ganache

750 g dark high cocoa solids (70% ) chocolate
500 ml cream
Heat cream on high in microwave for 2 minutes


Add chocolate pieces and whisk till smooth.Cool




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