недеља, 01. мај 2016.

Čizkejk sa bundevom i karamel sosom * Pumpkin Cheesecake with caramel sauce



Sctoll down for Recipe in English

Čizkejk ima ih mali milion vrsta. I ja sam već pravila razne: obične, neobične, pečene , nepečene i svakojake. Ovaj sa bundevom sada pravim prvi put. Meni se krajnji ukus jako dopao. Ide odlično uz karamel sos

Sastojci
Za koru
220 g biskvita
1/4 šolje šećera
5 Kašika neslanog ,istopljenog putera
Za Fil
1 bundeva oko 1 kg
1 1/2  šolje šećera
1 kašičica cimeta
1/2 kašičice djumbira u prahu
1/4 kašičice oraščića u prahu
1/4 kašičice karanfilića u prahu
1/2 kašičice soli
1 šolja punomasne pavlake
400 g krem sira
5 velikih jaja, na sobnoj temperaturi



Karamel sos
2 šolje smedjeg šećera
8 Kašika slanog putera
1/2 šolje punomasne pavlake
prstohvat soli
1 kašičica vanile

Priprema
Predgrejemo rernu na 165 stepeni C. 
Srebrnom folijom obmotamo okrugli pleh za pečenje nekoliko puta. Pleh sa dnom koje se vadi , prečnika 23 cm. Peh poprskamo uljem .
Izmrvimo sitno biskvite u blenderu i dodamo puter pa izblendamo još malo.
Pritisnemo npr čašom u pleh i izravnamo. Pečemo oko 15 minuta.
Ostavimo da se hladi pa u medjuvremenu pripremimo
Fil
Ispečemo celu bundevu u rerni. Ja to bar tako radim jer se onda najbolje oljušti.
Kad je ispečena , oljuštimo i izbacimo semenke. Onda je propasiramo u pire.
U šerpu stavimo pire od bundeve , cimet

, djumbir, so, orašćič, karanfilić i šečer. Na niskoj temparaturi mešamo dok ne dobijemo sasvim glatku masu.
Sipamo u činiju za miksanje i na maloj brzini dodajemo po malo krem sira i pavlake , dok sve ne utrošimo i sve je dobro sjedinjeno.
Stavimo pleh u posudu u koju čemo sipati vruću vodu, toliko da bude do polovine našeg pleha.
Siamo fil i pečemo 1 1/2 sat. Ako je kolač još nepečen kad prodrmamo malo tepsiju i on se pomera onda nije gotov. Ostavimo još 10tak minuta pa ponovo proverimo
Kad je čizkejk pečen, PAŽLJIVO ga izvadimo sve sa posudom u kojoj je bio u vodi i ostavimo da se hladi oko 45 minuta dok je voda u posudi topla. Sa oštrim nožem prodjemo oko ivice čizkejka.
Posle ovog vremena izvadimo pleh i uklonimo foliju ,Ostavimo još oko 3 sata da se hladi. Prekrijemo vrh plastičnom folijom i ostavimo u frižideru, najmanje 4 sata ili preko noći.
Kad se potpuno ohladio, pažljivo izvadimo iz pleha. Služimo sa karamel sosom.



Karamel Sos
Sipamo u šerpu šečer, pavlaku i so i pustimo da provri , na srednjoj temperaturi. Dodajemo puter i stalno mešajuči kuvamo 5 do 7 minuta.  Sklonimo sa šporeta i uspemo vanilu. Ostavimo da se hladi oko 5 minuta pa sipamo u teglicu koju dobro zatvorimo i ostavimo u ftižider do upotrebe



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Pumpkin Cheesecake with caramel sauce



Rgere are so many cariaties of Cheescake. Long gone are the days that we ate baked or unbaked cheesecake with cream cheese. That was it. I have made many and posted manz, mostlzy baked as those are my favourites. Only one I have not tried is Italian ceesecake with ricotta, but no doubt the day will come.
This one with pumpkin is very creamy and smooth and caramel sauce is perfect companion

Ingredients

For the Crust

  • 7-1/2 ounces gingersnaps (or 1-1/2 cups finely ground gingersnap crumbs)
  • 1/4 cup granulated sugar
  • 5 tablespoons unsalted butter, melted

For the Filling

  • 1 kg pumpkin
  • 1-1/3 cups granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup heavy cream, cold
  • 1-1/2 pounds (three 8-ounce packages) cream cheese, room temperature
  • 5 large eggs, room temperature

For Caramel Sauce

Ingredients
  • 2 cups packed brown sugar
  • 8 tablespoons (1 sticks) salted butter, cut into pieces
  • ½ cups heavy cream
  • pinch of salt
  • 1 teaspoon vanilla extract

  • For the Crust
  1. Preheat the oven to 325 degrees. Wrap a 9-inch springform pan twice with aluminum foil (preferably heavy duty). Take care to pull the foil all the way up the sides so that water cannot seep in from the water bath. Spray the bottom and sides of the pan with nonstick cooking spray. Pulse the crackers (or crumbs) and sugar in a food processor fitted with the metal blade until finely ground. Add the butter and pulse a few times to combine. Dump the moistened crumbs into the prepared pan and, using a measuring cup or glass, press into an even layer. Bake until fragrant and set, about 15 minutes. Cool on a wire rack while you prepare the filling.

For the Filling

  1. Bring about 4 quarts of water to a simmer in a tea kettle (this will be used for the water bath). In a small, heavy saucepan, stir together the pumpkin, sugar, cinnamon, ginger, nutmeg, cloves and salt. Over medium heat, bring the mixture to a sputter, stirring constantly. Reduce the heat to medium-low and cook, stirring constantly, for 5 minutes, until thick, bronzed and shiny. Scrape the mixture into a large food processor fitted with the metal blade and process for 1 minute with the feed tube open.
  2. With the motor running, add the cold cream. Add the cream cheese (cut into chunks) and process for about 30 seconds, scraping the sides if necessary, or until smoothly incorporated. Add the eggs and process for about 5 seconds or just until incorporated (do not overmix!).
  3. Set the cake pan in a large roasting pan. Pour the batter into the cooled crust, and then pour enough boiling water into the large roasting pan to come about halfway up side of the cake pan. Bake until the cake is just set, about 1-1/2 hours. If it jiggles, it's not done. CAREFULLY remove the roasting pan from the oven and set on a wire rack. Use a paring knife to loosen the cake from the sides of the pan. Cool until the water is just warm, about 45 minutes. Remove the springform pan from the water bath, discard the foil and set on a wire rack. Continue to cool at room temperature until barely warm, about 3 hours. Cover with plastic wrap and refrigerate until chilled, at least 4 hours or overnight.

For Caramel sauce
Create
  1. Add brown sugar, heavy cream and salt to a 3-quart saucepan or Dutch oven over medium-low heat. Stir together to combine with a wooden spoon or silicon spatula. Next, add butter. Allow the butter to melt completely and the mixture to reach a rolling boil, then cook until the caramel sauce thickens, about 5 to 7 minutes. Remove from heat and stir in vanilla. Allow to cool about 5 minutes and then pour into an airtight container for storing in the refrigerator.
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