субота, 11. јун 2016.

Čokolada čizkejk sa Baileys Irskim kremom * Baileys Irish Cream Chocolate Cheesecake





Scroll down for Recipe in English

Ne znam da li bi ovo trebalo da bude čokoladna torta, jer je toliko čokolade u njoj da je čak i za čokoholike dovoljno manje parče. Torta ipak nije preslatka, zahvaljujuči višnjam u njoj. A Irski krem joj daje posebno finu notu. Ako želite da napravite Irski krem sami, pogledajte na blogu kod Tanje u Kuhinja zaposlene žene

Sastojci

Za dno

2 šolje oreo keksa, najbolje onaj punjen vanilom.
5 Kašika, neslanog putera, istopljenog

Za Fil

600 g krem sira
1 1/3 šolje šećera
1/4 šolje gustina
3 jaja
1 1/2 kašičica vanila ekstrakta
1/2 šolje Baileys Irskog krema
300 g višnje kompota, bez koštica

Za ganaš
1 1/4 šolje punomasne pavlake
400 g čokolade za kuvanje



Priprema

Predgrejemo rernu na 160 stepeni C

Izmrvimo oreo keksiče  i dodamo istoppljeni puter. Promešamo.

 Stavimo na dno okrugle tepsije kojoj se dno vadi, pa malo pritisnemo

Pečemo 8 do 10 minuta
Pustimo da se malo ohladi pa ceo pleh obavijemo dobro srebrnom folijom da nam fil ne bi cureo , dok pečemo

Pripremimo fil. Prvo umutimo šećer i krem sir u glatku masu. Zatim dodajemo jaja, jedno po jedno i sve dobro umutimo

Dodamo gustin i vanilu i izmešamo
Dodamo 2/3 višanja, koje smo prethodno malo provukli kroz mešavinu gustina i šećera u prahu.Ovo da nam višnje ne bi potonule na dno

U obložen pleh sipamo smesu pa stavimo u dublju tepsiju koju smo nalili vodom do oko 2/3 našeg okruglog pleha



Pečemo oko 50 minuta, okrenemo pleh na pola vremena.

Kad se kolač malo ohladio, skinemo srebrnu foliju i izvadimo kolač iz pleha. 





Ostavimo u frizideru da se sčvrsne oko 5 sati.
U medjuvremenu smo spremili ganaš , pa uspemo 2/3 na  kolač i ostavimo u friz da se sčvrsne

Ostatak ganaša zagrejemo , pa premažemo kolač sa tim. Ovim kolač dobije lep sjaj.



Dekorišemo višnjom koju smo dobro ocedili i uvaljali u šečer u prahu. Čuvamo u friđideru

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Baileys Irish Cream, Sour Cherries, Chocolate Cheesecake

This could easyly be called Chocolate cake, as there is fair amount of it to impress the worse chocoholic. Small slice at the time is sufficient. It is not oversweet as sour cherries are giving it the right balance







For the crust:
2 cups Oreo cookie crumbs (use whole cookies with filling)
5 tablespoons unsalted butter, melted
For cheesecake filling:
3 (8 oz) packages cream cheese-softened
1 1/3 cups sugar
1/4 cup cornstarch
3 eggs
1 1/2 tsp. vanilla extract
1/2 cup Baileys Irish cream

300 g sour cherries compote, without pit
For Chocolate ganache:
1 1/4 cup heavy cream
12 oz. semi-sweet baking chocolate-chopped




Create

  1. Preheat oven to 350 degrees.
  2. Mix together Oreo crumbs and melted butter, press the mixture into 9” springform pan and bake for 8-10 minutes, set aside to cool.
  3. Once the crust is cooled, wrap pan with two layers of aluminum foil and bring the foil up the sides of the pan and make sure it is tight and secure so no water gets in during the baking process!!!!
  4. With electric mixer, mix cream cheese and sugar on medium speed until smooth.
  5. Add cornstarch and continue to mix until fully incorporated, decrease the speed to low and add eggs one at a time, then add vanilla extract and Baileys. Add 2/3 of cherries which you sprinkle with icing sugar and cornflour. This will prevent them from sinking down to the base.

  1. Pour batter into prepared pan and place in a roasting pan, fill roasting pan about a quarter of the way with hot water and bake at 350 degrees for 55-65 minutes, rotating once halfway through (until the cheesecake is set around the edges and slightly loose in the center)
  2. Remove springform pan from the water bath and set on a cooling rack to cool, then remove aluminum foil and refrigerate (at least 5 hour or overnight). When it’s completely cooled run a thin knife around the edge and take of the ring of 

  1. Over double boiler melt chopped chocolate until completely smooth and has no lumps, then stir in heavy whipping cream(from the fridge). It should be very thick and creamy so you could spread it on top the cake but also on sides without dripping. Use just 2/3 of the ganache and set the cake in the freezer for 5-10 minutes to harden the ganache. Take the cake from the freezer and reheat the rest of the ganache but this time it should be smooth (but not too thin) so you can pour it over the cake to make the smooth and shiny surface. Decorate with some well drained cherries sprinkled with icing sugar.
  2. To keep the shine of the ganache let it cool at room temperature then store the cake in the fridge.

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