четвртак, 02. фебруар 2017.

Nepečen Čizkejk od jagoda * Unbaked Strawberry Cheescake




Scroll down for Recipe in English
U sezoni jagoda , baš ih mnogo jedemo, ali idu i u džemove, u komšiluk , pa i u kolače. sladolede i raznorazno.
Ovo je brz čizkejk sa njima, za bazu sam koristila piškote sa mlevenim orasima.
Za dekoraciju puslice malo obojene i sveže jagode.

Sastojci

Za koru

30 piškota
100 g mlevenih oraha
5 Kašika istopljenog putera
2 Kašike šećera

Fil

 450 g krem sira
100 g kisele pavlake
2 Kašike šećera
500 g svežih jagoda ( vi možete i smrznute)
500 ml punomasne pavlake

Puslice

5 belanaca
150g šećera u prahu
150 g sitnog šećera
prstohvat soli
nekoliko kapljica crvene boje za kuvanje



Priprema

Kora

Izmrvimo piškote, dodamo orahe, šećer i istopljen puter, pa promešamo. U okrugao pleh (26 cm) kome se vadi dno i koji smo malo namastili , sipamo ovu mešavinu, rasporedimo i rukom dobro pritisnemo. Ostavimo u frižideru dok spremimo fil

Fil

Jagode operemo, očistimo od peteljke pa izblendamo
Sa mixerom  umutimo krem sir, šećer i kiselu pavlaku. Dodamo i slatku pavlaku, koju smo prethodno umutili.
Dodamo izblendanu jagodu i sve dobro izmešamo u glatku masu



Sipamo na koru i ostavimo u frižider, najmanje 6 sati i još bolje preko noći.
Sa oštrim nožem , prodjemo pored ivice pleha pa pažljivo skinemo pleh.
Dekorišemo sa svežim jagodama i puslicama.

Puslice

Predgrejemo rernu na 180 stepeni Celzija
Izmiksamo belanca i so dok dobijemo čvrst šne.
Dodamo prvo sitan šećer, pa miksamo na najvećoj brzini, oko 10 minuta
Zatim dodamo šećer u prahu i vanilu i miksamo nekoliko minuta.
Sada pažljivo umutimo nekoliko kapi crvene boje za kuvanje


Puslice možete sipati kašikom na ravan pleh obložen pek papirom ili špricem .
Čim stavimo pleh u rernu smanjimo na 120 stepeni C i pečemo oko sat vremena. Ostavimo puslice u rerni dok se ohlade.

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Unbaked strawberry cake




In strawberry season we eat them a lot. Other quantities go in jams, syrups, neighbours and sweets.


Crust
30 lady fingers
100 g crushed walnuts
5 tbsp melted Butter
2 tbsp Sugar

Filling:
16 oz softened Cream Cheese
100 g sour cream
2 tbsp Sugar
1 lb Strawberries
16 ounce Heavy Whipping Cream
Garnish:
5 Strawberries, sliced
Additional Whipped Topping

Meringue


  • 5 large egg whites
  • a pinch of salt
  • 160g caster sugar
  • 160g icing sugar
  • 1 tsp vanilla extract

Heat oven to 180°C and line 2 baking trays with baking paper.
In a very clean bowl and using an electric beater, beat egg whites with salt until stiff. Add caster sugar and beat on high speed for 10 minutes. Fold in icing sugar and vanilla. Spoon small spoonfuls of mixture onto prepared trays. Place in preheated oven and immediately reduce heat to 120°C. Cook for 1 hour, then turn off oven and leave meringues to cool in oven.


Create

Crush lady fingers if food processor.
Add melted butter, crushed walnuts and sugar and pulse to incorporate.
Press mixture into bottom and partially up the sides of a springform pan.
Refrigerate at least 30 minutes to firm.
In a large bowl, beat cream cheese and sugar until creamy.
Whip heavy cream until stiff peaks form.
Fold cream cheese mixture into whipped cream.



Puree strawberries in food processor.
Fold strawberry puree into mixture until fully blended.
Spread evenly into crust.
Freeze for 2 hours.



Allow to thaw 30 minutes before serving.
Garnish with meringue, sliced strawberries and additional whipped topping if desired.




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