The Cheesecake is one of the most widespread in the world of pastry making, since it is very easy to make, does not oven and is very rich. You can decorate with berries Jam (together or separately) or with caramel. Today we teach you how to prepare of tiramisu cheesecake.
Option 1: tiramisu Cheesecake
Ingredients:
For the base:
- 180 g Digestive biscuits
- 80 g melted butter
- 6-7 melindros
- Cocoa powder
For the cheese mixture:
- 100 ml water
- 30 ml amaretto
- 8 g soluble coffee
- 80 g sugar
- 8 neutral gelatin sheets
- 750 g mascarpone
For the whipped cream:
- 400 ml whipping cream
- 50 g sugar
For the vaporizer:
- Water
- 1 teaspoon instant coffee
- 2 teaspoons sugar
Procedure:
- Place the gelatine leaves in cold water and allow to hydrate for 5 minutes.
- In a saucepan pour the water, amaretto, soluble coffee and sugar. Stir and bring to a boil to reduce the alcohol of the amaretto.
- When you break a boil, drain the gelatin leaves and incorporate them stirring for 1 minute, or until the gelatin is completely dissolved.
- Book and let cool.
- The coffee and add sugar to taste. Throw in a vaporizer.
- Crush cookies. Add the softened butter and mix well. Line a pan with baking paper or greased and cover with Biscuit and butter mixture.
- Pour cheese mascarpone cheese in the blender. Beat with the gelatin mixture. Mix thoroughly until the ingredients are integrated.
- Mount the cream. Beat with mixer until it begins to thicken. Add the sugar and beat unless you get up at all. Add the cream to the rest of the ingredients with a spatula and outflanking.
- Fill the mold with the mixture of cheese and cream half approximately. Smoothing.
- Spray the melindros with coffee and cover the entire surface of the cheese with them. If necessary, trim them until they cover the entire surface.
- Cover with the rest of the mixture and smooth with a spatula. Put in the fridge a minimum of 6 hours.
- Unmold it and decorate it with cocoa powder.
Option 2: tiramisu Cheesecake
Ingredients:
- 800 g Philadelphia Cheese
- 4 eggs
- 180 g sugar
- 1 pinch of vanilla
- Aroma of tiramisu
- 1 package biscuits savoyardos
- 200 ml coffee
- 50 ml hazelnut liqueur
- 1 teaspoon of coffee paste
- 1 teaspoon cocoa
- 250 g mascarpone
- 250 ml whipping cream
- 65 g icing sugar
Procedure:
- Preheat the oven to 200 ° C.
- Mix the coffee with cocoa, coffee paste and hazelnut liqueur.
- Place all biscuits so that they cover the mould base and bathing them with coffee mixture. Put them in the fridge while preparing cream.
- Beat the eggs with the Philadelphia cheese, sugar, vanilla, and 4-5 drops of aroma of tiramisu with a rod. When mixture is smooth, pour over the cookies.
- Prepare a tray to the bath Maria and place the mold inside. Fill the water tray until it covers two fingers of mold, cover with aluminum foil and bake one hour approximately at 180 ° C.
- Remove the cake when the Center is creamy yet, it will end to remove it from the oven and thus prevent cracks.
- Let the cake about 3 hours.
- When completely cool, prepare coverage. To this end, beat the cream with the sugar and the mascarpone so that it is integrated, but not to reach mount.
- Get the coverage in a sleeve pastry with smooth tip and cover the cake with it. Sprinkle with cocoa and serve.
0 comentarios:
Post a Comment