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  • Brettaney Quinton

    caramel whip cream cheesecake Vanilla cheesecake with salted caramel based on the provision of Donna Hay magazine No. 58 recipe for a round mold with a diameter of 22 cm Dough: (I am in an amount slightly less than the original, because I have been a little fragile unused weight) 270 g of flaky biscuits 30 g ground almonds 85 g melted butter Weight of cheese: 500 g of triple milled curd (weight after milling) 350 g ricotta cheese 175 g of sugar cane 4 eggs 1 / 4 teaspoon salt 1 stick of vanilla or 2 teaspoons of vanilla sugar Weight of cream: 500 ml of very cold cream 36% (or 250 ml cream 36% + 250 ml cream 30%) 1 level tablespoon sifted icing sugar Caramel Sauce: 250 ml cream 30% 1 cup (175 grams) of sugar cane 60 g of butter In addition: sea ​​salt flakes for sprinkling Preparation: The bottom of a round cookie cutters with a diameter of 22 cm put baking paper. From the outside, wrap it tightly with plastic wrap so that it inserted into a water bath is not leaked. The inner sides of lightly greased with butter. Fragile bottom: Crumble the biscuits using a blender and mix with the ground almonds. Melt butter and combine with the biscuits, mix thoroughly. Weight can be a bit loose, but adding too much butter will make it after baking for oily skin. Mass biscuit bottom and sides paste forms. Put in the refrigerator for 1 hour. Preheat the oven to a temperature of 160 degrees. Prepare a square or round dish - larger than the form in which bake cheesecake (you'll need for baking in a water bath). Prepare boiling water. Weight of cheese: The milled curd mixed with ricotta cheese. Add the sugar and combine thoroughly together. Then add one egg all over, each time stirring thoroughly. I am doing these steps manually, using a rod. Make a hollow cane sugar vanilla or vanilla and salt. Stir. The form of the fragile underside of the refrigerator. Pour the cheese on the bottom and align fragile. Note: Do not fill a form to the shores of shortcrust pastry. The mold insert into the prepared earlier, larger dishes and pour boiling water halfway up the mold. Carefully insert the dish with the form of the preheated oven. Bake approximately 1 hour and 30 minutes. After baking, remove from oven and allow to cool. Cool in refrigerator at least 3 hours (or overnight). Caramel Sauce: In saucepan, place the cream, butter and sugar. While stirring, heat over low heat until sugar dissolves. Increase the fire, bring to a boil - and simmer about 5-7 minutes, until sauce thickens. Stir several times during cooking, the sauce is not to be burnt. Set aside to cool - this time the sauce will thicken further. Whipped cream: Very cold cream whipped stiff with sugar. Chilled cream cheesecake filled to a height of shortcrust pastry. Serve with caramel sauce and flakes of sea salt. Refrigerate cheesecake. Main Ingredient: curd, vanilla, caramel, pastry, Type of cuisine: Dough,

  • Sheri Mills

    Pecan Pie Cake Ok people, you've been warned! This cake will make a grown man drop to his knees, birds will sing, and you'll experience a party in your mouth. I'm tellin' you, this cake is good enough to make you sass your grandma (and we all know you won't get away with that without some serious discipline from your mama, right?) Pecan Pie Cake It's best to make the filling the night before, because you want this to chill really well. So I'll start with that first... Pecan Pie Filling 1/2 cup firmly packed dark brown sugar 3/4 cup dark corn syrup 1/3 cup cornstarch 4 egg yolks 1 1/2 cups half-and-half 1/8 tsp salt 3 TBSP butter 1 teaspoon vanilla extract (the real stuff) Whisk together the first 6 ingredients in a heavy 3-quart saucepan until smooth. Bring to a boil over medium heat, whisking constantly, and boil for 1 minute, or until thickened. Remove from heat; whisk in butter and vanilla. Place a sheet of wax paper directly on surface of mixture to prevent a film from forming, and chill at least 4 hours. Now for the cake.... Pecan Pie Cake 3 cups finely chopped pecans, toasted and divided 1/2 cup butter or margarine, softened 1/2 cup shortening 2 cups sugar 5 large eggs, separated 1 TBSP vanilla extract 2 cups all-purpose flour 1 tsp. baking soda 1 cup buttermilk 3/4 cup dark corn syrup Sprinkle 2 cups pecans evenly into 3 generously buttered 9-inch round cake pans; shake to coat bottoms and sides of pans. Beat butter and shortening at medium speed with an electric mixer until fluffy, and gradually add sugar, beating well. Add egg yolks, 1 at a time, beating just until blended after each addition. Stir in vanilla. Combine flour and baking soda. Add to butter mixture alternating with the buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in remaining 1 cup pecans. Beat egg whites at medium speed until stiff peaks form, and fold one third egg whites into batter. Fold in remaining egg whites. (Do NOT over mix). Pour butter into prepared pans. Bake at 350 for about 20-25 minutes. I always set timer to go off 5 minutes before to be safe. Silly oven! Check for doneness with the old toothpick inserted into center test. Cool in pans on wire racks for about 10 minutes, then invert onto the wire racks. Put some wax paper down under the wire racks... Trust me! You'll be glad you did! Brush the tops and sides of layers with corn syrup, and cool completely. (See, aren't you glad you listened?) Spread half of pecan pie filling on one layer, pecan side up. Place second layer, pecan side up, on filling, and spread with remaining filling. Top with remaining layer, pecan side up. Now, every Southern cook knows you don't make a pecan pie when it's raining, right? Guess what it was doing the day I made the filling? Yep, that's right.

  • Morgan Black

    Vanilla Cheesecake with Salted Caramel (Recipe included, but you will need to translate it).

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