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Pumpkin cheesecake gently with an orange glaze
Mass of cheese:
• 1 and 1 / 2 cup of pumpkin mousse *
• 1 kg of cheese ground three times **
• 5 eggs
• 2 egg yolks
• 1 and 1 / 2 cup sweetened condensed milk
• 1 / 2 cup cream, cream 30%, preferably thick
• 3 full tablespoons of potato flour
• 1 / 3 teaspoon ground cinnamon
Vanillic sugar • 1 (or 2 teaspoons vanilla extract)
* Arising from the exact mix the pumpkin baked and cooled, as in this recipe (1 hour at 200 degrees C - roast pumpkin without salt, pepper and olive oil), for example, can be done the day before
** May be part of mascarpone, for example, half and half, but not necessarily
Cream on top and orange glaze:
• 1 cup (200 g) sour thick cream 18%
• 3 tablespoons sugar
• 150 g of orange jam (eg this)
• 3 tablespoons water
of this provision or:
• 75 g butter
• 75 g of dark chocolate
• 50 g sugar
• 2 small eggs
• 60 g wheat flour
• Optional: 1 / 4 cup of nuts such as hazelnuts, chopped
• 1 cup cream, cream 30% or 36%
• 1 / 4 cup brown sugar
• 1 / 4 cup liquid honey
• 1 / 4 cup butter
Mass of cheese: In a large bowl, mix together (eg a spoon), all the ingredients for the cheese: mousse with pumpkin, cheese, eggs, egg yolks, condensed milk, cream cream, cornstarch, cinnamon, sugar vanillic. Set aside time to prepare the bottom.
The bottom of the springform pan (about 24 cm) to spend a large disc of baking paper, fasten the cake tin releasing puck off the rim. Cake tin spread with soft butter inside. Preheat the oven to 175 degrees C.
Chocolate bottom: butter cut into pieces and with broken bones to put chocolate into a saucepan, stirring to melt over low heat, and cool. Add the sugar and eggs and mix. Pour the sieved flour and stir for about a minute until the ingredients are combined. Optionally, add the nuts. Put the springform pan and transfer to preheated oven. Bake for 13 minutes, remove cake tin but do not turn off oven.
At the bottom podpieczony pour the cheese and put back into the oven. Bake for 15 minutes, then reduce temperature to 120 degrees C and bake for 1 1 / 2 hours.
Cream on top and orange glaze: Remove the cheesecake and spread on the cream of 18% mixed with 3 tablespoons of sugar. Insert back into the oven and bake for 15 minutes. Immediately remove cheesecake from oven and cool. In saucepan, boil the orange jam with the water still hot spread on the surface of cheesecake.
Cooled down refrigerate cheesecake, without rim springform pan, uncovered, overnight or even longer if we have time. Serve with sauce toffee.
Toffee sauce: Place all ingredients in a saucepan and boil while stirring. When the sugar has dissolved cook mass has low heat for about 15 minutes until it will reduce by about half. Sauce will thicken a little more after cooling. Read more in BLOG.
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The Royal Cheesecake. #food #cheesecake #dessert