Thursday, August 16, 2007

My First Cheese cake( no bake)





Finally i made my first cheesecake,after i bought cheesecake book (women's weekly) everything seems to be first ya? but Alhamdulillah success, apalagi suami sampe ngebela-belain beli gelatine ke supermaket malem-malem (saking kepengennya cheesecake tuh.. hehe) kita emang penggemar berat cheesecake, kalo ke cafe mana aja biasanya makannya cheesecake ( walaupun suka bingung milih antara brownies en cheesecake!), alhasil pengen buru2 nikmatin, tapikan cheesecake harus di diamin dikulkas minimal 4 jam dulu, udah gitu kalo mau kasih topping juga harus tunggu cheesecakenya set, jadi baru bisa dimakan besoknya, pokoknya gak sabar deh... tapi pas lihat hasilnya en nyobain puasss lah!!, udah gitu ngak pake manggang di oven lage.. monggo mas dicoba.
Low-fat Strawberries and cream Cheesecake
  • 12 savoiardi sponge finger biscuits
  • 1/2 cup (155 gr) strawberry jam, warmed
  • 2 tablespoon hot water
  • 350 gr strawberries
  • 1/4 cup (80 gr) strawberry jam, warmed, strained, extra
  • 1 tablespoon lemon juice( i used i small can baby fruit summer gel, heated in heatproof bowl until liquefies)

Filling

  • 1 Tblesppon gelatine
  • 1/4 cup (60ml) water
  • 500 gr low-fat Ricotta
  • 1 teaspoon finey grated lemon rind
  • 1/4 cup (55 gr) caster sugar
  • 300 ml low fat cream
  • 2 teaspoon lemon juce
  • 3 egg whites

Method:

  1. Grease base of deep 19 cm square cake pan (i used 24cm springform tin) ; line base and sides with plastic wrap, extending wrap 5cm over sides of pan, trim one round edge from each biscuit. Place biscuits in single layer over base of pan: brush with combined jam and the hot water.
  2. Make filling by sprinkling gelatine over the water in small heatproof jug; stand jug in small saucepan of simerring water. Stir until gelatine dissolves; cool 5 minutes.
  3. Beat Ricotta, rind and sugar in medium bowl with electric mixer until smooth; beat in cream and juice. Stir in gelatine mixture.
  4. Beat egg whites in small bowl with electric mixer until soft peaks form; fold into ricotta mixture in two batches.
  5. Pour filling over base. Refrigerate overnight.
  6. Serve cheesecake topped with strawberries, brushed with combined extra jam and juice (i brushed with baby summer fruit gel and refrigerated again for a few hours before cutting/ serve).

Tip:Use hot dry sharp knife to cut cheesecakes

1 comment:

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