16 Ağustos 2014 Cumartesi

Unripened Grape Juice and Cherry Sauce White Chocolate Cheesecake





For the base:
  • Preheat the oven to 160 C
  • 200 gr. digestive biscuits
  • 60 gr. melted butter

Crumple the biscuits with a food processor .

Add the melted butter and mix.

You may add roasted almonds, hazelnuts and walnuts to the mix if you wish .

Let's use some butter on our springform tin to make sure it doesn’t stick. Place parchment paper inside the cake tin. Cover the exterior of the cake tin with heavy duty aluminum foil. Press the base with the mix we've prepared. Bake the mix for 5 minutes.

Filling:

  • 1000 gr. cream cheese
  • 250 gr. sugar
  • 4 egg
  • 200 gr. heavy cream
  • 3 teaspoon cornflour
  • 150 gr. white chocolate (Melt the chocolate then cool it down)
  • 1 teaspoon vanilla 


After getting the required ingredients lets start with making our filling.

  1. Place the cream cheese into the stand mixer bowl and beat until soft and creamy.
  2. Add sugar and beat for 2 more minutes.
  3. Add the eggs one by one and mix after each addition. Add the white chocolate, then continue beating until filling is combined. Add the heavy cream and beat until incorporated.
  4. Add the cornflour and vanilla, then beat until combined.
  5. Gently tap the mixing bowl onto the kitchen counter in order to get rid of the air bubbles.
  6. Pour onto the base we've prepared before.
  7. Place springform tin into a roasting pan and fill up the outside with boiling water until it is halfway upside the springform.
  8. Place this in the oven and bake at 160 C for 60-70 minutes.
  9. After this, leave the oven door open for 30 minutes before taking it out.
  10. Let it cool at room temperature and place in the fridge for at least 6 hours to cool.
Now for our sauce...

Unripened Grape Juice and Cherry Sauce:

For the Sour Cherry Juice;
  • 500 gr. sour cherry
  • 3/4 cup sugar (150 gr.)
  • 1/2 cup water
  • 1/4 cup unripened grape juice
  • 7 gram powdered gelatin
  • 1/4 cup cold water

After the cheesecake has cooled, we may begin with our next process.

 Sour Cherry Juice:

Place the sour cherries, sugar and water into a saucepan and boil on the stove for 10 minutes.

Pour through strainer.



Unripened Grape and Sour Cherry Sauce Preparation:
  1. Pour 1 1/2 cup of the sour cherry juice into a heat resistant bowl/cup or a saucepan.
  2. Add 1/4 cup of unripened grape juice sauce into it and heat on stove until before boiling point.
  3. Pour 1/4 cup of water into a bowl and mix the powdered gelatin. Wait for 5 minutes.
  4. Add the gelatin mix to the cherry and grape sauce mix.
  5. Mix rapidly until the gelatin is dissolved.
  6. Place the mix bowl into a bowl of ice water and mix until its consistency becomes syrupy.

Montage:

Pour the sauce onto the cheesecake without removing it from the springform. Place in refrigerator.

Leave in the fridge for at least 4 hours before removing from the springform cake tin.

Our cheesecake is now ready to serve.

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