Νεοϋορκέζικο τσιζκέικ απο τον Jamie Oliver

 

Υλικά

• 250 γρ μπισκότα digestive, θρυμματισμένα
• 150 γρ ανάλατο βούτυρο, λιωμένο
• 115 γρ ζάχαρη άχνη
• 3 κουταλιές της σούπας κορν φλάουρ
• 900 γρ τυρί κρέμα τύπου φιλαδέλφεια(πλήρες), σε θερμοκρασία δωματίου
• 2 μεγάλα αυγά
• 115 ml κρέμα γάλακτος
• ½ κουταλάκι του γλυκού εκχύλισμα βανίλιας
• ξύσμα από 1 λεμόνι

Για τα βατόμουρα

• 400 γρ βατόμουρα
• 3 κουταλιές της σούπας ζάχαρη άχνη 
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Διαβάστε περισσότερα.....http://genethlia.gr/glyka-gia-party-cheesecake/

Chocolate & mint cheesecake

 servings 6 

Ingredients:

• 185g unsalted butter, melted
• 1/4 cup (25g) good-quality cocoa, sifted
• 1 cup (220g) caster sugar
• 2 eggs
• 1 cup (150g) plain flour, sifted
• 50g dark chocolate, melted, cooled

Mint topping

• 1/3 cup (75g) caster sugar
• 1 bunch mint, leaves picked
• 250g cream cheese
• 3 eggs
• 1/2 tsp peppermint extract (see note)
• 100ml thickened cream
• 2-3 drops green food colouring

Method:

1. Preheat the oven to 160°C and grease and line a 20cm square loose-bottomed cake pan with baking paper.
2. Place butter, cocoa, sugar, eggs and flour in a bowl and mix well to combine. Press firmly into the prepared pan and bake for 15 minutes or until set. Allow to cool completely.
3. Meanwhile, for the mint topping, place sugar, mint and 1/2 cup (125ml) water in a saucepan over low heat and stir until the sugar dissolves. Increase heat to medium and simmer for 3 minutes, then set aside to cool completely. Strain the sugar syrup into a jug, discarding the solids. Place the cream cheese in a food processor and whiz for a few seconds to soften. Add cooled sugar syrup, eggs, peppermint extract, cream and food colouring and process until smooth.
4. Pour the cheesecake mixture into cake pan then tightly wrap the base of the pan with foil to make it watertight. Place the cheesecake in a deep baking dish and fill with enough boiling water to come halfway up the sides of the cake pan. Bake for 25 minutes or until topping is just set – the cake may have a slight wobble but it will firm on cooling. Remove from the oven and cool completely, then chill for 2 hours or until firm.
5. Cut cheesecake into slices, drizzle over the cooled melted chocolate and serve. 
   
   
   ΠΗΓΗ:http://www.travel-sweets.blogspot.gr/2013/03/chocolate-mint-cheesecake.html

Triple-choc cheesecake with salted peanut caramel-recipe

 12 servings

cook time: 45mins

prep time: 50mins

Ingredients:

• Melted butter, to grease
• 400g plain chocolate biscuits
• 150g butter, melted
• 5g butter, extra
• 260g Woolworths Select Dark Cooking Chocolate, finely chopped
• 150g Woolworths Select White Cooking Chocolate, finely chopped
• 375g cream cheese, at room temperature
• 100g (1/2 cup) caster sugar
• 310ml (11/4 cups) thickened cream
• 1 1/2 tbs hot water
• 3 tsp gelatine powder

Salted peanut caramel:

• 315g (11/2 cups) caster sugar
• 185ml (3/4 cup) water
• 250ml (1 cup) double cream
• 120g (3/4 cup) salted roasted peanuts, coarsely chopped

Italian meringue:

• 315g (1 1/2 cups) caster sugar
• 60ml (1/4 cup) water
• 4 egg whites, at room temperature
• Pinch of cream of tartar

 Method:

1. Release the base from a 6cm-deep, 22cm (base measurement) springform pan and invert. Brush with butter. Line the base with non-stick baking paper, allowing the edge to overhang. Secure the base back into the pan.
2. Process the biscuits in a food processor until finely crushed. Add the butter and process until well combined. Transfer to the prepared pan. Use a straight-sided glass to spread and press the mixture firmly over the base and side. Place in the fridge to chill.
3. To make the salted peanut caramel, stir the sugar and water in a large saucepan over low heat for 5 minutes or until the sugar dissolves. Increase heat to high. Bring to the boil. Boil, without stirring, brushing down the side of the pan occasionally with a wet pastry brush, for 18-20 minutes or until deep golden. Remove from heat. Stir in the cream. Place over medium heat. Cook, stirring constantly, for 2 minutes. Set aside for 30 minutes to cool. Stir in peanuts. Spoon over the biscuit base. Smooth the surface. Place in the fridge for 3 hours or until firm.
4. Place the extra butter and 60g of the dark chocolate in a small microwave-safe bowl. Cook, stirring every 30 seconds, on High/ 800watts/100% for 11/2 minutes or until melted and smooth. Spread over the caramel to cover. Set aside for 10 minutes to set.
5. Stir the white chocolate in a small heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water) until smooth. Set aside for 5 minutes to cool slightly.
6. Process the cream cheese, sugar and 185ml (3/4 cup) of the cream in a food processor until smooth. Add the white chocolate and process until well combined.
7. Place the hot water in a small heatproof bowl and sprinkle with the gelatine. Place bowl in a slightly larger heatproof bowl filled with boiling water. Set aside, stirring occasionally, for 5 minutes or until the gelatine dissolves. Remove smaller bowl from larger bowl and set aside for 5 minutes to cool slightly. add to cream cheese mixture. Process until well combined. Pour cream cheese mixture over dark chocolate. Cover pan with plastic wrap and place in fridge for 4 hours to set.
8. Stir remaining dark chocolate and cream in a saucepan over low heat until smooth. Pour over cheesecake. Place in the fridge for 1 hour to set.
9. Meanwhile, to make the Italian meringue, stir the sugar and water in a saucepan over low heat until sugar dissolves, brushing down the side of the pan with a wet pastry brush to prevent sugar crystals forming. Increase heat to medium-high. Cook, without stirring, for 3-5 minutes or until the mixture reaches 115°C (soft ball stage). While the syrup continues to cook, use an electric beater to whisk egg whites and cream of tartar in a bowl until soft peaks form. When the syrup reaches 120°C (hard ball stage) and with the beater on low speed, gradually add syrup to egg white mixture. Increase speed to high. Whisk for 15 minutes or until thick, glossy and cool.
10. Spoon meringue into a piping bag fitted with a 1cm round nozzle. Pipe peaks on top of cake. Use a blowtorch to caramelise the meringue.

Enjoy!! 

ΠΗΓΗ:http://www.travel-sweets.blogspot.gr/2013/03/triple-choc-cheesecake-with-salted.html

Ατομικά cheesecake με κεράσι

Δροσιστείτε φτιάχνοντας το απόλυτο καλοκαιρινό γλυκό με κρέμα και μπισκότο...


Υλικά

Για 6-8 άτομα

200 γραμμάρια μπισκότα της επιλογής σας
110 γραμμάρια βούτυρο λιωμένο (λιωμένο όχι καυτό)
300 γραμμάρια τυρί κρέμα
300 γραμμάρια κρέμα γάλακτος 35% λιπαρά, χτυπημένη σε σαντιγί (όχι πάρα πολύ σφικτή)
70 γραμμάρια άχνη ζάχαρη
1 βάζο γλυκό του κουταλιού κεράσι

Διαβάστε περισσότερα εδώ....: http://xespao.blogspot.com/2012/08/cheesecake.html#ixzz2Mk4LuoHc

ΤΣΙΖ ΚΕΙΚ COOKIES 'N' CREAM

Υλικά

2 κούπες oreo cookies με κρέμα τριμμένα
1/4 κούπας βούτυρο
1 κιλό κριμ τσιζ
2/3 κούπας ζάχαρη
1/4 κούπας αλεύρι
1/2 κουταλάκι βανίλια
4 αυγά
3 κροκάδια
1/3 κούπας κρέμα γάλακτος
2 κούπες χοντροαλεσμένα oreo cookies με κρέμα (περίπου 14)
1 κούπα κρέμα γάλακτος
1 κουταλιά ζάχαρη άχνη
λίγο χυμό λεμονιού
λίγο ξύσμα λεμονιού

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Διαβάστε περισσότερα εδώ....:http://www.cookmania.gr/recipes/photo/67/%CF%84%CE%B6%CE%B9%CE%B6-%CE%BA%CE%B5%CE%B9%CE%BA-cookies-n-cream

 

Δροσερό τσιζκέικ λεμονιού

Ονειρεμένο τσιζκέικ με το λεμόνι να πρωταγωνιστεί! Ό,τι πρέπει για να το σερβίρετε με το απογευματινό καφεδάκι στη βεράντα ή στην αυλή. 

Υλικά

• 250 γραμμ. μπισκότα ολικής άλεσης
• 125 γραμμ. βούτυρο λιωμένο(σε θερμοκρασία δωματίου)
• 300 γραμμ. τυρί κρέμα με χαμηλά λιπαρά ή με γεύση γιαούρτι (σε θερμοκρασία δωματίου)
• 400 γραμμ.(1 κουτί) ζαχαρούχο γάλα
• 2 ζουμερά λεμόνια (ξύσμα και χυμό)
• 1 κ.γλ. ζελατίνη
• 1 κ.σ. νερό
• Για τo γαρνίρισμα
• 6 κ.σ. ζάχαρη
• 6 κ.σ. νερό
• 2 λεμόνια (τη φλούδα κομμένη σε λεπτές λωρίδες)
• ½ λεμόνι (χυμός)

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Διαβάστε περισσότερα εδώ....:http://www.argiro.gr/recipes/%CE%B4%CF%81%CE%BF%CF%83%CE%B5%CF%81%CF%8C-%CF%84%CF%83%CE%B9%CE%B6%CE%BA%CE%AD%CE%B9%CE%BA-%CE%BB%CE%B5%CE%BC%CE%BF%CE%BD%CE%B9%CE%BF%CF%8D

Κρύο τσιζκέικ με μαρμελάδα φράουλας

Υλικά

Για τη βάση

• 250 γρ. μπισκότα τύπου digestive ή Μιράντα
• 120 γρ. βούτυρο αγελαδινό λιωμένο

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Διαβάστε περισσότερα εδώ....  http://www.gastronomos.gr/grigores_sintages/1996/Kruo-tsizkeik-me-marmelada-fraoulas