assalamualaikum...........
wat ape hari ni? aku memerap kat rumah je la. gastrik dan sakit kepala menyerang. skang ni cuaca sgt panas. malas nak gi mana2.
cheese cake ni buat malam jumaat hari tu. resepi ni dari akak donna hay. dia tunjuk cara masak cheese cake ni masa dia buat masterclass kat show masterchef australia 2011. mc aus 2011 ni blm tayang kat tv, adik aku d/load, dpt la tgk. aku tgk dia buat senang je. stock cheese pun ada lagi 2 ketul. apa lagi....membaking la kita ^^ resepi blh tgk kat sini.
utk resepi ni, tak guna biskut tk base tp buat sendiri. lps bakar base baru masukkan cheese filling dan bakar lagi. klu ikut resepi, kena bakar selama 1 jam tp jgn korang masuk adunan dlm oven pastu korang biar satu jam baru tgk. takut2 kek hangus sbb setiap oven berbeza ye. kek aku ni pun nyaris2 je. nasib baik aku tgk selepas 30 minit. bahagian tepi kek dah kuning dh. bhgn tengah pun dh set, terus aku mati oven. rasanya dlm 20 minit pun dh ok sbb kita kena biar dlm oven smpi sejuk sblm masuk dlm fridge. kepanasan oven tu akan buat kek terus masak.
aku buat separuh adunan saja dan hanya menggunakan cream cheese. resepi guna ricotta cheese dan cream cheese. tak guna ricotta pun sedap jugak. creamy dan penuh rasa lemon. pasti akan dicuba lagi hingga dpt mcm akak donna punya :P
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| bhgn tepi yg dh terlebih masak. dh tak cantik tp rasa maintain sedap |
Classic Baked Cheesecake
Ingredients
Base
1/3 cup ground almonds (almond meal)
¾ cup plain flour
¼ cup caster sugar
90g chilled butter, chopped
Filling
330g cream cheese, softened
500g fresh ricotta
4 eggs
1 1/3 cups caster sugar
1 tablespoon grated lemon rind
¼ cup lemon juice
½ teaspoon vanilla extract
1½ tablespoons cornflour
1½ tablespoons water
Strawberries and raspberries, to decorate
1/3 cup ground almonds (almond meal)
¾ cup plain flour
¼ cup caster sugar
90g chilled butter, chopped
Filling
330g cream cheese, softened
500g fresh ricotta
4 eggs
1 1/3 cups caster sugar
1 tablespoon grated lemon rind
¼ cup lemon juice
½ teaspoon vanilla extract
1½ tablespoons cornflour
1½ tablespoons water
Strawberries and raspberries, to decorate
Method
1. Preheat oven to 150°C.
2. To make the base, place the ground almonds, flour, sugar and butter into a bowl. Rub mixture with your fingertips until it forms coarse crumbs.
3. Line the base of a 20cm spring form tin with non-stick baking paper. Place the base mixture in the tin and press gently with fingers until even and then smooth out with the back of a spoon. Bake for 15 minutes or until light golden, set aside.
4. To make the filling, place the cream cheese, ricotta, eggs, sugar, lemon rind, juice and vanilla in a food processor. Combine the cornflour and water until smooth and add to the cheese mixture. Process the mixture until smooth.
5. Grease the sides of the cake tin with a little butter and then pour the filling over the base. Tap lightly to remove any air bubbles. Bake for 1 hour. Turn the oven off and stand the cake in the oven for 1 hour, leaving the door closed. Refrigerate until cold and serve with fresh berries.
2. To make the base, place the ground almonds, flour, sugar and butter into a bowl. Rub mixture with your fingertips until it forms coarse crumbs.
3. Line the base of a 20cm spring form tin with non-stick baking paper. Place the base mixture in the tin and press gently with fingers until even and then smooth out with the back of a spoon. Bake for 15 minutes or until light golden, set aside.
4. To make the filling, place the cream cheese, ricotta, eggs, sugar, lemon rind, juice and vanilla in a food processor. Combine the cornflour and water until smooth and add to the cheese mixture. Process the mixture until smooth.
5. Grease the sides of the cake tin with a little butter and then pour the filling over the base. Tap lightly to remove any air bubbles. Bake for 1 hour. Turn the oven off and stand the cake in the oven for 1 hour, leaving the door closed. Refrigerate until cold and serve with fresh berries.
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