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Cheesecake

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αναρτήθηκε στις 9 Φεβρουαρίου 2014 από

Cheesecake Recipe Hrisafi traditional products Limnos

Ingredients (10 servings)
3 nuts crushed barley CHRYSAFI
2 tsp. soup. walnuts coarsely
8.10 tsp. tablespoons olive oil
2 cups finely basket Linos CHRYSAFI
3 tsp. soup. cream cheese
3 tsp. soup. yoghurt
2 tsp. soup. low fat cream
20 to 30 cherry tomatoes chopped
2 tsp. soup. olive oil
1 tsp. Sweet. oregano or thyme
1 tsp. Sweet. honey
1 tsp. Sweet. brown sugar
2 tsp. soup. balsamic vinegar
4-5 leaves of fresh basil

 

execution
In a bowl stir grated nut with coarse nut, and olive oil .

 In a second bowl , mix cheese with yogurt and cream until it becomes a spreadable mixture .

Obtaining a large wreath for cheesecake and put them in a
round platter . Place the base layer from a mixture of the nut , 2- 3cm thick,

 And the pres gently to sit . Since the mixture is poured over the cheese and put it in the refrigerator to freeze for 30-40 minutes ,  In a pan put the two tablespoons of olive oil , add the tomatoes , honey , brown sugar and vinegar and work the mixture for 3-4 minutes over high heat until caramelized.

 Remove the hoop from the cheesecake and pour the tomato sauce . Springle with oregano or thyme and serve


Σχόλια του Project

  • ΤΣΟΥΓΚΑΡΗ ΜΑΡΙΑPassover Lemon Cheesecake Serves8-10 Active time:30 min Start to finish:5 hr For crust 3/4 cup sliced blanched almonds, toasted and cooled 2/3 cup sugar 2/3 cup matzo cake meal 1/4 teaspoon salt 1 stick unsalted butter, melted and cooled slightly For filling 3 (8-oz) packages cream cheese, softened 3/4 cup sugar 3 large eggs 2 teaspoons grated lemon zest 1 teaspoon pure vanilla extract Equipment: a 9-inch springform pan Garnish: julienned lemon zest Make crust: Preheat oven to 180°C with rack in middle. Pulse almonds, sugar, matzo cake meal, and salt in a food processor until finely ground. Transfer to a bowl and stir in butter until combined well. Press onto bottom and 1 inch up side of springform pan. Bake until crust is firm and a shade darker, 12 to 15 minutes. Cool crust completely in pan on a rack. Make filling and bake cheesecake: Reduce oven temperature to 150°C. Beat together cream cheese and sugar in a bowl with an electric mixer at medium speed until smooth, 1 to 2 minutes. Reduce speed to low and add eggs 1 at a time, mixing until incorporated. Mix in zest and vanilla. Put springform pan in a shallow baking pan and pour filling into cooled crust. Bake until filling is set 1 1/2 inches from edge but center is wobbly, 45 to 50 minutes (filling will continue to set as it cools). Transfer cake in pan to a rack and immediately run a knife around edge, then remove side of pan. Cool completely, 2 to 3 hours. Cooks’ note: Cheesecake can be made 2 days ahead and chilled, loosely covered. Recipe by Melissa Roberts http://www.gourmet.com/recipes/2000s/2008/04/passovercheesecake

    10 Φεβρουαρίου 2014 στις 01:52 πμ

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