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trinaesti wrote:u omcafeu u novoizgradjenom i novootovrenom shopping centru imas čizkejk hos da pitam za recept?

trinaesti wrote:u omcafeu u novoizgradjenom i novootovrenom shopping centru imas čizkejk hos da pitam za recept?

semmy wrote:imas od dr.oetker gotovu smjesu, trebas dodati sir, puter, i jos nekoliko sitnica i voila odlican kolac od sira...pravila sam nekoliko puta i nema greske...

pitt wrote:samo za drugaricu bumbar

http://shop.thecheesecakefactory.com/Pu ... es,92.aspx

kako ja volem cheesecake Najdrazi bijela cokolada i maline.......i tiramisu njam

Crust
1 1/2 cups chocolate cookie crumbs(filling removed) or
20 crumbled Oreo cookies(filling removed)
1/3 cup margarine, melted

Filling
1/2 cup raspberry preserves
1/4 cup water
4(8ounce)packages cream cheese(room temperature!)
1 1/4 cups granulated sugar
1/2 cup sour cream(room temperature)
2 teaspoons vanilla extract
5 eggs(room temperature)
4 ounces white chocolate, chopped into chunks

Garnish
2 ounces shaved white chocolate (optional)
whipped cream (optional)

Directions
Preheat oven to 475 degrees. Place a large pan or oven-safe skillet filled with about 1/2-inch of water into the oven while it preheats. This will be your water bath.

Combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. Heat for 1 1/2 minutes on high in your microwave. Stir until smooth. Strain to remove the raspberry seeds, and discard seeds. Allow strained preserves to cool, then put the bowl in the refrigerator until later.

Measure 1 1/2 cups chocolate cookie crumbs (or crush 20 Oreo cookie wafers-- with the filling scraped out-- in a resealable plastic bag) into a medium bowl. Mix in 1/3 cup melted margarine. Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper. Use the bottom of a drinking glass to press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath and prevent it from leaking. Put the crust in your freezer until the filling is done.

Use an electric mixer to combine the softened cream cheese with the sugar, room temperature sour cream, and vanilla. Mix on the lowest setting for a couple minutes or until the ingredients are smooth and creamy. You don't want to beat too much air into the mixture, or it will fall and be grainy. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to integrate the eggs.

Remove the crust from the freezer and sprinkle 4 ounces of white chocolate chunks onto the bottom of the crust. Pour half of the cream cheese filling into the crust. Drizzle the raspberry preserves over the entire surface of the filling. Use a butter knife to swirl the raspberry into the cream cheese. Just a couple passes is fine, you don't want to blend the raspberry and cream cheese together too much. Pour the other half of the filling into the crust.

Carefully place the cheesecake into the water bath in the oven. Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color.
Remove the cheesecake from the oven to cool on a cooling rack. When the cheesecake is completely cool, cover cheesecake with plastic wrap and place in refrigerator to sit overnight.

Before serving, sprinkle the entire top surface of cheesecake with 2 ounces of shaved white chocolate.
To serve, slice the cheesecake into 12 equal portions.
Apply a pile of fresh whipped cream to the top of each slice and serve.

SaraLe wrote:Cuj torta a od sira jel Vlasickog

dacina_curica wrote:

pitt wrote:samo za drugaricu bumbar

http://shop.thecheesecakefactory.com/Pu ... es,92.aspx

kako ja volem cheesecake Najdrazi bijela cokolada i maline.......i tiramisu njam

cuuuuj samo za Bumbi ....Al' neka, Bumbi je jaran , ona ce podijeliti sa nama .....Jelde tetka?

Bumbar wrote: @pitt...hvala velika taman da oci naparim...

@dacina...ja to vec smazala :S...mene nije ostavljati kraj cheesecake...jednom sam maksuz do grada pocugala zbog nje...i otkrila da je kaiser vise ne drzi...smrc...

anais_nin wrote:ja jos nikako da odem u taj cheesefactory kod nas nema, a kad god odemo u SAD nekako se uvijek izmigolji

Dulce de leche Cheesecake

Crust:
1 cup graham cracker crumbs or crushed vanilla wafers
3 tbsp. butter, melted

Filling:
3 (8 oz.) packages cream cheese (24 oz. total)
1 cup superfine granulated sugar
2 tbsp. all-purpose flour
2 tsp. vanilla extract
3 eggs
1/3 cup whole milk
1/2 cup ready-made or homemade Dulce de leche sauce* (see recipe below for Homemade Dulce de leche)

1. Preheat oven to 400°F (200°C).

2. Mix crust ingredients together, and press into the bottom of a lightly buttered 9-inch springform pan. Place pan on a baking sheet and bake for 10 minutes. Remove from oven and cool to room temperature.

3. Reset oven temperature to 325°F (160°C).

4. With an electric mixer beat cream cheese, sugar and flour together until well mixed and smooth. Add vanilla and beat until smooth. Add eggs one at a time, beating well after each addition. Beat until smooth. Add milk and mix until well blended.

5. Measure 1/2 cup of the cheesecake batter and pour into a small bowl. Add Dulce de Leche sauce and stir until well combined.

6. Pour plain batter over crust. Top with Dulce de leche batter by placing rounded spoonfuls over the cheesecake batter and gently swirl into plain batter with the tip of knife or spatula.

7. Bake in preheated 325°F (160°C) oven for 45-55 minutes or until center is almost set. Remove from oven and gently run metal spatula around rim of pan to loosen cheesecake (this helps prevent cracking). Let cool 20-25 minutes before covering and placing in the refrigerator. Refrigerate 4 to 6 hours or overnight before serving. If desired, serve each slice drizzled with a little bit of dulce de leche sauce, or pass around a bowl of dulce de leche sauce for guest's to help themselves.

Homemade Dulce de leche

4 cups whole milk
1 1/4 cups granulated sugar
1/2 tsp. baking soda
2 tbsp. butter (optional)

In a heavy bottomed 5 to 6-quart saucepan over medium-high heat, stir the whole milk, the sugar and the butter (if using) until sugar is dissolved and mixture is boiling. Stir in the baking soda. Reduce heat to low and simmer, stirring occasionally with a flexible spatula, until mixture is golden brown and reduced to about 2 cups, about 1 1/2 hours. Pour through a fine strainer into a bowl; discard residue. Let cool. Use immediately or refrigerate for later. Before serving, reheat in a saucepan on medium-low heat, or heat slightly in the microwave to make it pourable.

Lemon-Raspberry Cheesecake

1 cup graham cracker crumbs
5 tablespoons butter or margarine, melted
3 tablespoons sugar
3 (8-ounce) packages cream cheese, softened
1 1/2 cups sugar
1 tablespoon grated lemon rind
3/4 cup fresh lemon juice
2 teaspoons all-purpose flour
4 large eggs
1 pint fresh raspberries

Combine graham cracker crumbs, butter, and 3 tablespoons sugar. Press into bottom of an 8-inch springform pan; set aside.
Beat cream cheese at medium speed with an electric mixer until smooth. Add 1 1/2 cups sugar and next 3 ingredients, beating until blended. Add eggs, 1 at a time, beating well after each addition.

Pour half of batter into prepared pan. Sprinkle with raspberries; pour remaining batter over raspberries. Bake at 325° for 1 hour and 30 minutes or until cheesecake is almost set. Turn oven off, and partially open door; leave cake in oven 1 hour. Remove from oven; run a knife around edge of pan, and release sides. Cool completely on a wire rack. Cover and chill 8 hours. Store in refrigerator.

dacina_curica wrote: i nesto za techija

anais_nin wrote:
ja jos nikako da odem u taj cheesefactory kod nas nema, a kad god odemo u SAD nekako se uvijek izmigolji

a pitt vam je sve ispravno rekao....tajna je u siru