Sweet Orange cheesecake with coffee baked glaze

5 grams of plain chocolate
5 grams of butter
4 grams of sugar (3 tablespoons)
1 egg
4 grams of flour
1 heaped teaspoon of instant coffee
65 grams of semi-fat cheese
20 grams of mascarpone cheese
1 tablespoon of potato flour
2 tablespoons of wheat flour
1 cup of sugar
5 eggs
1/3 cup of heavy cream 36%
2 teaspoons of vanilla sugar
5 grams of candied orange peel
1 teaspoon of orange flavor
20 dag of sour and thick cream 12 or 18%
1/3 cup of heavy cream 36%
3 tablespoons of powdered sugar
1 heaped teaspoon of instant coffee
1 tablespoon of boiling water
whipped cream
Preparation of the bottom:
Grease a 24 cm cake tin with lightly butter (bottom), then line it with baking paper (bottom and sides).
Break the chocolate into pieces and melt (over low heat), cool slightly. Cream the soft butter with sugar to a fluffy cream, add to the chocolate and mix. Then add flour, coffee and mix again. Beat the egg with a mixer and add to the chocolate mass, mix everything gently.
Put the mass into a prepared springform pan, level the surface and put in a preheated oven to 175 degrees C, bake for 10 minutes, remove from the oven and immediately pour the cheese mass.
Recipe for cheese mass:
Grind the half-fat cheese three times, add the mascarpone cheese and mix. Add both flours and mix until smooth. Add sugar, mix, add one egg at a time and mix until the ingredients are combined. Then add cream, vanilla sugar and mix. Finally, add the orange zest and orange flavor, mix.
Pour the cheese mass onto the baked bottom. Put in an oven preheated to 175 degrees C and bake for 15 minutes, then reduce the temperature to 125 degrees C and bake for another 90 minutes.
Baked Glaze Recipe:
Mix the sour cream with the heavy cream, add the powdered sugar and mix until smooth. Dissolve the coffee in hot water, mix and cool, add to the cream and mix. Remove the cheesecake from the oven (including it), spread the cream and coffee glaze over the entire surface, put the cheesecake back in the oven and bake for another 20 minutes at 125 degrees C.
After baking , cool the cheesecake in a slightly ajar oven for 1 hour, then gradually open the oven door and after 30 minutes the cheesecake can be removed and completely cooled. When the cheesecake is cool, remove the rim, remove the bottom of the springform pan, leaving the cheesecake on the paper itself, put it on a board and gently tear off the paper from the sides, put in the fridge for the whole night.
Decoration and serving of the cheesecake:
Before serving, take the cheesecake out of the refrigerator half an hour earlier, cut it with a knife dipped in hot water and a dry paper towel. Garnish with whipped cream (only for portions that can be served immediately). Enjoy your meal!
izvor net

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