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رد: وصفات Recipes
<Eggnog Cheesecake تشيزكيك
"This is a delicious cheesecake for eggnog lovers. The secret to a smooth cheesecake is to cream the cream cheese in a food processor for several minutes."
INGREDIENTS- 1 cup graham cracker crumbs
- 2 tablespoons white sugar
- 3 tablespoons melted butter
- 3 (8 ounce) packages cream cheese, softened
- 1 cup white sugar
- 3 tablespoons all-purpose flour
- 3/4 cup eggnog
- 2 eggs
- 2 tablespoons rum
- 1 pinch ground nutmeg
DIRECTIONS- Preheat oven to 325 degrees F (165 degrees C).
- In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. Press into the bottom of a 9 inch spring form pan.
- Bake in preheated oven for 10 minutes. Place on a wire rack to cool.
- Preheat oven to 425 degrees F (220 degrees C).
- In a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture into cooled crust.
- Bake in preheated oven for 10 minutes.
- Reduce heat to 250 and bake for 45 minutes, or until center of cake is barely firm to the touch. Remove from the oven and immediately loosen cake from rim. Let cake cool completely before removing the rim.
Baking Cheesecake
The way a cheesecake is baked is the key to its perfection.
Professional pastry chefs bake cheesecakes in a water bath. This method bakes the cake very gently so that it does not darken, curdle or crack. A springform pan is the best choice for baking cheesecakes because you can remove the cake from the pan easily, but muffin tins or any other cake pan will work fine. If you use a plain cake pan, grease it well and line the bottom with parchment paper.
Preheat your oven to the temperature recommended by the cheesecake recipe you are following.
1. To prevent water from seeping into the removable bottom of the springform pan, wrap aluminum foil completely around the bottom and halfway up the sides of the pan. Place the cheesecake into a jellyroll pan (or any baking pan with sides) and place the pans into the oven. Use a teakettle to fill the outer pan with hot water. Cheesecakes usually bake for about 1½ hours, so check the bath after the first hour and refill if necessary.
2. Because cheesecake is very soft, it can be difficult to judge when it is done ****ing. One way to check for doneness is to take the cake's internal temperature with an instant-read thermometer. The ideal temperature for a cheesecake is around 160 to 165 degrees F (70 to 72 degrees C). You can also insert a small knife into the center of the cake and if it comes out clean, the cake is done. Some bakers turn off the oven and leave the cheesecake in it for an additional hour to ensure that it sets completely.
3. Once the cheesecake has been removed from the oven, it needs to chill thoroughly--preferably overnight. The cake will have pulled away the edges of the pan. Carefully run a small knife around the edge of the pan to loosen any bits that might stick to the pan.
4. Unclip the clasp at the side of the pan, watching for any areas that stick. Carefully lift the outer ring over the top of the cake. If you used a plain cake pan and don’t want to serve dessert in the pan, invert a plate covered with a sheet of waxed paper over the pan. Tip the cake pan over the plate, and remove the pan. Invert a serving plate over the bottom of the cheesecake, and flip it over. Remove the top plate and paper, trying not to peel off the “skin” on the surface of the cheesecake. Any imperfections can be covered by chocolate ganache, a fruit sauce, or a layer of lightly sweetened sour cream.
5. For a seamless look, you can smooth the sides of the cheesecake with a hot, wet knife. Any toppings or garnishes can be added at this point.
For tips on slicing and serving, read Slicing Cheesecakes and Layer Cakes.
Blueberry Shortbread Cheesecake
"I personally prefer cheesecake with a different crust rather than a graham cracker crust. Through trial and error, I have come up with this recipe using blueberries. It takes a lot of time, but is definitely worth it. Don't think about the calories!"
INGREDIENTS- 3/4 cup unsalted butter
- 2 cups all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 teaspoon salt
- 2 (8 ounce) packages cream cheese, softened
- 3 eggs
- 1 cup white sugar
- 1 pint sour cream
- 1 teaspoon vanilla extract
- zest from 1 lemon
- 1 quart blueberries
- 1 cup white sugar
- 3 tablespoons cornstarch
DIRECTIONS- Preheat oven to 350 degrees F (175 degrees C). Combine the butter, flour, sugar, and salt in a food processor. Process until mixture begins to form small lumps; press into the bottom of a 2-quart baking dish.
- Bake in preheated oven until golden brown, about 20 minutes; remove from oven. Reduce oven's heat to 325 degrees F (165 degrees C).
- Beat the cream cheese and 1 cup of sugar in a bowl until soft and creamy. Stir in the eggs one at a time, until smooth. Gradually stir in the sour cream, vanilla, and lemon zest. Pour the mixture over the crust.
- Bake until firm to the touch, 45 to 55 minutes. Meanwhile, make the topping by combining the blueberries, sugar, and cornstarch in a large saucepan over medium heat; **** until thickened. Allow mixture to cool.
- Pour the cooled blueberry mixture over top of the cream cheese layer. Chill assembled cheesecake in refrigerator overnight.
Orange-Chocolate Twist Cheesecake
"Always a favorite pairing of flavors, this luscious cheesecake stars a delectable blend of orange and chocolate. Make one or both toppings to enhance the combination."
INGREDIENTS- 1 1/2 cups chocolate wafer ****ies, crushed
- 1/2 cup white sugar
- 1/4 cup butter, melted
- 1/2 cup semi-sweet chocolate chips
- 3 (8 ounce) packages cream cheese, softened
- 3/4 cup white sugar
- 1/3 cup cornstarch
- 3 eggs, room temperature
- 1 egg yolk, room temperature
- 1/2 cup frozen (thawed) orange juice concentrate
- 1/2 teaspoon orange extract
- 1 teaspoon orange zest
- 1 drop orange food coloring (optional)
- 1 teaspoon vanilla extract
- 1/4 cup semi-sweet chocolate chips
- 1 tablespoon light corn syrup
- 1 tablespoon sour cream
- 1/2 cup pecans, for garnish
- 1 teaspoon cornstarch
- 2 teaspoons water, or as needed
- 2 tablespoons white sugar
- 2 tablespoons orange juice
No Reviews Yet!DIRECTIONS- Preheat oven to 350 degrees F (175 degrees C).
- Mix the ****ie crumbs, 1/2 cup sugar, and melted butter together in a bowl. Press mixture evenly into the bottom of 9 inch springform pan.
- Melt 1/2 cup chocolate chips in a pan over low heat while stirring constantly. Set aside.
- Beat the cream cheese, sugar, and cornstarch together in a mixing bowl until smooth. Slowly beat in the eggs and egg yolk, one at a time, until thoroughly blended. Stir in the orange juice concentrate, orange extract, orange zest, orange food coloring, if desired, and vanilla. Reserve 1 cup of the cream cheese mixture and set aside. Pour the remaining mixture over the prepared crust. Stir the melted chocolate chips into the reserved 1 cup cream cheese mixture. Pour the chocolate mixture into the orange filling, and swirl with a knife.
- Bake in preheated oven for 15 minutes. Lower heat to 225 degrees F (105 degrees C), and bake until center springs bake when touched, 75 to 85 minutes. Turn the oven off, and open the oven door; allow cheesecake to cool in the oven at least 30 minutes. Remove from the oven and refrigerate, uncovered, for at least 8 hours, or overnight.
- Remove the cheesecake from the spring form pan by running a knife around the inside edge. Release the side of the pan and lift off. Run a knife under the bottom of the cheesecake and carefully slide onto a serving plate.
- To make the pecan-chocolate topping, melt 1/4 cup chocolate chips in a pan over low heat while stirring constantly. Remove from heat, and stir in the corn syrup and sour cream until smooth and evenly blended. Drizzle over the top of the cheesecake. Garnish with pecans.
- To make the orange topping, stir the cornstarch and water together in a small dish to make a smooth syrup. Place the sugar and orange juice in a pan, and bring to a boil over medium-high heat. Reduce heat to medium, and stir in the cornstarch mixture; **** until thick and clear. Cool slightly, and drizzle over the top of the cheesecake.
Trini Mango Cheesecake
"This is a Caribbean twist on a classic dessert. Use firm, ripe mangoes, not mushy or half ripe ones. This is a great recipe to try because it's quick and simple to prepare. I used a ready made crust because it makes prep time shorter and really a graham cracker crust is perfect for cheesecakes."
INGREDIENTS- 2 (8 ounce) packages cream cheese, softened
- 3/4 cup white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 graham cracker crust, unbaked
- 1 1/4 cups mango nectar
- 1/3 cup white sugar
- 2 tablespoons cornstarch
- 2 cups ripe mangoes, peeled, pitted, and diced
No Reviews Yet!DIRECTIONS- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix 3/4 cup of sugar into the cream cheese. Mix in the eggs one at a time, then stir in the vanilla. Pour this batter into the graham cracker crust, and smooth over the top.
- Bake in preheated oven until the edges have puffed up but the middle still jiggles, about 30 minutes. Allow to cool for 30 minutes, then refrigerate until cold, about 3 hours.
- While the cheesecake is baking, pour 1 cup of the mango nectar and 1/3 cup of sugar into a saucepan, and bring to a boil over medium-high heat, dissolving the sugar. Dissolve the cornstarch in the remaining 1/4 cup of nectar, and stir into the boiling saucepan until thickened and clear, about 30 seconds. Place diced mango into a heatproof bowl, and toss with the thickened sauce. Allow to cool to room temperature, then pour over the cheesecake. Serve cold.
Decorating ****ies تزيين الكوكيز
Frosting
The most beautifully decorated ****ies are made using frosting. It takes practice, but piping is a very versatile skill for decorating ****ies and cakes. The simplest types of ****ie icing are made using confectioners' sugar, butter or shortening and milk or water, such as Sugar ****ie Icing and Decorator Frosting. These icings have a somewhat softer texture than royal icings, which dry to a very hard crunchy finish. (Royal icing is great for gluing gingerbread houses, but it's not very tasty.)
Coloring and Flavoring
If you want a different flavor for each color of icing, use vanilla, lemon, orange or almond extract (vanilla will discolor the icing slightly). Juice can also be substituted for the liquid in a recipe. For brighter colors, paste food coloring--available at craft and kitchenware stores--works better than the more commonly available liquid colors.
· When adding color, first mix the color into about 1 tablespoon of icing, and then blend that into the rest of the icing.
· Frosting can easily be thinned to the desired consistency by adding liquid such as milk, juice or water.
· For a smooth glossy finish, warm the icing slightly in a microwave, or in a bowl over a pan of simmering water.
· Be sure to stir frequently so that a crust does not form on the top.
· Keep icing covered with a damp cloth and plastic wrap in between uses.
Application
Frost ****ies with a pastry brush, small metal spatula, or by simply dipping the ****ies into a shallow bowl of icing: hold the ****ie by its edges, dip into the icing, and lift up with a twisting motion to let the excess drip back into the bowl.
· Use a knife or spatula to spread icing over any bare spots.
· Set the freshly frosted ****ies onto a tray or waxed paper to dry.
· Once the first coat of frosting is dry, you can pipe another color of frosting over the top to add details such as stripes, spirals, polka dots and names.
Disposable plastic pastry bags work well and give you control over your piping, or you can improvise by filling a small plastic baggie with frosting and cutting off the corner to make the pastry "tip." Smaller children can press pieces of candy into the frosting before it hardens, or sprinkle the ****ies with different colors of sugar or edible glitter.
Chocolate
There is nothing quite as enticing as a chocolate-dipped ****ie. Darker chocolates generally need to be tempered to keep them shiny and firm. If you don't want the mess and process of tempering, look for "coating chocolate." Designed to maintain a shine without tempering, coating chocolates contain a different type of fat in addition to the cocoa butter found in good chocolate. (Most coating chocolates are of a lower grade and may not taste as chocolaty as couverture.) Many bakers add a few drops of vegetable oil or melted paraffin to warmed chocolate as an alternative to tempering.
Dipping
Working from right to left, dip ****ies halfway into the chocolate, and scrape the excess off of the bottom using your finger or the side of the bowl. (Disposable latex gloves will keep your hands clean and the ****ies chocolate fingerprint-free. You can find them at drugstores and some supermarkets.) Then give the ****ie a gentle shake and once again, scrape the excess chocolate off. This will keep the chocolate from forming a puddle around the ****ie while it sets up. Place the ****ies onto the waxed paper starting at the farthest end and working inward. This prevents you from dripping onto the finished ****ies.
Get Creative
· Dip one end of each ****ie into ground pistachios, hazelnuts, pecans or other nuts while the chocolate is still wet.
· When the first coat has set, apply another color of chocolate. Try dipping one half of each ****ie in dark chocolate, and the other half in white. (You can even color white chocolate a nice pastel color: use candy coloring pastes from craft stores or kitchen supply stores.)
· Use a pastry bag (or a plastic sandwich bag with a hole cut in the corner) to drizzle stripes on ****ies for an elegant touch.
Decorating Before Baking
For pretty ****ies that don't require an all-day production, add a garnish before the ****ies are baked. Rolled ****ies can be shaped into logs, chilled, cut and baked. Roll logs in colored sugar, finely chopped nuts, coconut, sesame seeds or sprinkles before baking Even a light dusting of confectioners' sugar or cocoa powder will give any ****ies an elegant finish. Dust the ****ies again, right before serving, to freshen their appearance. For more elaborate ****ies, try pinwheels or checkerboards.
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