недеља, 30. април 2017.

Cream cake,delicious cake.


Eggless LEMON CHEESE CAKE




Ingredients for Eggless Lemon
for crust
200 grams of digestive biscuits
1 tablespoon sugar
3 tablespoons butter, melted
½ teaspoon vanilla extract

For Cheesecake filling
400 grams of cream cheese, room temperature
1 cup sugar
1 cup yogurt hung / sour cream, room temperature
1 cup sour cream, room temperature
¼ cup flour
2 tablespoons lemon juice
1 tsp Lemon Zest

For Lemon glaze / sauce
3 tablespoons sugar
11/2 scoop corn starch
½ cup water
2 tsp lemon juice
½ tsp Lemon Zest
2 to 3 drops of yellow colored

INSTRUCTIONS FOR Eggless Cheese Cake
Preheat oven to 160 degrees.
Line bottom of a 9 "spring-form pan with parchment paper a.

Crust:
Combine biscuit mix and sugar in a blender to a powder.
Transfer to a bowl, add the butter, vanilla and mix well until all the crumbs evenly coated.
Press mixture on bottom of the spring-form pan making sure that the chips are compact. Press with the back with a glass.
Put in the fridge until the cheese filling is ready.
Cheesecake filling:

Using the Stand Mixer or electric mixer, beat cream cheese and sugar together on low speed until there are cubes and cream cheese is smooth.
Waste of the vessel if necessary.
Add hung yogurt and beat until well incorporated.
Now add the cream, flour, lemon juice, Lemon Zest one at a time, beating on low speed until each is fully incorporated before adding the next.
Take the container with bark out of the refrigerator, and filled by the strip of parchment paper.
Take a sheet of aluminum foil, place the pan on it, and cover the pot with her that is water proof make.
Pour the filling into the pan and gently press down to remove any air bubbles.
Prepare water, and place the pan.
Bake in oven for 1 hour.
Turn on the oven, holding the door open a little and leave to cool for 1 hour.
Remove the cheese from the oven and remove the parchment paper from the side.
Some of cheese sit on the counter until it is completely cooled.
Place in the fridge to cool for 2 hours

Lemon glaze / sauce
Combination of sugar and corn starch, in a sauce pan, add water and bring to the boil while stirring continuously until a smooth and thick.
Add yellow and cook for 3 minutes, turn off heat.
Now add the butter, lemon juice and lemon delight and stir to mix well.
Chill until cool but not set.
Spread the lemon glaze on top with cheese.
Chill 4 hours or overnight.
When ready to serve, remove the spring-form pan and let stand 30 minutes before serving.

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