Cheesecake with chocolate chips.
The cheesecake is made by
pasteurized cheese.
Its origins belong to Greece where it was prepared with sheep cheese and honey. Due to its energy value, this sweet was usually served to athletes during the Olympics.
The modern cheesecake was born in New York at the end me the 18th century. The cheese used to prepare it is the "Philadelphia".
Nowadays, the cheesecake can be tasted fresh or baked in oven (the recipe of the latter will be posted soon) for breakfast or snack.
Ingredients:
400 g fresh cheese, 300g dried cookies, 110g icing sugar, 120g butter, 50g dark chocolate chips., 12g gelatine leaves, 10 drops of vanilla flavor, 200 ml of whipped cream.
Method:
start by preparing the case for your cheesecake.
Chop the cookies in the chopper. Then melt the butter à-bain-Marie. Pour the butter and the cookies dust in a bowl. Once you have mixed the ingredients well, put the mixture in a springform pan (with 24cm diameter) compact and distribute it in a uniform way. Leave it rest in the fridge for about 30 minutes.
Now put in a bowl the Philadelphia, the sugar, the vanilla drops, the whipped cream and mix with the electric beater.
Soft the gelatine leaves in cold water. Then squeeze them and put in a small pot over a low flame;
pay attention do not boil. Once the gelatine leaves are melted, they are ready to be added to the mixture. At the end bed the chocolate chips and your cream is ready and can be pour over the cake base prepared before.
Put the tray in the fridge and leave it for 8 hours.
Hint:
You can substitute the vanilla flavor with orange grated zest.
Its origins belong to Greece where it was prepared with sheep cheese and honey. Due to its energy value, this sweet was usually served to athletes during the Olympics.
The modern cheesecake was born in New York at the end me the 18th century. The cheese used to prepare it is the "Philadelphia".
Nowadays, the cheesecake can be tasted fresh or baked in oven (the recipe of the latter will be posted soon) for breakfast or snack.
Ingredients:
400 g fresh cheese, 300g dried cookies, 110g icing sugar, 120g butter, 50g dark chocolate chips., 12g gelatine leaves, 10 drops of vanilla flavor, 200 ml of whipped cream.
Method:
start by preparing the case for your cheesecake.
Chop the cookies in the chopper. Then melt the butter à-bain-Marie. Pour the butter and the cookies dust in a bowl. Once you have mixed the ingredients well, put the mixture in a springform pan (with 24cm diameter) compact and distribute it in a uniform way. Leave it rest in the fridge for about 30 minutes.
Now put in a bowl the Philadelphia, the sugar, the vanilla drops, the whipped cream and mix with the electric beater.
Soft the gelatine leaves in cold water. Then squeeze them and put in a small pot over a low flame;
pay attention do not boil. Once the gelatine leaves are melted, they are ready to be added to the mixture. At the end bed the chocolate chips and your cream is ready and can be pour over the cake base prepared before.
Put the tray in the fridge and leave it for 8 hours.
Hint:
You can substitute the vanilla flavor with orange grated zest.
CHEESE-CAKE
con gocce di cioccolato.
Curiosità:
La
cheesecake è una torta a base di formaggio fresco pastorizzato.
Le
sue origini risalgono all'antica Grecia dove era preparato con
formaggio di pecora e miele. Tale dolce era solitamente servito agli
atleti durante i giochi olimpici, per l'alto contenuto energetico.
La
moderna cheesecake è nata a New York alla fine dell'Ottocento e il
formaggio utilizzato per la sua preparazione è la Philadelphia.
Oggi
giorno la cheesecake può essere gustata fresca o cotta al forno
(quest'ultima sarà pubblicata prossimamente) a colazione o merenda.
Ingredienti:
400g
di Philadelphia, 300g di biscotti secchi, 110g di zucchero a velo,
120g di burro, 50g di gocce di cioccolato fondente, 12g di gelatina
in fogli, 10 gocce di essenza di vaniglia, 200ml di panna fresca.
Procedimento:
Iniziate
dal preparare la base della vostra cheese-cake.
Frullate
i biscotti aiutandovi con il mixer. A parte sciogliete il burro a
bagno maria. In una terrina versate il burro e aggiungete la polvere
dei biscotti. Dopo aver amalgamato bene i due ingredienti, mettete il
composto in una teglia a cerniera (del diametro di 24 centimetri)
compattandolo e distibuendolo in modo omogeneo. Lasciate riposare la
teglia in frigo per circa mezzora.
Adesso,
in una ciotola, aiutandovi con uno sbattitore, unite alla Philadelfia
lo zucchero, l'essenza di vaniglia e la panna.
Ammorbidite,
in acqua fredda, la gelatina. Quindi strizzatela e mettetela in un
pentolino a fuoco basso; attenzione a non farla bollire. La gelatina
una volta sciolta è pronta per essere amalgamata al composto. Infine
aggiungete le gocce di cioccolato e la vostra crema è già pronta
per essere versata sopra la base della torta.
Ponete
la teglia in frigo e lasciatela riposare per 8 ore.
Consiglio:
Potete
sostituire l'essenza di vaniglia con la scorza grattuggiata di
un'arancia.
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