Monday, May 30, 2011
KBB's challenge this month is Cheesecake. "Hmmm ...." It's time to make my own cheesecake, after tasting many kind of cheesecake from Pizza Hut, KFC, IKEA resaturant, cafes, and even a mini cheesecake store "Delight" near my home.
Let's discuss a glimpse of the cheesecake. Reading from Baking 911, and "35 variasi Resep Cheesecake book from Yasaboga" and other literature said that: Cheesecake is a kind of fine-textured cake, soft, with young cheese as main ingredient. Some cheesecake tastes creamy sweet, others savory, depending on materials & techniques used.
The manner of cheesecake producing can be divided into:
1. Chilled Cheesecake: cake is not baked, but only shaped & cooled in the chiller (freezer) then cutted .
2. Baked Cheesecake: baked in an oven, can be done in two ways:
2a. Normal baking
2b. Au-bain-marie baking (steamed), which pan containing cheesecake batter put into pan larger sizes pan that filled with water. The amount of water must not too much, but used should be sufficient for long time baking.
Soft cheese that commonly used are: cream cheese, mascarpone cheese, ricotta cheese, cottage cheese, Neufchatel cheese, feta cheese. Each of this cheese has a different taste & texture.
Now let's see the recipe Lemon Cheesecake, Source: Successful Baking. This Italian style cheesecake has a citrusy taste that is very delicious eaten accompany withwith thick espresso.
For 8-10 servings
¼ cup port ----- (*can be substiture with orange juice)
¼ cup orange juice
75 gram sultanas
150 gram mascarpone
400 gram ricotta
125 gram caster sugar
2 eggs, separate white and egg yolks
3 lemons, zest
60 gram flour
80 gram dry apricots, slice
30 gram unsalted butter
185 gram nuts, grinder (I use almond powder)
8 teaspoons caster sugar
4 teaspoons dark brown sugar
½ teaspoon cinnamon powder
¼ teaspoon allspice powder
1. Preheat oven at 170C. Prepare 23 cm baking pan (I use 21 cm diameter spring form pan), spread inside with melted butter. Cover pan bottom with parchment paper then greased with melted butter.
2. Heat orange juice and sultanas (I put sliced sultana & sliced apricot ) in pan for 5 minutes. Remove from heat, cover, let stand 15 minutes.
1. Melt butter, add nuts (I use almond powder), sugar, spice, mix well. Cover the pan bottom & wall and press to compact.
2. Beat the mascarpone and ricotta until smooth, then add the sugar, egg yolk and grated orange peel, then add flour, stirring until blended and smooth.
Add sultanas, apricots, orange juice mixture.
3. Beat the egg whites in a clean & fat-free bowl until soft peaks.
Add the beaten egg whites into the cheese mixture. Pour into the baking dish
4. Place pan on baking tray. Baked for 1 hour, or until the surface of the cheesecake set and golden brown in the middle. Turn off oven. Leave the cheesecake in the oven with the door open slightly for 50-60 minutes.
5. Remove the cheesecake from the oven. Use a blunt knife around the cheesecake slowly and let cool.
Remove cheesecake from pan and chill in refrigerator for 2 hours before serving.
(I skip this step. What I done: after cheesecake baked, resting in the oven 1 hour, remove from oven, let it really cool 2-3 hours , cover the cake with cling film, store in refrigerator overnight, then opened the pan, decorated with whipped cream & lemon)
Whipped Cream Recipe by me (according packing direction):
2 sachet non dairy whipped cream (@ 36 gram), whisk with 1/2 cup cool fresh milk.
This time, I feel lucky. Because I can find Sultana, apricots, Mascarpone, and ricotta easily in grocery store eventhough it considered expensive. Some of my friends in Indonesia have difficulty in finding these ingredients. They have to make their own mascarpone & ricotta. It remembering me when doing chiffon cake challenge, hard for me to find chiffon pan like in Indonesia...
Here are some note & tips:
* Slice sultana & apricots into small pieces to make them easy when cutting cheesecake.
* Spread butter around the pan and wrapped with nuts thickly & evenly.
* Some problems may happened in making cheesecake: the surface of the cheesecake is cracking (usually when chesecake baked directly without au-bain-marie method).
* Further tips on how to mix the batter, baking, cooling, removing from pan, cutting, storage, etc., can be read in Baking 911, and "35 variasi Resep Cheesecake book from Yasaboga"