Memula tu takut gak nak beli, takut strawberry tu dah nak expired, overdose pesticides, lembik dan yg sewaktu dgnnya, tapi bila check betul2 masih ok lagi. Maka terus sambar tanpa berlengah lagi.
Selepas kuar dari oven dan belum pun sejam disejukkan dalam peti ais dah kena paksa posing. Kali nie aku tak bersendirian Cik Abg pun dah mula tunjukkan minat nak tolong tangkap gambar2 kek nie...pssttt sebenarnya dia dah tak sabo nak makan.
Digandingkan bersama, sebelah menyebelah sebelum strawberry naik junjung.
STRAWBERRY CHEESE CAKE
Kat bawah Jamie lampirkan tips yang kena beri perhatian bila nak buat apa-apa jenis cheesecake nie dari bahan-bahan sampai ler cara nak simpan. Tapi sori ler malas nak translate... kena ler translate sendiri... hehehhehhe
Ingredients: Make sure all ingredients are at room temperature.
Mixing: Do not over mix. Too much air in the batter causes bubbles that can cause cracking. Mix just until creamy and all lumps are gone.
Baking pans: Springform pans are the easiest to use for cheesecake. Take the pan apart, line the bottom plate with aluminum foil, then reassemble the pan. Pull the excess foil up and around the pan to prevent any batter from leaking into the oven. Spray sides and bottom with vegetable spray.
Baking: Put a cake pan of hot water in the bottom of the oven. Not all cheesecakes get baked at the same temperature. What does matter is that fluctuations in temperature can result in unsightly cracks. Resist the urge to open and close the oven door while baking. It is hard to tell when a cheesecake is done and you don't want to over bake it either, which again causes cracks. The cheesecake is generally done when the sides are set and a little puffy and the very center is slightly wiggly.
Cooling: Cool slowly on a wire rack away from drafts and at an even temperature for 2-3 hours. Some people lay a piece of paper towel over the cheesecake (not directly on it) to keep in some of the moisture. Run a sharp knife around the sides. Leave cheesecake in the pan and refrigerate for at least 8 hours or overnight. Run a sharp knife around the pan once more before releasing sides. Peel the foil off the underside of the pan, gently lift the cake with one hand and peel off the foil sliding the cheesecake onto a serving plate.
Rescue: When all else fails, and you end up with an earthquake size fissure down the center, there is still hope. Fresh fruit and pie fillings, frosting, glaze, cookie crumbs and ganache can always cover a multitude of sins and your guests will never know the difference!
Freezing: Cheesecakes freeze great so why not make two! Double wrap with plastic wrap and freeze for 2-3 months.