Strawberry Cheesecake

Bila pegi Tesco tengok harga strawberry murah pulak banding masa beli sebelum nie utk buat fruit tart. Ari tu beli RM 13.90 tapi laa ni baru RM5.60. Tak bleh jadi nie kena beli gak walau tak tau nak buat apa..dan inilah hasilnya..tak sempat nak chilled betul dah kena posing.. paksa rela gitu...
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

Sumber : Chef Alex Goh

Bahan-bahan:

Dasar kek:

180gm biskut marie

100gm mentega, dicairkan

* Kisar kering biskut marie. Campurkan dengan mentega cair dan tekan padat dalam loyang. Sejukkan dalam petiais selama 20minit or so.

Isian kek:

250gm cream cheese

40g gula halus

30gm tepung gandum

3 biji kuning telur

150gm yogurt asli

3 biji putih telur

60gm gula halus

200gm inti strawberry (Strawberry filling)..boleh ganti dgn jem strawberry

Cara-cara:

1. Putar cream cheese hingga ringan. Masukkan gula halus dan putar lagi hingga sebati.

2. Masukkan tepung gandum dan putar lagi hingga sebati.

3. Masukkan 3 biji kuning telur dan terus putar hingga sebati.

4. Tambah yogurt asli dan putar hingga licin.

5. Di dalam bekas yg lain, pukul putih telur hingga berbuih dan kembang. Masukkan gula dan putar lagi hingga kental. Masukkan ia ke dalam adunan keju di atas.

6. Sapukan inti strawberry (atau jem strawberry) ke atas dasar kek biskut marie tadi. Kemudian tuangkan adunan cream cheese.

7. Bakar pada suhu 160 C di dalam dulang berisi air (kaedah bain-marie) selama 50-60 minit atau sehingga kekuningan.

8.Keluarkan kek dari oven dan biarkan sejuk. Simpan dalam petisejuk selama 5 jam atau semalaman.

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.
Sumber: http://baking-decorating-cakes.suite101.com/article.cfm/strawberry_cheesecake_recipe