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Cheesecake (Torta Od Sira) : Sastojci Za 8 Osoba
Cheesecake (Torta Od Sira) : Sastojci Za 8 Osoba
Sastojci za 8 osoba
Sastojci za koru:
Sastojci za kremu:
3 jaja
236 g secera
ekstrakt vanilije
Priprema
It has a light and fluffy texture, making every bite melt in your mouth.
Blueberry Cheesecake
Ingredients:
1. Combine crumbs and butter, press onto bottom of 9-inch springform pan. Chill.
2. Soften gelatin in water, stir over low heat until dissolved. Gradually add the gelatin to
cream cheese, mixing at
medium speed on electric mixer until well blended. Blend in lemon juice and lemon peel.
4. Puree the blueberries then fold into cream cheese mixture. Chill until firm.
Cherry Cheesecake
Crust Ingredients:
Filling Ingredients:
Topping Ingredients:
2. Mix cake mix, butter and egg with mixer on low speed until crumbly. Place into an
ungreased 13 x 9 x 2 pan.
3. Combine cream cheese, eggs, 1 Tbsp. vanilla and 3/4 cup sugar, mix with electric mixer
until smooth. Spoon over cake crust.
5. Mix sour cream, 1 Tbsp. vanilla and 1/4 cup sugar until smooth; spread on top of
cheesecake. Bake 5 minutes longer. Cool completely.
Filled Cheesecake
Instead of topping the cheesecake with pie filling, it is baked right
in for a wonderful cross between traditional fruit pie and cheesecake.
Ingredients:
1 cup flour
1 cup old-fashioned rolled oats
1/2 teaspoon baking powder
1/3 cup packed light brown sugar
1/2 cup butter
1 3/4 cups blueberry pie filling (or any other flavor pie filling)
16 ounces cream cheese, softened
1 cup white granulated sugar
1 1/2 teaspoons pure vanilla extract
2 cups sour cream
3 eggs
Preparation:
2. In a medium bowl, combine the flour, oats, baking powder, brown sugar and butter.
3. Press all but 3/4 cup of the crumb mixture into the bottom of a 10 inch round baking pan.
4. Spread the pie filling over the top and sprinkle with the remaining crumb mixture.
5. Bake at 350 degrees F (175 degrees C) for 15 minutes. Remove from oven and let cool for
10 minutes.
6. In a large mixing bowl, beat the cream cheese and sugar on low speed until well blended.
7. Add the vanilla and sour cream and beat until smooth. Beat in the eggs, mixing well after
each addition.
The first recipe is a tasty Strawberry Cheesecake recipe made from scratch with succulent
strawberries as the topping. This cheesecake will earn praise from both cheesecake lovers and
strawberry fans alike. It's smooth and rich perfection!
Strawberry Cheesecake
Ingredients:
Directions:
2. Mix cracker crumbs, butter and sugar. Press firmly into bottom of pan.
5. Beat 1/2 cup sugar, cream cheese, lemon juice and lemon peel with electric mixer on
medium speed until well blended.
6. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each egg is
added just until blended. Pour into crust.
9. Bring to boil on medium heat, stirring constantly. Boil 1 minute. Cool, then stir in the
strawberries and spread evenly over cooled cheesecake. Refrigerate at least 4 hours before
serving.
Cranberry Cheesecake
Ingredients:
Crust Ingredients:
Filling Ingredients:
Directions:
2. Mix graham cracker crumbs and 2 tablespoons sugar; stir in butter. Press into ungreased 9-
inch square baking pan or press against bottom and sides of a 9-inch pie plate.
3. Beat cream cheese until fluffy. Add eggs, one at a time, blending well after each addition.
4. Add sugar and vanilla extract. Beat until light and fluffy. Pour over crumb mixture. Bake
until firm, about 30 minutes.
5. Mix sour cream, 2 tablespoons sugar and 2 teaspoons vanilla extract. Spread carefully over
warm cheesecake; cool. Refrigerate 3 hours.
6. While cheesecake is chilling, heat sugar and corn syrup to boiling. Add cranberries; heat to
boiling. Simmer 1 minute; remove from heat. Cool.
This is the cheesecake factory recipe, their famous mouth watering cheesecake. In the world
of cheesecake, this is the caviar of cheesecakes. If you haven't had it at the Cheesecake
Factory, you owe it to yourself to experience this Cheesecake Factory recipe at home. It's
worth it!
Ingredients:
***if you prefer a crust without nuts, the recipe for the no-nuts crust is at the end of this
recipe***
Crust:
Filling:
1 1/2 lbs cream cheese
1 1/3 cups sugar
5 large eggs
16 ounces sour cream
1/4 cup flour
2 teaspoons vanilla extract
2 teaspoons lemon juice
Crust Directions:
1. Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered
springform pan, trying to line the sides as much as possible about 1 1/2" up the sides of the
pan, set aside.
Cheesecake Directions:
2. Beat the cream cheese until light and fluffy with an electric mixer set on low (keep the
setting at low during the entire mixing process).
3. Add the sugar a little at a time and continue beating until creamy.
8. Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15
minutes.
9. When time is up turn oven off, prop open oven door and leave in oven for one hour.
10. Remove from oven and let cool then refrigerate for 24 hours.
11. Remember this important tip : A cheesecake should season. The wait is worth it. The
flavor ripens and becomes enriched.
***The crust recipe below is for those who prefer a crust without nuts***
No-Nuts Crust
Ingredients:
1 ½ cups graham cracker crumbs
¼ teaspoon ground cinnamon
1/3 cup melted margarine
Directions:
1. Combine the graham cracker crumbs and cinnamon in a medium bowl. Mix in melted
margarine.
2. Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side
with parchment paper.
3. Use the bottom of a drinking glass to press the crumb mixture into the bottom of the pan
and about 2/3 the way up the side.