14 June 2013

Classical Baked Cheese Cake (Donna Hay recipe)



Donna Hay is Australian 'Martha Stewart'. All her recipes are proven and always give great results. So is this  baked cheese cake, one of my favourites. Have a good weekend!

Ingredients:
Base-
1/3 cup ground almonds (almond meal)
¾ cup plain flour
¼ cup caster sugar
90g chilled butter, chopped
Filling-
330g cream cheese, softened
500g fresh ricotta
4 eggs
1 1/3 cups caster sugar
1 tablespoon grated lemon rind
¼ cup lemon juice
½ teaspoon vanilla extract
1½ tablespoons cornflour
1½ tablespoons water

Method:
Preheat oven to 150°C.
Base- place the ground almonds, flour, sugar and butter into a bowl. Rub mixture with your fingertips until it forms coarse crumbs, or use food processor for this.
Line the base of a 20-22 cm spring form tin with non-stick baking paper. Place the base mixture in the tin and press gently with  a spoon, until surface is smooth. Bake for 15 minutes, set aside.
Filling -  place the cream cheese, ricotta, eggs, sugar, lemon rind, juice and vanilla in a food processor. Combine the cornflour and water until smooth and add to the cheese mixture. Process the mixture until smooth.
Pour the filling over the base. Tap lightly to remove any air bubbles. Bake for 1 hour. Turn the oven off and stand the cake in the oven for 1 hour, leaving the door closed. Take out and cool, then refrigerate until cold and serve.




Klasični pečeni kolač od sira (Donna Hay recept)

Donna Hay je Australijska Marta Stjuart. Svi njeni recepti su provjereni, testirani i uvijek daju odlicne rezultate. Takav je i ovaj peceni 'cheesecake', jedan od mojih licnih favorita. Dobar vikend zelim!

Potrebno:
Baza-
13/ solje mljevenih badema
3/4 solje brasna
1/4 solje sitnog secera
90 gr rashladjenog maslaca, isjeckanog
Fil-330 gr krem sira, omeksalog
500 gr rikote sira
4 jaja
1 1/3 solje secera
1 kasika ribane limunove korice
1/4 solje limunovog soka
1/2 male kasike vanile
1 1/2 kasika 'gustina' (ili slicnog skrobnog brasna)
1 1/2 kasika vode
Nacin:
Zagrijte rernu na 150*C.
Baza- smjestite sve suhe sastojke u posudu, utrljajte maslac (ili koristite elektricnu sjeckalicu).
Postavite papir za pecenje u obruc od 20-22cm. Smjestite baznu smjesu na dno, pritisnite kasikom. Pecite 15 minuta, ostavite na stranu.
Fil- stavite sireve, jaja, secer, limunov sok ikoricu i vanilu u 'sjeckalicu'. Pomijesajte skrobno brasno i vodu, pa i to ubacite. Izmiksajte dok ne postane glatko.
Prebacite ovu smjesu preko baze; lakano lupnite po radnoj povrsin i kako bi mjehurici zrake izasli. Pecite 1 sat, iskljucite rernu i ostavite 'cake' unutra jos 1 sat (zatvorena rerna - ovo ce omoguciti ravnomjerno zagrijavanje/hladjenje, tj kolac nece popucati po povrsini). Izvadite, dodatno prohladite, pa smjestite u frizider, dok ses sasvim ne ohladi. Sluzite i uzivajte!

14 comments:

  1. Mmmm...that looks so scrumptious!

    Freakishly enough, I'd opened this page before my mama came over (I'm home sick from a crappy cold second day in a row, and she came over to bring pileca juha), and she proceeds to tell me how yesterday she had a mighty craving for baked cheesecake...

    ...and I'm like: cue the Twilight Zone theme!

    Heh heh.

    No doubt this tasted amazing (Jasna, cook extraordinaire!)...I'll have to make it soon.

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  2. Jasna ovaj cheesecake predobro izgleda i meni se recept jako sviđa. Podloga je super, ali i cijeli sirni dio. Isprobavam ga definitivno !

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  3. Krasno izgleda, svidja mi se dodatak ricotte.

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  4. Obožavam cheese cake i volela bih da mi ga neko baš sad posluži! Sređivala sam dvorište, pa da nadoknadim izgubljeno! :-)

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  5. I love watching Donna Hay cooking shows, she makes things so easy and fussless, doesn't she? Lovely cheesecake, a great weakness of mine...I think the biggest problem of a cheesecake is the long wait, you have to go through when the cake cools down and sets in the refrigerator! :-)

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  6. Delicioso me encanta te ha quedado perfecto ,saludos y abrazos.

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  7. Moram probati, izgleda savršeno;)

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  8. Ovo mi liči na njemačke kolače od sira koji su mi mnogo bolji od američkih. Nekad sam prije 20 i kusur godina pravila nešto slično ali se recept izgubio. A jednom sam obruč otvorila još dok je kolač bio vruć tečan, razletio mi se po kuhinji na sve strane. Niko mi nije rekao da mora skroz, ali skroz da se ohladi prije vađenja iz kalupa.

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