venerdì 18 maggio 2012


(This recipe is by NUXIA)

280g of  sablèe paste
4 oranges untreated
350g cream cheese spread
350g of cottage cheese
150g of sour cream
175g of sugar
4 eggs
To garnish:
6 tablespoons orange marmalade loving, slightly warmed and sieved.
candied orange peel (optional)


Roll the dough into a disk 3 mm thick and coated with a mold can be opened in a circle 20cm in diameter and 4cm high, slightly imburrato.Mettere in the refrigerator for at least 20 minutes.Heat oven to 170 ° C - 340 F. Prick bottom of pastry shell and continue cooking in the white (or coat the bottom of the pastry with baking paper and above it, fill with dried beans. They just make sure that the shell of pasta cooking does not get up during cooking.) for 30 minutes.Remove pastry shell from the beans and greaseproof paper and put in oven for 5 minutes. Remove from oven and let cool. Lower the oven temperature to 140 ° C.Prepare the filling: Finely grate the rind of oranges, squeeze and strain the juice.Place the cheese, cream and sugar in a bowl and stir well with a spatula. Beat the eggs in another bowl until frothy become, and incorporate them into the mixture made of cheese. Add the zest and orange juice and stir with a spatula until they are well blended.Pour the filling into pastry shell and bake for about half an hour. Check if the cake is cooked putting a toothpick in the center: He must go out clean. Place, therefore, the cake on a wire rack and wait 20 minutes before opening the mold. Let cool completely and place the cake completely in the refrigerator, in the least cold, until ready to serve.Spread a layer of jam gently on the cheesecake, wait a few minutes, so that the frosting curdled, then cut the cake into slices with a knife in a very affilato.Servire individual plates next to the candied orange peel and a bit 'of their syrup, if you like.
Recipe of  2012/01/11

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