giovedì 25 settembre 2014

Lemon Cheese Cake integral

Lemon Cheese Cake integral 
(This recipe is by Nuxia) 

Welcome back. Although autumn has arrived by now, it is not yet time to be able to enjoy a fine meal a delicious cake that does not use the oven. 
This is my own version of the famous cheese cake with lemon, very common in the United States and in the UK. In fact, I used a base of wholemeal biscuits, cookies and classical as compared to the dye I used a precious natural dye, saffron. The result? It 'was amazing and really has conquered all. What else to say? Try it you too and you can be sure that it will become one of those recipes that you can not really help it, in your own kitchen! 

Ingredients for 4-6 people: 

For the base: 

2 cups whole wheat biscuits. 
1 tablespoon butter 

For the cream: 
400g of soft light cream cheese (type Philadephia *
200g of cream 
2 tablespoons sugar (flavored with vanilla **
4 grams of gelatin sheets ** 

For the lemon cream: 

200 ml of water 
80 g of sugar 
2 tablespoons cornstarch 
Juice of 1 large lemon biological 
Grated rind of 1 large organic lemon 
a pinch of saffron powder 

1 springform pan opening of 18 cm 

Soak the gelatin in water according to package instructions. 

Prepare the base of the cake: 
Melt the butter in a double boiler and let cool the liquid. 
With a mixer reduce powder biscuits. Transfer the melted butter over the biscuits and mix. 
Pour the batter into the tin and press the mixture well with the back of spoon just greased with butter. 
Transfer the cake mold in the refrigerator. 
For the cream: 
Dissolve the gelatin in a small saucepan, following the instructions and adding some cream. let cool. 
Transfer the soft cream cheese in a planetary with the cream and sugar and mix everything. add to thread the gelatin mixture and cream, continuing to mix. 
When the mixture turns into a full-bodied cream, transfer into the mold, and level with the back of a spoon. Put the mold in the refrigerator. 
Prepare the lemon cream: 
In a saucepan put the grated lemon rind together, the juice of the lemon. Add or sugar and cornstarch. Mash up. Add 200 ml of water, little by little, so that no lumps are formed. Light the fire. Stir and add a pinch of saffron (used to color a deep yellow cream). When the cream starts to boil, turn off the heat and let cool. Pour over cake and put in the fridge for 2-3 hours to firm. The lemon cream will turn into jelly. Remove the cake from the springform pan opening and decorate with lemon peel. 
Recipe 09/24/2014 

* Product brand recommended 
** Manufactured optional.

The suggestions of Nuxia: 
This sweet and also suitable for children, because no synthetic dyes. If you want you can also omit the gelatin sheets or replace it with agar-agar. You will get a cheese cake much more healthy and soft. You can decorate the cake with meringue's sugar.