What is the curd cake?
Chesecake is a rich dessert bowl made of cheese, usually cream cheese, although curd or even sour cream can be used depending on the recipe. The texture of this dessert is very rich and creamy and the taste can move from sweet to highly spicy. In some places, cheesecake is more of a spicy cake than a dessert meal. Many bread shops sell them and are also a preset dessert item in restaurants around the world. One can also be made at home with relative ease. In most cases, it is made of crumbly bark, which is often created by crushed biscuits or graham biscuits. Cheesecake can also be made as a pudding in large form without any crust. It is usually served chilled and can be spilled with fresh fruit, glaze or whipped cream. Allowing to cool down for one day creates a dessert with a rich, mature, complex taste, so many chefs are shared before it is needed.
On this dessert is a wide range of variations, from the thick New York curd cake to a lighter, milder French curd cake. Cheesecake can be baked with eggs or not cooked with gelatin. It is generally produced in a spring pan and non -diet for eating. This dessert also has a very high fat content, with a luxury texture that can only be created using a high fat content.
If you want to create a basic peel for cottage cheese cake, crush 4 ounces (114 grams) of graham biscuits, chocolate biscuits or other cookies of the choice and combine crumbs with 1 tablespoon (12.5 grams) of sugar and 4 tablespoons (60 grams) butter. Push the dough into the bottom of an oiled spring and tries to distribute it evenly using flat glass to push it uniformly down. Pre -cast the bark at 325 ° F (163 ° C) for 10 mines until aromatic and dark brown changes. While the bark bakes, work on the filling.
This filling is designed forRich, creamy New York curd cake that requires a high pelvis spring. Start by mixing £ 2.5 (1.13 kg) cream cheese with 1.5 to 2 cups (300 - 400 grams) of sugar, depending on the desired sweets. Add a pinch of salt, 2 teaspoons (11.8 ml) lemon juice and 1 teaspoon (5.9 ml) vanilla. Once cream, add 0.5 cup (118 ml) heavy cream, watch with six eggs and two egg yolks.
The curd cake filling should be dense but still poured out. Pour it into a spring mold and click mold to remove all bubbles before placing the pelvis in a preheated 500 ° F (260 ° C) for 10 minutes. Turn the oven down to 200 ° F (95 ° C) and cook until the center of the cake is 150 ° C (66 ° C). After finishing, let the cake cool completely on the cake rack before cooling it. Reproduced to serve.