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Cheesecake leek mij altijd maar een beetje vies. Bij het idee aan kaas gruwel ik al, dus een kaastaart leek me gruwelijk. Totdat ik een paar maanden geleden bij Starbucks stond en een lekker zoet taartje wilde. De barista raadde me de witte chocolade Cheesecake aan en ik had zowaar het lef om het te proberen. Conclusie: Cheesecake is goddelijk, verslavend, en smaakt in de verste verte niet naar kaas.
Tijd om er zelf een te fabriceren dus, want langs Starbucks kom ik niet meer iedere dag en een goede Cheesecake vinden hier, is net zoiets als een lekkere cappuccino vinden in Nederland, een zoektocht met meer kikkers dan prinsen.
Hier mijn recept, het basisrecept voor New York Cheesecake met een twistje Annemerel. Succes, veel plezier en geniet !
Benodigdheden:
Digestive biscuit (200 gram)
Boter (100 gram)
Philedelphia Naturel (Light) (3 pakjes a 185 gram)
Bloem (2 eetlepels)
Suiker (2 eetlepels, niet zo zoet, 6 eetlepels voor zoetzoetzoet)
3 eieren
2 eidooiers
Vanillesuiker
Citroenschil
Roodfruit compote
Creme Fraiche
Stap 1
Verwarm de oven op 160 graden. Smeer een ronde taartvorm in met boter en plak op de randen repen van bakpapier met de boter. Zorg dat het bakpapier zo’n drie centimeter boven de taartvorm uitsteekt. Op de bodem van de taartvorm hoef je geen bakpapier te doen.
Kruimel de biscuits met de keukenmachine en vermeng met de gesmolten boter. Zorg dat het een glad geheel wordt en smeer uit over de bodem van de taartvorm. Druk het mengsel goed aan en zorg dat het overal even hoog is. Plaats het dan zo’n 15 minuten in de voorverwarmde oven.
Stap 2
Ondertussen kun je verder gaan met het Cheesecake mengsel. Klop de Philedelphia in zo’n 30 seconde tot een luchtige substantie. Voeg dan een voor een de ingrediënten toe. Blijf tussendoor het mengsel goed mixen. Als laatste voeg je de Creme Fraiche toe. Let op, hierna moet je niet te lang meer met de keukenmixer in de weer want dan verliest het mengsel de juiste dikte. Je zorgt er alleen voor dat de Creme Fraiche goed met de rest gemixt is, daarna ben je klaar.
Stap 3
Haal na 15 minuten de taartvorm met de bodem uit de oven en giet daarover het Cheesecake mengsel. Zet de oven op 180 graden en bak de Cheesecake voor 15 minuten op deze stand. Hierna zet je de oven op 100 graden en laat je de Cheesecake nog een uur verder bakken. Na een uur zet je de oven uit en zet je de deur van de oven op een kiertje, laat de Cheesecake dan nog minstens een uur in de oven staan.
Na een uur haal je de Cheesecake eruit en laat je hem verder afkoelen. Als de Cheesecake op kamer temperatuur is kan hij in de koelkast, waar hij nog minstens 12 uur verder op moet stijven. Denk eraan, hoe langer de Cheesecake in de koelkast staat, hoe lekkerder hij wordt! Okee hier zit natuurlijk een grens aan (het kan natuurlijk gaan bederven op den duur, maar ik ben er van overtuigd dat het ding dan al lang op is!)
Nou de conclusie lijkt mij duidelijk, de enige moeilijkheidsgraad lijkt hem in het ‘geduld’ aspect te zitten. Als je NU trek hebt in Cheesecake heb je aan dit recept vrij weinig, want de echte Cheesecake proef je echt pas over twaalf uur, maar hey! dan heb je ook wat!
Liefs,
Annemerel
>Owww wat heerlijk! Krijg er gelijk zin in. :D
>Hij ziet er lekker uit hoor! Maar wow 12 uur wachten, wist helemaal niet dat, dat nodig was,dat is een ebste tijd zeg.. Maar dan heb je ook wat haha
>Heerlijk! Ik ga hem zeker maken! :) Thanks voor het plaatsen!
>Mmmm ziet er lekker uit!!
>Cheesecake is zooo lekker, mijn moeder maakt het af en toe :)
>Heel leuk, bedankt voor de tip! Dit ga ik snel eens uitproberen :)
>haha een cheesecake is engels voor kwarktaart. ;) het is helemaal geen kaastaart. :P lekker is het zeker wel!
>Ziet er lekker uit! Binnenkort m'n kookkunsten maar eens testen. :)
>mmm yummy!
>Heerlijk, ik krijg nu echt zin in cheesecake!
>ik gruwel ook van kaas, ik ga dit denk weleens proberen als het dan toch helemaal niet naar kaas smaakt
>Ik was er dus ook altijd van overtuigd dat het naar kaas zou smaken. Kaas lust ik, maar niet als taart :P Maar als dat niet zo is, moet ik het toch maar eens proberen.
>Hoi, leuk recept, ga t morgen proberen :)
nog een vraag: moet de taartvorm nog een specifieke diameter hebben? (oftewel: hoe groot was de taartvorm die jij gebruikt hebt?)
thanks!
Josephine
>Jammm, dat ziet er goed uit!
Misschien heb ik volgend weekend wel tijd om het uit te proberen…
>Jaaaaa cheesecake is lekkerlekkerlekker! :) Alhoewel ik dr eigenlijk nog nooit eentje zelf heb gebakken omdat mijn huisgenootje daar echt te goed in is ;) Hmmmm!
>Haha ik dacht er precies hetzelfde over!
Op mijn blog heb ik ook een post over cheesecake; heb het laatst voor het eerst geprobeerd bij een restaurant in mijn woonplaats.
SUPERLEKKER! Ga jouw recept zeker een keer proberen!
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