Рецепт Recipe For New York Cheesecake
Extracted from The Ultimate Snowflake Collection by Heilie Pienaar (Struik Lifestyle)
I had a comment on my blog the other day where one of my readers mentioned waking up at 4am in order to have some me time before her husband and children wake up. I totally understand this need to have time to ones self. Dave and I do nearly everything together. We wake up at the same time and leave for work together. We share an office even though we each have our own businesses and our desks are next to each other. Until I leave the office sometime during the day, we have been together since he got home from work the night before. I usually work in the office until 12h30 and then I head out to see customers, go to gym and do the shopping. But, that time is still spent with or near people. I totally look forward to 4pm when I am alone, with the dogs and the television. I make myself a cup of coffee, settle down on the couch and spend an hour watching a programme Dave does not watch with me. Dave gets home between 17h30 and 18h30 depending on whether he has gone to gym or not and so I get a nice chunk of time to myself. I use the time from after my potato couch episode to work on recipes. Either writing them up, getting the ingredients I need together, or making them. I like to set aside one day a weekend to make a lot of recipes, but this does not always work out as planned. Especially when we have arrangements. A few weekends ago I had a tea party on the Saturday and a BBQ at friends on the Sunday. I was asked to bring a dessert and chose to make this New York cheesecake. I could prepare the ingredients in between all my arrangements and once in the oven, leave the cheesecake to do its own thing.
New York Cheesecake
New York Cheesecake
175g flour, sifted, plus extra for dusting 125g butter, cubed, plus extra for greasing 50g castor sugar - I used fructose zest of 1 lime 1 egg yolk, lightly beaten 500g low fat cream cheese 250g smooth cottage cheese 315g castor sugar - I used fructose Juice of 1 lime 34g flour 4 eggs 2 egg yolks 50mls cream, whipped 170g fruit concentrate (optional) fresh fruit of choice for decorating - I used sungold kiwi fruit
Place the flour into a food processor Add the butter and pulse until it resembles fine breadcrumbs Add the sugar, zest and egg yolk Process until the dough comes together Lightly dust your work surface and knead the dough lightly, until soft Flatten into a disc and cover with cling film Place into the fridge and leave to rest for 30 minutes Line the bottom of a spring form tin and butter the sides Roll the pastry disc out until it is the same size as the bottom of the tin Place the pastry disc into the tin and push out using your fingers until the pastry is lined up completely with the edge Place into the fridge Preheat the oven to 190° Celsius Bake the pastry blind for 10 minutes Remove the baking paper and beans
Set aside to cool while you make the filling Preheat the oven to 160° Celsius Place the cream cheese, cottage cheese, sugar, lime juice and flour into a mixing bowl Whisk on a low setting until smooth Place the eggs and egg yolks into a small mixing bowl, and whisk to slacken Add the eggs slowly to the cream cheese mixture, making sure they are properly mixed in Gently whisk in the cream Pour the fruit concentrate into the mixture and swirl in to get a ripple effect Pour the filling onto the pastry base Bake for 10 minutes and then reduce the temperature to 140° Celsius Baking for 45 minutes Switch the oven off and leave the cheesecake in for 15 minutes Remove from the oven and set aside to cool in the tin Remove from the tin, place onto a serving plate and decorate with fresh fruit 3.4.3174
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Disclosure: I was sent the book to review by Jillian Penaluna from Gullan and Gullan and this recipe formed part of the review and is published with permission from Penguin Random House South Africa. This post is in line with my blogging policy.
What I blogged September 7:
Tandy
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About Tandy
Tandy is passionate about using regional, seasonable and sustainable produce when she cooks. She lives in Gordons Bay in a cottage with her husband, two dogs, a tortoise and a fish. Tandy and Dave are busy building a house which is an adventure all in itself. Each year they visit a new place to experience the food of the area and you can follow along on their adventures.