Wednesday, February 06, 2013

BAKED BLUEBERRY CHEESECAKE



I believe everyone love cheesecake...the only hiccup that we used to encounter it didn't turn out well....and always much too frustration. Honestly cheesecake is easy to prepare if you really understand the technique well. It' s important to follow it through the right way from preparing the springform, from whisking the cheese  to baking and cooling process. Once you did it well you will be more excited to try more cheesecake recipes. I've put down here the step by step process and I hope it helps especially to those who had been phobia with cheesecake. HAPPY TRYING.

Crust
  • 2 cups (475 ml) of Graham cracker crumbs (from a little less than 2 packages Graham crackers / 2 awan biskut cream crakers...saya guna digestive biscuits
  • 2 Tbsp sugar / 2 sdb gula
  • Pinch salt / sedikit garam
  • 5 Tbsp (70 g) unsalted butter (if using salted butter, omit the pinch of salt), melted / 5 sdb mentega
Filling
  • 2 pounds cream cheese (900 g), room temperature / 900 g krim cheese
  • 1 1/3 cup granulated sugar (270 g) / 1 1/3 cawan gula pasir
  • Pinch of salt / secubit garam
  • 2 teaspoons vanilla / 2 sdt vanila
  • 4 large eggs / 4 biji telur ayam
  • 2/3 cup sour cream (160 ml) / 1/3 cawan sour cream
  • 2/3 cup heavy whipping cream (160 ml) 2/3 cawan heavy whipping cream
Toppings
Blueberry puree
Special equipment needed
  • 9-inch, 2 3/4-inch high springform pan
  • Heavy-duty, 18-inch wide aluminum foil
  • A large, high-sided roasting pan

METHOD

Prepare the crust
1 Prepare the springform pan so that no water leaks into it while cooking.* Place a large 18-inch by 18-inch square of aluminum foil on a flat surface. Place the springform pan in the middle of the foil. Gently fold up the sides of the foil around the pan. Make sure to do this gently so that you don't create any holes in the foil. If there are any holes, water will get into the pan and ruin the crust. Press the foil around the edges of the pan. Place a second large square of foil underneath the pan, and repeat, gently folding up the sides of the foil around the pan and pressing the foil against the pan. Gently crimp the top of the foil sheets around the top edge of the pan./ Step ini amatpenting sebab kita akan membakar cake menggunakan baine marie so kawasan keliling loyang kena kemas dengan kertas aluminium. Lapikkan aluminium dua kali supaya kemas dan air tidak mudah masuk.
2 Preheat oven to 350°F, with rack in lower third of oven. Pulse the graham crackers in a food processor or blender until finely ground. Put in a large bowl, and stir in the sugar and salt. Use your (clean) hands to stir in the melted butter. / Panaskan ketuhar pada 350 F dan letakkan rack pada paras tiga bawah. Hancurkan biskut...dengan processor atau pun boleh gunakan rollin pin masukkan dalam mangkok. masukkan gaam dan gula dan gengan menggunakan jari yang bersih masukkan mentega cair.


3 Put all but 1/4 cup of the graham cracker crumbs in the bottom of the springform pan. (Save the remaining 1/4 cup for if you happen to have any holes that need to be filled in, either while you are making the crust, or after the cake has cooked and you've unmolded it.) Gently press down on the crumbs using your fingers, until the crumbs are a nice even layer at the bottom of the pan, with maybe just a slight rise along the inside edges of the pan. Be careful as you do this, as not to tear the aluminum foil. Place in the oven for 10 minutes. Remove from the oven and let cool. Reduce the oven temperature to 325°F. / Masukkan serbuk biskut tadi dalam springform larikan lebih kurang 1/4 cawan....stand by jika terdapat lubang2 kecil nanti.Perlahan2 tekan sehingga mampat dan sekata. hati1 jangan sampai terkoyak kertas aluminium. Masukkan ke dalam oven selama 10 minit keluarkan dan sejukkan
Make the filling
4 Cut the cream cheese into chunks and place in the bowl of an electric mixer, with the paddle attachment. Mix on medium speed for 4 minutes until smooth, soft and creamy. Add the sugar, beat for 4 minutes more. Add the salt and vanilla, beating after each addition. Add the eggs, one at a time, beating for one minute after each addition. Add the sour cream, beat until incorporated. Add the heavy cream, beat until incorporated. Remember to scrape down the sides of the mixer bowl, and scrape up any thicker bits of cream cheese that have stuck to the bottom of the mixer that paddle attachment has failed to incorporate./ Potong krim cheese dalam bentuk ketulan dan masukkan ke dalam mixer. Pukul pada medium speed selama 4 minit atau sehingga lincin, lembut dan creamy, Masukkan gula dan pukul lagi 4 minit. Masukan garam dan vanilla kemudian masukkan telur sebiji demi sebiji dipukul selama 1 minit lagi. Masukan sour cream sehingga sebati  dan akhir sekali masukkan heavy cream. Gaul sehingga rata dan sebati pastikan dikaupkan dibahagian tepi dan bawah supaya semua benar2 sebati.
Cook the cheesecake
5 Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water. Pour the cream cheese filling into the springform pan, over the graham cracker bottom layer. Smooth the top with a rubber spatula. Place the roasting pan with the springform pan in it, in the oven, on the lower rack. Carefully pour the hot water into the roasting pan (without touching the hot oven), to create a water bath for the cheesecake, pouring until the water reaches halfway up the side of the springform pan, about 1 1/4 inches. (Alternatively you can add the water before putting the pan in the oven, whichever is easier for you.) Cook at 325°F for 1 1/2 hours./ Sediakan air panas . Tuangkan adunan yang dipukul tadi kedalam loyang yang dibakar biskuit tadi. Ratakan permukaanya. Letakan loyang ke atas...dulang yang berisi air panas tadi lebih kurang separuh dari acuan dan bakar pada suhu 325 F atau sehingga masak
6 Turn off the heat. Remove the water bath and put back the cake in the rack . Crack open the oven door 1-inch, and let the cake cool in the oven, as the oven cools, for another hour. This gentle cooling will help prevent the cheesecake surface from cracking./ Bila sudah masak padamkan api..keluarkan air waterbath dan masukkan semula kek. biarkan penutup oven dibuka desikit dan biarkan kek sejuk selama satu jam dalam oven. Ini bagi mengelakkan kek merekah.
7 Cover the top of the cheesecake with foil, so that it doesn't actually touch the cheesecake. Chill in the refrigerator for a minimum of 4 hours, or overnight./ Tutup cheesecake dengan aluminium foil dan sejukkan dalam fridge selama 4 jam.
Prepare the cake to serve


10 Remove the cake from the refrigerator. Remove the foil from the sides of the pan, and place the cake on your cake serving dish. Run the side of a blunt knife between the edge of the cake and the pan. Dorie recommends, and we've done with success, that you use a hair dryer to heat the sides of the pan to make it easier to remove. Open the springform latch and gently open the pan and lift up the sides. Spread the top with  blueberry puree and some fresh whipped cream./ Keluarkan kek dari fridge. Keluarkan kek dan letakkan blueberry puree di atas atas bersama sedikit whipping cream sebagai hiasan. Sedia untuk dinikmati.

Suka cheesecake??? tapi selalu kecewa apabila membuatnya..hemmmm tak apa cuba resipi ini dan ikuti langkah yang disediakan..saya siapkan step by step process bagi memudahkan anda. Sebenarnya membuat cheesecake tidak susah kalau kita mengikuti tekniknya dengan betul..dari cara menyediakan acuan...menyediakan waterbathnya..memukul cheese dan menyejuk dan mengeluarkan kek. Perkara2 ini penting dan perlu diikuti dengan betul insyaalah cheesecake anda akan menjadi cantik tanpa rekahan.

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