Sekalinya kesampaian bikin, eh gosong atasnya xD
haduu, tapi tetep enak kok :D
Resepnya diambil dari sini
Konon cheesecake itu menurut pakemnya dari amerika harus pake Graham crackers untuk basenya. Berhubung ga ada disini, jadi diganti pake biskuit digestive aja. Karena belom yakin kalo merk itali biskuit apa yg cocok, jadi akhirnya pake yg merk inggris aja : McVities.
For the crust:
2 cups / 180 g chocolate graham cracker crumbs
1 stick / 4 oz butter, melted --> 113 grm
2 tablespoons / 24 g sugar
1 teaspoon. vanilla extract
For the cheesecake:
3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature -->
680.388555 grams, = 3 pak philadephia dikurangi 50 grm
1 cup / 210 g sugar
3 large eggs
1 cup / 8 oz heavy cream --> 226 grm
1 tablespoon of lemon juice
1 tablespoon of vanilla extract
For the raspberry swirl:
8 oz of raspberries, fresh or defrosted if frozen --> 226 grm
3 tablespoons of sugar
DIRECTIONS:
1. Preheat oven to 350 degrees F (Gas Mark 4 = 180C = Moderate heat). Begin
to boil a large pot of water for the water bath.
2. Mix together the crust ingredients and press into your preferred pan.
You can press the crust just into the bottom, or up the sides of the pan
too - baker's choice. Set crust aside.
3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a
large bowl if using a hand-mixer) and cream together until smooth. Add
eggs, one at a time, fully incorporating each before adding the next. Make
sure to scrape down the bowl in between each egg. Add heavy cream, vanilla,
lemon juice, blend until smooth and creamy.
4. Pour batter into prepared crust and tap the pan on the counter a few
times to bring all air bubbles to the surface. Place pan into a larger pan
and pour boiling water into the larger pan until halfway up the side of the
cheesecake pan. If cheesecake pan is not airtight, cover bottom securely
with foil before adding water.
5. Bake 45 to 55 minutes, until it is almost done - this can be hard to
judge, but you're looking for the cake to hold together, but still have a
lot of jiggle to it in the center. You don't want it to be completely firm
at this stage. Close the oven door, turn the heat off, and let rest in the
cooling oven for one hour. This lets the cake finish cooking and cool down
gently enough so that it won't crack on the top. After one hour, remove
cheesecake from oven and lift carefully out of water bath. Let it finish
cooling on the counter, and then cover and put in the fridge to chill. Once
fully chilled, it is ready to serve.
To make it a raspberry swirl cheesecake:
Place raspberries in a food processor and blend it until all combined. Pass
it through a fine mesh and discard the seeds. Add sugar and mix well to
incorporate it. Use about 2/3 of the sauce on the batter and the rest as a
sauce to be served on the side.
Incorporate the sauce to the batter after pouring the batter into the pan.
The best way of doing this is by the tablespoon full, going around the cake
pan. After this is done, use a chopstick or a knife to swirl the sauce in
the cheesecake until it creates a nice pattern. Proceed with the recipe.
Warning :
- Adonannya ngga bakal benar-benar kental, masih tetap cair dan berciprat-
ciprat kemana-mana ketika dimixer hihihi
- Pake api bawah aja manggang di ovennnya, kalo ngga ntar atasnya tetep gosong walo cetakannya pendek
Cheesecake pacman
Tampak samping :D
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