Precencular cheesecake This is a unique dessert, which, although it is quite labor -intensive, is worth every minute. Although the recipe includes many stages needed to prepare individual layers, we assure you that by following the recipe, it can be reproduced even by beginner confectioners. Butter-phelcetic bottom with a hint of salt, creamy cheesecake with cream cheese, delicate, cream cream, and homemade caramel It is a combination of flavors and textures that will take over the taste buds of your guests and household members. The cake is perfect for all family celebrations.
Ingredients for the bottom:
- 125 g of salted pretzel,
- 90 g of butter,
- 50 g of brown sugar,
- 3 teaspoons of flour.
Ingredients for the cheese layer:
- 750 g cream cheese,
- 280 g cukru,
- 160 ml cream 36 percent,
- 40 g of potato flour,
- 3 eggs,
- 2 teaspoons of vanilla extract.
Ingredients for a cream layer:
- 250 ml cream 36 percent,
- 2 tablespoons of sugar,
- 2 teaspoons of gelatin,
- 4 tablespoons of water.
Ingredients for caramel:
- 60 ml of water,
- 225 g cukru,
- 250 g cream 36 percent,
- 30 g of butter
- 1 teaspoon of vanilla extract,
- ½ teaspoon salt.
Additionally:
Prepare the bottom. In a kitchen work, crush the pretzels into thick crumbs. Add flour, brown sugar and butter. Mix to connect. Put the form with a diameter of 20 cm with baking paper. Make the bottom of the cake tin and put it in the oven preheated to 175 degrees Celsius for 10 minutes. Leave a little precended mass for later decoration. Remove the bottom and cool for 15 minutes.
Prepare a cheese layer. In a bowl, grate cream cheese with sugar and starch. At a high speed of the mixer, add one egg each, stirring well after each. Add vanilla and cream. Whip to connect. Pour the cheese layer into the previously baked bottom and insert the whole in the oven. Bake the dough for 60-70 minutes, until the center is slightly shaking. Take the whole out of the oven and leave to cool, then put in the fridge for at least 5 hours.
Prepare a cream layer. Spread gelatin in the water and leave to swell for 5 minutes. Then heat briefly in the microwave and set aside to slightly cool. Beat the cream stiffly in a bowl with the addition of sugar. Finally, pour the gelatin slowly and spread it well. Put the mass in the fridge for about 30 minutes.
Prepare the caramel. Pour water into the medium saucepan and boil it with sugar for 7-9 minutes until golden color. Remove the caramel from the heat and carefully mix in the cream. Put the saucepan back on fire and cook on low heat until thickening for about 8-10 minutes. Remove the mass from the fire and mix in butter, vanilla and salt. Leave to cool.
Fold the dough. On a cool cheese mass, spread a thin layer of caramel. Then put 2/3 of the cream mass and level it. Pour the remaining caramel at the top and put the whole in the fridge for about an hour. Move the remaining cream mass to the confectionery sleeve. Squeeze decorative stars on the edge of the dough. Decorate the precenchec cheesecake with small pretzles. The whole can be sprinkled with crumbs of cookie mass from below.
Sources: Terazpoczy.pl
