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HomeLifestyleRecipesTirmisu Bask Cheesecake

Tirmisu Bask Cheesecake


step 1

Place a rack in the middle of the oven; Preheat up to 400 °. Lightly two 16×12 “parchment paper sheets and tightly tightly. Lubricate the parchment and line pan with parchment, overlapping as required to ensure that it covers the sides. In some areas, pleats and growth need to grow, you will not end with clean, smooth outer edges for the cake. Cup Cup Instant Espresso Powder And 2 TBSP. Dutch-process Cocoa Powder In 2 TBSP. Hot water In a medium bowl, smashing and stirring with a rubber spatula, until the mixture will be thicker and pasti); Set the espresso mixture aside.

step 2

Beat Four 8-oz. Package Cream Cheese, Room Temperature, 2 cups (400 grams) sugar, Cup, 1 tbsp. Diamond crystal or 1½ teaspoon. Morton Kosher SaltAnd 1 tbsp. Vanilla bean paste or vanilla extract At the medium-low speed, the stands fitted with paddle attachment in the bowl of the mixer until the sugar dissolves and the mixture is very smooth, about 2 minutes. (Alternatively, use a large bowl with a hand mixer at medium low speed; you may need to defeat a few extra minutes to dissolve the sugar.)

step 3

Increase speed to moderate and add 6 big eggsTwo at a time, more at a time before adding each addition, about 45 seconds in total. Scrape the edges of the bowl, then reduce the medium-low speed. Add Two 8-oz. Container Muscarpon, room temperature, 1 cup heavy creamAnd 2 TBSP. Marsla or dark rum And green until joint and smooth, about 1 minute. Scrape the edges of the bowl and continue defeating until the batsman is very smooth and silky, about 10 seconds more.

step 4

Transfer half of the batsman for bowling with reserved aspresso mixture (if the espresso mixture is very frame, loosen the rest with a few spoons of the first batsman before adding); Stir with rubber spatula until he joins.

Step 5

In turn among the batsmen, the big doll in the prepared pan (eyeball is fine). Stir the pan gently on the level surface. Bake cheesecakes until the depth of the top turns to golden brown and still very jiggly at the center, 50-55 minutes. Let the cheesecake cool into the pan on the baking sheet 10 minutes (the cake will collapse with cool). Transfer to the refrigerator and cool to the cold, at least 4 hours.

Step 6

Lose the rest A 8-oz. Container Muscarpon, room temperature, 1 cup heavy cream, 2 TBSP. Marsla or dark rum, 2 TBSP. SugarAnd spoon. Diamond Crystal or Morton Kosher Salt In clean bowls of stand mixer fitted with whisk attachment at medium speed, as medium-firm peaks, for about 4 minutes. Spooning on the cool cheesecake, rotating as desired. Chill until the topping is set, about 15 minutes.

Step 7

To serve, cheesecake dust with cocoa powder. Remove the sides from the pan and carefully peel the parchment paper with cheesecake. Slice in wedges.

move on: Cheesecake can be made 2 days in advance. Cover and chill.



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