Cappuccino cheesecake

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Am planuit acest tort cu mult timp in urma si l-am facut de SF. Gheorghe pentru ca am doi sarbatoriti in familie. L-am gasit pe un blog canadian (aici).

Eu l-am facut cu gelatina, la rece, in reteta initiala este copt cu oua. Am mai schimbat pe ici pe colo dar gustul cred ca este acelasi.

Este un tort foarte satios, asa ca o felie subtirica ne va satisface pofta si de ciocolata si de cafea :-).

Ingrediente pentru o forma de 22 cm:

Blat:

400 gr biscuiti Oreo

170 gr unt

Crema de branza:

4 pachete crema de branza Philadelphya (1000 gr in total)

14 gr gelatina granule

250 gr zahar

2 lingurite esenta pura de vanilie

60 ml cafea tare

1 lingurita de nes (dizolvata in 50 ml apa)

350 ml frisca batuta tare

Ganache:

350 ml frisca lichida (smantana pentru frisca)

350 ciocolata amaruie 54% cacao

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Mod de preparare:

Blat:

Macinam biscuitii in robotul de bucatarie si apoi adaugam untul topit dupa care omogenizam bine.

Ungem forma de tort cu inel detasabil cu ulei atat pe fund cat si pe margini dupa care o tapetam cu hartie de copt. Pe baza vom pune o hartie mai mare cu vreo 4 cm, pe care o vom indoi spre exteriorul bazei. Astfel cheesecakul nu se va lipi deloc de margini si se va scoate foarte usor din forma.

Punem biscuitii in forma si ii presam cu mana si pe baza si pe parti. Daca vi se pare complicat sa ii presati pe parti, puteti sa puneti doar pe baza, dar numai 200 gr.

Coacem blatul de biscuiti in cuptorul preincalzit la 180ºC pentru 10 minute.

Ganache:

Punem frisca lichida intr-o craticioara pe foc mic si o infierbantam. Cand este fierbinte, o tragem de pe foc si adaugam ciocolata taiata bucatele mici, o lasam un minut sa se inmoiae apoi amestecam cu o spatula pana cand se omogenizeaza cu frisca si devine lucioasa.

Cand are o temperatura suportabila la deget, turnam jumatate din crema peste baza de biscuiti si dam la rece pentru cel putin o ora. Restul de ganache il oprim pentru ornat.

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Crema de branza: o facem in timp ce se raceste crema ganache.

Punem gelatina la inmuiat in 60 ml apa rece. Dupa hidratatre se inmoaie pe baie de aburi sau se incalzeste cca. 30 de secunde la microunde ca sa se dizolve  bine.

Nota: in general cand facem o crema care se va refrigera(ca la cheesecake sau diplomat de exemplu, sau crema de iaurt) se va dizolva gelatina cum am mentionat mai sus.

Scoatem branza din frigider cu 1 ora inainte sa fie cat de cat la temperatura camerei. Daca aveti robot de bucatarie, nu este neaparat nevoie.

O taiem cubulete si o punem in robot si o mixam foarte bine, oprind din cand in cand robotul sa curatam marginile cu o paleta.

Cand este omogena, adaugam zaharul si mixam foarte bine pana cand s-a dizolvat zaharul. Recomand sa puneti 200 de gr de zahar si sa gustati, daca mai trebuie mai puneti si restul. Se pot pune pana la 300 de gr zahar, eu am pus 300 dar mi s-a parut cam prea dulce. De aceea am si scris la ingrediente 250 de grame.

Adaugam apoi cafeaua si esenta de vanilie si  la sfarsit gelatina hidratata.

Batem si frisca iar cand crema de branza este gata, o rasturnam intr-un castron incapator si adaugam frisca pe care o incorporam cu un tel in forma de para.

Asamblare cheesecake:

Turnam peste crema ganache crema de branza si bagam cheesecakeul la frigider cel putin  5 ore, sau peste noapte.

Cand s-a racit bine si s-a intarit, il putem scoate din forma detasabila.

Scoatem cu grija hartia de pe parti apoi punem cheesecakul pe suportul de tort cu tot cu baza tapetata cu hartie.

Cu ajutorul unui cutit cu lama lata vom ridica putin cheesecakul (il bagam pe sub el si il ridicam usor) si cu cealata mana scoatem baza cu hartia de copt. Cel mai bine ar fi sa fie doua persoane cand faceti treaba asta! O persoana tine cheesecakul si celalata scoate hartia 🙂

Il ornam cu ganachul ramas (care trebuie sa fie la temperatura camerei) sau cu frisca.

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Este o combinatie perfecta intre aroma de cafea si ciocolata!

Parerea mea sincera este ca se poate face numai din jumatate din cantitatile date, intr-o forma de 18 cm diametru pentru ca este destul de concentrat!

Pofta buna pofticiosilor! 🙂

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Cappuccino cheesecake
 
Prep time
Cook time
Total time
 
I planned this cake long time ago and I did for St. George because I have two family members to celebrate. I've done it with gelatin, cold. The original recipe is baked, with eggs. I have changed here and there but I think the taste is the same. Cake is very filling, so a thin slice will satisfy your crave for chocolate and coffee :-).
Author:
Serves: 12
Ingredients
  • Ingredients for a form of 22 cm (10 inch)
  • Biscuit base:
  • 400gr Oreo biscuits
  • 170 gr butter
  • Cheese filling:
  • 4 packages cream cheese Philadelphia (1000 g in total)
  • 14 gr gelatin granules
  • 250 gr caster sugar
  • 2 teaspoons pure vanilla essence
  • 60 ml strong coffee
  • 1 teaspoon instant coffee (dissolved in 50 ml water)
  • 350 ml whipping cream (whipped to soft peaks)
  • Ganache:
  • 350 ml whipped cream (for whipping cream)
  • 350 gr dark chocolate (54% cocoa)
Instructions
  1. Crush the biscuits in food processor and then add the melted butter and homogenize well.
  2. Brush a cake pan (with removable ring) with oil on the sides and on the bottom and layer a baking paper on the sides. On the base layer a baking paper about 4 cm (2 inches) bigger than the bottom, which will bend to the outside base. This way the cheesecake will not stick at all the edges and will easily get out from the pan.
  3. Press the biscuits in the pan on the base and sides. If it seems complicated to do the sides, you can press them only on the base using just 200gr.
  4. Bake biscuits in preheated oven at 180 º C for 10 minutes.
  5. Ganache:
  6. Put whipped cream in a saucepan over low heat and let it heat well. When is hot, turn off the heat and add chocolate cut in small pieces, leave it a minute to rest then mix with a spatula until it becomes smooth and glossy.
  7. When is cooled enough (warm enough for your finger), pour half of the cream over the biscuits and refrigerate it for at least an hour. The remaining ganache you will use for the top of the cake.
  8. Cream cheese: do it while cream ganache cools.
  9. First soak gelatin in 60 ml of cold water.
  10. Remove the cream cheese from the refrigerator 1 hour before you prepare the filling. If you have a food processor is not necessarily needed.
  11. Cut it into cubes and put in your food processor and mix it very well, stopping the machine occasionally to clean the edges with a palette.
  12. When is homogeneous, add the sugar, mixing well until sugar has dissolved. It is recommend to use first just 200 grams of sugar to taste, if you want more put also the rest of sugar. You can put up to 300 gr sugar, I put 300 but I found it a little too sweet. That's why I wrote at the ingredients 250 grams.
  13. Then add the coffee and vanilla and,at the end, hydrated gelatin.
  14. Whip the whipping cream to soft peaks and when the cheese filling is ready, poor it in a larger bowl and incorporate the whipped cream with a whisk.
  15. Assembling cheesecake:
  16. Pour over the ganache the cheese filling and refrigerate the cake for at least 5 hours or overnight.
  17. When cooled well and strengthened, you can remove the detachable form.
  18. Carefully remove the paper from the sides then put the cheesecake on a cake stand with the base lined with paper.
  19. With a wide blade knife you will rise the cheesecake (tuck it under him and gently lift) and hand out the base with baking paper. The best would be to have two people doing that! A person removes the paper and the other person hold the cake.
  20. Ornate the cake as you like with the remaining ganache (which must be at room temperature) or with whipped cream.
  21. It is a perfect combination of coffee and chocolate flavor!
  22. My honest opinion is that it can be done only with half of the ingredients in a form of 18 cm diameter, because is enough concentrated.
  23. Bonne appetite! :-)

 


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4 thoughts on “Cappuccino cheesecake

  1. May 9, 2013 at 5:36 am

    Arata demential!!! La multi ani sarbatoritilor!!

    1. Gabriela
      Gabriela
      May 10, 2013 at 2:19 pm

      Multumesc Paula! pupici!

  2. ysa
    February 18, 2015 at 11:09 am

    Gabi!?..se poate inlocui branza Philadelphya cu mascarpone?

    1. Gabriela
      March 9, 2015 at 12:05 pm

      Draga mea Ysa, cred ca se poate, nu am incercat, dar mascarponele tot o crema de branza este, asa ca nu vad unde ar fi problema! Succes!

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