I have never been very eager to bake cheesecakes. As a child, I definitely preferred the one served cold – without raisins – with pink jelly and slices of peach on the top. Over time, your favourite tastes change – even though I retained my resentment towards raisins :-) If you like cheesecakes that are moist and quite fluffy, this recipe will be just right!
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Pieczenie serników nigdy nie przychodziło mi łatwo. Jako dziecko zdecydowanie wolałam ten na zimno – bez rodzynek – z różową galaretką i plastrami brzoskwini na wierzchu. Z czasem smaki się zmieniają – chociaż niechęć do rodzynek pozostała :-) Jeżeli lubicie serniki wilgotne i dość puszyste, to ten przepis jest w sam raz!
Ingredients:
(baking tray with a diameter of 23-26 cm)
1 kg of full fat curd cheese, blended twice*
5 eggs
100 g of butter
1 glass of sugar (I used cane sugar)
1 teaspoon of natural Moroccan almond extract
250 ml of coconut milk (I used the white dense part)
80 g of coconut flakes
1 tablespoon of potato flour
for decoration:
1 peeled mango + 1/2 of pomegranate + 1 tablespoon of coconut flakes
*blend the curd cheese with a blender – I think that it tastes better in this recipe than the ground one from the package. All of the ingredients should be at room temperature.
Skład:
(forma o średnicy 23-26 cm)
1 kg tłustego twarogu, zmielonego dwukrotnie*
5 jajek
100 g masła
1 szklanka cukru (użyłam trzcinowego)
1 łyżeczka naturalnego ekstraktu z migdała z Maroko
250 ml mleczka kokosowego (użyłam tą białą, zawiesistą część)
80 g wiórków kokosowych
1 łyżka mąki ziemniaczanej
do dekoracji:
1 obrane mango + 1/2 granatu + 1 łyżka wiórków kokosowych*
twaróg miksuje za pomocą blendera – myślę, że w tym przepisie lepiej smakuje niż zmielony z pudelka. Wszystkie składniki powinny być w temperaturze pokojowej.
Directions:
- Mix the butter with sugar until thick and fluffy. Gradually add the curd cheese and mix until all ingredients are combined. Afterwards, add eggs, coconut flakes, coconut milk, potato flour, and natural almond extract. Mix it (not for too long).
- Place the ready mixture into a greased baking tray. Bake it in the oven preheated to 160ºC for 60 minutes. Cool it down by leaving the oven door ajar.
- Decorate the cooled down cheesecake with peeled slices of fresh mango and pomegranate seeds. It's best to keep the cheesecake in the fridge for at least 2 hours to cool it down. You can sprinkle the top with coconut flakes.
A oto jak to zrobić:
- Masło ucieramy z cukrem na puszystą masę. Porcjami dodajemy twaróg i miksujemy do połączenia się składników. Następnie dodajemy jajka, wiórki kokosowe, mleko kokosowe, mąkę ziemniaczaną i naturalny ekstrakt migdałowy. Miksujemy (nie za długo).
- Tak przygotowaną masę przekładamy do natłuszczonej formy. Sernik pieczemy w rozgrzanym piekarniku w 160 stopniach C przez 60 minut. Studzimy w piekarniku z uchylonymi drzwiczkami.
- Ostudzony sernik dekorujemy obranymi płatami świeżego mango i ziarenkami granatu. Przed podaniem sernik najlepiej schłodzić min. 2 godziny w lodówce. Możemy posypać wierzch wiórkami kokosowymi.
Bake it in the oven preheated to 160ºC for 60 minutes. Cool it down by leaving the oven door ajar.
Sernik pieczemy w rozgrzanym piekarniku w 160 stopniach C przez 60 minut. Studzimy w piekarniku z uchylonymi drzwiczkami.
Decorate the cheesecake with peeled slices of fresh mango and pomegranate seeds. It's best to keep the cheesecake in the fridge for at least 2 hours to cool it down. You can sprinkle the top with coconut flakes.
Sernik dekorujemy obranymi płatami świeżego mango i ziarenkami granatu. Przed podaniem najlepiej schłodzić min. 2 godziny w lodówce. Możemy posypać wierzch wiórkami kokosowymi.
I love the period of time before Easter. The air is finally fresh after the first spring rain. The smell of soil is discernible. There are different colours of tulips shouting over one another on the local market. Everything is so fresh and innocent – waiting for its time. I buy catkins, hyacinths, daffodils, and sprigs of forsythia. Easter is coming closer…
Take the cooled shortcrust pastry out of the oven and place it in a greased baking tray. Make a few small holes in the top with a fork. Bake for approx. 15-18 minutes until golden. The oblong baking tray for baking this type of cake possesses a movable bottom which helps to take it out of the tray.
Spread the ready lime and coconut cream over the baked bottom.
Decorate the cake with lime zest and coconut flakes.
You can decorate the cake with dried flowers.
It's widely known that the heart that we put into the preparation of food may change even the simplest meal into a certain kind of art. Everything that surrounds us can set our creativity loose – therefore today, inspired by the first signs of spring, I've got a sweet option with a view to the upcoming Easter…
Cut the cooled sponge cake into 3 or 4 layers and sprinkle them with liqueur.
Spread halvah cream between the layers and finish the top and the sides of the cake with whisked mascarpone cheese.
The cake tastes the best when it's cooled (at least 1-2 hours in the fridge before serving).
Ingredients:
A couple of years have passed since I published my first carrot pastry recipe on my blog for the first time :-) – and yet, I know that some of you still use it. Today, I would like to present a slightly simplified version with an addition of grated pumpkin. I think that there is no simpler way to prepare a light and moist pastry!
Ingredients:
