How to surprise family and friends at the festive table? Our offer is a mirror-glazed cheesecake with cherry confit. The perfect combination of taste and beauty!
Ingredients:
• Biscuit cakes:
Eggs - 2 pcs. (medium);
Flour - 40 gr.;
Potato starch - 10 gr.;
Sugar - 50 gr.;
Cocoa - 15 gr.;
Salt - 1 pinch;
Vanilla powder - 5 gr.;
• Confit from berries:
Cherry - 200 gr.;
Gelatin - 8 gr.;
Powdered sugar - 70 gr.
• Cheese cream:
Cream cheese - 300 gr.;
Powdered sugar - 80 gr.;
Sour cream - 50 gr.;
Cream 33% - 200 ml.;
Gelatin - 10 gr.;
• Mirror glaze:
Water - 75 gr.;
White chocolate - 150 gr.;
Invert syrup - 150 gr.;
Sugar - 150 gr.;
Condensed milk - 100 gr.;
Gelatin - 15 gr.;
Food coloring.
Cheesecake preparation:
1. Conf. Put the berries in a saucepan, pour in the powdered sugar and wait until the mixture boils. Puree the berries with an immersion blender. Soak the sheet gelatin in cold water, and rub the berry puree through a sieve. Put the squeezed gelatin in it and stir. Pour the confit into a mold and put it in the freezer to harden.
2. Biscuit cakes. Beat the whites with half the sugar in a bowl with a mixer, and in another bowl with a whisk, mix the yolks with the other half of the sugar. In the yolks, put the beaten proteins in parts and gently mix with a culinary spatula. In the resulting mixture, add the sifted flour, potato starch, cocoa vanilla in parts and gently mix with a culinary spatula.
3. Line the cooking paper on a baking sheet and pour the mixture. We level it around the entire perimeter and bake in a preheated oven for 15 minutes at a temperature of 160 degrees in ventilation mode. We take out the resulting biscuit, let it cool and cut into even circles.
4. Cheese cream. Soak the gelatine in sheets in cold water. Put sour cream, powdered sugar in a bowl with cream cheese and mix everything thoroughly.
5. Whip the cream with a mixer (but not much!) And add it to the bowl with cheese. We mix everything. Squeeze out the gelatin from the water and heat it in the microwave. Pour gelatin into a bowl with cream and mix.
6. We lay out the cream in forms, put confit from berries in the center and cover with a biscuit base. Put in the freezer for 12/24 hours.
7. Mirror glaze. Soak gelatin in water. We heat sugar, invert syrup and water, stirring constantly, in a saucepan on the stove to a temperature of 103 degrees.
8. Put white chocolate into a narrow container with high walls and pour condensed milk. Squeeze out the gelatin and transfer it to this container. Pour the still hot mixture from the saucepan into it. Add food coloring.
9. We lower the immersion blender into the container at a slight angle and stir the mixture for two minutes. If air bubbles appear on the finished glaze, then you need to pass it twice through a sieve. We cover the mirror glaze with cling film “in contact” and let it cool to 30-32 degrees.
10. We take out the form with cheesecakes from the refrigerator. Remove the mold and pour the desserts with a mirror glaze. After 3 minutes, remove possible smudges, decorate cheesecakes and put in the refrigerator. After two or three hours, the desserts will be completely ready and you can serve them to the table. Enjoy!
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Link to video recipe: "Cheesecake with cherry dessert in mirror glaze | Perfect taste and simple recipe" • Чизкейк с вишней десерт в зеркальной ...