A cheesecake is a dessert made up of one or more layers. Main and the thinnest layer consists of a mixture of soft fresh cheese (usually cream cheese or ricotta), eggs, vanilla and sugar. bottom layer often made from crust or base from crumbled cookies (American version). Gelatin Cheesecake Top marmalade or bright cream, and the top with fruit or whipped cream, adhering to the chosen style. Modern cheesecake often cooked without baking. An antique version of cheesecake was popular in Ancient Greece before the Romans borrowed its recipe. A more modern version was first mentioned in English cookbook in 1390, in connection with which he was ranked as the invention of the British. He acquired his present look only at 18 century. In this recipe, sourness of lime pie merges together and creamy texture of juicy cheesecake. Dessert topped with whipped plums and fresh blueberries, which gives it a stunning вид. 
Time: 2 час. 30 min. Difficulty: easy Servings: 12 – 16 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Coconut cake
- 1.5 tbsp. grated coconut
- 1/4 Art. Sahara
- 1/4 Art. premium flour
- Protein 1 large egg, room temperature
Cheesecake
- 3 (250 g.) Packs of cream cheese cream, room temperature
- 300 ml condensed milk
- 1 tbsp. l grated lime zest
- 2 tsp vanilla extract
- 2 large eggs, room temperature
- Yolk 1 large egg, room temperature
- 1/2 tbsp. freshly squeezed lime juice
Lime cream
- 2 large whole eggs
- 2 large egg yolks
- 1/2 tbsp. Sahara
- 1 tbsp. l finely grated lime zest
- 1/2 tbsp. freshly squeezed lime juice
- 1/2 tbsp. diced butter
- 1/4 Art. sour cream
Topping
- 1 tbsp. whipping cream
- 1 tbsp. l skimmed milk powder
- 2 tbsp. l Sahara
- 1/2 tsp vanilla extract
- 1/2 tbsp. fresh blueberries for decoration
Recipes with similar ingredients: cream cheese, condensed milk, powdered milk, cream, sour cream, eggs, lime juice, vanilla extract, premium flour, blueberries
Recipe preparation:
- Heat the oven to 175 ° C. Lightly grease 22 cm. Detachable mold and place it on a baking sheet.
- Coconut cakes: mix coconut, sugar and flour. Whisk egg white into the foam, and then mix it into the coconut mixture. Fill the bottom of the prepared form with the resulting mass. Bake cake for about 18 minutes, until its edges become slightly brownish and then cool.
- Cheesecake: whip cream cheese until it becomes airy and lush. Drive in condensed milk, scraping thoroughly weight from the bottom and sides of the bowl. Drive zest and vanilla on low speed hammer in eggs and yolk in turn. Also at low speed drive in lime juice.
- Reduce oven temperature to 160 ° C. Pour the mass on chilled cake and bake for 40 minutes until the edges will not catch, the center, however, should be slightly shaken. Until the cheesecake is cooling, prepare a lemon cream.
- Lime custard: mix in a metal bowl eggs, egg yolks, zest and lime juice. Add butter and sour cream, mix everything and place a bowl over the pan with low boiling water. Stir the mixture regularly until the cream thickens, about 10 minutes. Wipe the cream through a sieve and gently distribute it on a cheesecake. When the cheesecake has cooled completely to room temperature, put it in the refrigerator for at least 6 hours (do not cover it with cling film).
- Whipping cream for decoration: whip cream and dry skim milk to soft peaks. Stir in sugar and vanilla.
- Put the resulting mass on the cheesecake, leaving it untouched 5 see along the edge of the pie so that the lemon edge is visible. Top to spread the blueberries, cool and serve. Cheesecake stored in the refrigerator for up to three days.
