Ombré Strawberry 🍓 Basque Cheesecake скачать в хорошем качестве

Ombré Strawberry 🍓 Basque Cheesecake

This ombre’ basque cheesecake will make any gathering a memorable one. It's creamy and custardy with a twist of bright flavors. The top is jeweled with a beautiful thick layer of fresh strawberry jello. Give it a try and you will love it. Ombre’ Strawberry Basque Cheesecake List 1: 4 blocks of full-fat cream cheese at room temperature 1 ¼ cup granulated sugar-250g 1 orange zested Pure vanilla paste 350g heavy whipping cream- 12 Oz ½ cup sour cream 7 large eggs 40 g white flour ⅛ tsp salt 2 drops red gel food color List 2: 2 ½ lbs fresh strawberries, de-stemmed and pureed Orange zest ¼ cup sugar List 3: 500 ml of the cooked strawberry puree 1 ½ tbsp gelatine powder ½ cup cold water Instructions: Puree the strawberries and transfer them to a pot. Add the rest of the list 2 ingredients to it and simmer it on low heat for 5-10 minutes. Remove from heat and let it cool. Set aside 500 ml puree from it and we will add the rest to some of the cheesecake batter for the ombre effect. Add cream cheese, sugar, zest, and vanilla paste to a big mixing bowl. Crack eggs in another bowl to keep them safe from spoiled eggs. Add the eggs to the cream cheese batter two at a time and mix it well. Start adding heavy cream and sour cream to the mix and whisk. Sift flour over it and at this point use a hand blender to mix everything very well and lump free. Strain the batter to remove lumps. Add 2 cups of the cheesecake batter to another small bowl and mix the leftover reserved strawberry puree in it. Adjust the color to your liking by adding 2 drops of red gel food color. Prepare the pan by lining it with parchment paper. Then surround the pan with a wet towel and encase everything in foil. Please see how it's done in the video. Pour the white batter into the pan. Then drizzle the pink batter on top of it. Transfer to a 410F preheated oven. Bake for 33 minutes. After that, leave it in the oven for 30 minutes and leave the door fully open. Transfer to a cooling rack afterward and cool completely to room temperature. Dissolve the gelatine in the cold water and let it swell. Then melt it over a bain marie to the liquid consistency. Add it to the 500 ml strawberry puree and whisk it vigorously. Pour the whole thing over the cooled cake and gently transfer it to the fridge. Chill it overnight. Next day unwrap it and remove the parchment from the sides but leave it on the base. Cut it into slices using a warm knife. Serve the slices at room temperature for a more creamy effect. Feast Well!