The Cheesecake

Ingredients

200 grams digestive biscuits
5 Tbsp brown sugar
6 Tbsp white sugar
120 grams butter
500 grams of Mascarpone Cheese
Juice from one squeezed lemon
2 Eggs
2 Vanilla Sugar (2 small packs of 10 grams each)
360 grams of sour cream (20%)
 
Process
 
Heat oven to 250 degrees celsius.
 
Coat the inside of a small to medium sized spring pan (casserole) with oily paper and sprinkle two tablespoons of brown sugar over it equally.
 
Grind the digestive biscuits.  I prepare this cheesecake using a food processor with which I first grind the biscuits – 5 seconds and it's done!  Add the melted butter and 3 spoons of brown sugar to the crumbled biscuit and move it all into a spring pan, pressing lightly with your fingers (not so hard) in order to prepare he base.

Place the spring pan into the heated oven for 4 to 5 minutes.  Meanwhile, prepare the „yellow“ cream batter, by placing the mascarpone cheese, lemon juice, 2 eggs, 3 tablespoons of white sugar and one small pack of vanilla sugar into the blender.

Take out the spring pan with the base from the oven and pour over the „yellow“ cream batter over it.  Lower the temperature of the oven to 170 degrees and bake for 20 minutes. 

While the “yellow” cream batter is baking, prepare the “white” cream batter by mixing together the sour cream, one pack of vanilla sugar and 3 tablespoons of white sugar.  And that’s it!

Take out the “yellow” batter from the oven after after it baked for 20 minutes.  Be careful as it’ll look very fragile, like pudding.  Should you wish to have a visible shade difference between the “yellow” and “white” cream, pour the latter slowly over the former.  I do this by using a tablespoon and placing the “white” cream, one spoon at a time, over the “yellow” cream so that they wouldn’t mix.

Once you’re done, return the cheesecake into the hot oven for another 5 to 10 minutes – max!  During this time, the cake will appear still to look like a pudding, but do not worry.  Take it out, place in fridge for minimum 4 to 5 hours (even better over night) for the cheesecake to get firm.

Cheesecake

Ovaj Cheesecake neodoljivo podsjeća na onaj koji služe u "Torte i to". Čak sam, negdje na internetu, pročitala da to i jeste njihov recept. Uglavnom do mene je došao zahvaljujući mojoj kolegici Mirsadi i ja ga sada, evo, dijelim s vama. Nadam se da će donijeti radost onima kojima ga spremate, kao što donosi radost u moj dom, svaki puta kada ga napravim.

Potrebno vam je:
200 gr Digestiv keksa
5 kašika smeđeg šećera. Ja koristim Muscavado smeđi šećer iz DM-a jer on da posebnu aromu ovom kolaču.
6 kašika običnog šećera
120 gr putera
500 gr Mascarpone sira
sok 1 limuna
2 jaja
2 vanilin šećera
2 kisela vrhnja (pavlake 20% masnoće - 360 gr) - ili jedna velika pavlaka.
 
Priprema:

Zagrijte peć na 250 C.

Okrugli pleh manje do srednje veličine obložite masnim papirom i po njemu, ravnomijerno pospite 2 kašike smeđeg šećera.

Keks sameljite. Ja ovaj kolač spremam koristeći Food procesor u koji najprije ubacim keks. 5 sekundi i on je samljeven! Onda dodam rastopljeni puter i 3 kašike smeđeg šećera. Potom istresite smjesu u kalup i utisnite prstima ili trbuhom kašike, ali ne pritišćite prejako.
 
Stavite u zagrijanu rernu na 4 - 5 minuta. Za to vrijeme pripremite "žutu" kremu tako što u blender stavite Mascarpone, sok jednog limuna, 2 jaja, 3 kašike običnog šećera i 1 vanilin šećer.

Izvadite koru iz rerne i preko nje prelite "žutu" kremu. Temperaturu rerne smanjite na 170 C i pecite 20 minuta.

Dok se to peče pripremite i "bijelu kremu". Za nju trebate izmiješati pavlaku, 1 vanilin šećer i 3 kašike običnog šećera. O da, to je sve!

Nakon što se žuta krema pekla 20 minuta, izvadite je iz rerne. Budite oprezni jer će krema izgledati vrlo krhko, poput pudinga. Ako želite vidljivu razliku u nijansi između žute i bijele kreme, onda lagano bijelu kremu izlijte preko žute. Ja to radim kašikom na način da jednu po jednu kašiku bijele kreme raspoređujem po vrhu žute kreme da se one ne bi izmiješale ili da žuta krema ne bi progutala bijelu.

Kada ste to napravili vratite kolač u izgašenu rernu. Neka tako stoji 5 - 10 minuta (maksimalno). U toj fazi kolač će i dalje biti "pudingast" ali ne brinite. Stavite ga u frižider na 4 - 5 sati i kreme će se lijepo stisnuti i topiti u ustima!