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Vanille uit Madagaskar
maandag 18 januari 2010 om 20:54
Leuk hoor, werken op de vakantiebeurs...
Maar ik heb er wel 2 echte vanille-stokjes uit Madagaskar aan over gehouden.
Ik kook graag met verse ingrediënten en kruiden, maar ik heb nog nooit iets met vanille gedaan. Misschien ook omdat ik er niet zo dol op ben
Dus... wat zou jij doen met verse vanille?
En vooral: wat moet ik ermee doen?
Maar ik heb er wel 2 echte vanille-stokjes uit Madagaskar aan over gehouden.
Ik kook graag met verse ingrediënten en kruiden, maar ik heb nog nooit iets met vanille gedaan. Misschien ook omdat ik er niet zo dol op ben
Dus... wat zou jij doen met verse vanille?
En vooral: wat moet ik ermee doen?
maandag 18 januari 2010 om 21:17
maandag 18 januari 2010 om 21:24
maandag 18 januari 2010 om 21:26
Ingredients
For the base
250 g digestive biscuits
150 g butter, melted
3 tablespoons caster sugar
For the filling
225 g caster sugar
2 tablespoons cornflour
750 g full fat soft cream cheese (like Philadelphia)
6 egg yolks
2 teaspoons vanilla extract
150 ml heavy cream
150 ml sour cream
1 lemon, zest of, grated
1/2 teaspoon salt
6 egg whites
To serve
icing sugar
raspberries or blackberry
Directions
1 Crush the digestive biscuits to fine crumbs in a blender or food processor. Add the melted butter and sugar and mix. Press onto base of greased 24cm springform cake tin. Chill for 1 hour in the refrigerator.
2 Mix the cornflour with the sugar and beat in the cream cheese, egg yolks and vanilla extract with an electric mixer (or by hand).
3 Slowly pour in heavy cream and sour cream, beating constantly. Add the lemon zest.
4 Clean and dry your whisk. In another bowl, beat the egg whites with the salt to stiff peaks, then fold into the cheese mixture carefully.
5 Scoop cheese onto base. Bake in a 170°C oven 1 to 1 1/2 hours without opening the oven door until golden brown on top. Turn off the heat and let the cake stand in the oven for two more hours. Open door, stand a further hour. Then chill it in the refirgerator for a few hours.
6 Serve chilled, dusted with icing sugar and decorated with berries.
Hier dus het extract vervangen door verse vanille.
Iemand anders trouwens nog een beter recept voor cheesecake? Ik hou me aanbevolen, want het is echt superlekker.
For the base
250 g digestive biscuits
150 g butter, melted
3 tablespoons caster sugar
For the filling
225 g caster sugar
2 tablespoons cornflour
750 g full fat soft cream cheese (like Philadelphia)
6 egg yolks
2 teaspoons vanilla extract
150 ml heavy cream
150 ml sour cream
1 lemon, zest of, grated
1/2 teaspoon salt
6 egg whites
To serve
icing sugar
raspberries or blackberry
Directions
1 Crush the digestive biscuits to fine crumbs in a blender or food processor. Add the melted butter and sugar and mix. Press onto base of greased 24cm springform cake tin. Chill for 1 hour in the refrigerator.
2 Mix the cornflour with the sugar and beat in the cream cheese, egg yolks and vanilla extract with an electric mixer (or by hand).
3 Slowly pour in heavy cream and sour cream, beating constantly. Add the lemon zest.
4 Clean and dry your whisk. In another bowl, beat the egg whites with the salt to stiff peaks, then fold into the cheese mixture carefully.
5 Scoop cheese onto base. Bake in a 170°C oven 1 to 1 1/2 hours without opening the oven door until golden brown on top. Turn off the heat and let the cake stand in the oven for two more hours. Open door, stand a further hour. Then chill it in the refirgerator for a few hours.
6 Serve chilled, dusted with icing sugar and decorated with berries.
Hier dus het extract vervangen door verse vanille.
Iemand anders trouwens nog een beter recept voor cheesecake? Ik hou me aanbevolen, want het is echt superlekker.
Winter is the season in which people try to keep the house as warm as it was in the summer, when they complained about the heat.
maandag 18 januari 2010 om 21:37
Juniors New York Cheesecake
Sponge Cake Crust Ingredients:
• 1/3 cup sifted cake flour
• 3/4 teaspoon baking powder
• 1/8 teaspoon salt
• 2 extra-large eggs, separated
• 1/3 cup sugar
• 1 teaspoon pure vanilla extract
• 2 drops pure lemon extract
• 2 Tablespoons unsalted butter, melted
• 1/4 teaspoon cream of tartar
Cheesecake Filling Ingredients:
• 4 8-ounce packages cream cheese (use only full fat), at room temperature
• 1 2/3 cups sugar
• 1/4 cup cornstarch
• 1 Tablespoon pure vanilla extract
• 2 extra-large eggs
• 3/4 cup heavy or whipping cream
Sponge Cake Crust Directions:
1. Preheat the oven to 350°F and generously butter the bottom and sides of a 9-inch springform pan (preferably a nonstick one). Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides.
2. In a small bowl, sift the flour, baking powder, and salt together.
3. Beat the egg yolks in a large bowl with an electric mixer on high for 3 minutes.
4. With the mixer running, slowly add 2 Tablespoons of the sugar and beat until thick light yellow ribbons form, about 5 minutes more. Beat in the extracts.
5. Sift the flour mixture over the batter and stir it in by hand, just until no more white flecks appear. Blend in the melted butter.
6. Wash the mixing bowl and beaters really well (if even a little fat is left, this can cause the egg whites not to whip).
7. Place the egg whites and cream of tartar into the bowl and beat with the mixer on high until frothy. Gradually add the remaining sugar and continue beating until stiff peaks form (the whites will stand up and look glossy, not dry).
8. Fold about one-third of the whites into the batter, then the remaining whites. Don't worry if you still see a few white specks, they'll disappear during baking.
9. Gently spread out the batter over the bottom of the pan, and bake just until set and golden (not wet or sticky), about 10 minutes. Touch the cake gently in the center. If it springs back, it's done. Watch carefully and don't let the top brown.
10. Leave the crust in the pan and place on a wire rack to cool. Leave the oven on while you prepare the cheesecake batter.
Cheesecake Filling Directions:
1. Place one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl and beat with an electic mixer on low until creamy, about 3 minutes, scraping down the bowl several times.
2. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each one.
3. Increase the mixer speed to medium and beat in the remaining 1 1/3 cups sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each one.
4. Beat in the cream just until completely blended. Be careful not to overmix! Gently spoon the batter over the crust.
5. Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform. Bake until the edges are light golden brown and the top is slightly golden tan, about 1 1/4 hours.
6. Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours (don't move it at all).
7. After two hours, leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, preferably overnight or for at least 4 hours.
8. To serve, release and remove the sides of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Refrigerate until ready to serve. Slice the cold cake with a sharp straight-edge knife, not a serrated one. Cover any leftover cake and refrigerate or wrap and freeze for up to 1 month.
Junior's Tips:
• Bake the cheesecake crust in the same spring-form pan you're using for the cheesecake. Watch the crust closely; since it's so thin, it needs only 10-12 minutes to bake.
• Always bake the cheesecake in a water bath, as they do at Junior's. It keeps the heat in the oven moist and helps the cake bake slowly, gently, and evenly. This helps ensure that your cheesecake comes out of the oven with a smooth top and no large cracks.
Als je deze maakt, kom ik graag langs , tis een heel werk, maar het is zó lekker *kwijlt*
Sponge Cake Crust Ingredients:
• 1/3 cup sifted cake flour
• 3/4 teaspoon baking powder
• 1/8 teaspoon salt
• 2 extra-large eggs, separated
• 1/3 cup sugar
• 1 teaspoon pure vanilla extract
• 2 drops pure lemon extract
• 2 Tablespoons unsalted butter, melted
• 1/4 teaspoon cream of tartar
Cheesecake Filling Ingredients:
• 4 8-ounce packages cream cheese (use only full fat), at room temperature
• 1 2/3 cups sugar
• 1/4 cup cornstarch
• 1 Tablespoon pure vanilla extract
• 2 extra-large eggs
• 3/4 cup heavy or whipping cream
Sponge Cake Crust Directions:
1. Preheat the oven to 350°F and generously butter the bottom and sides of a 9-inch springform pan (preferably a nonstick one). Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides.
2. In a small bowl, sift the flour, baking powder, and salt together.
3. Beat the egg yolks in a large bowl with an electric mixer on high for 3 minutes.
4. With the mixer running, slowly add 2 Tablespoons of the sugar and beat until thick light yellow ribbons form, about 5 minutes more. Beat in the extracts.
5. Sift the flour mixture over the batter and stir it in by hand, just until no more white flecks appear. Blend in the melted butter.
6. Wash the mixing bowl and beaters really well (if even a little fat is left, this can cause the egg whites not to whip).
7. Place the egg whites and cream of tartar into the bowl and beat with the mixer on high until frothy. Gradually add the remaining sugar and continue beating until stiff peaks form (the whites will stand up and look glossy, not dry).
8. Fold about one-third of the whites into the batter, then the remaining whites. Don't worry if you still see a few white specks, they'll disappear during baking.
9. Gently spread out the batter over the bottom of the pan, and bake just until set and golden (not wet or sticky), about 10 minutes. Touch the cake gently in the center. If it springs back, it's done. Watch carefully and don't let the top brown.
10. Leave the crust in the pan and place on a wire rack to cool. Leave the oven on while you prepare the cheesecake batter.
Cheesecake Filling Directions:
1. Place one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl and beat with an electic mixer on low until creamy, about 3 minutes, scraping down the bowl several times.
2. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each one.
3. Increase the mixer speed to medium and beat in the remaining 1 1/3 cups sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each one.
4. Beat in the cream just until completely blended. Be careful not to overmix! Gently spoon the batter over the crust.
5. Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform. Bake until the edges are light golden brown and the top is slightly golden tan, about 1 1/4 hours.
6. Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours (don't move it at all).
7. After two hours, leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, preferably overnight or for at least 4 hours.
8. To serve, release and remove the sides of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Refrigerate until ready to serve. Slice the cold cake with a sharp straight-edge knife, not a serrated one. Cover any leftover cake and refrigerate or wrap and freeze for up to 1 month.
Junior's Tips:
• Bake the cheesecake crust in the same spring-form pan you're using for the cheesecake. Watch the crust closely; since it's so thin, it needs only 10-12 minutes to bake.
• Always bake the cheesecake in a water bath, as they do at Junior's. It keeps the heat in the oven moist and helps the cake bake slowly, gently, and evenly. This helps ensure that your cheesecake comes out of the oven with a smooth top and no large cracks.
Als je deze maakt, kom ik graag langs , tis een heel werk, maar het is zó lekker *kwijlt*
maandag 18 januari 2010 om 22:10
maandag 18 januari 2010 om 22:30
quote:AgentL schreef op 18 januari 2010 @ 22:05:
Ooooh, wat klinkt dat allemaal lekker!!
Zouden er ook slanke recepten bestaan met vanille?
Ik denk dat vanille ook vast door de magere yoghurt of kwark kan, maar op de een of andere manier... hoef ik dat niet te weten.
Vanille stokjes kunnen natuurlijk uitdrogen, dus snel die cheesecake maken.
Ooooh, wat klinkt dat allemaal lekker!!
Zouden er ook slanke recepten bestaan met vanille?
Ik denk dat vanille ook vast door de magere yoghurt of kwark kan, maar op de een of andere manier... hoef ik dat niet te weten.
Vanille stokjes kunnen natuurlijk uitdrogen, dus snel die cheesecake maken.
