PER ITALIANO
Last Sunday, the 29th of January, was my birthday and I've eventually reached at 35 which is "halfway through the journey we are living" according to Dante.
When I first heard about these lines referenced in a poem, coincidentally my mom was 35 years old. Oh boy, how I did enjoy this coincidence! I kept laughing and repeating the lines of "age 35, halfway thorugh the journey" until I pissed mom off! :)
God, those years how old it sounded to be 35 and now I have the privilege of being there (!)
The rush I felt when I was a child to grow up as soon as possibile has long gone.
Big deal! Aren't the 30's are the new 20's?? Back on track then! ;)
We didn't have a very different organization for my birthday. The traditional Sunday family lunch was enriched with the addition of a few more dishes and two different cakes!
In other words, Sunday lunch which was upgraded to a birthday celebration got back to us as some extra calories.
Well.. It doesn't matter... I need some new recipes for the blog, don't I? :)
As I said, I was able to try four new recipes thanks to this excuse. I will publish when I find time to prepare them. I have many others on hand, just don't know when I could have them ready.
Even if I've made this birthday cake very recently I am publishing the recipe today as I don't want it to be posted two months from now and thus look out of place. As for the others, they just need to wait a little longer for their turn to come.
Ingredients:
Base
200g Petit Beurre, Leibniz-Keks or Graham biscuits
100g butter, roughly chopped
Cheese mixture:
200g ricotta
250g mascarpone
80g Philadelphia
120g sugar
2 eggs
15g flour
1 tsp vanilla extract or 1 bag of vanillin sugar
Top:
2-3 tbsps strawberry marmalade (use a delicious one)
400g frozen mixed berries
Home made jelly:
150g water
40g fresh lemon juice
10g corn starch
100g sugar
Preparation:
- Grease a 24cm diameter springform cake tin and cover with baking paper.
- Melt butter for 3-4 minutes at 60ºC on Speed 1-2.
- Add biscuits and polverize for 7 seconds on Speed 6-7.
- Press the mixture into the bottom of the pan. Keep in the freezer for 30 minutes.
- Place ricotta, mascarpone, Philadelphia and sugar in TM Bowl. Mix for 1 minute on Speed 3-4 and then again for 1 minute on Speed 4-5.
- Add eggs, flour and vanilla. Mix for 30 seconds on Speed 5.
- Spread cheese mixture with a spoon or a spatula smoothly over the base.
- Bake in preheated oven at 170ºC for 35-40 minutes
- Turn off the oven. Let it cool in the oven for a couple of hours.
- Refrigerate it.
Top:
- Thaw berries as indicated on the package. (Due to the indications this can be done also using a microwave however I don't like them thawed that way. So I put them in the fridge inside their plastic bag for 4 hours before use)
- Spread marmalade over cheesecake.
- Spread evenly the thawed berries.
- Place all jelly ingredients in TM Bowl and cook for 12 minutes at 90ºC on Speed 3. Let it rest for 5 minutes.
- Pour jelly evenly on the fruits.
- Refrigerate overnight.
Afiyet olsun...
Recently it is our nephew Evgheniy who concerns himself with blowing the candles kind of businesses ;)
The cheesecake was so delicious!
Let me note here, our home made jelly is not gonna be very firm, I prepared it mostly to give a shiny look, sweeten and enhance the taste of the berrys.
Since we've talked about my birthday let me not end this post without adding the pics of my presents ;)
Beautiful flowers from my nephew, Kindle and some Ikea boxes where Evgheniy is laying on;)
...And here they are mounted :)
I found the recipe here. I made some changes due to my preferences.
Many thanks to Cinzia.67 for sharing it.
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