american cheesecake receta

Para los que les gusta el cheesecake y la practicidad, esta receta es ideal para ti. Ya que te mostraremos lo facil que es preparar un cheesecake americano.

La receta original del cheesecake proviene de Grecia de alli han salido multiples versiones, con diferentes metodos de preparacion y coccion, por ello hoy descubriremos como hacer la adaptacion americana de cheesecake que es de mis favoritas.

Para la seleccion de ingredientes usaremos algunos productos norteamericanos para asemejar lo mas posible su sabor y textura. Tambien emplearemos un molde desmontable para lograr un mejor resultado al momento de desmoldar la cheesecake.

1- Al dejar el cheesecaake en el horno despues de apagado nos aseguramos que el relleno no sufra grietas en la superficie.

2- Es importante que la tarta de queso no sufra cambios de temperatura bruscos, para lograr el cheesecake perfecto abra la puerta del horno y deje adentro por 5 o 10 minutos mas.

3- Para obtener un mejor resultado refrigere por 2 horas o mas y retire de la nevera 15 minutos antes de servir.

Comenzaremos echando la nata liquida en un bol y agregandole el zumo de limon, removemos y dejamos reposar un minimo de una hora a temperatura ambiente tapada con film. Veremos que una vez que pase el tiempo tendra aspecto de nata cortada, reservamos en la nevera hasta el momento de usarla. Precalentamos el horno a 180 grados con calor arriba y abajo y posicion media de la rejilla.

Engrasamos el molde con la nuez de mantequilla y vamos trituramos las galletas con un rodillo o robot de cocina, les agregamos el azucar y la mantequilla fundida unos minutos en el microondas. Removemos hasta formar una masa con la que forraremos la base del molde, aplastando bien con el fondo de un vaso para que quede plana. Horneamos la masa durante quince minutos, una vez pasado el tiempo la retiramos y subimos la temperatura del horno a 225 grados.

En el bol de una batidora con varillas echamos el queso crema a temperatura ambiente, el azucar, la sal y la harina, la nata agria, la vainilla, los huevos y la yema. Batimos hasta obtener una crema lisa y homogenea. Vertemos en el molde y horneamos durante quince minutos a 225 grados, seguidamente bajamos a 130 grados la temperatura y horneamos el cheesecake durante una hora y veinte minutos.

La crema del interior no debe cuajar en exceso pues despues con el enfriado ya termina de solidificar en la nevera. Dejamos enfriar en el frigorifico unas seis horas como minimo para que termine de coger cuerpo.

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Esta es una de esas tartas que hice al principio de los tiempos :D Nunca hacia nada de reposteria, no soy muy de dulces aunque lo parezca :D pero es de esas tartas tan faciles que era complicado no atreverse. He hecho foto nueva, en la antigua usaba un molde de 24 cm y quedaba estupenda, un poco mas bajita como es evidente pero perfecta. Este ano aprovechando que hoy es mi cumple, la he vuelto a cocinar pero he usado un molde de 20 cm de diametro de los Pushpan.

¿Que tienen los moldes PushPan? Hace mucho que tengo moldes altos de los que se le desmonta solo la base, los uso un monton, pero tienen un “pero” y es que si el relleno es un poco liquido o semi-liquido enseguida pierden por la base porque no son estancos, hasta ahora. Estos PushPan® vienen perfecionados y son mucho mejores. Fijaros la tonteria y lo que cambia una simple silicona en un molde. La base de estos modelos no tienen fugas precisamente porque la silicona que rodea el borde de la base hace de sello y cuando introduces la base en el molde, este se queda totalmente estanco, da igual si la masa es liquida o no. Luego os lo enseno y ademas tenemos el descuento “velocidadcuchara”,…

Asi que quedaros con este dato cuando tengais que comprar un molde de este tipo. Con silicona no habra fugas. ¡¡¡Y gracias!!!! Seguro que me estais felicitando desde el otro lado de la pantalla, este ano son ya 45. ????

A creamy cheesecake is swirled with dulce de leche in this decadent and delicious Dulce de Leche Cheesecake. This creamy cheesecake is holiday worthy!

PIN IT FOR LATER!

Originally posted May 8, 2007 – It’s almost time for Cinco de Mayo, and I’ve got your perfect dessert! This Dulce de Leche Cheesecake is easily in my top 3 favorite homemade cheesecakes. It is so creamy and perfect. And just what you need after stuffing yourself with tacos and enchiladas.

Along with the recipe, I have also included some updates to the post with some cheesecake tips and tricks. So following is the original post, with my added updates. 🙂 I’m so ready for Cinco de Mayo!

It’s time for dessert!! When I decided to go for a Cinco de Mayo theme for dinner, I couldn’t resist doing a Mexican-themed dessert. I was tempted to make Tres Leches Cupcakes, but opted for a Dulce de Leche Cheesecake instead. I have seriously been craving cheesecake. I have not made a cheesecake in years, but both Josh and I love them. We make sure to visit the Cheesecake Factory whenever we are in a town that has one. So I did some research and came up with a this Dulce de Leche Cheesecake.

When I was in Jr. High, my Spanish teacher made us Dulce de Leche by boiling a can of sweetened condensed milk. While searching for a recipe, I came across this method quite often. Many times it was criticized – saying that this is not the actual way to make Dulce de Leche, but my Spanish teacher had lived in South America for a number of years, so I believe that even though it may not be the authentic way to make it, it still works. The thing about this method, though, is that I get scared that the can will burst. So I tend to steer clear of just boiling the can.

You can also take this same method but poke holes in the top of the can to let the steam escape, removing that worry of a bursting can. This way works well, but I have found that it’s not the best at making all of the sweetened condensed milk cook evenly.

My favorite way to make dulce de leche is in a double boiler. Just open the can and transfer the sweetened condensed milk to a heat safe bowl that you will place over a small pan of simmering water. You can stir the mixture every now and again to make sure it is cooking evenly. This method ensures an evenly cooked caramel, but it still takes a long time. About an hour and a half.

There are even more ways (that I haven’t tried) like in the microwave, in the oven, in the slow cooker, and even in the pressure cooker.

But in all honesty, 90% of the time, I just buy it from the store. Yep, you can get it in a can, usually my the Mexican ingredients. Just make sure you are buying the dulce de leche, as there is another can that looks very similar that is not dulce de leche. It does cost a couple more dollars than a can of sweetened condensed milk, but I’m ok with that because of the ease.

I made this cheesecake 3 times. 3 times in one week, that is. All to ensure that I was getting it just right for all of you. I know you all hate water baths. They take too long! The water leaked into my cheesecake! Believe me – I’ve had more than one comment/email about how I ruined someone’s holiday or party because their water bath leaked. I didn’t want that to happen again, so I tested whether a water bath really made a difference or not.

Test 1 – Place the cheesecake on the middle rack, and a dish of hot water under the cheesecake. Kind of like a displaced water bath. I have heard people rave about this method, saying that it works just as well as an actual water bath, but not only did this cheesecake crack in the center, but it cracked many places around the edges, too. In fact, I’ve never had consistent results from this method.

Test 2 – I just skipped the water bath all together. It actually wasn’t even on purpose, but I was multi-tasking and completely forgot the water bath. And yes – big crack down the center.

Test 3 – I used an actual water bath this time, and this cheesecake was by far the best of the three. No cracks. And not only were there no cracks, but it was so smooth and creamy and the texture was so perfect.

So yes – I know they are a pain, but if you want the perfect cheesecake, I’d stick with the water bath. If you don’t care about a crack or two in your cheesecake, by all means, keep it as simple as you’d like to.

Now there are tons of different ways to do this online, but I’m just sharing my way.

1 – you have to have a springform pan. I use a 9-inch, which I think is the perfect size for a regular cheesecake.
2 – remove the bottom of the pan, and place a sheet of parchment paper over the round. Place the top of the springform pan over the round, and push it down where the edges line up and close the lever. This gives you the closed springform pan with parchment paper in the bottom, and the edges of the sheet of parchment paper sticking out.
3 – Put 2 pieces of foil on a counter, crossing each other. Place the springform pan in the center, and wrap the pan in the foil, making sure to not only bring the sides of the foil up, but the sides of the overhanging parchment paper as well. Make sure the foil is on very tight. Place this in a pan that is just bigger – I use a 2-inch deep think baking sheet.
4 – once you have poured your batter into the pan, place it on the middle rack of your preheated oven. Fill the outside pan with very hot water, making sure you don’t splash the cheesecake.

Here are some other tips I’ve seen/heard, but haven’t tested myself: Using a slow cooker liner to put around the pan to keep it dry, using oversized foil to minimize the chance of water leaking between the two pieces, or just not worrying about a crack and drizzling caramel over the top to hide any cracks.

Anyhow, I really liked how this cheesecake turned out. It is not a light and fluffy cheesecake, but a rich, creamy cheesecake. My husband had 2 slices when we first tried it, and I wanted 2 (or maybe 3) slices. In fact, we still have some in the fridge that is calling my name right now….

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