How To Cook Cheesecake With Cream Liqueur, White Chocolate Glaze And Almond Leaves - Recipe
Author: Maryam Ayres
Time for reading: ~2
minutes
Last Updated:
August 08, 2022
Learn how to cook "Cheesecake with cream liqueur, white chocolate glaze and almond leaves". Delicious recipe.
Necessary products
About the base
3 eggs
6 tablespoons sugar
1 teaspoon vanilla sugar
2 tablespoons flour
1/2 tablespoon potato starch
butter butter to spread
cream liqueur for syruping (Bayliss, Amaretto cream or other)
almond petals for decoration
For the stuffing:
700 grams of cream cheese (Philadelphia, Almete or other suitable)
5 eggs + 1 yolk
1 1/2 teaspoons sugar
230 grams high-fat sour cream
1 teaspoon lemon juice
2 teaspoons vanilla sugar
For the glaze:
170 grams of white chocolate
1/4 tea cup liquid cream with high fat content (33-35%)
For decoration:
almond leaves
Method of preparation :
Make the base first.
Beat the eggs with the sugar, including the vanilla, in a suitable deep bowl, which you put in a saucepan with water heated to 70-80 degrees. Beat without stopping with a wire whisk until the mixture is warmed to 40-50 degrees. Its volume will increase 2-3 times. Then remove the pan from the heat, wait for the contents to cool to 18-20 degrees and add the flour sifted with starch. Mix thoroughly until a smooth dough is obtained.
Use a round detachable form with a diameter of 20-22 centimeters, cover the bottom with parchment and grease it with oil. Spread the dough evenly and bake in a preheated oven to 200 degrees. After about 20-30 minutes, the base of the cheesecake will turn red (check the readiness with a toothpick).
When the marsh cools down, cut it horizontally into two parts, one of which should be 2/3 of the total, and the second - respectively 1/3.
Crush the smaller one, the crumbs will be used to sprinkle the dessert.
Put the larger loaf in a deep form with the required size (preferably silicone) and syrup with the liqueur cream.
It's time to start with the cream.
Using a blender or food processor, beat the cream cheese with the eggs + yolk, pour the sugar, including vanilla, add the sour cream and pour a teaspoon of lemon juice.
The stirring speed should be low, making sure that as little air as possible enters the cream.
Then spread the finished filling on the base and put the form in a deep pan with hot water (the level of the latter should be 1 cm from the height of the dish).
Bake the cheesecake in the oven (preheat it) at 160 degrees. Add hot water periodically. The baking time for the dessert is between one and two hours until the cream hardens.
Once you turn off the oven, open the door slightly and allow the dessert to cool in it to room temperature. Then remove and let stand for another hour at room temperature.
Make the glaze by melting the white chocolate together with the cream, stirring constantly until smooth.
Apply on cheesecake, sprinkle the sides with almond leaves and / or crushed breadcrumbs and refrigerate for 8 hours.
Serve the dessert cold or at a rising temperature.
Enjoy your meal!
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