Cheesecake with meringue

Description

Today I come to you with cheesecake. 've been looking at this recipe. And finally I had some free time and I was able to make it. The recipe I found at Nina Tarasova ( Niksya). To say that it is delicious is an understatement. It is divine. The title is " cheesecake ", although the recipe no cream cheese, just the original from Michel villaume is a French cheese fromage Blanc 40%, but Nina did on the sour cream and I also decided not to look for this cheese. Everything turned out fine. So, thank you Nina for such a delicious recipe.

Ingredients

Yolk egg

75 g
Sugar

125 g
Flour

211 g
Butter

150 g
Leavening agent

7 g
Sugar

50 g
Raspberry

100 g
Strawberry

100 g
Black currants

100 g
Water

50 ml
Yolk egg

80 g
Sugar

112 g
Flour

13 g
Corn starch

26 g
Cream

50 ml
Powdered sugar

40 g
Sour cream

250 g
Egg white

60 g
Sugar

120 g
Egg white

2 piece
Water

40 ml

Cooking

In the recipe the whites and yolks in grams, since eggs are all different in weight. So weigh everything. Do the Breton dough. Mix the sugar with the yolks, we are gonna wipe. And add half of the flour.

Next, we add to the dough soft butter, mix everything together and add the remaining flour with the baking powder.

Roll out the dough on paper to a thickness of 0.5 cm through the film. So it is not priletaet. And cut a square the size of your shape or frame.

I have size 25 by 25 cm As you can see the sides we don't.

Then I put the batter in the pan along with the paper. Pinned dough. And put it in the freezer. The author writes that it is necessary to bake the next day. But I did in 4 hours.

The remaining batter I made another mug and put them away in the freezer. With the expectation that they will do through the day.

While the dough is chilling in the freezer, make filling. I have frozen berries. I thawed them, poured in a pot of water and added sugar. Brought to a boil, then added the berries and boil for 5 minutes. Then strained the juice and give to cool down the berries.

Make cheesecake. Protein whisk until peaks with sugar ( 46 g). RUB the yolks until white with sugar (56 g).

The cream will heat up to a boil and add powdered sugar, a little give to cool and then mix with sour cream.

So in the end, mix the egg yolks with the sour cream, then add whites and add dry ingredients. Doing this delicately.

Take out the dough from the freezer, bake it in the preheated oven to 160 degrees for 25 minutes, until Golden brown. We spread our berries.

Pour forth smetannoy mass. And put continue to bake for 40 minutes at 160 degrees. Until Golden brown.

Here it is I did.

Give it to cool completely in the form. Then get the trimmed edge.

Next, make the meringue. Cold proteins are put into a mixer and turn on slow speed. The water will mix with the sugar. It is best to take the saucepan with a thin bottom. Put on the fire. And bring to the boil. Now proteins include the highest speed. Doing this at the same time. That is, included proteins, had set the saucepan. The saucepan is on the stove for 5 minutes after boiling. You can check by dropping a drop into cold water. If there is a ball, the syrup is ready. Or cook the syrup to 120 degrees, if you have a good thermometer. So, pour a thin stream of syrup, being careful not to pour on whisk, continuing to mix proteins. Then beat for another 4-5 minutes. Then I took the piece, filled cooking bag with the meringue.

On the edge of the new ruffle and so we continue on. The original recipe was cream creamy chocolate. But I wanted to make it with the meringue.

Ready I burned my burner.

Well that's all, you can still decorate the top. Bon appetit.

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