Description
Mazltov - the English expression comes from the Hebrew "mazal tov" or "mazel tov" (Hebrew/Yiddish), which literally means "good luck", but is used as greeting the person with any event, therefore, correctly translated as "Congratulations!". We all used to take any cheesecake high-calorie dish, but to every rule, as you know, there are exceptions. It was such a happy exception is the cheesecake Mazltov - the invention of French chocolatier Jean-Paul Even. Oddly enough, this cheesecake is not a gram of chocolate, and for making it a compulsory condition is to use nonfat cottage cheese. Light and weightless test structure makes it stand out compared to other cheesecakes. I found this recipe from Nina Niksya and now I want to share with You my wonderful find! Help yourself!
Ingredients
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Powdered sugar
43 g
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Flour
105 g
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Butter
63 g
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Vanilla
0.5 piece
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Yolk egg
1 piece
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Flour almond
13 g
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Salt
2 g
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Cheese curd
570 g
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Sugar
230 g
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Vanilla essence
1 Tbsp
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Potato starch
70 g
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Corn starch
50 g
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Dry milk
100 g
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Yolk egg
3 piece
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Egg white
450 g
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Lemon juice
75 ml
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Jam
50 ml
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Sugar
1 Tbsp
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Strawberry
150 g
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Vanilla
0.333 pack
Cooking
To prepare shortcake sliced butter to add to sifted flour, grind into crumbs. The egg, the yolk separated from the protein. Protein is delayed, we will need it later for cooking cheesecake.
Cut along the half of the vanilla pod, vystavlyaem with the inner side of the seeds. Add seeds to butter-flour crumbs.
Add the powdered sugar, almond flour, egg yolk and salt and knead the dough. It should be smooth and elastic.
Roll the dough into a ball, wrap in cling film or package, remove 1 hour in the refrigerator.
After an hour roll out the dough into a thin layer 1-2 mm thick, often pinned with a fork so it won't warp during baking, bake it on a silicone Mat or baking paper for 8 minutes at a temperature of 180 Celsius degrees until a nice Golden brown. Take out of the oven ready cake, but the oven does not turn off, set to heat up to 240 degrees Celsius.
When the cake has cooled, cut out with a knife a circle equal to the diameter of Your baking tins. Form must be with high sides, diameter not less than 24 cm because the test for cheesecake will be very much.
For cheesecake separate the whites from the yolks. To obtain 450 g of protein mass, we need 10 to 12 eggs.
Whisk the whites to a solid foam, then, in small portions begin to add 130 grams of sugar. Whisk until the sugar is dissolved and shiny resistant foam. Put the bowl with the protein in the fridge. In the big easy bowl, mix the cottage cheese, both types of starch, lemon juice, 100 g sugar, vanilla essence and 3 egg yolks, lightly mix with a mixer until smooth consistency, whisk in any case is not necessary.
In three steps you add to the yolk mixture the beaten egg whites. Stir very gently upwards so that the dough is airy and proteins is not settled.
Spread cottage cheese on top of the cookie crust. It's okay if the batter will be almost to the brim fill the form. Bake 10 minutes at 240 degrees Celsius to Browning. It is necessary that the surface of the cheesecake, and grabbed not cracked during the subsequent baking. Then reduce the temperature to 150 degrees and bake for another hour with half-open oven door. After baking turn off the oven, leave the cheesecake in it for another 15 minutes and then removed.
Berry sauce with a sour taste or fresh berries - a necessary addition to this cheesecake, so strawberry-raspberry sauce would be even better combined with the taste of our dessert. To prepare strawberries, 2 tbsp. spoons of boiled water, sugar and vanilla stirring occasionally, bring to a boil, remove from heat and slightly cooled. Then grind using a blender.
To the strawberry puree add the raspberry jam D arbo, stir. The berry sauce is ready.
Before serving the cheesecake, sprinkle with sifted powdered sugar.
Serve with strawberry-raspberry sauce.
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