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Cheesecake cotta classica

L’orsetta Polly consiglia

La Cheesecake cotta classica è così buona che la mia è sparita in un batter d’occhio. Assicuratevene una fetta fin da subito, altrimenti sarà troppo tardi 🙂 .

Una base di biscotti, un ripieno di crema al formaggio e una deliziosa salsa come copertura. Come salsa ho usato una golosissima crema di latte e zucchero, chiamata Dulce de Leche, un tipico dolce argentino e sudamericano. Non vi preoccupate, si trova facilmente in commercio al supermercato. La Cheesecake cotta ha ormai oltrepassato i confini di New York, approdando nelle nostre cucine e conquistandoci al primo assaggio. Nessuna difficoltà nella preparazione solo alcuni piccoli accorgimenti per una perfetta riuscita. Non ci sono altre cose da aggiungere se non di provarla per la sua morbidezza, dolcezza e cremosità. Sarà una gioia per il suo intenso profumo e amore al primo cucchiaino.

Baci Georgiana

 

Procedimento di preparazione 

  • tritare finemente i biscotti secchi. Aggiungere il burro fuso e amalgamare bene.
  • mettere il composto in una tortiera a cerniera, pressando e livellando la base allargandosi leggermente anche sui bordi. Far freddare in frigorifero per 15-20 minuti
  • preparare la crema unendo il formaggio morbido tipo Philadelphia, la ricotta di mucca e lo zucchero. Usare una frusta elettrica per amalgamare la crema

  • aggiungere le 2 uova intere e i 2 tuorli. Vanno aggiunti uno alla volta senza fretta. Far amalgamare bene prima di aggiungere il successivo
  • unire l’amido di mais e continuare a lavorare con la frusta elettrica.Versare la panna liquida e infine una fialetta d’essenza di vaniglia. Amalgamare tutti gli ingredienti sempre con la frusta elettrica

  • la crema di formaggio è pronta 🙂
  • trasferire la crema sulla base di biscotti. Scuotere leggermente la tortiera e usare una spatola per livellare il tutto
  • infornare a 150 gradi per 1 ora – 1 ora e 15 minuti (non di più perché si brucia). E’ possibile verificare lo stato della cottura inserendo uno stecchino di legno ma comunque il centro deve rimanere leggermente tremolante
  • a fine cottura, spegnere e lasciarla freddare completamente nel forno leggermente aperto
  • trasferirla nel frigo e lasciarla freddare per qualche ora
  • toglierla dalla tortiera, posizionare sul piatto di portata e decorarla con la salsa o crema che più vi piace: cioccolato, nutella, caramello ecc

  • io ho usato il Dulce de Leche, una golosissima crema a base di latte e zucchero originaria del sudamerica. Si trova facilmente in commercio al supermercato. La mia risultava un pochino troppo densa per essere spalmata facilmente così ho immerso il barattolino nell’acqua bollente per alcuni minuti ed è diventata della giusta consistenza
  • tagliare e servire a fette il nostro irresistibile Cheesecake cotta con salsa dulce de leche

 

 L’orsetta Polly vi augura buon appetito! 🙂

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