Cel mai bun cheesecake pe care l-am mancat vreodata si nu exagerez :) Am descoperit aceasta reteta minunata in Cartea Regala de Bucate a Principesei Margareta si m-a cucerit definitiv. Gustul este divin, nu poate fi descris in cuvinte, asa ca nu pot decat sa va recomand calduros sa il incercati ;-)

Blat

Crema 

Topping

Blatul: Maruntim biscuitii cu robotul, ii amestecam apoi cu zaharul, untul topit si scortisoara. Presam bine compozitia rezultata pe fundul unei tavi rotunde cu pereti detasabili, tapetata cu hartie de copt.

Crema: Punem in robotul de bucatarie (discul pentru emulsionare) crema de branza si mixam pana devine moale. Daca nu aveti robot, folositi un bol mare si un tel. Punem gelatina in apa rece, o lasam 10 minute, apoi o incalzim putin pe foc amestecand constant pana se dizolva complet. Turnam gelatina in robot si mai mixam putin pana compozitia devine omogena. Apoi adaugam pe rand si zaharul, smantana pentru frisca si smantana dulce. Turnam crema peste blat si nivelam cu o spatula sau cu un cutit lat. Tinem aceasta minunatie la frigider peste noapte sau minim 6 ore.

Topping-ul: Inainte de servire (doar atunci) asezam pur si simplu fructele de padure peste crema. Pofta mare!

ENGLISH VERSION

Clearly the best classic cheesecake I’ve ever eaten :) I discovered this wonderful recipe in Princess Margareta’s Royal Cookbook and it stole my heart away. The taste is divine, it cannot be described in words, so I can only warmly recommend you to try it ;-)

Crust

  • 300 g digestive biscuits
  • 50 g sugar
  • 100 g melted butter
  • 1 tsp cinnamon

Filling

  • 450 g cream cheese
  • 100 g sugar
  • 100 ml cold water
  • 1 sachet of unflavored gelatin
  • 200 g double cream
  • 200 g cream

Topping

  • 300 g berries

Crust: Process the biscuits into crumbs, mix them with the melted butter, sugar an cinnamon. Press the mixture into the bottom of a round pan lined with baking paper.

Filling: Beat the cream cheese until creamy (use the food processor’s emulsifying disk or a large bowl and a whisk). Put gelatin in cold water, leave it for 10 minutes, then heat it, constantly stirring until it dissolves. a little heed them heat stirring constantly until it completely dissolves. Pour the gelatin over the cream cheese and whisk some more. Then gradually add the sugar, double cream and cream. Pour the filling over the crust and smooth with a spatula. Put the cake into the fridge and let it over night or min 6 hours.

Topping: Before serving (only then) simply nicely arrange the berries on top of the cheesecake. Enjoy!

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