Baileys and Ladyfingers Cheesecake

My cheesecake cravings have no end, so I imagine the ladyfingers would give a nice texture to this baileys cheesecake, and I was right, it came out delicious and nice looking too :).

 BASE

20 ladyfingers

CHEESECAKE

2 (8 oz) packages cream cheese

1/2 cup of sugar

1 tsp. vanilla

4 Tbsp. Baileys (original irish cream)

2 eggs separated

HOW TO

Grease a round pan

Line wax paper to the base

Arrange the lady fingers in the base, (it must be all covered,break them if you still have spaces)

Soften cream cheese mixing at medium speed of an electric mixer , add   sugar and vanilla

Add Baileys and egg yolks

Beat egg whites until soft peaks form, fold into cream cheese mixture.

Pour over lady fingers.

Bake at 300 degrees for 55 minutes

let it stand and refrigerate for at least 4 hours, and enjoy, if you want to give it a more elegant look, try doing some decorations with piped chocolate ganache

Special Dulce de Leche Cheese Cake

I absolutely love Dulce De Leche, and cheese cakes, so this is an incredible cake where both meet a keeper of course :)

CRUST
120 grs. vanilla cookies crushed
40 grs. Melted butterCHEESE FILLING
 595 grs. cream cheese
150 grs. sugar
10 gs. vanilla
60 grs. Melted butter
45 grs. cornstarch
150 grs. heavy cream
4 big eggs

DULCE DE LECHE FILLING

335 grs. cheese filling
130 grs. Dulce de leche

CRUST
Preheat oven 300F
butter loose 22 cm bottomed baking pan
Mix the crushed cookies with the butter, press firmly in the bottom of the mold.

 

CHEESE FILLING

In a large bowl cream cheese and sugar until light and fluffy, add cornstarch alternating with butter and cream, at the end add eggs, do not overbeat.

DULCE DE LECHE FILLING

Take 335grs, of the cheese filling and combine it with the dulce de leche.

Pour cheese mix over crust, then dulce de leche mix and do it again, one layer of cheese mix and some more of dulce de leche mix, with at tooth pick mix a little the two mixes.

Bake at 130 ºc. for 1hr30 min .

Let it cool and stand .

Refrigerate

Tangerine Cheesecake

If you know me, you sure know I love cheesecakes, I love the texture, flavors, and thousand combinations, this is a really fruity, beautiful  and rich cheesecake which I hope you´ll like

INGREDIENTS

Crust 

1 cup cookie crumbs
3 Tbsp. melted butter
1/4 cinnamon if you like

Filling 700 grs. cream cheese (about 3 8oz pkgs)
2/3 cups sugar
1/4 cup sour cream
5 Tbsp. cornstarch
3 eggs
1 egg yolk
1/2 tangerine puree(sold on gourmet stores)
1 tsp. vanilla
pinch of salt
1 small can of drained tangerine sections (leave 5 or 6 for decoration)
2 or 3 drops of orange food coloring

Preheat oven to 350F degrees.

 

HOW TO

Mix together the crumbs, melted butter and cinnamon

Press into the bottom of a 9 inch springform pan.

Place it in the freezer for 15 minutes.

In a large mixer bowl beat the cream cheese until fluffy, beat in the sugar ,salt and vanilla.

Beat in cornstarch, tangerine puree and eggs.

Add tangerine sections and pour into prepared crust.

Place the tangerine sections on top for garnish

Bake cheesecake aprox. 1 hour and 20 minutes.

Take out and let it cool.

It's better if you can do it the day before

Extra garnish with mint leaves and some fresh raspberries.

Cheesecake Rules II

This is the 2nd part of the rules I learned at my cheesecake class

I asked the chef a few questions that are important to keep in mind:

1.why does a cheesecake shrink? or reduce it´s size?

it´s because it´s overcooked or the oven was too hot

2.what effect has the butter in a cheesecake as I see some of the recipes we saw call for butter. The texture, they are cremier.

3.Some cheesecakes call for flour or cornstarch which is better? Purists or cheesecake gurus never use flour or cornstarch but ít makes a difference in consistency, and by flavor she advises to use
cornstarch, also they bake better.

4.which is better to use, sour cream or whipping cream?

it all depends on the quantity of grease the product has, but most of the recipes ask for sour cream.

5. what size do you recomend the molds ?
movable base, 22 or 24 cm diameter and 9 cm. height.

6.When you add chocolate or butter to the mix it has to be warm.

7. if you want to freeze a cheesecake, do it with the mold, so that it keeps the size and form.

 

Cheesecake Rules I

I went to a master course of cheesecakes with a great chef, so I want to share simple rules to make great cheesecakes

INGREDIENTS

cream cheese has to be of good quality

cream cheese has to be at room temperature
When adding eggs do not over mix, because air will get into the mix and the cheese cake will go up and break

BAKING

Oven temperature is medium, if it´s too hot it will make cheesecake dry, and change texture.

Cheesecake finishes baking outside, you should take it out when it finishes the time stablished in the recipe, if you believe it´s underdone, leave it in the oven after turning it off.

Cheesecake molds are high, apply pam so you can release it from it easier.

If you are baking many cakes at the same time, put a mold in the oven with some water, so that cheesecakes bake with humidity

I hope that this simple rules that I learned  will help you