An amazing Easter cheesecake recipe from the famous pastry chef Elena Boyko.
Ingredients
For this recipe you need to prepare semi-finished products: Easter dough, cheesecake and macaroni. First, we will tell you how to prepare our Easter cheesecake, and then we will analyze in detail the technological process of preparation and the ingredients for each of the semi-finished products. ⠀
Ingredients for Easter cheesecake weighing 1 kg
- semi-finished cheesecake - 400 g
- semi-finished Easter dough - 600 gl;
- semi-finished macaroni - 100 g
- almond flakes - 20 g
- powdered sugar - 10 g
Method of making Easter cheesecake:
1. Place 100 g of Easter dough on the bottom of a mold with a diameter of 24 cm, form the rest of the dough (500 g) into a braid and place it along the edge of the mold, leaving the middle empty.
2. The test needs to be upset in the form for 1 hour.
3. Apply macaronade on top of the braid, sprinkle with powdered sugar and almond flakes.
4. Bake for 10-15 minutes in a combi oven at a temperature of 180 °; C.
5. Place the semi-finished cheesecake in the center of the pan.
6. Bake for another 20-25 minutes.
7. Check the readiness of the dough with a thermometer - the temperature should be 96 °; C.
Delicious Easter cheesecake is ready! Your guests have never tried such a wonderful cake!
How to prepare semi-finished products? Here is a detailed description of the technological process for each of them.
1. Cheesecake
ANDingredients:
- Cream cheese "Rich" TM Cook Partner - 190 g
- Sugar - 60 g
- Salt - 1 g
- Corn starch - 12 g
- Egg (yolk) - 2 pcs
- Whole egg - 1 piece
- Cream - 50 g
- Butter - 30 g
- Orange zest - 5 g
Use the “silicone spatula” attachment mix all ingredients (except butter) at low speed. If necessary, beat with a blender. Pour the melted hot butter into the dough last.
2. Dough paskhi.
For convenience, we recommend working with 3 times more dough than you need to bake one cheesecake belt. From the remaining dough you can make a regular Easter cake or small buns.
For the Easter cheesecake dough you will need:
- Wheat flour - 350g
- Manitoba flour - 360 g
- Milk - 225g
- Sugar - 300g
- Yeast - 30 g
- Salt - 3 g
- Cream 30% - 30 g
- Sour cream - 60 g
- Frozen spinach - 90 g
- Egg - 8 pcs.
- Soda - 2 g
- Rum - 20 g
- Candied fruits - 90 g
- Butter - 240 g
Preparing Easter dough consists of several gradual steps.
Step 1. Prepare the choux pastry.
- Wheat flour - 75 g
- Milk - 150 g
- Salt - 3 g
Brew and cool the dough.
Step 2. Dough - should come close 1 hour.
- Milk - 75 g
- Sugar - 60 g
- Flour - 65 g
- Yeast - 30 g
Step 3. Spinach pasta.
- Frozen spinach - 90 g
- Cream - 30 g
Pour boiling water over the spinach and leave for 15 minutes. Squeeze. Add cream and mix with a blender.
Step 4. Beat the yolks with sugar.
- Yolks - 120 g
- Melange - 60 g
- Sugar - 240 g
Step 5. Mix the choux pastry with sour cream very well.
- Sour cream - 60 g
Step 6. Combine the ingredients prepared in steps 2+3+4+5 and leave to rise for 40 minutes.
Step 7: Add the following to this test.
- &bul; Wheat flour - 570 g
- &bul; Soda - 2 g
- &bul; Rum - 20 g
- &bul; Vanilla sugar - 6 g
- &bul; Zest of 1 lime
- &bul; Melted butter - 240 g
- &bul; Candied fruits soaked in rum - 90 g
Knead well, leave for 40 minutes, then mix and leave for another 40 minutes.
The semi-finished Easter dough is ready!
3. Preparing semi-finished product makaronade.
We need:
- &bul; Egg - 2 pcs.
- &bul; Almond flour - 160 g
- &bul; Sugar - 120 g
Mix sugar and flour in a cutter and gradually add egg whites.
We are sure that by preparing Easter cheesecake, you will surprise and delight your guests with its unique festive taste.