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NJUJORŠKA TORTA OD SIRA

Sastojci:

Kora:

300 g mljevenog keksa

125 g otopljenog maslaca

 

Nadjev:

750 g krem sira

4 jaja

300 ml kiselog vrhnja

naribana korica limete (ili limuna)

200 g šećera u prahu

2 vanilin šećera

2 žlice brašna

 

Preljev:

500 g  jagoda i šumskog voća (može i smrznutog)

1/3 šalice kristal šećera

3 listića želatine

Priprema:

Sve sastojke izvadite iz hladnjaka nekoliko sati ranije da pri pripremi budu sobne temperature.

Kekse pomiješajte s otopljenim maslacem pa njima prekrijte dno i stjenke kalupa za tortu. Dobro natiskajte da se stvori čvrsta kora. Stavite u hladnjak.

Pećnicu zagrijte na 160 stupnjeva C.

U dubokoj posudi mikserom tucite sir 30 sekundi. Dodajte šećer i vanilin šećer, a zatim i jedno po jedno jaje (tucite nakon svakog dodavanja).

Umiješajte brašno, naribanu koricu i kiselo vrhnje.

Kad dobijete jednoličnu smjesu, ulijte je u pripremljeni kalup.

Stavite u pećnicu zajedno s malom posudicom vode i pecite 75 minuta. Tijekom pečenja ne otvarajte pećnicu.

Nakon 75 minuta torta bi trebala biti čvrsta po rubovima i još malo drhtava po sredini. Ugasite pećnicu, odškrinite vrata i tortu ostavite unutra da se hladi još barem sat i pol.

Kad je torta sobne temperature, spremite je u hladnjak – obavezno preko noći.

 

Želatinu namočite u hladnoj vodi.

U vatrostalnoj posudi pomiješajte voće (ne trebate ga rezati!) i šećer i polako zagrijavajte da se šećer otopi.  Omekšalu želatinu izvadite iz vode, stisnite da se ocijedi višak tekućine i dodajte vrućem voćnom preljevu. Kuhajte miješajući još 30-ak sekundi da se želatina otopi.

Maknite s vatre, 1-2 minute prohladite i prelijte po torti. Vratite u hladnjak na 2-3 sata da se stisne.

Potpuno hladnu tortu izvadite iz kalupa (nožem pažljivo odvojite od kalupa) i poslužite.

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NEW YORK-STYLE CHEESE CAKE

Ingredients:

For the crust:
300 g ground biscuits
124 g melted butter

For the crème:
750 g cream cheese
4 eggs
300 ml sour cream
grated lime (or lemon) zest
200 g icing sugar
2 pouches vanilla sugar
2 tbsp flour

For the icing:
500 g strawberries and wild berries (you can use frozen berries)
1/3 cup granulated sugar
3 gelatine leaves

Method:

Take out all the ingredients from the refrigerator several hours beforehand so that they reach room temperature.
Combine the biscuits with the melted butter. Press against the bottom and sides of a cake tin well, thus forming a solid crust. Refrigerate.
Preheat the oven to 160 ºC.
Beat the cheese in a large bowl with a mixer for 30 seconds. Add the sugar and vanilla sugar. Add one egg at a time, beating after each.
Stir in the flour, grated zest and sour cream.
When uniform, pour into the cake tin.
Place in the oven along with a small bowl of water and bake for 75 minutes. Do not open the oven door while baking.
After 75 minutes the cake should be firm on the rim and still a bit wobbly in the centre. Turn off the oven and open the door ajar leaving the cake in the oven to cool for at least 90 minutes.
When the cake is at room temperature, refrigerate overnight!
Soak the gelatine in cold water.
Heat the fruit (there is no need to slice the fruit) and sugar in an oven-proof dish slowly until the sugar melts. Take the soaked gelatine out of the water and squeeze to drain the excess liquid. Add to the hot fruit icing and cook stirring for about 30 seconds, until the gelatine melts.
Remove from heat, leave to cool for 1-2 minutes and pour over the cake. Refrigerate for 2-3 hours to set.

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