{"id":1390,"date":"2021-08-10T13:49:15","date_gmt":"2021-08-10T13:49:15","guid":{"rendered":"https:\/\/www.andrasfoodlab.com\/?p=1390"},"modified":"2021-08-10T13:49:37","modified_gmt":"2021-08-10T13:49:37","slug":"coconut-cheesecake-with-blueberry-jam","status":"publish","type":"post","link":"https:\/\/www.andrasfoodlab.com\/ro\/dessert\/coconut-cheesecake-with-blueberry-jam\/","title":{"rendered":"Coconut Cheesecake with Blueberry jam"},"content":{"rendered":"
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Coconut cheesecake with blueberry jam<\/h2>\n
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Cheesecake este un desert format din unul sau mai multe straturi. Stratul principal \u0219i cel mai gros const\u0103 dintr-un amestec format dintr-o crem\u0103 moale, de obicei de br\u00e2nz\u0103, ou\u0103 \u0219i zah\u0103r. Dac\u0103 exist\u0103 un strat inferior, cel mai adesea este format dintr-o crust\u0103 sau o baz\u0103 f\u0103cut\u0103 din biscui\u021bi digestivi zdrobi\u021bi sau biscui\u021bi graham, iar pr\u0103jitura poate fi coapt\u0103 sau necoapt\u0103, care este de obicei refrigerat\u0103.<\/span>
<\/div>Cheesecake este un desert foarte popular \u00een zilele noastre \u0219i mul\u021bi oameni cred c\u0103 \u00ee\u0219i are originile din New Your, dar, de fapt, nu este adev\u0103rat. S\u0103 ne \u00eentoarcem \u00een urm\u0103 cu 4000 de ani pentru a vedea cum a fost creat cu adev\u0103rat cheesecake. Cea mai veche men\u021biune atestat\u0103 a unui cheesecake este f\u0103cut\u0103 de medicul grec Aegimus (secolul al V-lea \u00ee.e.n.), care a scris o carte despre arta de a face acest tort cu br\u00e2nz\u0103. Numele pentru acest tip de tort (derivat din termenul grecesc) a devenit \u201eplacenta\u201d. Placenta era mai degrab\u0103 ca o pr\u0103jitur\u0103 de br\u00e2nz\u0103, coapt\u0103 pe o baz\u0103 de patiserie sau, uneori, \u00eentr-o cutie de patiserie.<\/span>
<\/div>\u00a0C\u00e2nd romanii au cucerit Grecia, re\u021beta de cheesecake era doar o prad\u0103 de r\u0103zboi. Au modificat-o, incluz\u00e2nd br\u00e2nz\u0103 zdrobit\u0103 \u0219i ou\u0103. Aceste ingrediente au fost coapte sub o c\u0103r\u0103mid\u0103 fierbinte \u0219i au fost servite calde. Ocazional, romanii puneau umplutura de br\u00e2nz\u0103 \u00eentr-o aluat de foietaj. Romanii \u0219i-au numit tortul cu br\u00e2nz\u0103 \u201elibuma\u201d \u0219i l-au servit cu ocazii speciale. Marcus Cato, un politician roman din secolul I \u00ee.Hr., este creditat ca \u00eenregistr\u00e2nd cea mai veche re\u021bet\u0103 de cheesecake roman cunoscut\u0103. \u00cen Grecia, cheesecake-ul a fost considerat o surs\u0103 bun\u0103 de energie \u0219i exist\u0103 dovezi c\u0103 a fost servit sportivilor \u00een timpul primelor jocuri olimpice din 776 \u00ee.Hr.<\/span>
<\/div>Pe m\u0103sur\u0103 ce romanii \u0219i-au extins imperiul, au adus europenilor re\u021bete de cheesecake. Marea Britanie \u0219i Europa de Est au \u00eenceput s\u0103 experimenteze modalit\u0103\u021bi de a pune propria lor amprent\u0103 pe cheesecake. \u00cen fiecare \u021bar\u0103 a Europei, re\u021betele au \u00eenceput s\u0103 capete diferite forme culturale, folosind ingrediente native din fiecare regiune.<\/span>
<\/div>Basque cheesecake nu are crust\u0103 separat\u0103, ci, mai degrab\u0103, \u00ee\u0219i dezvolt\u0103 crusta prin coacere, la temperatur\u0103 ridicat\u0103. Se caracterizeaz\u0103 printr-un v\u00e2rf ars care ascunde o umplutur\u0103 moale, lipicioas\u0103, de crem\u0103 de br\u00e2nz\u0103, zah\u0103r, ou\u0103 \u0219i sm\u00e2nt\u00e2n\u0103 care, dup\u0103 t\u0103iere, r\u0103sun\u0103 ca lava topit\u0103.<\/span>
<\/div>\u00cen Regatul Unit \u0219i Irlanda, cheesecake-ul se face de obicei cu o baz\u0103 de biscui\u021bi zdrobi\u021bi, cu unt \u0219i adesea acoperit cu un compot de fructe. Cele mai frecvente feluri utilizate sunt de cire\u0219ele negre, coac\u0103ze negre, c\u0103p\u0219une, fructul pasiunii, zmeura \u0219i coaja de l\u0103m\u00e2ie. Umplutura obi\u0219nuit\u0103 este un amestec de crem\u0103 de br\u00e2nz\u0103, zah\u0103r \u0219i sm\u00e2nt\u00e2n\u0103 \u0219i nu este coapt\u0103, ci refrigerat\u0103. Gelatina poate fi, de asemenea, amestecat\u0103 cu amestecul de br\u00e2nz\u0103 \/ sm\u00e2nt\u00e2n\u0103 pentru a men\u021bine umplutura ferm\u0103. Varia\u021biile sunt frecvente \u0219i includ banoffee (banane \u0219i caramel), cafea, ceai, ciocolat\u0103, crem\u0103 irlandez\u0103, ciocolat\u0103 alb\u0103 \u0219i arome de marshmallow. Cheesecake-ul cu somon afumat se prepar\u0103 \u00een Sco\u021bia.<\/span>
<\/div>Cheesecake \u00een stil suedez difer\u0103 foarte mult de alte feluri de cheesecake. Un tort de br\u00e2nz\u0103 suedez nu este stratificat \u0219i este produs \u00een mod tradi\u021bional prin ad\u0103ugarea de cheag \u00een lapte \u0219i l\u0103sarea cazeinei s\u0103 se coaguleze. Apoi se coace la cuptor \u0219i se serve\u0219te cald.<\/span>
<\/div>Cheesecake-ul \u00een stil german (K\u00e4sekuchen, Quarkkuchen, Matzkuchen; Topfenkuchen \u00een Austria) folose\u0219te quark \u0219i un aluat proasp\u0103t f\u0103cut, nu crackers Graham. K\u00e4sesahnetorte (tarta cu crem\u0103 de br\u00e2nz\u0103) are sm\u00e2nt\u00e2n\u0103 adaugat\u0103 \u00een plus \u0219i nu este coapt\u0103.<\/span>
<\/div>\u00cen anii 1900, newyorkezii erau \u00eendr\u0103gosti\u021bi de acest desert. Fiecare restaurant avea \u00een meniu propria sa versiune de cheesecake. Chiar dac\u0103 este cunoscut mai ales pentru sandwichurile sale, Arnold Reuben (1883-1970) este, \u00een general, creditat pentru crearea tortului de br\u00e2nz\u0103 New York Style. Reuben s-a n\u0103scut \u00een Germania \u0219i a venit \u00een America c\u00e2nd era t\u00e2n\u0103r. Povestea spune c\u0103 Reuben a fost invitat la o cin\u0103 \u00een care gazda a servit o pl\u0103cint\u0103 cu br\u00e2nz\u0103. Se presupune c\u0103 a fost at\u00e2t de intrigat de acest fel de m\u00e2ncare \u00eenc\u00e2t a experimentat re\u021beta p\u00e2n\u0103 a venit cu \u00eendr\u0103gitul cheesecake NY Style. Arnold Reuben, proprietarul legendarului restaurant Turf de la 49thand Broadway din New York, a sus\u021binut c\u0103 familia sa a dezvoltat prima re\u021bet\u0103 de tort cu br\u00e2nz\u0103-crem\u0103.\u00a0<\/span>
<\/div>\u00cen mod tradi\u021bional, ingredientele care intr\u0103 \u00een prepararea unui cheesecake clasic \u00een stil New York sunt crema de br\u00e2nz\u0103, zah\u0103r, amidon de porumb sau f\u0103in\u0103, ou\u0103, sm\u00e2nt\u00e2n\u0103 dubl\u0103, coaj\u0103 de l\u0103m\u00e2ie \u0219i vanilie, cu o crust\u0103 din biscui\u021bi zdrobi\u021bi sau biscui\u021bi digestivi, zah\u0103r \u0219i unt topit . \u00cen timp ce aroma este destul de simpl\u0103, sosul de fructe sau jeleu a fost adesea servit al\u0103turi de tort.<\/span>
<\/div>\u0218ti\u021bi deja c\u0103 cheesecake este desertul meu preferat, iar c\u00e2nd cei de la Vegis mi-au propus s\u0103 fac o re\u021bet\u0103 folosind ingrediente disponibile pe site-ul lor, am fost foarte \u00eenc\u00e2ntat\u0103 pentru c\u0103 eram sigur\u0103 c\u0103 voi face un desert u\u0219or \u0219i delicios. Desigur c\u0103 am ales s\u0103 fac un cheesecake, dar pu\u021bin diferit de cele pe care le-am \u00eencercat. Am f\u0103cut un cheesecake cu cocos dulcea\u0163\u0103 de afine<\/a> \u0219i dulcea\u0163\u0103 de zmeur\u0103<\/a> , lapte de cocos<\/a> \u0219i crem\u0103 vegan\u0103 cu cocos \u0219i migdale<\/a>Rezultatul a fost uimitor, mi-a pl\u0103cut at\u00e2t de mult \u0219i acum aceast\u0103 re\u021bet\u0103 este una dintre preferatele mele, cu siguran\u021b\u0103 o voi face din nou.<\/span>
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\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n \n<\/div>\n
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Prep Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/div><\/div>\n
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Course <\/span>Desert<\/span><\/div>
Cuisine <\/span>American<\/span><\/div><\/div>\n <\/div>\n
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Servings <\/span>12<\/span><\/div>
Calories <\/span>405<\/span> kcal<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\n\n

Ingredients
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Crust\u0103<\/h4>
  • 300<\/span> g<\/span> biscui\u021bi digestivi<\/span><\/li>
  • 100<\/span> g<\/span> unt topit<\/span><\/li>
  • 80<\/span> g<\/span> unt de cocos<\/span><\/li><\/ul><\/div>

    Coconut cream<\/h4>
    • 1<\/span> conserv\u0103<\/span> lapte de cocos<\/span><\/li>
    • 350<\/span> g<\/span> crem\u0103 de br\u00e2nz\u0103<\/span><\/li>
    • 200<\/span> g<\/span> dulcea\u0163\u0103 de zmeur\u0103<\/span><\/li>
    • 80<\/span> g<\/span> zah\u0103r pudr\u0103<\/span><\/li>
    • 20<\/span> g<\/span> gelatina<\/span><\/li>
    • 50<\/span> ml<\/span> ap\u0103<\/span><\/li><\/ul><\/div>

      Coconut and almond cream<\/h4>
      • 150<\/span> g<\/span> crem\u0103 vegan\u0103 cu cocos \u0219i migdale<\/span><\/li>
      • 350<\/span> g<\/span> crem\u0103 de br\u00e2nz\u0103<\/span><\/li>
      • 10<\/span> g<\/span> gelatina<\/span><\/li>
      • 30<\/span> ml<\/span> ap\u0103<\/span><\/li><\/ul><\/div>

        Topping<\/h4>
        • 250<\/span> g<\/span> dulcea\u0163\u0103 de afine<\/span><\/li><\/ul><\/div><\/div>\n

          Instructions
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          Crust\u0103<\/h4>
          • Topi\u021bi untul si l\u0103sa\u021bi-l s\u0103 se r\u0103ceasc\u0103. M\u0103run\u021bi\u021bi biscui\u021bii \u0219i amesteca\u021bi-l cu untul topit \u0219i untul de cocos.<\/span><\/div><\/li>
          • Ad\u0103uga\u021bi compozi\u021bia \u00eentr-o tav\u0103 \u0219i l\u0103sa\u021bi-o la frigider p\u00e2n\u0103 c\u00e2nd crema de cocos este gata.<\/span><\/div><\/li><\/ul><\/div>

            Coconut cream<\/h4>
            • Amesteca\u021bi cutia de lapte de cocos cu crema de br\u00e2nz\u0103 p\u00e2n\u0103 ob\u021bine\u021bi o compozi\u021bie fin\u0103. Ad\u0103uga\u021bi zah\u0103rul pudr\u0103 \u0219i amesteca\u021bi. Se amestec\u0103 gelatina cu ap\u0103 \u0219i se \u00eenc\u0103lze\u0219te p\u00e2n\u0103 se tope\u0219te gelatina. Ad\u0103uga\u021bi gelatina \u00een crem\u0103 \u0219i amesteca\u021bi p\u00e2n\u0103 ob\u021bine\u021bi o compozi\u021bie omogen\u0103.<\/span><\/div><\/li>
            • Ad\u0103uga\u021bi crema peste crusta de biscui\u021bi \u0219i ad\u0103uga\u021bi dulcea\u021b\u0103 de zmeur\u0103 din loc \u00een loc. L\u0103sa\u021bi-l s\u0103 se r\u0103ceasc\u0103 la frigider timp de 15 minute.<\/span><\/div><\/li><\/ul><\/div>

              Coconut and almond cream<\/h4>
              • Amesteca\u021bi crema de nuc\u0103 de cocos \u0219i migdale cu crema de br\u00e2nz\u0103 p\u00e2n\u0103 ob\u021bine\u021bi o compozi\u021bie fin\u0103. Se amestec\u0103 gelatina cu apa \u0219i se \u00eenc\u0103lze\u0219te p\u00e2n\u0103 se tope\u0219te gelatina. Ad\u0103uga\u021bi gelatina din crem\u0103 \u0219i amestec\u0103 p\u00e2n\u0103 ob\u021bii o compozi\u021bie omogen\u0103.<\/span><\/div><\/li>
              • Ad\u0103uga\u021bi crema peste stratul de crem\u0103 de cocos \u0219i l\u0103sa\u021bi-o s\u0103 se r\u0103ceasc\u0103 cel pu\u021bin 2 ore.<\/span><\/div><\/li>
              • C\u00e2nd cheesecake-ul este gata s\u0103 fie servit, ad\u0103uga\u021bi gemul de afine \u0219i savura\u021bi desertul.<\/span><\/div><\/li><\/ul><\/div><\/div>\n\n

                Notes
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                Keyword <\/span>berry cheesecake, cheesecake, cheesecake dessert, coconut cheesecake, coconut dessert, delicious cheesecake, fruit cheesecake, fruits cheesecake, jam cheesecake<\/span><\/div><\/div>\n
                <\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":1391,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":0,"loftocean-view-count":5647,"tinysalt_single_post_intro_label":"","tinysalt_single_post_intro_description":"","tinysalt_hide_before_page_content_ad":"","tinysalt_hide_after_page_content_ad":"","tinysalt_hide_page_header":"","tinysalt_advanced_classname":"","footnotes":""},"categories":[126],"tags":[448,326,327,541,542,238,768,758,360],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.andrasfoodlab.com\/ro\/wp-json\/wp\/v2\/posts\/1390"}],"collection":[{"href":"https:\/\/www.andrasfoodlab.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.andrasfoodlab.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.andrasfoodlab.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.andrasfoodlab.com\/ro\/wp-json\/wp\/v2\/comments?post=1390"}],"version-history":[{"count":1,"href":"https:\/\/www.andrasfoodlab.com\/ro\/wp-json\/wp\/v2\/posts\/1390\/revisions"}],"predecessor-version":[{"id":1392,"href":"https:\/\/www.andrasfoodlab.com\/ro\/wp-json\/wp\/v2\/posts\/1390\/revisions\/1392"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.andrasfoodlab.com\/ro\/wp-json\/wp\/v2\/media\/1391"}],"wp:attachment":[{"href":"https:\/\/www.andrasfoodlab.com\/ro\/wp-json\/wp\/v2\/media?parent=1390"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.andrasfoodlab.com\/ro\/wp-json\/wp\/v2\/categories?post=1390"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.andrasfoodlab.com\/ro\/wp-json\/wp\/v2\/tags?post=1390"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}