UPSIDE DOWN CHEESECAKE
Cookie base
Upside Down Strawberry Cheesecake
Bahan
Compote:
Cheesecake:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Siapkan loyang bongkar pasang ukuran 18 cm dan alasi dasarnya dengan baking paper.
- Haluskan cookies dengan blender, lalu campur dengan mentega leleh dan aduk sampai teksturnya seperti pasir basah.
- Tuang adonan cookies ke loyang, tekan dan padatkan hingga menutupi seluruh dasar dan sisi loyang, lalu ratakan dengan sudut gelas.
- Simpan loyang di freezer sampai base-nya keras.
- Untuk compote, masak strawberry bersama gula dan perasan jeruk nipis sampai airnya mengering dan teksturnya seperti selai, lalu sisihkan.
- Kocok cream cheese suhu ruang bersama vanilla, garam dan gula halus dengan mixer sampai lembut dan tidak ada gumpalan.
- Tuang whipping cream dingin dalam tiga tahap sambil terus dikocok sampai adonan mengental dan kaku seperti mousse.
- Tuang setengah adonan cheesecake ke atas base yang sudah keras, lalu ratakan sampai ke sisi-sisinya.
- Beri compote strawberry di bagian tengah, tutup dengan sisa adonan cheesecake dan ratakan permukaannya.
- Tutup dengan plastik lalu bekukan di freezer.
- Pindahkan cheesecake beku ke kulkas biasa sekitar satu jam agar teksturnya tidak terlalu keras.
- Balikkan cheesecake ke atas piring, lalu lepaskan loyangnya.
Ingredients
Compote:
Cheesecake:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Prepare an 18 cm springform pan and line the base with baking paper.
- Blend the cookies until fine, then mix them with the melted butter until the texture is like wet sand.
- Tip the cookie mixture into the pan and press it firmly over the base and up the sides, then smooth it with the edge of a glass.
- Put the pan in the freezer until the base is firm.
- For the compote, cook the strawberries with sugar and lime juice until the liquid reduces and the texture is jam-like, then set it aside.
- Beat room temperature cream cheese with vanilla, salt and powdered sugar until smooth with no lumps.
- Pour in the cold whipping cream in three additions while beating, until the mixture thickens and holds stiff peaks like a mousse.
- Spread half the cheesecake mixture over the firm base, smoothing it into the sides.
- Spoon the strawberry compote into the middle, cover it with the rest of the cheesecake mixture and smooth the top.
- Cover with plastic wrap and freeze it.
- Move the frozen cheesecake to the fridge for about an hour so it is not rock hard.
- Turn the cheesecake out onto a plate, then release the pan.
Cook Mode
UPSIDE DOWN CHEESECAKE
UPSIDE DOWN CHEESECAKE
Bahan
Compote:
Cheesecake:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Siapkan loyang bongkar pasang ukuran 18 cm dan alasi dasarnya dengan baking paper.
- Haluskan cookies dengan blender, lalu campur dengan mentega leleh dan aduk sampai teksturnya seperti pasir basah.
- Tuang adonan cookies ke loyang, tekan dan padatkan hingga menutupi seluruh dasar dan sisi loyang, lalu ratakan dengan sudut gelas.
- Simpan loyang di freezer sampai base-nya keras.
- Untuk compote, masak strawberry bersama gula dan perasan jeruk nipis sampai airnya mengering dan teksturnya seperti selai, lalu sisihkan.
- Kocok cream cheese suhu ruang bersama vanilla, garam dan gula halus dengan mixer sampai lembut dan tidak ada gumpalan.
- Tuang whipping cream dingin dalam tiga tahap sambil terus dikocok sampai adonan mengental dan kaku seperti mousse.
- Tuang setengah adonan cheesecake ke atas base yang sudah keras, lalu ratakan sampai ke sisi-sisinya.
- Beri compote strawberry di bagian tengah, tutup dengan sisa adonan cheesecake dan ratakan permukaannya.
- Tutup dengan plastik lalu bekukan di freezer.
- Pindahkan cheesecake beku ke kulkas biasa sekitar satu jam agar teksturnya tidak terlalu keras.
- Balikkan cheesecake ke atas piring, lalu lepaskan loyangnya.
Ingredients
Compote:
Cheesecake:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Prepare an 18 cm springform pan and line the base with baking paper.
- Blend the cookies until fine, then mix them with the melted butter until the texture is like wet sand.
- Tip the cookie mixture into the pan and press it firmly over the base and up the sides, then smooth it with the edge of a glass.
- Put the pan in the freezer until the base is firm.
- For the compote, cook the strawberries with sugar and lime juice until the liquid reduces and the texture is jam-like, then set it aside.
- Beat room temperature cream cheese with vanilla, salt and powdered sugar until smooth with no lumps.
- Pour in the cold whipping cream in three additions while beating, until the mixture thickens and holds stiff peaks like a mousse.
- Spread half the cheesecake mixture over the firm base, smoothing it into the sides.
- Spoon the strawberry compote into the middle, cover it with the rest of the cheesecake mixture and smooth the top.
- Cover with plastic wrap and freeze it.
- Move the frozen cheesecake to the fridge for about an hour so it is not rock hard.
- Turn the cheesecake out onto a plate, then release the pan.
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