Fluffy & creamy! CREME BRULEE CHEESECAKE!
Base cheesecake
Creme Brulee Mini Cheesecakes
Bahan
Cheesecake:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campurkan biskuit yang sudah dihancurkan dengan mentega tawar leleh lalu aduk sampai teksturnya seperti pasir basah.
- Masukkan sekitar satu setengah sendok makan campuran biskuit ke dasar setiap cup, lalu padatkan dengan rolling pin.
- Diamkan cream cheese di suhu ruang sampai lembek, lalu sisihkan.
- Untuk custardnya, campurkan kuning telur, gula pasir, maizena, garam dan vanilla extract di dalam panci lalu aduk sampai rata.
- Tuang susu cair lalu aduk sampai benar-benar tercampur rata.
- Masak dengan api paling kecil sambil terus diaduk sampai custardnya mengental dan meletup-letup.
- Masukkan mentega tawar ke dalam custard panas lalu aduk sampai rata.
- Diamkan custard sampai hangat-hangat kuku sebelum dicampur ke cream cheese.
- Panaskan oven di suhu 140 sampai 150 derajat karena kita akan slow bake supaya kuenya tidak ambles.
- Lembutkan cream cheese dengan spatula lalu lanjutkan dengan whisk sampai tidak ada gumpalan sama sekali.
- Masukkan setengah bagian custard ke cream cheese sebagai pancingan lalu aduk, kemudian masukkan sisanya dan aduk sampai smooth.
- Di mangkuk yang benar-benar bersih, kocok putih telur sampai mulai berbusa.
- Masukkan gula pasir sedikit demi sedikit lalu kocok sampai soft peak. Jangan terlalu lama supaya meringue-nya tidak pecah.
- Lembutkan lagi adonan cream cheese lalu masukkan setengah bagian meringue dan aduk sampai rata.
- Masukkan sisa meringue lalu aduk dengan hati-hati supaya adonannya tidak turun.
- Tuang adonan ke dalam cup sekitar tiga perempat penuh, kira-kira 2 sendok makan per cup, lalu putar-putar supaya rata.
- Panggang selama kurang lebih 24 sampai 30 menit sampai bagian tengahnya masih jiggly. Jangan sampai overbaked.
- Dinginkan cheesecake sampai tidak panas lagi lalu simpan di kulkas sampai benar-benar dingin sebelum dilepas dari cupnya.
- Taburi permukaan cheesecake dengan gula pasir sampai menutupi rata, jangan terlalu tebal.
- Bakar permukaannya dengan torch sampai gulanya terkaramelisasi, lalu diamkan sampai lapisan karamelnya mengeras.
Ingredients
Cheesecake:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix the crushed biscuits with the melted unsalted butter until the texture is like wet sand.
- Put about one and a half tablespoons of the biscuit mixture into the base of each case and compact it with a rolling pin.
- Leave the cream cheese at room temperature until soft, then set it aside.
- For the custard, combine the egg yolks, granulated sugar, cornstarch, salt and vanilla extract in a saucepan and stir until even.
- Pour in the liquid milk and stir until completely combined.
- Cook over the lowest heat, stirring constantly, until the custard thickens and starts to pop.
- Stir the unsalted butter into the hot custard until combined.
- Let the custard cool to lukewarm before combining it with the cream cheese.
- Preheat the oven to 140 to 150 C, since these are slow baked so they do not sink.
- Soften the cream cheese with a spatula, then switch to a whisk until there are no lumps at all.
- Stir half the custard into the cream cheese to bring the textures together, then add the rest and mix until smooth.
- In a scrupulously clean bowl, whip the egg whites until foamy.
- Add the granulated sugar a little at a time and whip to soft peaks. Do not overwhip or the meringue will break.
- Loosen the cream cheese mixture again, then fold in half of the meringue.
- Add the remaining meringue and fold carefully so the batter does not deflate.
- Fill the cases about three quarters full, roughly 2 tablespoons each, swirling them so the tops level out.
- Bake for about 24 to 30 minutes, until the centres still jiggle. Do not overbake.
- Let the cheesecakes cool until no longer hot, then chill them until properly cold before unmoulding.
- Sprinkle granulated sugar over the surface until evenly covered, but not too thickly.
- Torch the surface until the sugar caramelises, then leave it until the caramel layer hardens.
Mode Masak
Fluffy & creamy! CREME BRULEE CHEESECAKE!
Fluffy & creamy! CREME BRULEE CHEESECAKE!
Bahan
Cheesecake:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campurkan biskuit yang sudah dihancurkan dengan mentega tawar leleh lalu aduk sampai teksturnya seperti pasir basah.
- Masukkan sekitar satu setengah sendok makan campuran biskuit ke dasar setiap cup, lalu padatkan dengan rolling pin.
- Diamkan cream cheese di suhu ruang sampai lembek, lalu sisihkan.
- Untuk custardnya, campurkan kuning telur, gula pasir, maizena, garam dan vanilla extract di dalam panci lalu aduk sampai rata.
- Tuang susu cair lalu aduk sampai benar-benar tercampur rata.
- Masak dengan api paling kecil sambil terus diaduk sampai custardnya mengental dan meletup-letup.
- Masukkan mentega tawar ke dalam custard panas lalu aduk sampai rata.
- Diamkan custard sampai hangat-hangat kuku sebelum dicampur ke cream cheese.
- Panaskan oven di suhu 140 sampai 150 derajat karena kita akan slow bake supaya kuenya tidak ambles.
- Lembutkan cream cheese dengan spatula lalu lanjutkan dengan whisk sampai tidak ada gumpalan sama sekali.
- Masukkan setengah bagian custard ke cream cheese sebagai pancingan lalu aduk, kemudian masukkan sisanya dan aduk sampai smooth.
- Di mangkuk yang benar-benar bersih, kocok putih telur sampai mulai berbusa.
- Masukkan gula pasir sedikit demi sedikit lalu kocok sampai soft peak. Jangan terlalu lama supaya meringue-nya tidak pecah.
- Lembutkan lagi adonan cream cheese lalu masukkan setengah bagian meringue dan aduk sampai rata.
- Masukkan sisa meringue lalu aduk dengan hati-hati supaya adonannya tidak turun.
- Tuang adonan ke dalam cup sekitar tiga perempat penuh, kira-kira 2 sendok makan per cup, lalu putar-putar supaya rata.
- Panggang selama kurang lebih 24 sampai 30 menit sampai bagian tengahnya masih jiggly. Jangan sampai overbaked.
- Dinginkan cheesecake sampai tidak panas lagi lalu simpan di kulkas sampai benar-benar dingin sebelum dilepas dari cupnya.
- Taburi permukaan cheesecake dengan gula pasir sampai menutupi rata, jangan terlalu tebal.
- Bakar permukaannya dengan torch sampai gulanya terkaramelisasi, lalu diamkan sampai lapisan karamelnya mengeras.
Ingredients
Cheesecake:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix the crushed biscuits with the melted unsalted butter until the texture is like wet sand.
- Put about one and a half tablespoons of the biscuit mixture into the base of each case and compact it with a rolling pin.
- Leave the cream cheese at room temperature until soft, then set it aside.
- For the custard, combine the egg yolks, granulated sugar, cornstarch, salt and vanilla extract in a saucepan and stir until even.
- Pour in the liquid milk and stir until completely combined.
- Cook over the lowest heat, stirring constantly, until the custard thickens and starts to pop.
- Stir the unsalted butter into the hot custard until combined.
- Let the custard cool to lukewarm before combining it with the cream cheese.
- Preheat the oven to 140 to 150 C, since these are slow baked so they do not sink.
- Soften the cream cheese with a spatula, then switch to a whisk until there are no lumps at all.
- Stir half the custard into the cream cheese to bring the textures together, then add the rest and mix until smooth.
- In a scrupulously clean bowl, whip the egg whites until foamy.
- Add the granulated sugar a little at a time and whip to soft peaks. Do not overwhip or the meringue will break.
- Loosen the cream cheese mixture again, then fold in half of the meringue.
- Add the remaining meringue and fold carefully so the batter does not deflate.
- Fill the cases about three quarters full, roughly 2 tablespoons each, swirling them so the tops level out.
- Bake for about 24 to 30 minutes, until the centres still jiggle. Do not overbake.
- Let the cheesecakes cool until no longer hot, then chill them until properly cold before unmoulding.
- Sprinkle granulated sugar over the surface until evenly covered, but not too thickly.
- Torch the surface until the sugar caramelises, then leave it until the caramel layer hardens.
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