PER ITALIANO
Today Thermomix Tarif Defterim is turning 5...
When it comes to anniversaries, for some reason, the multiples of 5 outshine the others. Since I couldn't believe that I've arrived at one of those milestone moments, I had to redo some calculations to convince myself by extracting 2009 from 2014 ! ;)
When I stepped into the blog universe I didn't have an action plan, nor I have it now. In the course of time I've tried to improve myself and the blog constantly, nevertheless everything I've done was with an amateur spirit.
Palate of people may change from one to another. The important thing for me was only to include doable, repeatable, hassle free recipes which I was satisfied with. I tried to explain them in detail and took as many pictures as possible. Certainly Thermomix's working principle, which enables a recipe system that formulates everything almost like an scientific experiment, made my job very easy.
Thanks to blogging my path crossed with many people from all around the world. I hope I was able to spice your lives even if just a pinch.
2 weeks ago, when I remembered that the blog's anniversary was around the corner, I started thinking what cake I should make to celebrate the day. Since I adore cheesecakes I felt like preparing a fruity one and Pineapple Coconut Cheesecake was just what I was after.
I hope you enjoy ...
Ingredients:
Base:
130 g butter, roughly chopped
250 g Digestive biscuits
Cheesecake:
500 g Philadelphia, roughly chopped, at room temperature
150 g caster sugar
3 eggs (60 g each)
125 g coconut milk
1 can crushed pineapple, drained (1 can brut 440g)
Top:
Shredded Coconut
Preparation:
- Place butter in TM Bowl. Melt it for 3 - 4 minutes at 60ºC on Speed 1-2.
- Add biscuits and process 10 seconds on Speed 6-7.
- Grease a 20 cm springform pan. Cover the bottom and the sides with baking paper.
- Press mixture over base and side of the pan. Refrigerate for 30 minutes.
- Put cheese and sugar in a clean TM Bowl. Beat firstly for 1 minute on Speed 3-4 and then secondly for 1 minuteon Speed 4-5. Clean the sides of TM Bowl and beat 30 seconds more on Speed 4-5.
- Start Thermomix on Speed 4. Add eggs one at a time throught the hole of TM lid. Beat 35 seconds in total.
- Add cocnut milk and mix for 8 seconds on Speed 3-4.
- Add well-drained pineapple and fold in with spatula. (I had sliced pineapples available. I chopped them into small pieces, and added after well drained)
- Transfer cheesecake mixture into the pan.
- Bake for 50 - 60 minutes until set in preheated oven at 160ºC. (Even if the recipe says "the cheesecake will wobble slightly in the center", when I checked it seemed to me the cake wobbled more than I desired so I let it cook for 75 minutes)
- Cool cheesecake in oven for 3 hours with door ajar.
- Refrigerate it overnight.
- Toast a few spoons of coconut in a large pan on medium-low heat by stirring constantly until golden. Transfer into another plate.
- Top your cheesecake with toasted and non-toasted coconut mixture and serve.
Enjoy...
I blew out the candles also this year ;)
Adapted with a few changes from this recipe.
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