Blueberry Cheesecake with Walnut Crust (wheat and refined sugar free) / Torta od sira sa borovnicama i tijestom od oraha (bez pšenice i rafiniranog šećera)

I love cheesecake in every possible shape and form and I love blueberries. Try and guess how I feel about this cake. 😀

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INGREDIENTS:

(Yields 1 medium sized cake / 7.14 EUR)

For the crust:

1 cup ground walnuts (1.33 EUR)

½ cup ground oats (0.10 EUR)

3 tbsp honey (0.40 EUR)

3 tbsp butter, melted (0.40 EUR)

For the cream cheese filling:

2 eggs, at room temperature (0.40 EUR)

500 grams cream cheese, softened at room temperature (2.00 EUR)

2 tbsp lemon juice (0.27 EUR)

4 tbsp honey (0.53 EUR)

1 tsp pure vanilla extract (0.03 EUR)

Pinch of salt (0.01 EUR)

For the topping:

1 cup fresh blueberries (1.33 EUR)

2 tbsp honey (0.27 EUR)

Additional:

Butter for greasing the pan (0.07 EUR)

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METHOD:

Preheat oven to 200°C. Grease a springform round cake pan with butter and line with parchment paper. Set aside. Combine all crust ingredients and press the dough evenly into the bottom of prepared cake pan. I find the easiest way to do the combining is in the food processor, after I grind down walnuts and oats. Bake for 5 minutes, remove from the oven and immediately reduce temperature to 170°C.

Meanwhile, while the crust is baking, using a hand mixer beat all of the cheese filling ingredients for about 2-3 minutes, until creamy and even. Just be sure that both your cheese and your eggs are at room temperature when you start mixing. Pour the batter over hot crust and gently shake to even out. Sprinkle fresh blueberries on top, drizzle with honey and return to the oven. Bake for 30 minutes, until the center is almost set. The filling will firm up more as it cools down.

Allow the cake to come to room temperature, then refrigerate for at least 3-4 hours before serving.

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Obožavam čizkejk u svakom mogućem obliku i obožavam borovnice. Probajte zamisliti kako se osjećam u vezi ove torte. 😀

PRIPREMA:

(Za 1 srednje veliku tortu / 53,46kn)

Za koru:

1 šalica mljevenih oraha (10,00 kn)

½ šalice fino mljevenih zobenih pahuljica (0,75 kn)

3 žlice meda (3,00 kn)

3 žlice maslaca, rastopljene (3,00 kn)

Za kremu od sira:

2 jaja, na sobnoj temperaturi (3,00 kn)

500 grama svježeg sira, omekšanog na sobnoj temeperaturi (15,00 kn)

2 žlice soka od limuna (2,00 kn)

4 žlice meda (4,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

Prstohvat soli (0,01 kn)

Za posipanje:

1 šalica svježih borovnica (10,00 kn)

2 žlice meda (2,00 kn)

Dodatno:

Maslac za namastiti kalup (0,50 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Namastite okrugli kalup sa odvojivim dnom i obložite papirom za pečenje. Stavite na stranu. Pomiješajte sve sastojke za koru i utisnite u dno kalupa. Meni je najlakše sve ubaciti u multipraktik nakon što smeljem orahe i zobene pahuljice. Pecite 5 minuta, maknite iz pećnice i odmah smanjite temperaturu na 170°C.

U međuvremenu, dok se kora peče, 2-3 minute miksajte skupa sve sastojke za kremu od sira, dok sve ne bude jednolično. Samo pazite da su vam i jaja i sir na sobnoj temperaturi kada počnete sa miksanjem. Izlijte kremu na vruću koru i nježno prodrmajte kalup da se sve poravna. Raštrkajte svježe borovnice po kremi i pokapajte medom. Vratite kolač u pećnicu i pecite 30 minuta, dok sredina kolača ne bude poprilično čvrsta. Krema će se još stisnuti kako se bude hladila.

Pustite da se kolač ohladi na sobnu temperaturu, onda stavite u hladnjak na barem 3-4 sata prije posluživanja.

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Blueberry Cheesecake with Walnut Crust (wheat and refined sugar free) / Torta od sira sa borovnicama i tijestom od oraha (bez pšenice i rafiniranog šećera)

Classic Cheesecake / Klasični cheesecake

I’ve been reluctant to make cheese cake for years and years. Well, more scared, than actually reluctant, because I love eating the cake. But creamy cakes always seemed like an enormous challenge to me. I have no idea why I haven’t tried making cheese cake sooner. It’s actually been a breeze and nothing catastrophic emerged out of it. Well, nothing other than a belly full of delicious cake, if you can call that a catastrophe. 😀

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INGREDIENTS:

(Yields a 22 cm cake / 12 pieces / 4.92 EUR for whole cake / 0.41 EUR per piece

For the cake base:

150 g Petit-Beurre cookies (0.73 EUR)

2 tbps sugar, divided (0.01 EUR)

¼ cup butter, melted + more for greasing pan (0.5 EUR)

For the cheese filling:

500 g fresh or cream cheese, softened at room temperature (1.87 EUR)

2 tbsp lemon juice (0.13 EUR)

2 large eggs (0.4 EUR)

1 tsp pure vanilla extract (0.03 EUR)

3 tpsp sugar (0.01 EUR)

For cream filling:

2 cups crème fraiche (1.20 EUR)

2 tbsp sugar (0.01 EUR)

1 tsp pure vanilla extract (0.03 EUR)

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METHOD:

Preheat oven to 250°C. Lightly grease spring form pan with butter and cover bottom and sides with parchment paper. Sprinkle bottom of the pan with 1 tbsp of sugar and set aside. Blitz cookies in a food processor, or put in a zip lock bag and bash with a rolling pin until fine and crumbly. Mix cookie crumbs with melted butter and remaining 1 tbsp of sugar and gently press into the bottom of prepared spring form pan. Bake for 4 minutes, remove from oven and immediately reduce heat to 170°C.

Meanwhile prepare cheese filling. Mix all the ingredients until creamy and pour over baked cookie base and level with spatula. Bake for 25 minutes at 170°C. Prepare cream filling by mixing all the ingredients until creamy and well combined. After 25 minute mark, turn off the oven to pour cream over cheese filling, level with spatula and place in still warm oven for 5 minutes.

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Let the cake sit on counter until cool and then refridgerate before serving for at least 4-5 hours, but best overnight.


Godinama me bezveze bilo strah probati napraviti cheesecake, iako ga stvarno jako volim jesti. Kremasti kolači su mi se uvijek činili kao nekakav enormni izazov. Iskreno, nije mi jasno zašto nisam prije pokušala napraviti cheesecake jer je stvarno lako i nikakva se katastrofa nije desila. Osim trbuha punog fine torte, ako to možete nazvati katastrofom. 😀

SASTOJCI:

(za jedan cheesecake promjera 22 cm / 12 šnita / 37,07 kn za cijeli / 3,09 kn po šniti)

Za bazu:

150 g Petit-Beurre keksa (5,50 kn)

2 žlice šećera, podijeljene (0,05 kn)

¼ šalice rastopljenog maslaca (4,00 kn)

Za sloj sira:

500 g svježeg ili krem sira, omekšanog na sobnoj temperaturi (14,00 kn)

2 žlice soka od limuna (1,00 kn)

2 jaja (3,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

3 žlice šećera (0,07 kn)

Za sloj vrhnja:

2 šalice milerama (9,00 kn)

2 žlice šećera (0,05 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

PRIPREMA:

Zagrijte pećnicu na 250°C. Namastite kalup za pečenje maslacem, obložite dno i stranice papirom za pečenje, posipajte dno 1 žlicom šećera i stavite sa strane. Sameljite kekse u multipraktiku, ili ih stavite u vrećicu za smrzavanje i udrite po njima valjkom za tijesto dok ne dobijete fini prah. Pomiješajte mrvice keksa sa preostalom žlicom šećera i rastopljenim maslacem i lagano prstima utisnite u dno kalupa. Pecite 4 minute, izvadite iz pećnice i smanjite temperaturu na 170°C.

U međuvremenu pripremite kremu od sira tako da izmiksate sve sastojke dok ne dobijete jednoličnu kremastu smjesu. Istresite kremu na pečene kekse, poravnajte i pecite 25 minuta na 170°C. Dok se to peče, pripremite kremu od vrhnja tako da sve sastojke izmiksate u glatku smjesu. Nakon 25 minuta prelijte kremu od vrhnja preko torte, poravnajte i stavite u ugašenu pećnicu na 5 minuta.

Ostavite tortu da se ohladi na sobnu temperaturu i potom ju prije posluživanja stavite u hladnjak na 4-5 sati, ali najbolje preko noći.

Classic Cheesecake / Klasični cheesecake