La mejor receta que tenéis es la pasión. - Ferran Adriá
The best recipe you have is passion. - Ferran Adriá

sábado, 11 de julio de 2015

New york cheesecake with coconut meringue


Hello everyone!!! I hope you are OK! It's been a long time since my last post so I've decided to do a new recipe: New York cheesecake with coconut meringue.
It's the tipical cooked cheesecake, with a twist of a lime and the combination with the coconut it's great.
It's a great dish to eat as a dessert with your family, like in this case, I visited my family and wanted to share a good time with them and a great dessert.
I hope you repeat it and enjoy with you loved ones!

  The ingredients are: (10 serves)
- 300 grams sweet biscuits
- 150 grams of butter
- 75 grams of dark chocolate
- 900 grams of cream cheese
- 5 eggs
-150grams sugar
- 125 ml of lime juice
-1 Vanilla pod or vanilla extract
For the meringue:
- 3 egg whites
- 110 grams of sugar
- 40 grams of desiccated coconut

The first thing we have to do is the biscuit base. Put the biscuits in a food processor and crush it to crumbs, meanwhile melt the butter and add the chocolate to melt it together, once you've done that add it to the biscuit crumbs in the food processor and mix it all together until you have a homogeneous mixture.
Put the mixture in a loose base cake tin previously greased and push it to the edges and get a solid layer. Let it cool in the fridge while you make the filling.

For the filling, put the cream cheese in a bowl and whisk it until it get a soft and creamy consistency, add the sugar gradually and let it dissolve (when you put the mixture through your fingers you don't have to feel the sugar). Once you've done that, add the eggs one at the time, mixing very well before adding the next. Add the lime juice and the vanilla, mix till it's a very light and fluid cream (don't be scare it is supposed to be like that). Put the mixing in the cake tin and place it in a preheat oven to 160 °C or 310°F for 45-55 minutes. After that, remove from the oven and let it cool for 10-15 minutes. (it must have a wobbly consistency)
In a bowl, whip the egg whites while you add the sugar bit by bit, once the meringue is formed (you'll notice because you can form peaks with it) add the coconut in the same way. Put the meringue in a pastry bag or simply with a spoon, lay it all over the cheesecake. Place it into the oven to 200°C or 425°F for 10-15 minutes or when it gets the colour you like.
Remember: The cheesecake needs to cool down in the fridge for at least 3 hours before you cut it.

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