They are well over Christmas and plays back to the routine. To cushion the blow, we're back with a delicious cake. Today we make the boycott of the diet and give ourselves a treat with this fantastic cheesecake. In addition, as you can imagine, I am super happy. Yesterday they released my program in Canal Cocina of award-winning Blogueros Cocineros in the category of gold 2013 and I am crazy, so... a cheese and pumpkin cake! to celebrate
There is a site in New York that you can not miss if you like the cheesecake. Junior´s is called and they have more than 30 types of cheesecake. When we were there it was so difficult to make up our minds that we ended up buying some 10 different portions, to try all the flavors that drew us attention.
Junior ’ s It is a confectioner's shop founded in 1950, next to Times Square and that sell that many say it is the best cheesecake in the city. If you want to try the best New York cheesecake (or at least the most sued) have to go, but as I said, it will cost you decide what you ask!
Without a doubt this is one my favorite. It's a very spaced cake which is made with pumpkin, but which is very creamy and smooth texture. I serve it with a little whipped cream and it is always a success. The secret? Mixed spices that give it a unique and very special flavor.
With these quantities out two beautiful cakes 18 cm or 22 cm and 15 cm. can make half the amount if you want but it is so easy that I always do both, and freeze one of the cakes coming out. Then, the day I need a dessert thaw it at room temperature and is already. Actually it would be the amount for a 22 or 23 cm pie but very high, so the portions that is like the Americans like to take it. But I prefer to make two and leave a height that my seem easier to handle
For the base:
- 1 package biscuits cinnamon type Neapolitan €0.80
- 50 g of sugar €0.05
- 60 g unsalted butter, melted €0,33
For the filling
- 1 kg of cheese cream Philadelphia type €3.30
- 250 g sugar €0.23
- 3 tablespoons of all-purpose flour €0.10
- 330 g of puree of pumpkin in Tin €0.80
- 2 tablespoons of mixture of spices (nutmeg, clove, cinnamon and Ginger) €0.15
- 1 tablespoon vanilla extract €0.15
- 1/2 teaspoon salt €0.02
- 4 large eggs at room temperature €0.48
Total €6.41 20 you rations that they come out of tart are €0.32 per serving. As cheap as delicious.
1. preheat the oven to 175 degrees, placing the rack in the Center.
2. grease a non-stick removable mold of 22 - 23 cm.
3 make the biscuit base: in a medium bowl, undo the biscuits cookies and add the sugar and the melted butter. Meclar well. Cover the mould base with this mixture gently pressing to coat entire bottom. Bake until the base is golden (about 10 to 12 minutes).
4. to make the filling, using an electric mixer, beat the cheese cream and sugar on low speed until it is soft. Mix the flour (do not mix too much). Add the pumpkin puree, the mixture of spices, vanilla and salt and mix until it is smooth. Add the eggs one at a time, stirring until each one is well incorporated before adding the next.
5. pour the filling over the biscuit base mold leaving gently smooth top. Lower the oven temperature to 160 degrees and bake for 50 minutes. If you horneáis one only cake you will need at least 15 minutes more
6. turn off the oven leaving the cake in the oven closed for two hours more.
7 remove from oven and allow to cool completely. Cover with plastic wrap and chill at least 4 hours until the cake is firm. Unmold before serving not very low temperature.
It is served with a bit of whipped cream
Prepare it in advance and freeze it (up to 2 months will last you perfect well wrapped in plastic wrap). Then defrost in the fridge one day and you're ready to take
Preparation time: 20 minutes more 2 hours of baking and a few hours of refrigerator
Hello. It looks great and I have a bit of frozen pumpkin puree reserved for recipes like these so I am going to encourage. Only two questions. If I decide to make two cakes of 18 cms would vary the time of baking? and if I make the recipe to make a 22 and another 15 guess that not I can bake at the same time because they require different times? If so, what time the 15? Thanks a lot. It has made me mouth water :D
Hi Luisa, thank you very much for your comment! If you bake two cakes 18 cm time once the oven is preheated will be about 40 minutes. The cake will be made at the edges but right in the Center will be a little wet, so then we leave in the oven so that it finishes Jell. In my oven will fit two molds of 18 at the same time. If you are going to make a mold of 22 it is the recipe and for the 15th time will be 35-40 minutes depending on how high that you out tart. Photo cake is 15 cm and ready in just 35 minutes. Bad times is that each furnace is a world, so passed these times, click pie. As you say in the Center it will be soured at all but on the outside, the needle should come out clean at all.
A trick: If you're going to make two cakes at the same time do the 22 and leave it 55 minutes. You click it and the needle should come out clean. If it comes out clean, you leave it a couple of minutes more until when you click it, the needle clean completely. Then you take out of the oven and get the following of 15 cm. Bake 30 mutual. Turn off but leave it to cool inside the oven closed to take advantage of the residual heat. I hope I helped, but anything I say do vale? A hug and thank you very much for being here with me!
Hello again. I take note of the times. One more question, it may be obvious but just in case. I guess that you can not start if I bake two cakes of different size to bake the large and halfway tucked the small isn't it? For example, if I bake a 22 cake that takes 50 minutes and another 15 that requires 30: could put the 22 and 20 minutes put the 15 also? I guess that is not possible because we do not open the oven, is it so? Thank you so much :D
HOL Luisa, effectively, the oven not must open it more than at the end of cooking to see if it is already cooked at all or if you need a couple of more minutes. A sudden temperature change halfway through cooking (that would be causing you to open the oven door), could ruin your cake and that mark hit pata not re-upload. But in this case are not talking about a cake that will go up but a trafficking cheese that we want it to Cook, so in this case there would be no problem to the so or vice versa: you bake the two and after 30 minutes you get the small and leave to continue the other, or as your you propose, start baking the large and within 20 minutes you enter the small. As you prefer. A hug and thank you very much for being here with me
Hello Lola. Yesterday you saw in Canal Cocina, did not know your blog, and I was delighted. This pumpkin pie safe that I do it, it should be very good.
Hi Rosa! Well thank you for your words. I'm glad that you've come to the blog and I liked it, so I hope you continue here with me looong time. Thank you very much for everything and I assure you that with the cake you win :)
Hello loleta! Congratulations on your channel program kitchen! Charm me.
And this cake... Uhmmm painting my God!, but you tell me where I can find the pumpkin puree canned.?
I said, congratulations and thanks for sharing with us your recipes
Hello Elizabeth, sorry that it has taken to answer, but I'm going as the crazy. Thank you very much for your comment. I'm very much glad that liked the program. I think it has been very nice:), so thank you. The pumpkin puree can do it at home, but if you prefer to buy it you can do it in English or American as a Taste of America, Iceland stores or gourmet of El Corte Inglés that also sometimes they have it. Utensils and ingredients in pastry shops also usually have it. I hope that you find it. Thank you very much for being here with me. A hug-
I still remember my trip to New York for a couple of years ago in which precisely was making route for various pastry shop trying their version of the New York Cheesecake and when I get the time coffee shop Junior's I ended up preferring by the traditional, that Yes, it was delicious. I have pending return and keep trying many more. The bakeries that most caught my attention was Eileen completo Cheesecake, spectacular.
Your cheesecake looks great. In addition, I have won with the fan of pumpkin and spices that I am:).
Hi Danie, maybe a lot that you enjoyed the cake I'm glad! New Ypork is fantastic and visit to visit there is always thousand new places to discover. Eileen's is very good also, I agree with you, and Bouchon also. Try to do this. If you like pumpkin, you'll fall rendered before, assure you. Thank you very much for being here with me :)
Congratulations on your channel program kitchen, genia! I love your blog and this cake... PT q Ay!I can not resist to the cheesecakes so proved to make it.Thank you for sharing your travel experiences and make your mouth water and your recipes.
Hi Coco, don't know the ilu that made me read your comment, prima! Thank you bully and Yes, this cake is death. In the next meetup, I took her for dessert. A kissed and thank you very much for being here :) always faithful
Hello, I have a pumpkin from the garden and when I saw your recipe I've seen that you've used pumpkin puree canned. I did not know or that are sold in cans pumpkin puree (do you mean the brik?) ... I would like to give the pumpkin that I have, so... How can I do the mash with the squash that I have? You notice that I am a novice in the kitchen... thanks in advance.
Hi Rachel, of course you can use your pumpkin? To my I did just the reverse. they had given me a (brick, cans) can of pumpkin puree and I wanted to give out, so I made the cheesecake. But of course you can use your pumpkin, much better! In this link, you'll see how I do the homemade pumpkin puree to use in trying, biscuits, cakes and other recipes. A hug and thank you very much for being here with me. Anything you tell me :)
I am a girl from Barcelona who is living for a time in Berlin. The other day I discovered your block and I love.
Prepare your recipe with a wonderful cake.
It was the center of attention of the prom of my partner. I was very happy to see all Germans enjoying each piece!
Hugs from Berlin.
Ohh Carlota don't know how happy you make me!! Thank you very much for telling me so. I'm glad both that your friends will enjoy and you with them. That is the most beautiful cooking, do it for others and enjoy as much as you preparing it so thank you for sharing it with me. A hug and care for you very much. PS: I have just arrived from Frankfurt to work there a few days and which cold made in Germany by God! ... jajajajaja kisses to punaos