{"id":3351,"date":"2019-05-07T11:32:46","date_gmt":"2019-05-07T09:32:46","guid":{"rendered":"http:\/\/bakeme.com.hr\/?p=3351"},"modified":"2021-04-17T10:19:18","modified_gmt":"2021-04-17T08:19:18","slug":"new-york-style-cheescake","status":"publish","type":"post","link":"https:\/\/bakeme.com.hr\/?p=3351","title":{"rendered":"NEW YORK STYLE CHEESCAKE"},"content":{"rendered":"<p>Kada je u pitanju cheescake, ovo je definitivno moj najdra\u017ei. Savr\u0161eno je kremast, jednostavno vas osvoji na prvi zalogaj.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>Cheesecake je jedan od najomiljenijih kola\u010da na svijetu, a New York grad u kojem \u0107ete nai\u0107i na najbolji cheese na svijetu. Ako se pitate u \u010demu je razlika izme\u0111u klasi\u010dnog cheesecake-a i onog ra\u0111enog po New York stilu, razlika je u siru.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>Osnova New York style cheescake-a je sirni namaz. Jedan od meni najboljih za ovaj cheese je Phladelphia, ali vi mo\u017eete koristiti koji \u017eelite. Bitno je da koristite namaz, ne zrnati sir i sl. Onda koli\u010dina. Ovaj cheesecake sadr\u017ei duplo vi\u0161e sirnog namaza od one klasi\u010dne verzije. Zbog toga je tako divno kremast i bogat okusom.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>Osim srnog namaza, u kremi se jo\u0161 nalazi \u0161e\u0107er, jaja, arome i mileram. I to je to! Od aroma mi je najra\u017ee kombinirati malo vanilije i sok svje\u017eeg limuna. Ni\u0161ta vi\u0161e. Mileram mo\u017eete zamijeniti kiselim vrhnjem, iako bi vam savjetovala da koristite mileram.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>Razlika milerama i kiselog vrhnja je u postotku mlije\u010dne masti. Kiselo vrhnje ima oko 12 % m.m., a mileram \u010dak 30% m.m. \u0161to ga \u010dini bogatijim, a kremu punijom i kremoznijom. Tako\u0111er, cheesecake se pe\u010de u vodenoj kupelji u pe\u0107nici.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>Podloga za cheescake se radi od keksa. New York style je poznat i po svojoj podlozi od graham krekera. Ja ih sama radim. Obo\u017eavam ih kao keksi\u0107e i uvijek ih imam pripremljene u svojoj vitrni u jednoj od staklenih posuda za kekse. Ako vas zanima recept kliknite <a href=\"http:\/\/bakeme.com.hr\/domaci-graham-krekeri\/\"><span style=\"color: #ffcc00;\">ovdje<\/span><\/a>.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>Vi, naravno, ne morate raditi kekse kako biste napravili podlogu za cheese. Mo\u017eete koristiti neke od kupovnih. Preporu\u010dila bih vam integralne Digestive kekse.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>Tako\u0111er, podlogu mo\u017eete postaviti na samo dno kalupa. Ne trebate obrubiti kalup s njom kao \u0161to sam ja napravila. Ovo ovisi o va\u0161im \u017eeljama. Cheescake \u0107e biti jednako ukusan. Ako ne\u0107e raditi obrub od podloge tada smanjite koli\u010dinu keksa na 250 g, a maslaca na 104 grama.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>Prije nego krenemo na recept samo da vam napomenem. Svi sastojci za kremu trebaju biti sobne temperature. Posebice obratite pa\u017enju na sirni namaz i na jaja.<\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-3320\" src=\"http:\/\/bakeme.com.hr\/wp-content\/uploads\/2019\/05\/8BF2565F-1FB9-4796-8BDF-3382F581C236.jpeg\" alt=\"\" width=\"567\" height=\"756\" srcset=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2019\/05\/8BF2565F-1FB9-4796-8BDF-3382F581C236.jpeg 567w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2019\/05\/8BF2565F-1FB9-4796-8BDF-3382F581C236-225x300.jpeg 225w\" sizes=\"(max-width: 567px) 100vw, 567px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-3314\" src=\"http:\/\/bakeme.com.hr\/wp-content\/uploads\/2019\/05\/99B40888-B7C3-4F60-A3D3-9F142D94F98D.jpeg\" alt=\"\" width=\"567\" height=\"756\" srcset=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2019\/05\/99B40888-B7C3-4F60-A3D3-9F142D94F98D.jpeg 567w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2019\/05\/99B40888-B7C3-4F60-A3D3-9F142D94F98D-225x300.jpeg 225w\" sizes=\"(max-width: 567px) 100vw, 567px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-3313\" src=\"http:\/\/bakeme.com.hr\/wp-content\/uploads\/2019\/05\/8394C6CE-640E-4F38-A0CB-0EBF033742B7.jpeg\" alt=\"\" width=\"567\" height=\"756\" srcset=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2019\/05\/8394C6CE-640E-4F38-A0CB-0EBF033742B7.jpeg 567w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2019\/05\/8394C6CE-640E-4F38-A0CB-0EBF033742B7-225x300.jpeg 225w\" sizes=\"(max-width: 567px) 100vw, 567px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-3322\" src=\"http:\/\/bakeme.com.hr\/wp-content\/uploads\/2019\/05\/0A809353-E832-4D2D-BF92-745870CF4EB2.jpeg\" alt=\"\" width=\"567\" height=\"756\" srcset=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2019\/05\/0A809353-E832-4D2D-BF92-745870CF4EB2.jpeg 567w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2019\/05\/0A809353-E832-4D2D-BF92-745870CF4EB2-225x300.jpeg 225w\" sizes=\"(max-width: 567px) 100vw, 567px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-3318\" src=\"http:\/\/bakeme.com.hr\/wp-content\/uploads\/2019\/05\/10026779-0B9D-469B-96B4-4953C147742B.jpeg\" alt=\"\" width=\"567\" height=\"756\" srcset=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2019\/05\/10026779-0B9D-469B-96B4-4953C147742B.jpeg 567w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2019\/05\/10026779-0B9D-469B-96B4-4953C147742B-225x300.jpeg 225w\" sizes=\"(max-width: 567px) 100vw, 567px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-3319\" src=\"http:\/\/bakeme.com.hr\/wp-content\/uploads\/2019\/05\/80A8D061-FDAA-4CAC-B7FD-05BFA4F033CB.jpeg\" alt=\"\" width=\"567\" height=\"756\" srcset=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2019\/05\/80A8D061-FDAA-4CAC-B7FD-05BFA4F033CB.jpeg 567w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2019\/05\/80A8D061-FDAA-4CAC-B7FD-05BFA4F033CB-225x300.jpeg 225w\" sizes=\"(max-width: 567px) 100vw, 567px\" \/><\/p>\n<blockquote>\n<h3>NEW YORK STYLE CHEESCAKE<\/h3>\n<\/blockquote>\n<h5>SASTOJCI<\/h5>\n<p>PODLOGA<\/p>\n<ul>\n<li>300 g doma\u0107ih graham krekera ili keksa po izboru (preporuka su Digestive)<\/li>\n<li>125\u00a0g maslaca<\/li>\n<li>1\/2 \u017eli\u010dice cimeta<\/li>\n<\/ul>\n<p>KREMA<\/p>\n<ul>\n<li>900 g sirnog namaza (ja koristim Philadelphiju), sobne temeprature<\/li>\n<li>250 g \u0161e\u0107era<\/li>\n<li>4 cijela jaja L veli\u010dine, sobne temperature<\/li>\n<li>1 \u017eumanjak jaja L veli\u010dine, sobne temeprature<\/li>\n<li>50 g gustina (\u0161krobno bra\u0161no)<\/li>\n<li>2 \u017elice svje\u017ee cje\u0111enog limunovog soka<\/li>\n<li>2 \u017eli\u010dice arome vanilije<\/li>\n<li>240 ml milerama ili kiselog vrhnja sobne temperature (ja koristim mileram)<\/li>\n<\/ul>\n<p>PRIPREMA<\/p>\n<p>PODLOGA<\/p>\n<ol>\n<li>Pe\u0107nicu ugrijte na 180 stupnjeva.\u00a0Pripremite kalup za tortu promjera 24 centimetra. Dno mu oblo\u017eite papirom za pe\u010denje, a rubove namastite.<\/li>\n<li>Kekse sameljite. Ja to radm u sjeckalici. Potom ih prebacite u posudu. Mljevenim keksima dodajte cimet pa sve promije\u0161ajte.<\/li>\n<li>Maslac rastopite. Dodajte ga keksima. Dobro promije\u0161ajte kako bi se sve povezalo. Smjesu potom prebacite u kalup.<\/li>\n<li>Ravnomjerno je rasporedite po dnu i oko ruba kalupa. Sami procjenite koliko centimetara \u0107e biti visoka podloga uz rubove. Meni je oko 3- 4 centimetra. Podlogu utisnite rukom.<\/li>\n<li>Kalup stavite u pe\u0107nicu na 10 minuta. Nakon \u0161to ste ispekli podlogu, pe\u0107nicu smanjite na 150 stupnjeva.<\/li>\n<\/ol>\n<p>KREMA<\/p>\n<ol>\n<li>Sir i \u0161e\u0107er izradite mikserom. Dodajte im gustin. U zasebnoj posudi pjenja\u010dom izmje\u0161ajte jaja, \u017eumanjak, aromu vanilije i sok limuna.<\/li>\n<li>Smjesu s jajima dodajte siru. Miksajte na laganoj brzini sve dok se sve ne sjedini.<\/li>\n<li>Na kraju dodajte mileram. Smjesu kratko izradite mikserom.<\/li>\n<li>Prelijte je preko podloge od keksa. Sada kalup malo podignite pa ga lagano lupnite o radnu podlogu nekoliko puta. Ovo radimo kako bi iza\u0161ao vi\u0161ak zraka i kako bi krema \u201csjela\u201d ravnomjerno.<\/li>\n<li>Cheesecake se pe\u010de u vodenoj kupelji. Kako bi to postigli, uz kalup \u0107e vam trebati i padela (dovoljno velika da kalup stane u nju). Ugrijte vodu koju \u0107ete uliti u padelu (neka bude vrela). Voda vam treba prekriti padelu do pola.<\/li>\n<li>Pripremite padelu (dublju). Stavite u nju kalup. Padelu s kalupom stavite u pe\u0107nicu pa potom oprezno ulijte vrelu vodu do pola padele.<\/li>\n<li>Cheescake pecite na 150 stupnjeva oko 40 minuta.<\/li>\n<li>Cheesecake ostavite jos sat vremena u ugasenoj pe\u0107nici sa ot\u0161krinutim vratima.<\/li>\n<li>\u00a0Potom ga ohladite na sobnoj temperaturi pa ga prebacite u hladnjak na nekoliko sati ili preko no\u0107i. Nemojte ga pokrivati.<\/li>\n<li>Ohladenog izvadite iz kalupa i postavite na pladanj za poslu\u017eivanje.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>Dobar tek!<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Kada je u pitanju cheescake, ovo je definitivno moj najdra\u017ei. Savr\u0161eno je kremast, jednostavno vas osvoji na prvi zalogaj. &nbsp; &nbsp; Cheesecake je jedan od najomiljenijih kola\u010da na svijetu, a New York grad u kojem \u0107ete nai\u0107i na najbolji cheese na svijetu. Ako se pitate u \u010demu je razlika izme\u0111u klasi\u010dnog cheesecake-a i onog ra\u0111enog [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":3313,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[11,12,3,4],"tags":[354,351,353,355,352],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2019\/05\/8394C6CE-640E-4F38-A0CB-0EBF033742B7.jpeg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pa0eVY-S3","_links":{"self":[{"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/posts\/3351"}],"collection":[{"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3351"}],"version-history":[{"count":12,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/posts\/3351\/revisions"}],"predecessor-version":[{"id":8027,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/posts\/3351\/revisions\/8027"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/media\/3313"}],"wp:attachment":[{"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3351"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3351"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3351"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}