{"id":8025,"date":"2021-04-17T11:35:53","date_gmt":"2021-04-17T09:35:53","guid":{"rendered":"https:\/\/bakeme.com.hr\/?p=8025"},"modified":"2021-04-18T11:04:52","modified_gmt":"2021-04-18T09:04:52","slug":"cheesecake-s-preljevom-od-jagoda","status":"publish","type":"post","link":"https:\/\/bakeme.com.hr\/?p=8025","title":{"rendered":"CHEESECAKE S PRELJEVOM OD JAGODA I MEDA"},"content":{"rendered":"<p>Dolazak prolje\u0107a uvijek najavi kola\u010de poput cheesecake-a. Jednostavne, lagane i kremaste teksture uvijek prve osvoje nepca. Ako uz to dodate vo\u0107e, dobitna kombinacija je zagarantirana.<\/p>\n<p>&nbsp;<\/p>\n<p>I, iako ima na tisu\u0107e razli\u010ditih verzija cheesecake-a, kada govorimo o onom klasi\u010dnom najdra\u017ei mi je upravo ovako pripremljen. Ako ste \u010duli za New York style tada znate o \u010demu pi\u0161em.<\/p>\n<p>&nbsp;<\/p>\n<p>Prvo, isklju\u010divo sirni namaz. Tu kremoznost ne mo\u017eete posti\u0107i drugim izborom sireva. Mo\u017eete koristiti sirni namaz po \u017eelji, ali neka bude sobne temperature (ovo je iznimno va\u017eno). I nemojte smanjivati koli\u010dinu.<\/p>\n<p>&nbsp;<\/p>\n<p>No, ne samo sirni namaz, svi sastojci vam trebaju biti sobne temperature (jaja i mileram). Mileram mo\u017eete zamijeniti kiselim vrhnjem, ali radije koristite mileram. S njim \u0107ete posti\u0107i puniju kremu i ukusniji cheesecake.<\/p>\n<p>&nbsp;<\/p>\n<p>I na kraju vodena kupelj. Ovako vam se krema ravnomjerno pe\u010de, jednostavno bude nje\u017enija i ujedna\u010dene teksture. Ovaj korak nemojte preskakati.<\/p>\n<p>&nbsp;<\/p>\n<p>Preljev od jagoda mo\u017eete zamijeniti drugim vo\u0107em, karamelom i sl. Mo\u017eete poslu\u017eiti i bez preljeva, na vama je da odaberete najdra\u017eu kombinaciju.<\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-8029\" src=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2021\/04\/cheesecake-jagoda_-2.jpg\" alt=\"\" width=\"668\" height=\"1000\" srcset=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2021\/04\/cheesecake-jagoda_-2.jpg 668w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2021\/04\/cheesecake-jagoda_-2-200x300.jpg 200w\" sizes=\"(max-width: 668px) 100vw, 668px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-8030\" src=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2021\/04\/cheesecake-jagoda_-3.jpg\" alt=\"\" width=\"668\" height=\"1000\" srcset=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2021\/04\/cheesecake-jagoda_-3.jpg 668w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2021\/04\/cheesecake-jagoda_-3-200x300.jpg 200w\" sizes=\"(max-width: 668px) 100vw, 668px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-8031\" src=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2021\/04\/cheesecake-jagoda_-4.jpg\" alt=\"\" width=\"668\" height=\"1000\" srcset=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2021\/04\/cheesecake-jagoda_-4.jpg 668w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2021\/04\/cheesecake-jagoda_-4-200x300.jpg 200w\" sizes=\"(max-width: 668px) 100vw, 668px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-8032\" src=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2021\/04\/cheesecake-jagoda_-7.jpg\" alt=\"\" width=\"668\" height=\"1000\" srcset=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2021\/04\/cheesecake-jagoda_-7.jpg 668w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2021\/04\/cheesecake-jagoda_-7-200x300.jpg 200w\" sizes=\"(max-width: 668px) 100vw, 668px\" \/><\/p>\n<blockquote>\n<h3>CHEESECAKE S PRELJEVOM OD JAGODA I MEDA<\/h3>\n<\/blockquote>\n<h5>SASTOJCI<\/h5>\n<h5>PODLOGA<\/h5>\n<ul>\n<li>200 g digestive keksa<\/li>\n<li>100 g maslaca, otopljen<\/li>\n<\/ul>\n<p>KREMA<\/p>\n<ul>\n<li>500 g sirnog namaza, sobne temperature<\/li>\n<li>2 jaja L veli\u010dine, sobne temperature<\/li>\n<li>120 g \u0161e\u0107era<\/li>\n<li>25 g gustina (\u0161krobno bra\u0161no)<\/li>\n<li>1 \u017eli\u010dica korice limuna<\/li>\n<li>prstohvat soli<\/li>\n<li>120 g milerama ili kiselog vrhnja, sobne temperature<\/li>\n<\/ul>\n<p>PRELJEV OD JAGODA<\/p>\n<ul>\n<li>200 g jagoda<\/li>\n<li>50 g meda<\/li>\n<li>2 \u017eli\u010dice limunovog soka<\/li>\n<li>50 g vode<\/li>\n<li>1 \u017eli\u010dica gustina, po \u017eelji<\/li>\n<\/ul>\n<h5>PRIPREMA<\/h5>\n<p>PODLOGA<\/p>\n<ol>\n<li>Pe\u0107nicu upalite na 180 stupnjeva. Pripremite okrugli kalup promjera 20 cm. Dno kalupa oblo\u017eite papirom za pe\u010denje te kalup potom namastite. Pripremite i posudu za pe\u010denje koja je \u0161ira od kalupa. U nju \u0107ete postaviti kalup s pripremljenim cheesecakeom te je napuniti vrelom vodom kako bi se cheese pekao u kupelji.<\/li>\n<li>Kekse sameljite u sjeckalici ili ru\u010dno (postavite ih vre\u0107icu za zamrzavanje, zatvorite vre\u0107icu pa valjkom, rukama ili dnom \u010da\u0161e zdrobite kekse).<\/li>\n<li>Mljevene kekse prebacite u \u010distu posudu.<\/li>\n<li>Na srednje jakoj vatri rastopite maslac. Rastopljeni maslac dodajte mljevenim keksima pa sve pove\u017eite \u0161patulom.<\/li>\n<li>Smjesu prebacite u pripremljen kalup, utisnite prstima, pazite da ste kekse utisnuli i uz rub kalupa.<\/li>\n<li>Kalup s keksima stavite u pe\u0107nicu na 7-10 minuta, kalup potom izvadite iz pe\u0107nice, a pe\u0107nicu smanjite na 150 stupnjeva.<\/li>\n<\/ol>\n<p>NADJEV<\/p>\n<ol>\n<li>Ugrijte vodu do vrenja, ona \u0107e vam trebati za vodenu kupelj. Oko 1 do 1,5 l vode bi trebala biti dovoljna.<\/li>\n<li>U posudu od elektri\u010dnog miksera ili obi\u010dnu posudu stavite sirni namaz te ga nastavkom za kreme ili spiralnim nastavcima na klasi\u010dnom mikseru izradite. Dodajte mu \u0161e\u0107er pa nastavite miksati. Sada dodajte jaja, gustin, koricu limuna i prstohvat soli. Na kraju umije\u0161ajte mileram ili kiselo vrhnje.<\/li>\n<li>Pripremljen nadjev prelijte preko podloge od keksa. Kalup primite rukama te ga lagano odignite od radne podloge pa njime par puta oprezno udrite o radnu podlogu kako bi krema sjela.<\/li>\n<li>Kalup postavite u praznu posudu pa ih stavite u pe\u0107nicu. Sada ulijte vrelu vodu u padelu tako da voda prekrije polovinu posude.<\/li>\n<li>Cheesecake pecite 35 minuta na 150 stupnjeva, ugasite pe\u0107nicu pa ga ostavite jo\u0161 30 minuta u uga\u0161enoj pe\u0107nici.<\/li>\n<li>Cheesecake ohladite u kalupu, potom ga izvadite na pladanj za poslu\u017eivanje i prelijte pripremljenim preljevom od jagoda.<\/li>\n<\/ol>\n<p>PRELJEV OD JAGODA<\/p>\n<ol>\n<li>Jagode iskidajte na komade, stavite ih u lonac srednje veli\u010dine, dodajte vodu, med i limunov sok. Kuhajte 10-ak minuta odnosno dok ne postignete \u017eeljenu gusto\u0107u. Ako \u017eelite gu\u0161\u0107i preljev tada mu dodajte 1 \u017eli\u010dicu gustina zajedno s ostalim sastojcima.<\/li>\n<li>Preljev mo\u017eete preliti preko gotovog i ohla\u0111enog cheesecake-a ili poslu\u017eiti zasebno.<\/li>\n<li>Ostatak preljeva \u010duvajte u hladnjaku te potro\u0161ite unutar 14 dana.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>Dobar tek!<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dolazak prolje\u0107a uvijek najavi kola\u010de poput cheesecake-a. Jednostavne, lagane i kremaste teksture uvijek prve osvoje nepca. Ako uz to dodate vo\u0107e, dobitna kombinacija je zagarantirana. &nbsp; I, iako ima na tisu\u0107e razli\u010ditih verzija cheesecake-a, kada govorimo o onom klasi\u010dnom najdra\u017ei mi je upravo ovako pripremljen. Ako ste \u010duli za New York style tada znate o [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":8029,"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":[36,361,34,351],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2021\/04\/cheesecake-jagoda_-2.jpg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pa0eVY-25r","_links":{"self":[{"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/posts\/8025"}],"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=8025"}],"version-history":[{"count":8,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/posts\/8025\/revisions"}],"predecessor-version":[{"id":8040,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/posts\/8025\/revisions\/8040"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/media\/8029"}],"wp:attachment":[{"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8025"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8025"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8025"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}