Banana-caramel cheesecake and caramel pecan sauce
||2014-06-08, 5:29 PM|
For 6-8 people:
75 g pecans (half on the basis of half-and-sauce)
110 g sweet oat biscuits
40 g melted butter
3 medium ripe banana
1 tablespoons lemon juice
3 large eggs
350 g curd average fat content
200 g fromage Freon or sour cream (8% fat)
175 g fine sugar
50 g butter
75 g soft brown sugar
50 g granulated sugar
150 g golden syrup (or honey)
150 ml double cream
few drops vanilla extract
For decoration on top:
3 medium bananas
2 tablespoons lemon juice
Just need a detachable form, 20 cm in diameter, lightly greased.
Instructions: Preheat oven to level 6 (200 g C).
Toast nuts. Put them on a baking sheet and cook for 7 minutes and then cut melenko.
Put the biscuits in a plastic bag, and walk on it with a rolling pin to crush. Next, place the breadcrumbs in a bowl, mix with half of nuts and butter. Mix thoroughly and spread out the mixture in the form and cook 15 minutes at level 2 (150 g C).
For filling, combine the processor bananas and lemon juice until smooth, then add the remaining ingredients. Mix again and pour cooked mixture basis; bake in the oven for about 1 hour. Then turn off oven and let cheesecake cool in it, it will prevent cracks on the cake.
To make the sauce, place butter, syrup, and both types of sugar in a saucepan and rastovrite at a very low heat. Cook about 5 minutes. Pour in cream and vanilla and mix until smooth and then add the remaining nuts. Remove from heat and allow to cool.
Then, when you are ready to assemble the cheesecake, pour 2 table. lemon juice in a bowl. Slice the bananas and dip back into the juice. Then lay on the cheesecake (you can first make a small circle of sauce.) Serve cut into slices and sauce separately.
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