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Hello Kitty unicorn cheesecake

July 25, 2017

 

 

There are two types of cheesecakes, the frozen and the baked one.  I never made any of them but I got inspired when I was looking at glitteriine's  Instagram account and then I just knew I had to make one, in kawaii style of course.

 

 

PREPARATION

 

I used a 15,5 cm diametre (6 inches) pan, since I wanted to make a tall and narrow cake. (Originally recipe was 24 cm diametre, 9,5 inche springpan.) Cover the bottom of the pan with a bakingsheet cut to fit. Since I chose a pan without spring I had to make a cover in plastic film so the cake would not stick to the sides. 

 

 

 

CHEESECAKE RECIPE

 

75 g almond

50 g butter

2 tsp brown sugar

 

8 gelatine sheets 

500 g cream cheese (philadelphia)

4 eggyolks + 4 eggwhites

3 dl sugar

1,5 tsp vanillasugar

3 dl cream 3%

 

1 bag of frozen raspberries 225 g

1 bag og frozen blueberries 225 g

1,5 orange 

0,5 g saffron 

 

 

Almond bun:

 

Roast the almond flower on middle heat in a frying pan for four minutes and then add the butter and sugar and roast it for some more minutes. I added some pink food colouring just to match the colours of the cake (not neccesary). 

 

Then spread the butter/almond at the bun of the cakepan with a spoon. 

 

 

 

Filling: 

 

Put the gelatine sheets in a bowl of cold water for 10 minutes

 

Now it's time for some serious whipping! 

 

Whip creamcheese, egg yolks, sugar, vanilla sugar in one bowl

In another bowl whip egg white

In a third bowl whip cream

 

 

Squeeze the water out of the gelatine sheets, melt them on low heat in a saucepan. 

Then mix the gelatine with the creamcheese mixture. 

 

Fold the egg white and whipped cream into the cream cheese batter but do not overmix. 

 

Heat the raspberries in a sucepan and the blueberries in another saucepan. Then press them into different bowls through a strainer. It will end up around one dl og each. 

 

Scrape the orange with a grater and then squeeze out the juice. Then add the saffron. (If it is not powder saffron you have to grind it in a morter first with half a teespoon sugar.) 

 

 

Divide the cream cheese mixture into three bowls and add the berries/fruitjuice. I used 1 dl of fruit/berryjuice in each bowl. Note! The juices affects the texture of the cheesecake and makes it taste more like a sorbet. If you don´t like that just add less berry/fruitjuice, the colour and taste will come out anyway. 

 

Now carefully add layer by layer of cheesecake filling into the pan. Between each layer, put the cheesecake in the fridge for at least 30 minutes so the layers will not mix. Then leave it to freeze overnight. 

 

 

Then I added some of my Hello Kitty unicorn macarons to decorate this cheesecake. 

 

I also added soft golden sprinkle balls on top of the cake, bought at cacas.no

 

 

Saga turned four years and was pleased with her birthdaycake!

 

I have to admit that all the berry/fruit juice made the cheesecake taste more like a sorbet than an ordinary cheesecake but it came out very fresh and tasteful. 

 

 

 

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