I knew this book was a gem ... and indeed when in the bookstore ojeas makes your mouth water.
recipe made The first category is what I recommend the book Michel Roux masses that I told you in previous post.
The exact recipe and preparation of the extract Direct to Web fabulous palate and its great cook Pintxo, which I leave the link.
http://www.directoalpaladar.com/postres/receta-de-tarta-de-queso-y-naranja
The photos are unique because as I say I could not resist it ... food of Gods is
The photos are unique because as I say I could not resist it ... food of Gods is
Ingredients For the base, 250 g of flour, 200 g of butter, 100 g of icing sugar, 1 teaspoon salt and 2 egg yolks.
For the filling, 4 oranges, 700 g cream cheese, 150 g cream (35% mg), 174 g sugar, 4 eggs and 1 can of bitter orange marmalade. Preparation
How to make a cheesecake and orange
started doing the base. Mix the flour, the butter into small pieces, sugar and salt. When they are together and the dough crumbs add the egg yolks until the mixture is linked.
let stand wrapped in plastic in the refrigerator for 30 minutes minimum.
stretching the dough, using icing sugar on the bench instead of flour. And we put in a cast of about 22 cm in diameter minimum. The cover with aluminum foil or parchment paper and set its weight. Pulses for example.
Bake at 170 º C for 20 minutes. We took, carefully remove the beans and paper and bake 5 more minutes. We lowered the oven temperature to 140 º C.
For the filling, grate the skin (only the orange) and took two oranges juice of four and we strain. On the other hand mix the cream cheese with cream and sugar until well blended.
Add eggs, orange zest and mix well. We
filling over base and bake for an hour and a half, placing the cake in the bottom of the oven. Let it cool outside the oven.
Before serving, heat the jam with a couple of tablespoons of water, passed through a chinois and add coverage.
started doing the base. Mix the flour, the butter into small pieces, sugar and salt. When they are together and the dough crumbs add the egg yolks until the mixture is linked.
let stand wrapped in plastic in the refrigerator for 30 minutes minimum.
stretching the dough, using icing sugar on the bench instead of flour. And we put in a cast of about 22 cm in diameter minimum. The cover with aluminum foil or parchment paper and set its weight. Pulses for example.
Bake at 170 º C for 20 minutes. We took, carefully remove the beans and paper and bake 5 more minutes. We lowered the oven temperature to 140 º C.
For the filling, grate the skin (only the orange) and took two oranges juice of four and we strain. On the other hand mix the cream cheese with cream and sugar until well blended.
Add eggs, orange zest and mix well. We
filling over base and bake for an hour and a half, placing the cake in the bottom of the oven. Let it cool outside the oven.
Before serving, heat the jam with a couple of tablespoons of water, passed through a chinois and add coverage.
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