Cheese cake "Gouda"

Category: Confectionery
Kitchen: german
Gouda cheese cake

Ingredients

Biscuit
Eggs 150 g / 3 pcs.
Sugar 75 g
Coconut flakes 25 g
Flour 30 g
Corn / potato starch 30 g
Cheese cream
Cheese 75 g
Eggs 200 g / 4 pcs.
Sugar 75 g
Flour / starch 60 g / 2 tbsp. l.
Cream 10% / coconut milk 200 g
Butter 90 g
Vanilla sugar taste
Lemon juice 1 tsp
Gelatin 8 g
Peach syrup 300 g
Interlayer:
Peaches 200 g

Cooking method

  • I found this recipe on the Internet, like a cake. But I'm more inclined to believe that this is a cheesecake. True, not on a sand basis, but on a biscuit.
  • To make a biscuit, we need the following products
  • Gouda cheese cake
  • We mix all dry products: sugar, flour, starch and coconut flakes
  • Beat eggs with sugar
  • We switch the mixer to the lowest speed and gently add dry ingredients in small portions under the whisk.
  • We mix.
  • You can also add flour manually and stir with a spatula. Who is used to it.
  • Gouda cheese cakeGouda cheese cakeGouda cheese cakeGouda cheese cake
  • Cover the form with parchment and grease with oil.
  • those who do not lubricate the form when baking a biscuit may not do this
  • Put the dough in a mold and bake at 1800 25-30 minutes
  • Gouda cheese cake Gouda cheese cake
  • The biscuit turns out to be light, fluffy.
  • The dough was filled with a layer of 2 cm, in the finished form the biscuit turned out to be 3.5 cm
  • Gouda cheese cake Gouda cheese cake Gouda cheese cake
  • Cooking cheese cream
  • Products that we need for the cream
  • I made the cake twice.
  • First time made with coconut milk
  • Gouda cheese cake
  • Second time on cream
  • Gouda cheese cake
  • Add half of the sugar to half the milk or cream
  • We put on fire and bring it almost to a boil.
  • We rub the cheese on the finest grater you have. Although not necessary, it will dissipate faster in milk / cream.
  • We begin very actively to stir the cheese in hot milk / cream. until complete dissolution.
  • Gouda cheese cake Gouda cheese cake Gouda cheese cake Gouda cheese cake
  • Add the other half of the milk to flour or starch
  • Stir
  • Introduce into the cheese mass with milk and brew the cream
  • Boil for a few minutes
  • We remove from fire
  • Add oil and mix everything well
  • Let the mass cool
  • The cream becomes denser
  • Gouda cheese cake Gouda cheese cake Gouda cheese cake Gouda cheese cake
  • Separating eggs into yolk and white
  • Add the yolks to the cream one at a time and mix
  • Gouda cheese cake
  • Beat the whites with the second half of the sugar
  • Add the custard in portions to the whipped egg whites and stir
  • I did it with a mixer at the lowest speed
  • Can be done by hand with a spatula, as you are used to
  • Gouda cheese cake Gouda cheese cake Gouda cheese cake
  • We collect the cake
  • Who has a detachable form we collect in it
  • Who does not have, in the form in which the biscuit was baked, we put it on the bottom
  • Install a foil tape folded in several layers around the biscuit, securing with paper clips
  • Gouda cheese cake
  • Put the fruit on the biscuit, after drying it on a paper napkin. I have these peaches
  • Gouda cheese cake Gouda cheese cake Gouda cheese cake
  • Fill with cream
  • Gouda cheese cake
  • Preheat the oven to 1500
  • We put the form on the lattice
  • Place a baking sheet with water at the bottom
  • We bake a cheese cake for 40 minutes at a temperature of 1500 and 40 minutes at a temperature of 1400
  • Let the cake cool completely in the oven
  • Then we decorate the sah. powder.
  • Gouda cheese cake Gouda cheese cake Gouda cheese cake Gouda cheese cake

The dish is designed for

f-ma 21 cm cake weight 1 kg

Note

I made the cake twice. And both times when cooking, she moved away from the recipe due to her inattention.
The first time it seemed to me that the cream would not be enough and I took milk instead of 200 g twice as much as 400 g, and took flour for brewing, as for 200 g.
The custard part turned out to be watery.

Gouda cheese cake

With frustration, she poured the cream onto the biscuit and then I remembered that my fruits were left sliced ​​on the table.

Gouda cheese cake

Since I added less flour to the cream, after baking and cooling, the cake sagged on top of me

Gouda cheese cake

Then I decided that I would decorate the cake with fruit on top and fill it with compote jelly.
I got this result.

Gouda cheese cake Gouda cheese cake Gouda cheese cake

The second time, when I made a cream, instead of flour, for some reason I took potato starch.
I didn't feel any difference in the taste of the cheese cream.
In both cases, the cake is very delicate.
Fruits go very well here. Since the biscuit is not impregnated with anything, and it itself turns out to be rather dry, the fruit freshness here very well complements both the biscuit and the most delicate cream.

Elena Tim
Oh, Luda, how inventive! This is me about that first biscuit. Another would have been upset, I don’t know how (I, in any case, would have been lying in hysterics), but here: the hostess with golden hands, without thinking twice, took it and concocted such beauty, drooling began to flow! Thank you, I read the recipe with pleasure and looked at the pictures. Now there is something to strive for!
NataliARH
the cut is wonderful!

I somehow, instead of soda starch, a couple of tbsp. l. I put it well that I understood this during the batch, I calculated how many lemons should be added)))
Maroussia
Very nice biscuit turned out
And the first option, "forgetful" is also very good! That's what mastery means
Olga VB
Oh, Lyudochka, such a wonderful recipe - both beautiful and uncomplicated, and even in 2 versions.
It was unexpected for me to use cheese in this quality.
Bookmarks!
Elena Tim
Quote: Olga VB
Oh, Lyudochka ..., such recipe ...
Bookmarks ...!
Oh, Lyudotka ... recipe ... bookmarks ... Syu-syu-syu, syu-syu-syu!

One always hits me in the neck!

Olga VB
And this will backfire ...
And then, you so actively, regularly and seductively turn your neck out ...
And finally, what is your proof !?
nar-din
Outstripped! Yes, you shouldn't click your beak. I got ready to do it for the competition. It seemed to me that I needed more cheese, otherwise it turns out not quite a cheese filling, but rather a biscuit?
Husky
Quote: Elena Tim
I read the recipe with pleasure and looked at the pictures.
Lena, is this how to understand? What class are you in that you only watch pictures !!
And don't be poor at all. If you have forgotten how many recipes you posted on the forum with your golden pens, then take a look at your profile. Remember the Prague Night cake and the pie that was served with petunias !! Sorry, I can't pronounce the names.
Forgot what?
And about sausage and ham, I generally keep quiet.
So let's not look at the pictures, but into the kitchen and closer to the oven.

Quote: Olga VB
It was unexpected for me to use cheese as such

Olya, in this recipe you can use not only Gouda.
When I did the first version, where I had a double dose of coconut milk, I also added Hochland melted cream cheese.
So don't be afraid to use other cheese and a lot !!

Quote: nar-din
Outstripped!


Elya, what can I do !! Who did not have time, he was late !!
I understand that you have already prepared this recipe. And you prepared it for the competition, like a German recipe.
The author exhibited it with a German recipe. And I doubted something.

Quote: nar-din
It seemed to me that I needed more cheese, otherwise it turns out not quite a cheese filling

I don't think you can spoil this cake with cheese. In the first case, I added more cheese. Sat tried one cheese filling, then another. I compared them, since there were differences in them, in the amount of cheese, in one cream, in the other coconut milk. In one, the cream was brewed with flour, in the other with starch.
I did not feel any difference. Very delicate cheese cream that tastes good.
When you make a recipe for the first time, it is somehow scary to deviate from the norms (well, if only through carelessness you can screw up), but now you can add further or, on the contrary, reduce the amount of products, realizing what can come of it.
So everything is in our hands. Next time I'll try adding more cheese.
Everyone liked the recipe very much. I will repeat it for sure.
nar-din
Quote: Husky
you prepared him for the competition, like a German recipe
Yes, I prepared this recipe for the competition))) to the cheese, you also need to add something curd - ricotta or creamy curd cheese (my taste perception)
Olga VB
Al, what about the photo?
I did it anyway, show me how it happened.
nar-din
Olga VB, I didn't have time to take a picture, I was very busy, and then I saw everything (((all the fuse was gone)))
suvoyka
Can a beginner get in with a stupid question? So I brought the cream and sugar almost to a boil, grated the cheese on a fine grater, and what to do next? Is it clear what to add cheese to cream, and then? Heat over the fire or wait until it melts itself?
Husky
suvoyka, oh-she-she !! Didn't write !! Stir and stir vigorously until all the cheese is dispersed.
Now I'll add it to the recipe.
When I did it for the first time, then apparently the milk was not heated to the desired temperature. The cheese gathered into a ball and I could not break it. So he turned for a spoon, until the milk apparently warmed up well, then the cheese was all gone.
so you can bring the milk or cream to a boil, remove from heat, add cheese and stir vigorously until it dissipates. If it does not diverge, put it back on the fire to warm everything together.
suvoyka
Thank you, now I understand, I want to try to cook.
Husky
suvoyka, try it. The cake is easy to make. The biscuit is not difficult. And when I made the cream for the first time, I did not separate the eggs (although they must be separated according to the recipe) into yolks and whites. Whipped everything together. There is no difference in the end result, and cooking is easier.
_Milana_
A very interesting recipe! And what a seductive cut!
Olka I
(y) you are an entertainer :-)
Irina Dolars
Lyudochka! This is amazing! I want a piece urgently! Even two
What kinds of cheeses are more suitable here?

Oh ... how lucky you have the fruit! I would also fit them from above!
Millie
Girls, and what to do with the stored gelatin and reclaimed in an unequal battle with his son: yahoo: fruit syrup. Poke me, I can't even see.
Husky
Millie, if you are asking specifically about this recipe, then I attached it to the top of the cake, pouring fruit with it. Look at the recipe below there are several photos of pouring jelly from compote.
If you don't have such a dip from the baked cheese itself, as I did, then you can put the cake in a foil ring and pour jelly on top.
Ussury
Hello, I’m wondering if it’s possible to make this cake in portions in muffin tins and how will the baking time of the cream change, do you think?
Huska, please tell me, what consistency does the cream acquire after baking? Is it straight creamy or more like dough?
Mariii
Hello. The other day I baked this cake for a family holiday. The cake turned out to be delicious, tender, with juicy fruits and a cheese-coconut taste.Gouda cheese cake
But, the path to it turned out to be not entirely smooth ... In the biscuit recipe, Lyudmila probably made a slight inaccuracy, indicating that all dry ingredients (sugar, flour, starch and shavings) must be mixed, and then it is indicated that the eggs also need to be beaten with sugar. I immediately, somehow without hesitation, mixed sugar with dry ingredients, beat the eggs separately without sugar, and when I combined everything, I got an absolutely liquid mass, which was baked in the oven with a pancake I had to redo: I beat the eggs with sugar, and then added the mixture to them flour, starch, shavings. After that, the biscuit turned out great. But that's not all I started to make cream ... I took Poshekhonsky cheese and when I added it (grated on a fine grater) to the hot cream, instead of melting it crumpled up and grabbed the spoon with all its mass T. to. For others There was no time to run with cheeses (and it is not known what would have happened with others), then I added all the other ingredients to this plastic lump in cream. After the addition of starch, it became all one lump, and the butter melted and spilled around in a separate puddle and did not want to combine with everything else. As it cooled, I periodically beat it with a mixer and by the time it was completely cooled, the mass became more or less uniform, after adding the yolks and proteins, it acquired a uniform creamy texture, and then everything went according to plan. Here's an experiment, maybe someone will be useful. But I would like to emphasize that the cake was delicious anyway. Thank you, Lyudmila!

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