Wednesday, October 17, 2012

No-base light Cheesecake. Leichter Ohne-Boden Käsekuchen. (شيزكيك خفيفة بدون قاعدة)



This is a very nice light version of the normal Cheesecake recipe ,It has no base & lighter in ingredients. I found it a nice Blog, & decided to do it after seeing its amazing texture. I was so fluffy & airy, exactly like eating cotton candy!!


Ingredients:

250 gm Creamcheese
200 gm sourcream
1/2 cup Sugar
1/4 cup sifted Starch
2 Tablespoons lemon juice
1 Tablespoon Lemon zest
3 eggs (seperated)

Preparation::

Beat Egg whites with an electrical mixer till firm peaks form.
Mix other ingredients (egg yolks, sugar,Lemon juice & Zest, Starch, Creamcheese & Sourcream).
Fold the eggwhites into the other mixture till well mixed.
Put in a bttered non-stick Cake pan (or as I used a Loaf Pan)
Enter a preheated oven (180°C) for 30 minutes then reduce the heat to (160°C) for another 30 minutes .

*I usually bake Cheesecakes with a pot filled with water inside the oven. (I don't put the Cake pan inside a waterbath)
Let it cool for 4 hours then serve with fresh fruits or with Berries Sauce.


*This is how fluffy & soft it is from inside*

The link to the Original Recipe:
 http://cookingweekends.blogspot.de/2012/03/lighter-meyer-lemon-cheesecake.html



Zutaten:

250 g Frischkäse
200 g Sauersahne
1/2 Tasse Zucker
1/4 Tasse gesiebte Stärke
2 Esslöffel Zitronensaft
1 Esslöffel Zitronenschale
3 Eier (getrennt)

Vorbereitung :

* Eiweiß steif schlagen  mit einem elektrischen Mixer bis feste Spitzen .
*Andere Zutaten mischen (Eigelb, Zucker, Zitronensaft, Schale, Stärke, Frischkäse & Soursahne).
*Falten Sie die Eiweiß in die andere Mischung, bis gut vermischt.
*Legen Sie in einem gefettete Kuchenform .
*Geben Sie einen vorgeheizten Backofen (180 ° C) für 30 Minuten, dann die Hitze reduzieren, um (160 ° C) für weitere 30 Minuten.

* Ich backe Käsekuchen mit einem Topf mit Wasser im Ofen.
*Abkühlen lassen für 4 Stunden, dann mit frischen Früchten oder mit Beeren Sauce servieren.

Luftig, Locker & Lecker!


المكونات:

250 جرام جبنة كريم
200 جم كريم حامضة
1/2 كوب سكر
1/4 كوب نشا منخول
2 ملعقة طعام عصير ليمون
1ملعقة كبيرة بشر لمون
3 بيض/ بياض البيض منفصل عن صفار البيض 


إعداد :

اضربي بياض البيض بالمضرب الكهربائي حتى تتكون قمم متماسكة)حوالي 5 دقائق ( .
(خلط المكونات الأخرى (صفار البيض والسكر وعصير الليمون والحماس، نشا، والجبن كريم وكريم صور).
.طوى بياض البيض إلى الخليط حتى تمتزج جيدا.
ضعي المزيج في صينية الكيك المدهونة بالزبدة
.ادخلي الكيكة فرن مسخن مسبقاً على حرارة 180 لمدة نصف ساعة ثم اخفضي الحرارة حتى 160 ثم اخبزي لمدة نصف ساعة أخر
اتركيها لتبرد 4 ساعات على الأقل ثم زينيها بالفواكه الطازجة أو صوص الفواكه


17 comments:

  1. I like so much the idea of using a loaf pan :)) Fabulous ;)

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  2. I love the rectangular shape! I'm pleased you liked it. :)

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    Replies
    1. I loved it Gerlinde ,I´ll be doing more of your recipes soon ,will tell you then :)

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  3. I insist on making it, will use half greek yogurt half (Panna) and will tell you....no sour cream in Italy!!!!!!

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  4. will try this soon - finally a cheesecake with no quark which is so hard to find in Australia x

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    Replies
    1. This one is wonderfull, but my other cheesecake with frischkäse is out of this world!! I'll send u the link.

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  5. can i make it without using the starch ??

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    Replies
    1. You better stick to the recipe to garantee the same good result.

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  6. Ola dear, I always wanted to try your cheese cake recipes but I don't like cheese, I see you're using Philadelphia cream cheese, did you use it here too, does it have a cheesy taste ?!

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    Replies
    1. Reham, I never liked cheesecakes before till I tried it myself!! Try it at least onece, Philadelphia tastes a lot like cream, not cheese.

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    2. This comment has been removed by the author.

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  7. Wow, I love it! I made ricotta bake and cottage cheese bake, but this sounds different,so I am tempted to try it too.

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  8. sounds great! cant wait to try this!!!

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