Hola amigos de Hive Food! feliz comienzo del año 2023 para todos ustedes ♥ que tal estan? como estuvieron sus festejos? los mios duraron tanto que puedo sentarme a escribir éste post 3 dias despues jajaja me divertí mucho, es lo unico que puedo anticipar, hablaré de eso en otra publicación porque aquí venimos a hablar de recetas.
Como algunos sabran con mi madre tenemos un emprendimiento de pasteleria, les he comentado por aquí muchas de las recetas de los dulces que vendemos, y una de esas recetas es el cheesecake.
El cheesecake es mi postre preferido, siempre lo he realizado de una sola manera que es la que nunca me falla. Pero ésta vez decidí probar una nueva manera, que es cocinandolo en el horno (el que yo realizaba se hacia unicamente en heladera esperando a que la gelatina solidifique la mezcla) y debo decir que es mi nueva receta favorita! amé la textura, el sabor y sobre todo la facilidad de realizarla. Asi que sin mas preambulos aquí está la receta de cheesecake al horno!

Hello friends of Hive Food! happy start of the year 2023 to all of you ♥ how are you? How were your celebrations? mine lasted so long that I can sit down and write this post 3 days later hahaha I had a lot of fun, it's the only thing I can anticipate, I'll talk about it in another post because here we come to talk about recipes. As some of you know with my mother we have a pastry business, I have told you here about many of the recipes for the sweets that we sell, and one of those recipes is cheesecake. Cheesecake is my favorite dessert, I have always done it in only one way, which is the one that never fails me. But this time I decided to try a new way, which is cooking it in the oven (the one I used to make was only in the fridge waiting for the gelatin to solidify the mixture) and I must say that it is my new favorite recipe! I loved the texture, the flavor and above all the ease of making it. So without further ado here is the baked cheesecake recipe!

Bueno bueno lo primero que vamos a realizar es la base del cheesecake. Yo utilicé un molde desmontable de 20cm de diametro.
Vamos a pesar 150gr de galleta de vainilla (es opcional, puede ser galleta de chocolate) y lo vamos a triturar. Yo lo hice bien sencillo y rompi las galletitas en una bolsa con el palo de amasar. Luego vamos a derretir 80gr de manteca y vamos a incoporarselo a las galletas trituradas. Luego con la mano vamos a ponerlo en la base del molde apto para horno y vamos a asegurarnos de apretar para que ésta quede bien compacta. Finalmente lo llevamos a refrigerar por al menos 20 minutos.

Well, the first thing we are going to do is the base of the cheesecake. I used a removable mold of 20 cm in diameter. We are going to weigh 150gr of vanilla biscuit (it is optional, it can be a chocolate biscuit) and we are going to crush it. I made it very simple and broke the cookies into a bag with the rolling pin. Then we are going to melt 80g of butter and we are going to incorporate it into the crushed cookies. Then with our hand we are going to put it on the base of the mold suitable for the oven and we are going to make sure to press it so that it is very compact. Finally we take it to refrigerate for at least 20 minutes.

Pasamos al siguiente paso, la mezcla de queso.
En un recipiente vamos a mezclar 50gr de almidon de maiz con 600gr de queso crema tipo filadelfia firme y vamos a integrarlo muy bien con un batidor de mano por al menos 2 minutos. Espero que ésto se entienda bien porque la verdad desconozco como le llaman al queso crema en otros paises. Luego le incorporamos 250cc de crema de leche y 120gr de azucar, nuevamente mezlcamos con el batidor. Por ultimo agregamos 3 huevos, esencia de vainilla y ralladura de limon. Incoporamos y volcamos la mezcla en el molde con la base de galletitas.

We move on to the next step, the cheese mixture. In a container we are going to mix 50gr of corn starch with 600gr of firm Philadelphia type cream cheese and we are going to integrate it very well with a hand mixer for at least 2 minutes. I hope this is well understood because I really don't know what cream cheese is called in other countries. Then we add 250cc of milk cream and 120g of sugar, again we mix with the whisk. Finally we added 3 eggs, vanilla essence and lemon zest. Add and pour the mixture into the mold with the cookie base.

Vamos a precalentar el horno y cuando éste esté a 160° vamos a cocinar el cheesecake por 50 minutos. Es una coccion larga a fuego bajo, tienes que ser paciente. Transcurrido ese tiempo verás que se formó una especia de "costra" en los bordes de la preparacion y en la parte superior. Apagamos el horno y dejamos que éste se enfrie ahi mismo antes de retirarlo. Luego, vamos a llevarlo a la heladera para ayudar a que el desmolde sea mas sencillo.

We are going to preheat the oven and when it is at 160° we are going to cook the cheesecake for 50 minutes. It is a long cook on low heat, you have to be patient. After that time you will see that a kind of "scab" has formed on the edges of the preparation and on the top. We turn off the oven and let it cool right there before removing it. Then, we are going to take it to the refrigerator to help make the demoulding easier.

Ésto tambien es opcional. El cheesecake clasico se decora con mermelada, puede ser de frutos rojos o frutilla, tambien puede ser de chocolate.
En mi caso yo tenia pulpa de frutilla y gelatina sin sabor ya lista asi que simplemente junte todo en una taza, le di un poco de calor y bañé el cheesecake para darle ese acabado delicioso

This is also optional. The classic cheesecake is decorated with jam, it can be red fruit or strawberry, it can also be chocolate. In my case, I had strawberry pulp and flavorless gelatin already ready, so I simply put everything together in a cup, gave it a little heat and covered the cheesecake to give it that delicious finish.

y finalmente el cheesecake está listo para comer! lo empaqueté y lo lleve a la cena de año nuevo y al llegar me comentaron que habian comprado un cheesecake de oreo en una panaderia! asi que tuvimos ambos para degustar. La diferencia estaba en que el de panaderia era el que se prepara con gelatina y heladera, y el mio era horneado. Me gusto tener las dos variedades para probar la diferencia de texturas, el mio era mucho mas cremoso. Y acá entre nosotros... el mio estaba mas delicioso.... jajaja

and finally the cheesecake is ready to eat! I packed it and took it to New Year's dinner and upon arrival they told me that they had bought an Oreo cheesecake in a bakery! so we had both to taste. The difference was that the one from the bakery was the one prepared with gelatin and a fridge, and mine was baked. I liked having both varieties to taste the difference in textures, mine was much creamier. And here between us... mine was more delicious... hahaha