Zamani Cheesecake

An ancient form of cheesecake may have been a popular dish in ancient Greece even prior to Romans' adoption of it with the conquest of Greece. The earliest attested mention of a cheesecake is by the Greek physician Aegimus.

  • 1 Servings
chef/recipe-image

Ingredients

Method

  • Step 1

    For the Mold: Fold aluminum foil around a frame. Spray some grease on the foil and the frame.

  • Step 2

    For the crust: Crush the cookies with a robot coupe until obtaining a sand like powder. Melt the butter in sauce pan. Mix the cookies with the brown sugar. Pour the honey and the melted butter on the previous mix.

  • Step 3

    Mix all together in order to obtain a paste. Fill in some crust inside the frame and extend it regularly. Cook the crust for 10 min at 200 degree Celsius in a deck oven until the crust is golden.

  • Step 4

    Sprinkle some cacao butter on the top of the crust on the way out of the oven and let it cool.

  • Step 5

    For the Cheesecake filling: Mix the cream cheese cream with the sugar until it became creamy. Add the eggs slowly, one by one. Mix until achieve a smooth and creamy texture.

  • Step 6

    Slowly add the cream, the frangipani and rosewater extract and the vanilla extract. The final mixture should be smooth, creamy and shiny. Pour the mix over the cold baked crust. Pour the mix over the cold baked crust.

  • Step 7

    Just to 3/4 of capacity of the frame. Cook the Cheesecake at 130 degree Celsius for one and half hours. The cheesecake will be cooked when the mix becomes fluffy.

  • Step 8

    The cheesecake will be cooked when the mix becomes fluffy. Place the cheesecake in the fridge for six hours. Run a knife on the sides of the frame.

  • Step 9

    Remove the frame and the aluminum foiled from the button of the cheesecake. Cover with a plastic and date.

  • Step 10

    Cheesecake taste best after been refrigerated it for six hours. Do not produce cheesecake too far in advance.

  • Step 11

    The night before serving is ideal. A well-executed cheesecake is thick and fatty in texture, sweet cheese taste in mouth with clean palate at the end.

  • Step 12

    Conservation: Do not keep longer than two days.

  • Step 13

    Once taken out of the fridge, the cheesecake must be consumed at once Discard any leftover from plating or service, as well as buffet that have been exposed to room temperature.

  • Step 14

    If the cheesecake is frozen, it must be defrosted in a refrigerator and used once defrosted. Keep cheesecake no longer than eight days in the freezer at -18 degree Celsius.

  • Step 15

    Served as presented picture. Chakula chema!

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