http___robintalkscookstravels.blogspot.hr_2013_12_pumpkin-cheesecake-light-and-decadent.html.xml
http___finoitocka.blogspot.hr_2011_08_pita-od-jabuka-s-korom-od-graham.html_1.xml
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For the crust 3/4 cup graham cracker crumbs 1/2 cup finely chopped pecans 1/4 cup firmly packed light brown sugar 1/4 cup unsalted butter, melted For the filling 1 1/2 cups pumpkin 3 large eggs 1 1/2 teaspoons cinnamon 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon ground ginger 1/2 teaspoon salt 1/2 cup firmly packed light brown sugar 3 8-ounce packages of cream cheese, softened and cut into pieces 1 /2 cup granulated sugar 2 tablespoons heavy cream 1 tablespoon cornstarch 1 teaspoon vanilla 1 tablespoon bourbon For the topping 2 cups sour cream 2 tablespoons granulated sugar 1 tablespoon bourbon 16 pecan halves for garnish Crust: In a bowl, combine the dry ingredients and then add the butter. Grease the sides and bottom of the spring form pan with butter. Press the mixture into the bottom and half way up the sides of a 9" spring form pan. Chill the crust for an hour. Filling: Whisk the pumpkin, eggs, spices, salt and brown sugar together in a large bowl. In another large bowl, with an electric mixer, cream the cream cheese and granulated sugar. Beat in the cream, cornstarch, vanilla, bourbon, and pumpkin mixture. Beat until smooth. Pour into the crust and bake in a 350 oven for 50 to 55 minutes, or until the center is just set. Cool the pan on a rack for about ten minutes. Topping: Whisk together the sour cream, sugar and bourbon. Spread over the top of the cheesecake and back for 5 minutes. Cooking Tips: Let all the ingredients come to room temperature. Do not over cook the cheesecake. Fill a baking pan half way up with water. Put this pan on the rack below rack where you will put the cheesecake. Bake the cheesecake in the middle of the oven. Cook it for exactly 50 minutes. Turn off the oven, open the door and let the cheesecake rest in the oven for about 20 minutes. Once out of the oven, run a knife around the sides to insure the sides do not stick to the sides. Let the cheesecake cool on a rack. Garnish with the pecan halves. Cover and refrigerate overnight. Serves 16. Bon Appetit!
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Sastojci: Za graham koru: 1/3 šalice zobenih pahuljica 6 graham krekera 2 žlice sjeckanih oraha 1 bjelanjak maslac u spreju za podmazivanje Punjenje: 6 šalica svježih, oguljenih jabuka (Granny Smith, po mogućnosti) 1 žlica limunovog soka 1/2 šalice šećera 1/4 šalice smeđeg šećera 3 žlice brašna 1/4 žličice soli 1/2 žličice cimeta 1/2 žličice ribanog muškatnog oraščića Za gornju koru: 3/4 šalice brašna 1/4 šalice šećera 1/4 šalice smeđeg šećera 1/4 šalice jabuka umiksanih u pire Priprema: Kora: Zagrijte pećnicu na 180°C. U sjeckalici za hranu izmiksajte zobene pahuljice, graham krekere i orahe, dok ne dobijete fino zrnatu smjesu. Dodajte bjelanjak te miksajte dok se smjesa ne ujednači. Smjesa bi trebala biti ljepljiva, ne mrvljiva. Pošpricajte maslacem kalup za pitu (promjer 23 cm). Pretresite smjesu za koru u kalup te je izjednačite i zagladite prstima. Koru također lagano pošpricajte maslacem u spreju. Pecite koru u pećnici oko 10 minuta, potom je izvadite iz pećnice i pustite da se ohladi. Punjenje: U zdjeli dobro pomiješajte narezane jabuke, limunov sok, šećer, brašno, sol, cimet i muškatni oraščić. Smjesu potom istresite na prethodno ispečenu koru za pitu. Gornja kora: U drugoj zdjeli umiješajte sve sastojke za gornju koru te potom posipajte tu smjesu preko jabuka u kalupu. Pecite na 180°C još oko pola sata do 40 minuta, dok gornja kora ne porumeni, a punjenje ne počne i samo krčkati. Ako nemate sjeckalicu za hranu, kupite fino usitnjene zobene pahuljice, a krekere i orahe možete smrviti tako da ih stavite u vrećicu za zamrzavanje te preko nje nekoliko puta prijeđete valjkom za tijesto.