In the video: Chef Shaul Ben Aderet in the program "True to the Source" (production and direction of the series True to the Source - Tzachi Koma)
Second season of the recipe program "True to the Source", a weekly program hosted by Mimi Ne'eman Sheikh from the "Pastry Ne'eman" chain with light and delicious recipes that anyone can prepare at home. Each week a different celebrity will be hosted and together they will prepare a simple and delicious recipe that anyone can make at home.
This time he was hosted by the well-known chef Shaul Ben Aderet (The Blue Rooster, Kimmel in Gilboa) who told us where he learned to cook, which dessert he likes best, which country he is in love with and also what the secret is to remain a relevant and leading chef for 3 decades.
Production and direction of the True to the Original series - Tzachi Koma.
Cheesecake crumbs (Photo: Gil Aviram)
Groceries
Crumb base
- 50 g melted butter
- 200 grams wild flake biscuits
stuffing
- 750 gramswhite cheese
- 3/4 cupSugar
- 2 packsheavy cream
- 1 piece lemon zest from <> lemon
- 1 teaspoonvanilla extract
- 1 unitGelatin powder bag
- 1/3 cold buckwheat
For coating
- Ground wild flake biscuits
- For conversion table click here >
Method of preparation
How do you make cheesecake crumbs?
1Base preparation: Grind the biscuits, mix well with the butter and flatten on the bottom of the pan.
2Preparation of the filling: Mix gelatin in cold water.
3Mix the cheese with <>/<> cup sugar, lemon zest and vanilla extract.
4Dissolve the gelatin in the microwave in pulses of 10 seconds each time.
5Add the melted gelatin to the cheese mixture and mix well.
6Beat the cream with 1/4 cup sugar into a firm whipped cream.
7Fold the whipped cream into the cheese mixture.
8Transfer the batter to the pan with the prepared base and let cool for about 3 hours.
9Sprinkle the coating crumbs on top, extract from the mold and serve.
In association with faithful pastry
- food
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- Baking
Tags
- Baking