"It's a baked cheesecake that doesn't require a complex preparation process," says Miki Shmo, BOSCH's head chef, adding: "It has a very soft and delicate texture. I, personally, love it a day or two after taking it out of the oven. After putting it in the refrigerator, it stabilizes and praises its flavors."
Miki Shmo, head chef of BOSCH, photo: Nimrod Saunders
His name explains that at the end of preparing the cake you can combine citrus fruits, such as: lemon, orange, lime, etc. "The technique of baking the cake is very interesting and different from other cheesecakes. Bake it at the same temperature (medium heat) with a water bath at the bottom of the oven throughout the baking time so that it does not crack."
Mickey's cheesecake, photo: Shelly Parry
Recipe for homemade baked cheesecake and Balkan yogurt by Mickey Shmo
Components
For crust:
150 g ground biscuits for crumbs
100 g melted butter
For the cheese filling:
500 g cream
cheese 1 cup milk 240 ml
100 g (1/2 cup) sugar
2 cups (400 g) Balkan yogurt
80 g instant white pudding (bag)
2 eggs size L
zest from 1/2 orange / lemon
For decoration:
Fresh red raspberry basket (120g)fresh blueberry basket (120g)
A little powdered sugar
Fits 24 cm pan
Shelley Parry,
Method of preparation
1. Preheat oven to 150 degrees Celsius.
2. Prepare the base: Mix biscuit crumbs with butter into a uniform mixture. Flatten the mixture in a greased mold 19-20 cm in diameter and fasten. Keep in the freezer.
3. Prepare the filling: Mix all the ingredients: white cheese with Balkan yogurt, sugar, instant pudding, egg and orange / lemon zest in a mixing bowl until a uniform mixture is obtained. Pour over the base.
4. Bake for an hour or an hour and a quarter until the cake is firm at the edges but still slightly vibrating in the center.
5. Cool. Cover with plastic wrap and refrigerate overnight.
6. Keep in the refrigerator for up to a week.
7. Fresh fruit can be incorporated over the cake. Preferably red fruits slightly tart and sprinkled with powdered sugar.
The same cake can be prepared in a variety of other ways, for example:
1. Chocolate bottom: Make a base out of chocolate-flavored biscuits in the same amount.
2. Place fruit, such as halved apricot or peach, on the bottom, pour the filling and bake together.
His tip: "It is recommended to cool the cake after baking and wrap it in plastic wrap (with the cake in its mold), put in the refrigerator for 24 hours and only before serving sprinkle the fresh fruit and a little powdered sugar. The resulting taste and wonderful texture will make us very proud."
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