something to eat: world’s best cheesecake ever

cheesecake är en sådan typ av kaka som finns i ungefär en miljard olika varianter och det kan vara svårt att veta vilket recept man ska välja i cheesecakesdjungeln. därför tänkte jag eliminera det problemet genom att presentera världens (kanske) godaste cheesecake (som jag dock inte kan stoltsera med att ha komponerat själv): BARRY’S CHEESECAKE av Anna Bergström.

Cheesecaken bjuder på en underbar upplevelse med sina TVÅ lager fyllning som båda ska gräddas i ugnen i olika omgångar och som ger kakan dess perfekta konsistens. Kakan är enkel att göra (och görs gärna i förväg för att stå kylt över en natt eller dag) och avnjuts i min mening helst tillsammans med lite hallon som bildar en fin syrlig kontrast till den söta (men inte allt för söta) cheesecaken.

1. Barrys Cheesecake kan knappast misslyckas

2. ALLA som du bjuder på Barrys Cheesecake kommer att älska den

/mbee

// There is a djungle of cheesecakerecipes if you google to find one and since I know it can be hard to know which one to pick I thought that I should maybe spare you that problem. THIS happens to be the best cheesecakerecipe ever. Cannot give myself any more credit than my effort in sharing it though, since it’s a recipe by swedish Anna Bergström (author to a lot of cookery books).

The recipe is a masterpiece with not only one layer, but two, which gives the cake it’s brilliant consistence and great taste, is easy as pie to do and everyone will adore you after being served a bit of the cake. My advice is to serve it together with some rasberrys which makes a great contrast between sweet and sour. Try it! //

R E C I P E : B a r r y’ s C h e e s e c a k e (with small corrections fr myself) 8-10 pieces

tart case

12 digestivekex/ 12 digestive biscuits

115 g smör / 115 g butter

Mash the biscuits and mix them with melted butter. Put it in a pie plate (with removable bottom) and bake it at 200°C (392°F) for 7-8 minutes. One tips here is to put foil around the plate since the butter may drip in the oven otherwise.

Fyllning 1 / Filling 1

400 g creeme cheese (original recipe say’s philadelphia, but any creme cheese would do!)

3 ägg / 3 eggs

1,5 dl socker / 1,5 dl sugar

Mash the creme cheese and then add the eggs and the sugar. Mix it and pour it in the case and bake it for around 35 minutes at 180°C (356°F). (Until the filling has congeald.) Then let it cool off.

Fyllning 2 / Filling 2

4 dl crème fraîche

1 dl florsocker / 1 dl powdered sugar

1 msk vaniljsocker / 1 tablespoon vanilla sugar

TIPS: It’s ok to grind down some lemon peel here!

Mix all the ingredients put it on top of filling 1 and then bake the cake at 180°C (356°F) for 8-10 minutes. (Until the filling has congeald, at least moderately.) After that, let the cake cool off once more, then top it with some fruit (OR do nothing, the cake itself doesn’t need more to taste lovely!) Eat, offer and enjoy! 

Pic 1: Tart case after baked in oven

Pic 2: Filling 1 on top of tart case before oven

Pic 3: Cake with filling 1 after oven

Pic 4: The resualt…

Pic 5: …is served! (Notice the 2 layers!)

something to eat: cinnamon bun

…and the key to success is a filling that contains both cinnamon, vanilla sugar and almond icing!

/mbee

R E C I P E: Cinnamon buns

Deg/paste

150 g margarin/ 150 g margarine

5 dl 3% mjölk/ 5 dl milk

50 g jäst/ 50 gram yeast (I use dry yeast)

1*(3/4) tsk salt/ 1*(3/4) tsp salt

1*(4/5) dl socker/ 1*(4/5) dl sugar

2 tsk kardemumma/ 2 tsp cardamum

ca 12 dl vetemjöl/ ca 12 dl wheat flour

Mix the flour (start with 10-11 dl and add more afterwards) with the dry yeast, the spices and the sugar. Then melt the margarine and pour the milk on it. Heat it up to ca 50° and then mix it with the dry ingredients. If you mix it without machines (like me) work with it for like 6 minutes or so until you’ve got a fine paste. Then let it rise for 30 minutes.

Fyllning/Filling

120 g smör/ 120 g butter

1/2-3/4 dl socker/ 1/2-3/4 dl sugar

2 msk kanel/ 2 tablespoons of cinnamon

2 tsk vaniljsocker/2 teaspoons of vanilla sugar

125 g mandelmassa/ 125 g almond icing

Flatten out the paste to a thin rectangle and mix the ingredients to the filling exept from the almond icing (that is easier to sprinkle out after spreading out the rest of the filling). Spread out the filling on half of the paste, then fold the paste to half the size, cut out thin ribbons and ¨twist them into a nice shape”. Let them rise for another 30 minutes.

Överst/On top

1 ägg/1 egg

pärlsocker/ nib sugar

Brush the stirred egg on the buns and pour some nib sugar on top. Then bake the buns in the midle of the oven at 225° Celcius/ 437° Farenheit for ca 7 minutes (Watch up to avoid burning them!) take them out and immediately enjoy a warm bun with a glass of cold milk! Done!