{"id":197998,"title":"New York cheesecake, tvarohov\u00fd dort v newyorsk\u00e9m stylu","modified":"2026-10-31T17:30:37+01:00","plain":"Vysok\u00fd a hutn\u00fd cheesecake na tenk\u00e9m pi\u0161kotov\u00e9m korpusu, pe\u010den\u00fd ve vodn\u00ed l\u00e1zni a pod\u00e1van\u00fd bez p\u0159\u00edzdob, po vzoru brooklynsk\u00e9ho Junior’s.\n\n\n\nPrvn\u00ed kousek stoj\u00ed na tal\u00ed\u0159i p\u011bkn\u011b rovn\u011b, hutn\u00fd a kr\u00e9mov\u00fd, s hladk\u00fdm povrchem bez jedin\u00e9 praskliny. Zabo\u0159\u00edte do n\u011bj l\u017ei\u010dku a vnit\u0159ek jemn\u011b povol\u00ed, s ml\u00e9\u010dnou chut\u00ed, jen lehce sladk\u00fd, s vanilkov\u00fdm aroma, kter\u00e9 p\u0159etrv\u00e1v\u00e1 v \u00fastech. \n\n\n\nChcete ochutnat cheesecake p\u0159\u00edmo na m\u00edst\u011b? Tady zjist\u00edte, kde se ubytovat v New Yorku, podle \u010dtvrti i rozpo\u010dtu.\n\n\n\nNic neodv\u00e1d\u00ed pozornost: \u017e\u00e1dn\u00e1 ovocn\u00e1 om\u00e1\u010dka, \u017e\u00e1dn\u00e9 ovoce, jen \u010derstv\u00fd smetanov\u00fd s\u00fdr a pod n\u00edm tenk\u00fd, vl\u00e1\u010dn\u00fd pi\u0161kot. Je to ten typ dezertu, kter\u00fd v\u00e1m p\u0159ipad\u00e1 a\u017e p\u0159\u00edli\u0161 jednoduch\u00fd, dokud neochutn\u00e1te druh\u00e9 sousto.\n\n\n\nVe stejn\u00e9m americk\u00e9m duchu se nese tak\u00e9 red velvet\n\n\n\nCo je newyorsk\u00fd cheesecake?\n\n\n\nN\u00e1zev vystihuje cel\u00fd recept: s\u00fdr a dort. Newyorsk\u00e1 verze stoj\u00ed na \u010derstv\u00e9m smetanov\u00e9m s\u00fdru, \u010dasto zna\u010dky Philadelphia, kter\u00fd j\u00ed dod\u00e1v\u00e1 hutnou konzistenci a ml\u00e9\u010dnou chu\u0165. Zat\u00edmco mnoho cheesecak\u016f m\u00e1 z\u00e1klad z rozdrcen\u00fdch su\u0161enek, tento, inspirovan\u00fd restaurac\u00ed Junior’s v Brooklynu, m\u00e1 n\u00e1pl\u0148 na tenk\u00e9m dom\u00e1c\u00edm pi\u0161kotu. Vl\u00e1\u010dn\u00fd korpus dr\u017e\u00ed v\u0161e pohromad\u011b, ani\u017e by k\u0159upal nebo p\u0159eb\u00edjel n\u00e1pl\u0148.\n\n\n\nV n\u00e1plni se snoub\u00ed \u010derstv\u00fd smetanov\u00fd s\u00fdr, vejce, smetana ke \u0161leh\u00e1n\u00ed, cukr, vanilka a trocha kuku\u0159i\u010dn\u00e9ho \u0161krobu. Dort je vysok\u00fd, m\u00e1 rovn\u00e9 boky, hedv\u00e1bn\u011b hladk\u00fd povrch a st\u0159ed se po vyta\u017een\u00ed z trouby je\u0161t\u011b chv\u011bje.\n\n\n\nPokud chcete z\u016fstat u kol\u00e1\u010d\u016f, vyzkou\u0161ejte key lime pie\n\n\n\nZ brooklynsk\u00e9ho Junior’s do newyorsk\u00fdch v\u00fdloh\n\n\n\nV New Yorku je cheesecake v\u0161ude, ve v\u00fdloh\u00e1ch cukr\u00e1ren i u stol\u016f s \u010daloun\u011bn\u00fdmi lavicemi v restaurac\u00edch. Tento recept je inspirovan\u00fd restaurac\u00ed Junior’s v Brooklynu, kter\u00e1 je v tomto oboru pojmem: vysok\u00fd, velmi kr\u00e9mov\u00fd dort, pod\u00e1van\u00fd jednodu\u0161e na tenk\u00e9m pi\u0161kotu, m\u00e9n\u011b sladk\u00e9m ne\u017e su\u0161enkov\u00fd korpus.\n\n\n\nPostup stoj\u00ed na n\u011bkolika z\u00e1sad\u00e1ch. N\u00e1pl\u0148 m\u00edchejte zvolna, abyste do n\u00ed neza\u0161lehali vzduch, pe\u010dte ve vodn\u00ed l\u00e1zni pro rovnom\u011brn\u00e9 proh\u0159\u00edv\u00e1n\u00ed a pak nechte dlouho odpo\u010d\u00edvat, aby dort zpevnil bez teplotn\u00edho \u0161oku. Pod\u00e1v\u00e1 se bez p\u0159\u00edzdob, aby vynikla v\u016fn\u011b vanilky a pln\u00e1 chu\u0165 \u010derstv\u00e9ho smetanov\u00e9ho s\u00fdra.\n\n\n\nNa Den d\u00edk\u016fvzd\u00e1n\u00ed vych\u00e1z\u00ed z trouby dal\u0161\u00ed americk\u00e1 hv\u011bzda: prav\u00fd sladk\u00fd d\u00fd\u0148ov\u00fd kol\u00e1\u010d.\n\n\n\nHlavn\u00ed suroviny na cheesecake\n\n\n\n\n\n\n\nZ\u00e1kladem je lehk\u00fd pi\u0161kot: hladk\u00e1 dortov\u00e1 mouka pro jemnou st\u0159\u00eddku, trocha cukru, \u0161petka kyp\u0159ic\u00edho pr\u00e1\u0161ku, s\u016fl, kter\u00e1 zv\u00fdrazn\u00ed vanilku, a olej nebo rozpu\u0161t\u011bn\u00e9 m\u00e1slo pro zachov\u00e1n\u00ed vl\u00e1\u010dnosti. Vejce se rozd\u011bl\u00ed na \u017eloutky a b\u00edlky: \u017eloutky t\u011bsto obohat\u00ed, vy\u0161lehan\u00e9 b\u00edlky ho odleh\u010d\u00ed a vinn\u00fd k\u00e1men zpevn\u00ed sn\u00edh.\n\n\n\nSrdcem n\u00e1pln\u011b je \u010derstv\u00fd smetanov\u00fd s\u00fdr p\u0159i pokojov\u00e9 teplot\u011b, aby se dal zapracovat bez hrudek do hedv\u00e1bn\u011b hladk\u00e9 konzistence. Cukr ho oslad\u00ed, kuku\u0159i\u010dn\u00fd \u0161krob mu dod\u00e1 pevnost a vanilka klasickou v\u016fni.\n\n\n\nVejce p\u0159id\u00e1van\u00e1 po jednom n\u00e1pl\u0148 spoj\u00ed a obohat\u00ed. Trocha smetany ke \u0161leh\u00e1n\u00ed ji zjemn\u00ed a dod\u00e1 j\u00ed kr\u00e9movost, ani\u017e by ztratila pevnost.\n\n\n\nNa co db\u00e1t, aby se cheesecake povedl\n\n\n\nPi\u0161kot se nejprve pe\u010de samotn\u00fd, jen dokud nenab\u011bhne a lehce nezezl\u00e1tne, zap\u00edchnut\u00e9 p\u00e1r\u00e1tko mus\u00ed vyj\u00edt \u010dist\u00e9. N\u00e1pl\u0148 pak pot\u0159ebuje m\u00edrn\u00e9 teplo: vodn\u00ed l\u00e1ze\u0148 chr\u00e1n\u00ed okraje a zpomaluje tuhnut\u00ed st\u0159edu, kter\u00fd se m\u00e1 je\u0161t\u011b chv\u011bt, kdy\u017e okraje za\u010d\u00ednaj\u00ed zl\u00e1tnout. \n\n\n\nDal\u0161\u00ed z\u00e1mo\u0159sk\u00fd dezert, kter\u00fd pohlad\u00ed po du\u0161i: banana pudding\n\n\n\nChladnut\u00ed je stejn\u011b d\u016fle\u017eit\u00e9 jako pe\u010den\u00ed, dlouh\u00fd odpo\u010dinek p\u0159i pokojov\u00e9 teplot\u011b a pak v lednici zajist\u00ed stejnom\u011brnou konzistenci a omez\u00ed prask\u00e1n\u00ed. P\u0159i kr\u00e1jen\u00ed z\u00edsk\u00e1te \u00fahledn\u00e9 \u0159ezy no\u017eem namo\u010den\u00fdm v hork\u00e9 vod\u011b a ot\u0159en\u00fdm p\u0159ed ka\u017ed\u00fdm \u0159ezem.\n\n\n\nPokud hled\u00e1te leh\u010d\u00ed verzi s n\u00edzk\u00fdm obsahem sacharid\u016f, vyzkou\u0161ejte m\u016fj jahodov\u00fd dort ve stylu cheesecaku.\n\n\n\n\n\n\tPrav\u00fd newyorsk\u00fd cheesecake\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tKorpus60 g hladk\u00e9 dortov\u00e9 mouky (nebo 55 g b\u011b\u017en\u00e9 hladk\u00e9 mouky)74 g cukru (rozd\u011blte podle postupu)0.75 l\u017ei\u010dky pr\u00e1\u0161ku do pe\u010diva0.25 l\u017ei\u010dky jemn\u00e9 soli3 l\u017e\u00edce rostlinn\u00e9ho oleje (nebo 43 g rozpu\u0161t\u011bn\u00e9ho m\u00e1sla)3 vejce (b\u00edlky a \u017eloutky odd\u011blen\u00e9)1 l\u017ei\u010dka vanilkov\u00e9ho extraktu0.25 l\u017ei\u010dky vinn\u00e9ho kameneN\u00e1pl\u0148907 g \u010derstv\u00e9ho smetanov\u00e9ho s\u00fdra typu Philadelphia (pokojov\u00e9 teploty)331 g cukru (rozd\u011blte podle postupu)28 g kuku\u0159i\u010dn\u00e9ho \u0161krobu1 l\u017e\u00edce vanilkov\u00e9ho extraktu2 vejce (pokojov\u00e9 teploty)170 g smetany ke \u0161leh\u00e1n\u00ed (pokojov\u00e9 teploty)hork\u00e1 voda (na vodn\u00ed l\u00e1ze\u0148 (do v\u00fd\u0161ky p\u0159ibli\u017en\u011b 2,5 cm v pek\u00e1\u010di))\t\n\t\n\t\tKorpusP\u0159edeh\u0159ejte troubu na 180 \u00b0C. Lehce vyma\u017ete dortovou formu s odn\u00edmateln\u00fdm okrajem o pr\u016fm\u011bru 23 cm (hlubokou alespo\u0148 7 cm) a dno i boky vylo\u017ete alobalem.Ve velk\u00e9 m\u00edse sm\u00edchejte mouku, \u010d\u00e1st cukru (2 l\u017e\u00edce), pr\u00e1\u0161ek do pe\u010diva, s\u016fl, olej, \u017eloutky ze 3 vajec a vanilku, pot\u00e9 vy\u0161lehejte tuh\u00e9, lehce drobiv\u00e9 t\u011bsto.V jin\u00e9 m\u00edse \u0161lehejte b\u00edlky s vinn\u00fdm kamenem, dokud nezp\u011bn\u00ed, pot\u00e9 postupn\u011b p\u0159id\u00e1vejte zbytek cukru a \u0161lehejte, a\u017e vznikne pevn\u00fd a leskl\u00fd sn\u00edh.Sn\u00edh opatrn\u011b ve t\u0159ech d\u00e1vk\u00e1ch vm\u00edchejte do t\u011bsta, rozet\u0159ete ho do formy a pe\u010dte p\u0159ibli\u017en\u011b 15 minut, dokud korpus nenabude, lehce nezezl\u00e1tne a zap\u00edchnut\u00e9 p\u00e1r\u00e1tko nevyjde \u010dist\u00e9.Vyjm\u011bte z trouby, ihned no\u017eem uvoln\u011bte okraje a nechte ve form\u011b zchladnout. Troubu nechte zapnutou.N\u00e1pl\u0148P\u0159i n\u00edzk\u00fdch ot\u00e1\u010dk\u00e1ch vy\u0161lehejte p\u0159ibli\u017en\u011b \u010dtvrtinu \u010derstv\u00e9ho s\u00fdra s t\u0159etinou cukru a kuku\u0159i\u010dn\u00fdm \u0161krobem dohladka. Za st\u00e1l\u00e9ho pomal\u00e9ho \u0161leh\u00e1n\u00ed p\u0159id\u00e1vejte zbytek s\u00fdra po jednotliv\u00fdch balen\u00edch.Pomalu za\u0161lehejte zbytek cukru a vanilku, pot\u00e9 p\u0159id\u00e1vejte vejce jedno po druh\u00e9m a po ka\u017ed\u00e9m dob\u0159e pro\u0161lehejte. P\u0159ilijte smetanu a \u0161lehejte jen do spojen\u00ed.Nalijte n\u00e1pl\u0148 na korpus, ale formu nepl\u0148te a\u017e po okraj. Vlo\u017ete ji do v\u011bt\u0161\u00edho pek\u00e1\u010de a kolem nalijte horkou vodu, aby vznikla vodn\u00ed l\u00e1ze\u0148 (do v\u00fd\u0161ky p\u0159ibli\u017en\u011b 2,5 cm).Vlo\u017ete do trouby na ro\u0161t ve spodn\u00ed t\u0159etin\u011b a pe\u010dte 75 a\u017e 90 minut, dokud okraje neza\u010dnou zl\u00e1tnout a povrch nebude vypadat zpevn\u011bn\u00fd. St\u0159ed se m\u00e1 st\u00e1le lehce chv\u011bt (teplota uvnit\u0159 p\u0159ibli\u017en\u011b 70 a\u017e 74 \u00b0C).Vyjm\u011bte formu z vodn\u00ed l\u00e1zn\u011b, postavte ji na m\u0159\u00ed\u017eku a nechte bez h\u00fdb\u00e1n\u00ed chladnout 2 a\u017e 3 hodiny, dokud dort nebude vychladl\u00fd. P\u0159ikryjte a ulo\u017ete do lednice a\u017e do pod\u00e1v\u00e1n\u00ed.P\u0159i pod\u00e1v\u00e1n\u00ed kr\u00e1jejte no\u017eem, kter\u00fd p\u0159ed ka\u017ed\u00fdm \u0159ezem namo\u010d\u00edte do hork\u00e9 vody a ot\u0159ete.\t\n\t\n\t\tRecept inspirovan\u00fd brooklynskou restaurac\u00ed Junior's Restaurant, vyhl\u00e1\u0161enou sv\u00fdm newyorsk\u00fdm cheesecakem. Z\u00e1kladem je tenk\u00fd pi\u0161kotov\u00fd korpus (nikoli su\u0161enkov\u00fd), kter\u00fd se nejprve pe\u010de samostatn\u011b. Vodn\u00ed l\u00e1ze\u0148 a dlouh\u00e9 chladnut\u00ed (p\u0159i pokojov\u00e9 teplot\u011b a pot\u00e9 v lednici) zajist\u00ed hutnou a kr\u00e9movou konzistenci bez prasklin. Tradi\u010dn\u011b se pod\u00e1v\u00e1 bez p\u0159\u00edloh.\n\t\n\t\n\t\tDessertAm\u00e9ricaine","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197998","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=197998"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197998\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/190483"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197998"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197998"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197998"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}