{"id":159865,"title":"Cheesecake newyorkez autentic","modified":"2026-07-20T16:20:32+02:00","plain":"Un cheesecake \u00eenalt \u0219i dens, cu blat sub\u021bire de pandi\u0219pan, copt la bain-marie \u0219i servit simplu, \u00een stilul Junior’s din Brooklyn.\n\n\n\nPrima felie st\u0103 dreapt\u0103 pe farfurie: dens\u0103 \u0219i cremoas\u0103, cu suprafa\u021ba neted\u0103, f\u0103r\u0103 nicio cr\u0103p\u0103tur\u0103. \u00cenfigi lingura, iar mijlocul cedeaz\u0103 u\u0219or, l\u0103ptos, abia dulce, cu parfumul acela de vanilie care \u00ee\u021bi r\u0103m\u00e2ne pe palat. \n\n\n\nNimic nu-i distrage aten\u021bia : f\u0103r\u0103 coulis, f\u0103r\u0103 fructe, doar cream cheese \u0219i un pandi\u0219pan sub\u021bire \u0219i pufos dedesubt. Este genul de desert care pare prea simplu, p\u00e2n\u0103 la a doua \u00eembuc\u0103tur\u0103.\n\n\n\n\u00cen acela\u0219i registru american, merit\u0103 \u00eencercat \u0219i tortul red velvet\n\n\n\nCe este cheesecake-ul newyorkez ?\n\n\n\nNumele spune totul : cheese pentru br\u00e2nz\u0103, cake pentru pr\u0103jitur\u0103. Versiunea newyorkez\u0103 se bazeaz\u0103 pe cream cheese, adesea Philadelphia, care \u00eei d\u0103 textura aceea dens\u0103 \u0219i l\u0103ptoas\u0103. Acolo unde multe cheesecake-uri au la baz\u0103 biscui\u021bi sf\u0103r\u00e2ma\u021bi, acesta, inspirat de Junior’s Restaurant din Brooklyn, \u00ee\u0219i a\u0219az\u0103 umplutura pe un pandi\u0219pan fin, f\u0103cut \u00een cas\u0103. Acest blat pufos sus\u021bine totul f\u0103r\u0103 s\u0103 ias\u0103 \u00een fa\u021b\u0103.\n\n\n\nUmplutura reune\u0219te cream cheese, ou\u0103, sm\u00e2nt\u00e2n\u0103 gras\u0103, zah\u0103r, vanilie \u0219i pu\u021bin amidon de porumb. Pr\u0103jitura cre\u0219te frumos, cu marginile bine drepte, suprafa\u021ba satinat\u0103 \u0219i centrul care \u00eenc\u0103 tremur\u0103 c\u00e2nd iese din cuptor.\n\n\n\nDac\u0103 vre\u021bi s\u0103 r\u0103m\u00e2ne\u021bi \u00een zona pie, \u00eencerca\u021bi tarta Key lime\n\n\n\nDe la Junior’s din Brooklyn la vitrinele newyorkeze\n\n\n\nLa New York, cheesecake-ul e peste tot, at\u00e2t \u00een vitrinele cofet\u0103riilor, c\u00e2t \u0219i \u00een restaurante. Re\u021beta de aici se inspir\u0103 din Junior’s Restaurant din Brooklyn, un reper al genului : o pr\u0103jitur\u0103 \u00eenalt\u0103, foarte cremoas\u0103, servit\u0103 simplu pe un pandi\u0219pan sub\u021bire, mai pu\u021bin dulce dec\u00e2t un blat de biscui\u021bi.\n\n\n\nMetoda \u021bine de c\u00e2teva gesturi simple. Umplutura se amestec\u0103 delicat, ca s\u0103 nu \u00eencorporeze aer; se coace la bain-marie, pentru o c\u0103ldur\u0103 constant\u0103; apoi se las\u0103 s\u0103 se odihneasc\u0103 \u00eendelung, ca pr\u0103jitura s\u0103 se stabilizeze f\u0103r\u0103 \u0219oc termic. Se serve\u0219te simplu, ca s\u0103 se simt\u0103 parfumul vaniliei \u0219i rotunjimea cream cheese-ului.\n\n\n\nIngredientele de baz\u0103 ale cheesecake-ului\n\n\n\nLa baz\u0103 st\u0103 un pandi\u0219pan u\u0219or : f\u0103in\u0103 pentru pr\u0103jituri, pentru un miez fraged, pu\u021bin zah\u0103r, un praf de copt, sare care scoate vanilia \u00een eviden\u021b\u0103 \u0219i ulei sau unt topit, ca s\u0103 p\u0103streze blatul moale. Ou\u0103le se separ\u0103 : g\u0103lbenu\u0219urile \u00eembog\u0103\u021besc aluatul, albu\u0219urile b\u0103tute \u00eel fac mai aerat, iar crema de tartru stabilizeaz\u0103 spuma.\n\n\n\nVedeta este cream cheese-ul, adus la temperatura camerei ca s\u0103 se \u00eencorporeze f\u0103r\u0103 cocoloa\u0219e \u0219i s\u0103 dea o textur\u0103 satinat\u0103. Zah\u0103rul \u00eel \u00eendulce\u0219te, amidonul de porumb \u00eei d\u0103 \u021binut\u0103, iar vanilia \u00eei aduce parfumul clasic.\n\n\n\nOu\u0103le, ad\u0103ugate pe r\u00e2nd, leag\u0103 compozi\u021bia \u0219i \u00eei dau consisten\u021b\u0103. Un strop de sm\u00e2nt\u00e2n\u0103 gras\u0103 o face mai supl\u0103 \u0219i \u00eei rotunje\u0219te textura, f\u0103r\u0103 s\u0103-i r\u0103peasc\u0103 fermitatea.\n\n\n\nRepere pentru un cheesecake reu\u0219it\n\n\n\nPandi\u0219panul se coace mai \u00eent\u00e2i singur, c\u00e2t s\u0103 creasc\u0103 \u0219i s\u0103 se rumeneasc\u0103 u\u0219or, iar scobitoarea s\u0103 ias\u0103 curat\u0103. Apoi umplutura cere o c\u0103ldur\u0103 bl\u00e2nd\u0103 : bain-marie-ul protejeaz\u0103 marginile \u0219i \u00eencetine\u0219te coacerea centrului, care trebuie s\u0103 mai tremure c\u00e2nd marginile se coloreaz\u0103 u\u0219or. \n\n\n\nUn alt desert reconfortant de peste Atlantic : budinc\u0103 de banane\n\n\n\nR\u0103cirea conteaz\u0103 la fel de mult ca \u0219i coacerea: o odihn\u0103 lung\u0103 la temperatura camerei, apoi la frigider, d\u0103 o textur\u0103 uniform\u0103 \u0219i limiteaz\u0103 cr\u0103p\u0103turile. La t\u0103iere, un cu\u021bit trecut prin ap\u0103 fierbinte \u0219i \u0219ters \u00eentre felii ofer\u0103 por\u021bii curate.\n\n\n\n\n\n\tCheesecake new-yorkez autentic\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tBlat60 g de f\u0103in\u0103 pentru pr\u0103jituri (sau 55 g de f\u0103in\u0103 alb\u0103)74 g de zah\u0103r (\u00eemp\u0103r\u021bit)0.75 linguri\u021b\u0103 de praf de copt0.25 linguri\u021b\u0103 de sare fin\u01033 linguri de ulei vegetal (sau 43 g de unt topit)3 ou\u0103 (separate)1 linguri\u021b\u0103 de extract de vanilie0.25 linguri\u021b\u0103 de crem\u0103 de tartarUmplutur\u0103907 g de crem\u0103 de br\u00e2nz\u0103 tip Philadelphia (la temperatura camerei)331 g de zah\u0103r (\u00eemp\u0103r\u021bit)28 g de amidon de porumb1 lingur\u0103 de extract de vanilie2 ou\u0103 (la temperatura camerei)170 g de sm\u00e2nt\u00e2n\u0103 pentru fri\u0219c\u0103 (la temperatura camerei)ap\u0103 fierbinte (pentru baia de ap\u0103 (aproximativ 2,5 cm \u00een\u0103l\u021bime \u00een vas))\t\n\t\n\t\tBlatPre\u00eenc\u0103lzi\u021bi cuptorul la 180\u00b0C. Unge\u021bi u\u0219or o form\u0103 cu inel deta\u0219abil de 23 cm (cu o ad\u00e2ncime de cel pu\u021bin 7 cm) \u0219i \u00eembr\u0103ca\u021bi baza \u0219i pere\u021bii exteriori \u00een folie de aluminiu.\u00centr-un bol mare, amesteca\u021bi f\u0103ina, o parte din zah\u0103r (2 linguri), praful de copt, sarea, uleiul, g\u0103lbenu\u0219urile celor 3 ou\u0103 \u0219i vanilia, apoi bate\u021bi p\u00e2n\u0103 ob\u021bine\u021bi un aluat ferm, u\u0219or nisipos.\u00centr-un alt bol, bate\u021bi albu\u0219urile cu crema de tartar p\u00e2n\u0103 devin spumoase, apoi ad\u0103uga\u021bi treptat restul de zah\u0103r \u0219i continua\u021bi s\u0103 bate\u021bi p\u00e2n\u0103 ob\u021bine\u021bi albu\u0219uri ferme \u0219i lucioase.\u00cencorpora\u021bi u\u0219or albu\u0219urile b\u0103tute \u00een aluat, \u00een trei tran\u0219e, turna\u021bi compozi\u021bia \u00een form\u0103, apoi coace\u021bi aproximativ 15 minute, p\u00e2n\u0103 c\u00e2nd blatul se umfl\u0103, prinde u\u0219or culoare \u0219i o scobitoare introdus\u0103 \u00een el iese curat\u0103.Scoate\u021bi din cuptor, desprinde\u021bi imediat marginile cu un cu\u021bit \u0219i l\u0103sa\u021bi blatul s\u0103 se r\u0103coreasc\u0103 \u00een form\u0103, p\u0103str\u00e2nd cuptorul pornit.Umplutur\u0103Bate\u021bi la vitez\u0103 mic\u0103 aproximativ 225 g de crem\u0103 de br\u00e2nz\u0103 \u00eempreun\u0103 cu o treime din zah\u0103r \u0219i amidonul de porumb, p\u00e2n\u0103 ob\u021bine\u021bi o textur\u0103 fin\u0103. Ad\u0103uga\u021bi apoi restul de crem\u0103 de br\u00e2nz\u0103, \u00een mai multe tran\u0219e, continu\u00e2nd s\u0103 mixa\u021bi u\u0219or.\u00cencorpora\u021bi treptat restul de zah\u0103r \u0219i vanilia, apoi ad\u0103uga\u021bi ou\u0103le pe r\u00e2nd, b\u0103t\u00e2nd bine dup\u0103 fiecare. Ad\u0103uga\u021bi sm\u00e2nt\u00e2na pentru fri\u0219c\u0103 \u0219i mixa\u021bi doar c\u00e2t s\u0103 omogeniza\u021bi.Turna\u021bi umplutura peste blat, f\u0103r\u0103 s\u0103 umple\u021bi forma p\u00e2n\u0103 la margine. A\u0219eza\u021bi forma \u00eentr-o tav\u0103 mai mare \u0219i turna\u021bi ap\u0103 fierbinte \u00een jur, astfel \u00eenc\u00e2t s\u0103 ob\u021bine\u021bi o baie de ap\u0103 (aproximativ 2,5 cm \u00een\u0103l\u021bime).Coace\u021bi pe gr\u0103tarul plasat \u00een treimea inferioar\u0103 a cuptorului timp de 75\u201390 de minute, p\u00e2n\u0103 c\u00e2nd marginile \u00eencep s\u0103 se rumeneasc\u0103, iar suprafa\u021ba pare \u00eenchegat\u0103, \u00eens\u0103 centrul r\u0103m\u00e2ne u\u0219or tremur\u0103tor (aproximativ 70\u201374\u00b0C \u00een centru).Scoate\u021bi forma din baia de ap\u0103, a\u0219eza\u021bi-o pe un gr\u0103tar \u0219i l\u0103sa\u021bi cheesecake-ul s\u0103 se r\u0103ceasc\u0103 2\u20133 ore, f\u0103r\u0103 s\u0103-l atinge\u021bi, p\u00e2n\u0103 c\u00e2nd nu mai este cald. Acoperi\u021bi-l \u0219i da\u021bi-l la frigider p\u00e2n\u0103 la servire.Pentru servire, t\u0103ia\u021bi-l cu un cu\u021bit trecut prin ap\u0103 fierbinte \u0219i \u0219ters dup\u0103 fiecare felie.\t\n\t\n\t\tRe\u021bet\u0103 inspirat\u0103 de Junior's din Brooklyn, o adev\u0103rat\u0103 referin\u021b\u0103 pentru cheesecake-ul new-yorkez. La baz\u0103 are un pandi\u0219pan sub\u021bire, nu o crust\u0103 din biscui\u021bi, care se coace separat la \u00eenceput. Coacerea \u00een baie de ap\u0103 \u0219i r\u0103cirea lent\u0103 (mai \u00eent\u00e2i la temperatura camerei, apoi la frigider) dau desertului o textur\u0103 dens\u0103, fin\u0103 \u0219i cremoas\u0103, f\u0103r\u0103 cr\u0103p\u0103turi. \u00cen mod tradi\u021bional, se serve\u0219te simplu.\n\t\n\t\n\t\tDessertAm\u00e9ricaine","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/159865","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=159865"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/159865\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/159417"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=159865"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=159865"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=159865"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}