Passion Fruit Cheesecake

17038982_1605514759476659_1270097840330105371_o

Hello today I bring you a recipe for a delicious cheesecake to participate in another challenge in the
Day One … In the Kitchen! The theme it was cheesecake =)There is a thousand and one flavor and also cooked famous American baked cheesecake. I made this simple but very tasty.
I hope you enjoy!

Ingredients:
Filling:
500 ml cream
360g. Of cream cheese (I used filadelfia lean)
130g. of sugar
4 sheets of gelatin
200ml of passion fruit natural juice

Base:
150g. Of biscuit (used digestive classic biscuit)
70g unsalted butter

Start by melting butter and crushing the cookies in any way you like, by hand, on the machine, etc.
Mix the melted butter and biscuits and line the base and press down to make a layer on the bottom of tin.
In a mixer beat the cream cheese, sugar and the cream but reserve about 100ml.
In a bowl put the slices of gelatin in ice water and put 100ml of cream warming and when boiling add the gelatin leaves and dissolve in the hot cream.
Add to everything in the mixer and continue to beat. Finally add the natural passion fruit juice and turn off the machine.
Lay on top prepared in the tin and bring to the cold for 4 hours.

To remove the cheesecake, get a knife (pour hot water on the knife) and turn it around the ring to remove cheesecake.

Decorate your taste.

16903530_1605512802810188_8087765430528582738_o

I hope you like it, do not forget caring and sharing !!!

Visit the facebook page Where is the wisk

Chiffon Cake with Lemon Curd and Italian Meringue

14192159_1402267376468066_8698130506399610276_n

Hello, today i bring to blog another recipe for challenge this month at Dia Um…Na Cozinha! The challage was fruit cake so i decide o do lemon cake, kind chiffon cake are made by brasilians and it taste lovely. I hope you like because i love it! Thanks for visit and question just visit my page on facebook #whereisthewisk and talk to me =)

For Chiffon Cake:

Spray oil
1 tablespoon flour for cake (cake flour) * 2 cups of flour for cake
1 1/4 cup sugar, divided
2 1/2 teaspoons baking powder tea
1/2 teaspoon salt tea
7 tablespoons canola oil soup
1/2 cup of lemon juice (about 3 lemons)
3 tablespoons water
1 tablespoon lemon zest tea
1 tablespoon lemon essence
3 egg yolks (passed through the sieve)
8 egg whites

Heat the oven to 168ºC (325ºF).
Grease the bottom of three round shapes 20cm (8-inches) in diameter with spray oil, line with parchment paper and grease well with oil spray. Sprinkle with 1 tablespoon flour.
In a large bowl mix well with the wires stick flour, 1 cup sugar, baking powder and salt.
In a medium bowl mix the oil, lemon juice, water, lemon zest, lemon essence and egg yolks. Add to flour mixture with the aid of an electric mixer until smooth.
In a large bowl beat the egg whites until foamy and beat until soft peaks form. Gradually add 1/4 cup sugar, 1 tablespoon at a time, until stiff peaks form. Add 1/4 of the light to the flour mixture and mix. Add the remaining egg whites.
Divide the dough into equal portions among the three forms, smoothing the light mass to be uniform. Cut the dough with a (confectioner knife spatula etc.) to break any air bubbles. Place in the oven and bake for 25 minutes or until the dough touching it lightly elastic. Remove from oven and let rest for 10 minutes still on the way. Remove the cakes the way, remove the parchment paper and let cool completely on a rack.

Lemon Curd Filling:

3 egg yolks
Zest of half a lemon
Juice of 1 lemon
6 tablespoons sugar
4 tablespoons of butter

A bowl of stainless steel or glass to put all the ingredients except the butter and bring to heat in banho-maria.Ir stirring until thickened. Remove from heat and add the butter, stirring until melted. You should be a thick cream!

Italian Meringue:
sugar 1 cup
1/3 cup water
5 egg whites at room temperature

In a small saucepan over low heat, combine the sugar and water. Shake the pan on the burner to dissolve sugar completely. Do not touch. Increase heat and boil (235-240 degrees). Use an accurate thermometer. Wash down the inner wall of the pan with a wet brush. This will help prevent sugar crystals forming around the sides, falling in and causing a chain reaction. Prepare your meringue.
In the mixer bowl, beat the egg whites on low speed until a espeuma. Increase speed to medium and beat until soft peaks form.
With the mixer running, pour the hot sugar syrup in a thin stream. Beat until the egg whites are stiff and shiny. Spread the meringue on a hot pie or cake.

14225505_1402267769801360_3144299647151895785_n

Fruits:
120 g strawberries
1 Blackberries box
12 maracujas
1 peach canned in syrup

Decor with fruit the way you like it, 12 passion fruits i just use the juice and seeds to give special touch to meringue =) Using  kitchen blowtorch  burn meringue all around cake.I hope you enjoy!

Logotipo Dia Um... Na Cozinha - Setembro 2016

I hope you like it, do not forget caring and sharing !!!

Visit the facebook page Where is the wisk