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Cheesecake

Cheesecake

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Published by L3_Lezah_20
Heny Sison Recipe [Atis Cheesecake]
Heny Sison Recipe [Atis Cheesecake]

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Published by: L3_Lezah_20 on Apr 22, 2013
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04/22/2013

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Atis Cheesecake
 Crust:1 1/2 cups graham cracker crumbs2 tablespoons toasted pinipig1 tablespoon finelychopped cashew nuts2 tablespoons sugar1/2 cup butter, meltedFilling:1 (225 grams) package creamcheese, softened1/2 cup sugar1/4 cup cold water1 tablespoon unflavored gelatin1/2 teaspoon pandan-flavored gelatin1 cup atis pureeTopping:1 cup heavy whipped cream1 cup toasted pinipigProcedure:1. To make the crust: Combine crumbs, sugar, pinipig, nuts and melted butter in a bowl.Press onto bottom of a 9-inch springform pan. Chill.2. To make the filling: Put cold water in a heatproof measuring cup. Sprinkle. Gelatin ontop; leave to soften for 5 minutes. Transfer the measuring cup with the mixture on it in asaucepan with simmering water. Dissolve until the gelatin is melted. Set aside.3. Meantime, place cream cheese in the electric mixer bowl and beat at low speed for 30seconds. Stop and scrape down sides of the bowl. Add sugar and beat for another 30seconds, scrape sides again and add puree. Beat for another 30 seconds. Gradually adddissolved gelatin. Stir to combine well.4. Fold in whipped cream into the mixture. Pour onto prepared pan. Chill to set.Helpful Tips from Heny Sison for a Perfect Cheesecake1. Always use the cheese prescribed in the recipe to avoid a cheesecake that sinks orseparates. Soft cheeses have different fat and moisture content.2. Mix filling only until it is well combined. Don't overmix.3. Butter the sides of the pan or run a metal spatula around the edges immediately afterremoving the cheesecake from the oven (if it is baked) or from the fridge.4. Baked cheesecake should be cooled on a wire rack before refrigeration to avoid

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