{"id":312,"date":"2023-10-10T18:31:54","date_gmt":"2023-10-10T18:31:54","guid":{"rendered":"http:\/\/terezagondkova.wbfdev.cz\/?p=312"},"modified":"2023-10-10T19:43:58","modified_gmt":"2023-10-10T19:43:58","slug":"how-to-make-the-best-moist-cheesecake-ever","status":"publish","type":"post","link":"https:\/\/terezajanikova.cz\/cz\/pastry\/how-to-make-the-best-moist-cheesecake-ever\/","title":{"rendered":"Jak p\u0159ipravit ten NEJLEP\u0160\u00cd VLHK\u00dd CHEESECAKE na sv\u011bt\u011b!"},"content":{"rendered":"

V\u00edte, \u017ee n\u011bkter\u00fd cheesecake je jen VLHK\u00dd, KR\u00c9MOV\u00dd<\/strong> a \u0160\u0164AVNAT\u00dd<\/strong> a jin\u00fd NE<\/strong>Miluji prvn\u00ed mo\u017enost a nau\u010d\u00edm v\u00e1s, jak na to.<\/span><\/p>\n

N\u011bkte\u0159\u00ed cukr\u00e1\u0159i doporu\u010duj\u00ed r\u016fzn\u00e9 r\u016fzn\u00e9 techniky, jako je pe\u010den\u00ed ve vodn\u00ed l\u00e1zni a podobn\u011b, ale j\u00e1 to d\u011bl\u00e1m co nejjednodu\u0161eji a v\u00edm, \u017ee trik je v n\u011b\u010dem jin\u00e9m\u2026 Budete se mnou souhlasit pozd\u011bji, a\u017e budou va\u0161i host\u00e9 chcete m\u00edt druh\u00fd pl\u00e1tek.<\/span><\/p>\n

V tomto receptu pou\u017eijeme ten ze sez\u00f3nn\u00ed nab\u00eddky Ollies \u2013 MANGO-PASSION-COCONUT<\/strong> cheesecake, ale k dosa\u017een\u00ed po\u017eadovan\u00e9ho vlhk\u00e9ho v\u00fdsledku m\u016f\u017eete pou\u017e\u00edt jakoukoli p\u0159\u00edchu\u0165, jen mus\u00edte v\u011bd\u011bt JAK<\/strong>.<\/span><\/p>\n

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Na krustu:
\n<\/strong><\/span>Lotus su\u0161enky\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0260 g
\n<\/strong><\/span>M\u00e1slo\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 75 g
\n<\/strong><\/span>Mouka\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 55 g
\n<\/strong><\/span>Vejce\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 1\/2
\n<\/strong><\/span>Citronov\u00e1 k\u016fra\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 (voliteln\u00e9)<\/strong><\/span><\/p>\n

P\u0159\u00edsady sm\u00edchejte v kuchy\u0148sk\u00e9m robotu, dokud se jemn\u011b nespoj\u00ed. Hotovost pozn\u00e1te, a\u017e bude v\u0161echno m\u00e1slo dob\u0159e zapracovan\u00e9. Pou\u017eijte formu na pe\u010den\u00ed (o velikosti 24-26 cm v pr\u016fm\u011bru a na dno je lep\u0161\u00ed pou\u017e\u00edt pe\u010dic\u00ed pap\u00edr) a t\u011bsto rozd\u011blte na polovinu. Prvn\u00ed polovinu jemn\u011b p\u0159itla\u010dte prsty, dokud se na dn\u011b formy nevytvo\u0159\u00ed p\u011bkn\u00e1 rovnom\u011brn\u00e1 vrstva t\u011bsta. P\u0159edeh\u0159ejte troubu na 170 stup\u0148\u016f a pot\u00e9 ji pe\u010dte 10 minut.<\/span><\/p>\n

Nechte ji vychladnout. Po vychladnut\u00ed pou\u017eijte druhou polovinu na vytvo\u0159en\u00ed okraj\u016f dortu. Vytvo\u0159te je p\u0159ibli\u017en\u011b 5 cm vysok\u00e9.<\/span><\/p>\n

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Na n\u00e1pl\u0148:<\/strong><\/span><\/p>\n

V ide\u00e1ln\u00edm p\u0159\u00edpad\u011b bych doporu\u010doval p\u0159\u00edpravu prov\u00e9st n\u011bkolik hodin p\u0159ed zah\u00e1jen\u00edm pe\u010den\u00ed. Je lep\u0161\u00ed m\u00edt n\u00e1pln\u011b vychladl\u00e9.<\/span><\/p>\n

M\u00e1me p\u0159ipraveny 3 sm\u011bsi \u2013 pyr\u00e9 z manga a mu\u010denky<\/strong>, vanilkov\u00e1 ganache<\/strong> a mangov\u00e9 \u010datn\u00ed<\/strong><\/span><\/p>\n

Pro mangov\u00e9 pyr\u00e9:
\n<\/strong><\/span>Mangov\u00e9 pyr\u00e9\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 225 g
\n<\/strong><\/span>Pyr\u00e9 z mu\u010denky\u00a0 \u00a0 \u00a0 125 g
\n<\/strong><\/span>(nejl\u00e9pe funguj\u00ed mra\u017een\u00e9 verze, kter\u00e9 lze koupit v Makru)
\n<\/strong><\/span>Pektin\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 9 g
\n<\/strong><\/span>Cukr\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a030 g<\/strong><\/span><\/p>\n

Ob\u011b pyr\u00e9 vlo\u017ete do hrnce. V samostatn\u00e9 misce sm\u00edchejte cukr a pektin.<\/span><\/p>\n

Sm\u011bsi pyr\u00e9 zah\u0159ejte p\u0159ibli\u017en\u011b na 40 stup\u0148\u016f. Pot\u00e9 m\u016f\u017eete p\u0159idat sm\u011bs cukru a pektinu a va\u0159it minim\u00e1ln\u011b na 82 stup\u0148\u016f. Pokud nem\u00e1te teplom\u011br, va\u0159te 1-2 minuty. Nechte vychladnout v lednici p\u0159ikryt\u00e9 plastovou f\u00f3li\u00ed.<\/span><\/p>\n

Na vanilkovou ganache:
\n<\/strong><\/span>B\u00edl\u00e1 \u010dokol\u00e1da \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a075 g
\n<\/strong><\/span>Smetana\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0135 g
\n<\/strong><\/span>Vanilkov\u00e9 lusky\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0<\/strong><\/span>(voliteln\u00e9 mno\u017estv\u00ed)
\n<\/strong><\/span>Voda\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 10 g
\n<\/strong><\/span>\u017delatina\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 5 g
\n<\/strong><\/span>Mascarpone\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a060 g<\/strong><\/span><\/p>\n

Do m\u00edsy p\u0159ipravte \u010dokol\u00e1du, vodu, \u017eelatinu (m\u016f\u017ee b\u00fdt listov\u00e1 nebo pr\u00e1\u0161kov\u00e1 - pozor, pokud pou\u017eijete agar, bude j\u00ed jin\u00e9 mno\u017estv\u00ed ne\u017e \u017eivo\u010di\u0161n\u00e9 \u017eelatiny) a vanilku. Vanilkou mysl\u00edme ji\u017e vy\u0161kr\u00e1ban\u00e1 mal\u00e1 sem\u00ednka z lusku. Pot\u00e9 si do hrnce p\u0159iprav\u00edme smetanu a zbytky z vanilkov\u00fdch lusk\u016f a d\u00e1me va\u0159it. Po uva\u0159en\u00ed p\u0159id\u00e1me smetanu do m\u00edsy k ostatn\u00edm ingredienc\u00edm.<\/span><\/p>\n

Nakonec p\u0159idejte mascarpone a rozmixujte ho mix\u00e9rem. Nechte vychladit v lednici p\u0159ikryt\u00e9 igelitem.<\/span><\/p>\n

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Pro mangov\u00e9 \u010datn\u00ed:<\/strong><\/div>\n<\/div>\n<\/div>\n<\/div>\n
Mango (\u010derstv\u00e9 nebo mra\u017een\u00e9)\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0150 g<\/strong><\/span><\/div>\n
Vanilkov\u00e9 lusky \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0 \u00a0 \u00a0 (voliteln\u00e9)<\/strong><\/span><\/div>\n
Citronov\u00e1 \u0161\u0165\u00e1va\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a015 g<\/strong><\/span><\/div>\n
Alkohol (rum nebo ko\u0148ak) \u00a0 \u00a0 \u00a0 \u00a0 \u00a010 g<\/strong><\/span><\/div>\n
Pektin \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a02 g<\/strong><\/span><\/div>\n
Cukr\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a014 g<\/strong><\/span><\/div>\n
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Mango nakr\u00e1jejte na mal\u00e9 \u010dtvere\u010dky a sm\u00edchejte je s vanilkou, citronovou \u0161\u0165\u00e1vou a alkoholem. Pot\u00e9 si v samostatn\u00e9 misce p\u0159iprav\u00edme sm\u011bs pektinu a cukru. Sm\u011bs s mangem zah\u0159ejeme p\u0159ibli\u017en\u011b na 40 stup\u0148\u016f, p\u0159id\u00e1me pektin a cukr a dob\u0159e spoj\u00edme a zah\u0159\u00edv\u00e1me minim\u00e1ln\u011b na 82 stup\u0148\u016f. Pokud nem\u00e1te teplom\u011br, va\u0159te 1-2 minuty. Pot\u00e9 ji nechte vychladnout v lednici p\u0159ikrytou<\/span><\/div>\n
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PRO Z\u00c1KLADN\u00cd TVAROHOVOU N\u00c1PL\u0147:
\n<\/strong><\/span>(nejd\u016fle\u017eit\u011bj\u0161\u00ed \u010d\u00e1st)<\/strong><\/span><\/p>\n

S\u00fdr Philadelphia\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0540 g
\n<\/strong><\/span>(nebo jin\u00e1 zna\u010dka
\n<\/strong><\/span>smetanov\u00e9ho s\u00fdra)
\n<\/strong><\/span>Zakysan\u00e1 smetana\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 130 g
\n<\/strong><\/span>Vejce\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 2
\n<\/strong><\/span>Cukr\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 40 g
\n<\/strong><\/span>Na\u0161e mangov\u00e9 pyr\u00e9\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 300 g <\/strong><\/span><\/p>\n

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V\u0161echny ingredience krom\u011b mangov\u00e9ho pyr\u00e9 sm\u00edchejte dohromady, dokud se dob\u0159e nespoj\u00ed, trik spo\u010d\u00edv\u00e1 v tom. NIKDY NEP\u0158EKR\u00ddVEJTE <\/strong>sm\u011bsi, proto\u017ee byste ztratili tekutost po upe\u010den\u00ed. <\/strong>Pot\u00e9 ru\u010dn\u011b p\u0159id\u00e1me mangov\u00e9 pyr\u00e9 a celou sm\u011bs nalijeme do d\u0159\u00edve p\u0159ipraven\u00e9 krusty.<\/span><\/p>\n

Kl\u00ed\u010dovou \u010d\u00e1st\u00ed je SAMOTN\u00cd PE\u010cEN\u00cd. <\/strong>Ka\u017ed\u00e1 trouba je jin\u00e1, tak\u017ee byste mo\u017en\u00e1 museli recept vyzkou\u0161et v\u00edcekr\u00e1t. Sooorry \ud83d\ude42 J\u00e1 pe\u010du cheesecake v troub\u011b p\u0159edeh\u0159\u00e1t\u00e9 na 110 stup\u0148\u016f a celkov\u00fd \u010das je 50 minut. Pak se nech\u00e1 odpo\u010dinout, aby vychladl a pozd\u011bji se d\u00e1 na n\u011bkolik hodin do lednice. Minim\u00e1ln\u011b 6 minut. Sm\u011bs a intenzita pe\u010den\u00ed (stupn\u011b a \u010das) vytv\u00e1\u0159ej\u00ed strukturu. Textura by m\u011bla b\u00fdt jemn\u00e1, m\u011bkk\u00e1, vlhk\u00e1 a tekut\u00e1, ale ne p\u0159\u00edli\u0161, aby bylo mo\u017en\u00e9 dort rozkr\u00e1jet na 12 kousk\u016f.<\/strong><\/span><\/p>\n

Sestaven\u00ed dortu:<\/strong><\/span><\/p>\n

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