Podobno to najlepszy gotowany sernik przekładny miodowymi plackami / Oddaszfartucha

Summary

In this video, the host demonstrates how to make a delicious cheesecake with honey-based cake layers. The process starts with melting butter, mixing it with sugar and honey, and adding soda and vinegar. The dough is then rolled out, baked, and layered with a creamy cheese mixture made with soft cheese, eggs, and milk. After cooling overnight in the fridge, the cheesecake is topped with a smooth chocolate glaze. The result is a light, fluffy, and preservative-free dessert, perfect for any occasion. The host invites viewers to subscribe for more recipes.

Takeaways

• 😀 The recipe features a delicious cheesecake with honey-flavored crusts that are soft and fluffy, without preservatives or artificial additives.
• 😀 Start by melting butter over low heat to avoid burning, then mix in powdered sugar and honey to create a smooth, unified mixture.
• 😀 Add baking soda and vinegar to the butter mixture and stir, ensuring the temperature is controlled to prevent burning.
• 😀 After the butter mixture cools, gradually add the flour, mixing until the dough is formed and then divide it into four equal parts.
• 😀 Roll out the dough between sheets of paper to prevent sticking, using a round cake pan to cut the dough into circles.
• 😀 Bake the dough at 180°C (356°F) for a few minutes, ensuring they are golden and soft when done.
• 😀 The dough should be light, fluffy, and free of preservatives or additives, making it the perfect base for the cheesecake.
• 😀 Prepare the cheesecake filling by mixing melted butter with sugar, then adding finely ground cottage cheese and eggs, stirring continuously.
• 😀 Combine milk with pudding powder, mixing thoroughly to prevent lumps, and add this mixture to the cheese filling while stirring to avoid burning.
• 😀 Once the filling thickens, add sweetened condensed milk, and bring the mixture to a boil while continuously stirring to prevent it from sticking.
• 😀 Assemble the cheesecake by layering the honey crust and filling in a cake pan, and refrigerate overnight for the best results.
• 😀 After the cheesecake has cooled, remove it from the pan, make a chocolate glaze with milk and chocolate, and pour it over the cake. Allow it to cool and harden before serving.
• 😀 The final result is a perfect, multi-layered cheesecake with soft, moist layers, ready to be enjoyed by all.

Q & A

What type of crust is used for this cheesecake?

The crust is made from honey-based dough, which is rolled out, baked into thin layers, and then assembled into the cheesecake.

Why is it important to melt the butter on low heat?

Melting the butter on low heat prevents it from burning and ensures a smooth, uniform mixture when combined with the other ingredients like sugar and honey.

What role does baking soda and vinegar play in the dough?

Baking soda and vinegar help activate each other, providing leavening for the dough, making it more pliable and soft.

How can you prevent the dough from sticking to the surface when rolling it out?

It’s recommended to roll the dough out between sheets of parchment paper, which helps prevent it from sticking to the surface and makes it easier to handle.

Why is it necessary to let the dough cool after baking?

Allowing the dough to cool ensures it firms up and becomes easier to handle when assembling the cheesecake. It also prevents the filling from melting or soaking into the dough.

What is the purpose of adding milk and pudding mix to the cheese filling?

The milk and pudding mix help to thicken the cheese filling, giving it a creamy texture while ensuring it holds together when layered in the cheesecake.

Why should the cheesecake be allowed to set overnight in the fridge?

Allowing the cheesecake to chill overnight helps the flavors meld together and allows the filling to set properly, giving the cheesecake a firmer and more structured texture.

Can you substitute the sweetened condensed milk in this recipe?

While it’s possible to substitute with regular milk and extra sugar, sweetened condensed milk gives the cheesecake a rich, creamy sweetness and a smooth texture that’s hard to replicate.

What can you do if the cheesecake doesn’t come out of the pan easily?

If the cheesecake sticks, gently run a thin knife around the edges of the pan to loosen it. You can also carefully warm the edges with a hairdryer to help release the cake from the sides.

What’s the purpose of adding a chocolate topping to the cheesecake?

The chocolate topping not only adds a delicious flavor contrast but also enhances the visual appeal of the cheesecake, giving it a glossy, elegant finish.