Tarta de queso con mermelada de frambuesa {Cheesecake with raspberry jam}

25 may 2016

{Scroll down for English Recipe}

¡Buenos días a todos! Hoy os traigo un cheesecake, una receta que antes odiaba y ahora me he vuelto adicta a él, voy probando distintas versiones en varios sitios porque se ha vuelto un indispensable para mi.


No se porque motivo lo odiaba, pero el hecho es que antes no lo podía ni ver, os tengo que confesar que el día que aprendí a hacer la receta que hoy os traigo, en Hofmann, cuando hacía el curso de pastelería, sólo probé una punta en clase del pastel y el resto se lo llevé a mis padres entero para que se lo comieran ellos. Ellos me dijeron que estaba muy rico, pero yo la verdad es que no sabía que le encontraban.


Después de varios años volví a probar uno y desde entonces que no he podido parar de probar distintas versiones. Creo que el que más me gusta es el de La Pastisseria de Josep Maria Rodríguez Guerola. Tengo su receta así que a ver si un día me animo y lo hago en casa. ¿Lo habéis probado vosotros? ¿Os gusta?


Os dejo de momento con la receta del clásico, aunque yo os lo traigo con mermelada de frambuesa podéis sustituir las frambuesa por fresas, que también queda muy rico, e incluso arándanos.

Ingredientes para 2 tartas de 16 cm de diámetro y 4,5 cm de alto:

Masa crujiente:
200 g galletas crackers saladas (yo utilicé TUC)
150 g mantequilla pomada
100 g azúcar
50 g harina
30 g agua

500 g queso Philadelphia
160 g azúcar
2 huevos medianos
1 ralladura de 1 limón
4 g sal
100 g mantequilla fundida
60 g harina tamizada

Mermelada de frambuesas:
125 g frambuesas
100 g azúcar
30 g zumo de limón

Para la masa: Triturar las galletas hasta polvo. Mezclar con el azúcar, la harina, el agua y la mantequilla, para ello con una mano vamos amasando todo hasta integrarlo.

Poner 2 aros de 16 cm encima de un sillita. Pintar los aros con mantequilla. Con la mano ir haciendo una pared con la masa alrededor de todo el aro y una base. Recortar los bordes que sobresalen del aro con la ayuda de un cuchillo. Enfriar la masa 1 hora como mínimo.

Precalentar el horno a 180ºC.

Una vez pasado el tiempo, pinchar la base de la masa con un tenedor y hornear durante 8 minutos aproximadamente. Enfriar encima de una rejilla. Bajar el horno a 160ºC.

Para el relleno: Mezclar en el bol de una batidora con el escudo (o en su defecto a mano con varillas) la yema, la mitad del azúcar, el limón, la sal y la harina. Añadir el queso y mezclar con una lengua.

Montar las claras a punto de nieve con la otra mitad del azúcar. Incorporar suavemente con una lengua en la mezcla anterior. Agregar la mantequilla fundida, poco a poco, mezclando con suavidad.

Rellenar la masa y alisar con espátula. Cocer a 160ºC durante 20 minutos aproximadamente, hast que suba y se dore. Enfriar encima de una rejilla y luego quitar los aros y enfriar en nevera.

Para la mermelada: Cocer las frambuesas con el azúcar hasta que desaparezca la espuma (las burbujas deben ser más pequeñas y deben costar más de salir). Añadir el zumo de limón. Estirar la mermelada en una bandeja y cubrir con papel film por contacto, enfriar.
Una vez todo frío cubrir las tartas con la mermelada de frambuesa.

Adornar si se quiere con frambuesas frescas y hojas de menta. 


Ingredients for 16 cm diameter x 4,5 cm high baking rings:

200 g crackers
150 g softened butter
100 g sugar
50 g flour
30 g water

500 g Philadelphia cheese
160 g sugar
2 medium eggs
Zest of 1 lemon
4 g salt
100 g melted butter
60 g sifted flour

Raspberry jam:
125g raspberries
100 g sugar
30 g lemon juice

For the dough: Grind crackers to a powder. Mix with sugar, flour, water and butter, use one hand for kneading everything until it is all integrate.
Put 2 rings of 16 cm over a baking mat. Paint the inside of the rings with butter. With the hand make a wall around the rim and a base. Trim the edges protruding from the ring with a knife. Chill the rings at least 1 hour.

Preheat oven to 180 ° C.

When the dough is cold, prick the base of it with a fork and bake for about 8 minutes. Cool on wire rack. Lower the oven to 160 ° C.

For the filling: Mix in the bowl of a mixer with shield (or using a bowl and a whisk) yolk, half the sugar, lemon, salt and flour. Add the cheese and mix with a rubber ended spatula.

Beat the egg whites with the other half of sugar to do a meringue. Incorporate gently with a rubber ended spatula in the egg mix. Add the melted butter, gradually, mixing gently.

Fill the dough and smooth the filling with a spatula. Bake at 160 ° C for about 20 minutes, until the filling rises and it is golden brown. Cool on a wire rack and then remove the rings and chill in refrigerator.

For the jam: Boil raspberries and sugar until foam subsides (bubbles must be smaller and should cost more to get out). Add the lemon juice. Extend the jam on a tray and cover the surface with cling film, cool.

Once the jam and the cakes are cold, cover the surface of the cakes with jam.

If you want, decorate it with fresh raspberries and mint leaves.

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Muchas gracias por tu visita y por dejarme un comentario, se que requiere una parte valiosa de tu tiempo y lo valoro muchísimo.

Si tienes cualquier duda sobre la receta, hay algo que no entiendes, etc... ¡preguntámelo!, aunque me es imposible contestar a todos los comentarios en este caso siempre contesto de forma individual.

Gracias por pasar por mi cocina.