Cheesecake de fresa facil y delicioso by @dubisortiz on 3Speak
Prepara conmigo este delicioso Cheesecake de Fresa, cremoso, suave y con una capa brillante de fresas frescas. Te enseño paso a paso cómo lograr una textura perfecta y una presentación irresistible...
Tags: #recetas
Today, we're going to do a cheese cake of fresas. We starting the gallietta. I, in this occasion, I have gadgets, no, because no, because no, because I'll consume a gaietet, Gloria. We're going to make it to smithers. I'll go to this box. All these packets of gadgets, we can do in a liquidator, also. So, so, to me it's more easy to put it in the box and then use it with a pieter or with a mass and smithers. And so I'm going to do with all these gadgets. Well, I took to help me with the liquidator to put her to make more. I'm already humidicient with the mantequilla to integrate all. We're going to revolving, so that all to be upheasing and to put it in the mold. This is a mold, this is a moldable. Yeah, it has your paper of mantechia. For the and we go integrating, to create a base. Now, we're going to get a base. Now, we're going to get to the for that it's put a dung, and not we'll do, at the moment of doing the kick, so we need to do it, so we need to endurek. If you want to do the capita a little more gross, you can do. We're going to get it to gores. We're going to get it. To hydrater the gelatina, I have three sores, each sore has 7.5, and we're going to make in form of jubes, so that we don't to leave for 5 or 10 minutes, for that's hydrate, and once that's hydrate, we're going to get to be to be in-banya. Here we have the frieza, we'll Let me just add a little of water. Well, here I have 400 grams of crema of leech. It was a lot, and now, we're going to batte. The barillas, also, too, in the nevary. So, we're trying to not overbid, so that we're trying to not overbid, so that we'll Well, now is all list. I'm going to leave in the nevera, while I'm revolving the cheese cream with the leech condensated. Here I have 600 grams of cheese cream. Each pottecito, this, has 200 grams. I have 300 grams. The Chesa crema, only, we're going to alandar. Now, we're going to add. Now, we're going to add the leach condensated. and we're going to integrate. We have integrated. Here we have integrated the cheese or cream and the leech condensated. La Leverna, to Baja, and I've been liquid. And, also I have here, the cream of leech, that I've got to do. I'm going to add two cupcarads of cream of leech batida to the gelatina, that is, that's hydrated, but it's a little tiby, then we'll have to temperate, lower the temperature, because if it's Now, once that is tempered, we chan, we're here. We're here. We're here, and also, we're adding, the cheese or creme, with the leech condensated. and also we integrate. Now, we're doing it. Now we have the moldy, with the galletta, and a lot of dula, now we're going to add the kisskeg. and I'll get to the nevera for 4 hours, or until that is ready. I'm going to do now, a mermelade of frieza. I mean, the fraser-picked, a little of water, because the fraser and the No, I'll go to collar because the semilla of the frieza is very minimal, and I like that it's like that if you want, they can collar. Now, I've got here, I've got a recipe, I'll give it a sugar, and I'll give it to the stufa. Let's add the sugar. Let's just a lemon, a chorrito of lemon. Well, this marmelada is. Yeah, this marmelade is the bottom of the oil. We're going to be to be to fry, because this is going to be the coverture of cheese. Let's take the creak of fraser. and we're going to put some presents in the center. We're going to taste. We're going to taste this delicious cheese. And so, this delicious cheese cake, of fresza.