here and there

Tuesday, January 19, 2010

Tarta de queso con su culis de frutas del bosque

The translation of Tarta de queso  is cheesecake
 con is "with"  fruit coulis or  a fruit puree
del Bosque means "of wood"  

 perhaps it means cheesecake with wild berry coulis

Tarta de queso con su culis de frutas del bosque

Oh great! .Here is my search for this tapas..
Which is in Spanish but does not give you a translation of what the video is   It is a video of


(YouTube) that shows how to make this  delicious recipe for cheesecake with berries.  Having looked at a recipe for this Tart that included an English translation the video makes sense. 

For the base:
2 packages of oatmeal cookies or 1 1/2 cups of graham wafer crumbs
30 gr (1/3 cup) butter

400 gr. creamy fresh cheese or Philadelphia cheese or 2 (8 ounces)packages of cream cheese.,
700 dl. whipping cream (or 2cups)
100 gr. sugar (or 1/3 cup)

2 tsp of lemon juice   
For coverage: berry coulis.   

250 grams( 1 cup) of raspberries, 250 grams( 1 cup) of blueberries, 2 tsp sugar, lemon juice

A classic coulis is usually berries that have been seasoned with sugar and lemon juice to bring out the flavour of the berries.  Some of the recipes have you puree the fruit and then strain the mixture to remove any seeds.  This mixture when stored in a non metal container will keep for a few days in the refrigerate.. My thoughts are that you may not need to puree the berries as once the sugar is added the juice from the fruit is released and the mixture can be pressed through the sieve.   However, I would think that the mixture may be too thin to place on the cheese cake mixture and may need to be thicken with Corn starch.  Cooking this will change the flavour of this coulis
Use fruits such as raspberries and blueberries but also coulis could be made with currants, blackberries, etc

A New York style of Cheesecake topped with wild berries and drizzled on top with Blueberry Coulis  is pictured below 

  • Melt the butter
  • Place cookies into a plastic bag.  Roll with a rolling pin until finely crushed. Mix Butter and cookie crumbs.  Press mixture into desired pan or form.
  • Beat the cream cheese, cream and sugar mixture until smooth. Spread over the crust.  Fridge for 3 hours minimum.
  • Pour coulis over the cheese mixture..
  • Run the spatula around the cake to unmold and remove the pan rim
  • Decorate the top with the fresh berries used in the Coulis and fresh mint.

To make the little Pintxo that was served in the restaurant, one needs miniature mold to achieve the look.  A similar cheesecake appears on the Cape Food Services web site ,the picture from that site  is included in this posting

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