{"id":492,"date":"2017-06-29T08:27:23","date_gmt":"2017-06-29T06:27:23","guid":{"rendered":"https:\/\/recept.wilmersbrygga.se\/?p=492"},"modified":"2017-06-29T08:35:22","modified_gmt":"2017-06-29T06:35:22","slug":"citroncheesecake-med-passionsfrukt","status":"publish","type":"post","link":"https:\/\/recept.wilmersbrygga.se\/index.php\/2017\/06\/29\/citroncheesecake-med-passionsfrukt\/","title":{"rendered":"Citroncheesecake med passionsfrukt"},"content":{"rendered":"<h5 class=\"Recipe-title\">En kaka som kr\u00e4ver lite tid och t\u00e5lamod. Men resultatet blir en uts\u00f6kt sk\u00f6nhet, som faller var man p\u00e5 l\u00e4ppen.<\/h5>\n<ul class=\"Recipe-ingredientList u-marginBn\">\n<li class=\"Recipe-ingredient Recipe-ingredient--isEko\"><span class=\"Recipe-ingredientAmount\">10 <\/span><span class=\"Recipe-ingredientType\">digestivekex<\/span><\/li>\n<li class=\"Recipe-ingredient Recipe-ingredient--isEko\"><span class=\"Recipe-ingredientAmount\">50 g<\/span> <span class=\"Recipe-ingredientType\">sm\u00f6r eller margarin<\/span><\/li>\n<\/ul>\n<p>Fyllning<\/p>\n<ul class=\"Recipe-ingredientList u-marginBn\">\n<li class=\"Recipe-ingredient Recipe-ingredient--isEko\"><span class=\"Recipe-ingredientAmount\">4 <\/span><span class=\"Recipe-ingredientType\">gelatinblad<\/span><\/li>\n<li class=\"Recipe-ingredient Recipe-ingredient--isEko\"><span class=\"Recipe-ingredientAmount\">2 <\/span><span class=\"Recipe-ingredientType\">\u00e4gg<\/span><\/li>\n<li class=\"Recipe-ingredient Recipe-ingredient--isEko\"><span class=\"Recipe-ingredientAmount\">400 g<\/span> <span class=\"Recipe-ingredientType\">philadelphiaost<\/span><\/li>\n<li class=\"Recipe-ingredient Recipe-ingredient--isEko\"><span class=\"Recipe-ingredientAmount\">2 dl<\/span> <span class=\"Recipe-ingredientType\">cr\u00e8me fraiche<\/span><\/li>\n<li class=\"Recipe-ingredient Recipe-ingredient--isEko\"><span class=\"Recipe-ingredientAmount\">1.5 dl<\/span> <span class=\"Recipe-ingredientType\">socker<\/span><\/li>\n<li class=\"Recipe-ingredient Recipe-ingredient--isEko\"><span class=\"Recipe-ingredientAmount\">1 tsk<\/span> <span class=\"Recipe-ingredientType\">vaniljsocker<\/span><\/li>\n<li class=\"Recipe-ingredient Recipe-ingredient--isEko\"><span class=\"Recipe-ingredientAmount\">1 <\/span><span class=\"Recipe-ingredientType\">citron, rivet skal och pressad saft<\/span><\/li>\n<\/ul>\n<p>Glassyr<\/p>\n<ul class=\"Recipe-ingredientList u-marginBn\">\n<li class=\"Recipe-ingredient Recipe-ingredient--isEko\"><span class=\"Recipe-ingredientAmount\">1 <\/span><span class=\"Recipe-ingredientType\">gelatinblad<\/span><\/li>\n<li class=\"Recipe-ingredient Recipe-ingredient--isEko\"><span class=\"Recipe-ingredientAmount\">2 msk<\/span> <span class=\"Recipe-ingredientType\">socker<\/span><\/li>\n<li class=\"Recipe-ingredient Recipe-ingredient--isEko\"><span class=\"Recipe-ingredientAmount\">4 msk<\/span> <span class=\"Recipe-ingredientType\">vatten<\/span><\/li>\n<li class=\"Recipe-ingredient Recipe-ingredient--isEko\"><span class=\"Recipe-ingredientAmount\">2 <\/span><span class=\"Recipe-ingredientType\">passionsfrukter<\/span><\/li>\n<\/ul>\n<p>Ganering<\/p>\n<ul class=\"Recipe-ingredientList u-marginBn\">\n<li class=\"Recipe-ingredient Recipe-ingredient--isEko\"><span class=\"Recipe-ingredientAmount\">1.5 dl<\/span> <span class=\"Recipe-ingredientType\">f\u00e4rska b\u00e4r<\/span><\/li>\n<\/ul>\n<h2 class=\"v1only-u-isHidden v2only-u-isHidden u-printVisible js-tabTitle Recipe-plateTitle u-textBold\">G\u00f6r s\u00e5 h\u00e4r<\/h2>\n<div>\n<ol class=\"Recipe-instructionList\">\n<li class=\"Recipe-instructionItem\">Finf\u00f6rdela kexen i mortel eller matberedare. Sm\u00e4lt fettet och blanda det med kexsmulorna. Tryck ner smuldegen i botten p\u00e5 en form. St\u00e4ll i kylen.<\/li>\n<li class=\"Recipe-instructionItem\">L\u00e4gg gelatinet till fyllningen i vatten ca 5 minuter. Dela \u00e4ggen i gulor och vitor. Blanda gulor, ost, cr\u00e8me fraiche, socker, vaniljsocker och citronskal till en sl\u00e4t smet. Vispa \u00e4ggvitorna till h\u00e5rt skum och r\u00f6r ner dem i smeten.<\/li>\n<li class=\"Recipe-instructionItem\">V\u00e4rm citronsaften i en kastrull. Ta den fr\u00e5n v\u00e4rmen, l\u00e4gg i de v\u00e4l urkramade gelatinbladen och l\u00e5t dem sm\u00e4lta. L\u00e5t gelatinet svalna n\u00e5got och h\u00e4ll ner det i en tunn str\u00e5le i ostsmeten under omr\u00f6rning. H\u00e4ll blandningen i formen och sl\u00e4ta till ytan. T\u00e4ck \u00f6ver och st\u00e4ll i kylen minst 1 timme.<\/li>\n<li class=\"Recipe-instructionItem\">L\u00e4gg gelatinbladet till glasyren i vatten ca 5 minuter. Hetta upp socker och vatten i en kastrull. L\u00e4gg i och l\u00f6s upp det urkramade gelatinbladet. Skrapa ner inneh\u00e5llet i passionsfrukterna, ta inte med hinnorna. Blanda v\u00e4l och l\u00e5t svalna.<\/li>\n<li class=\"Recipe-instructionItem\">Ta fram formen och bred ut glasyren s\u00e5 att det t\u00e4cker cheesecaken. T\u00e4ck \u00f6ver och l\u00e5t st\u00e5 i kylen tills glasyren stelnat, minst 1 timme. Lossa t\u00e5rtan fr\u00e5n formen runt kanten och under bottnen med en tunn kniv. Garnera med f\u00e4rska b\u00e4r.<\/li>\n<\/ol>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>En kaka som kr\u00e4ver lite tid och t\u00e5lamod. Men resultatet blir en uts\u00f6kt sk\u00f6nhet, som faller var man p\u00e5 l\u00e4ppen. 10 digestivekex 50 g sm\u00f6r eller margarin Fyllning 4 gelatinblad&hellip;<\/p>\n","protected":false},"author":1,"featured_media":493,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[59,84,60,19],"tags":[],"class_list":["post-492","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bakverk","category-cheescake","category-tarta","category-wilmers-recept","has-post-thumbnail-archive"],"_links":{"self":[{"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/posts\/492","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/comments?post=492"}],"version-history":[{"count":2,"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/posts\/492\/revisions"}],"predecessor-version":[{"id":498,"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/posts\/492\/revisions\/498"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/media\/493"}],"wp:attachment":[{"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/media?parent=492"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/categories?post=492"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/tags?post=492"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}