Cream cheese Cheesecake

The tenderest, melts in the mouth, food of the gods, a holiday every day! Cheesecake with cream cheese is a dish that came to us from American cuisine. It is a pie on a sand base with a cheese filling. Thanks to the special baking technology, the cheesecake turns out to be very delicate, with a creamy taste.

katushafin

Recipe author

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Composition / ingredients

servings:

For the base:

Shortbread cookies

120

Butter

For filling:

Cream cheese

400

Sugar

100

Sour cream

200

Fat cream

150

Eggs

Corn Starch

Lemon juice

Vanillin

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 9 g

Fats 53 % 31 g

Carbohydrates 31 % 18 g

354 kcal

GI: 22 / 33 / 44

Step-by-step cooking

Cooking time: 8 h

Step 1:
How to make a cheesecake with cream cheese? Prepare the products for the preparation of the base. I take a simple shortbread cookie from a pack, such as an Anniversary one, you can also use crackers, waffles or a biscuit. Choose high-quality oil, without additives, corresponding to GOST. The quality of the base will largely depend on its taste.
Step 2:
How to make a foundation? Chop the cookies in any way. I put it in a tight bag and beat it with a rolling pin. You can use a blender, a meat grinder or a food processor. The main thing is to make a crumb out of it.
Step 3:
Melt the butter in any way possible. Read about how to do this at the end of the recipe. I usually heat it in a saucepan with a thick bottom, on the smallest fire. Then cool the oil a little.
Step 4:
Put the crumbs in a deep bowl, pour in the cooled oil. Mix the cookies with butter until smooth.
Step 5:
Prepare the mold in which you will bake the cheesecake. I bake in a pastry ring with a diameter of 20 cm, the bottom is formed from foil folded in several layers. I don't lubricate the form with anything. If you bake in the usual form, then lubricate the bottom and sides with oil, and wrap the bottom carefully with foil, because we will bake cheesecake in water.
Step 6:
Pour the crumbs on the bottom and carefully tamp it with something flat, for example, the bottom of a glass. I make cheesecake without sides, if you want to use them, you will have to increase the number of products. Send the prepared base to the refrigerator during the preparation of the filling.
Step 7:
Prepare the products for the filling. It is important to take them out of the refrigerator in advance so that they warm up to room temperature, then the filling will be tender and homogeneous. Take the fattest, high-quality, natural cream. You can take potato starch, but then you need half as much. Take cream cheese without additives, high-quality, like Philadelphia.
Step 8:
How to make the filling? Take a large bowl, put cheese and sugar in it, mix well. Then add sour cream and cream, mix again. Next, beat in the eggs. And mix the mass again until smooth. In general, there is no need to whip anything for cheesecake, it does not need airiness, so work with an ordinary whisk. Next, put the starch, lemon juice and a pinch of vanilla. Finally mix. The filling is ready.
Step 9:
Remove the base from the refrigerator. Pour the filling on it. Shake the mold a little to distribute it evenly.
Step 10:
Put the mold in a baking tray with high sides. Pour boiling water into a baking tray, about a liter. Put it in a preheated oven. Bake the cheesecake for 30 minutes at t 180 degrees. Then turn off the oven and leave the cheesecake in it for an hour.
Step 11:
After an hour, remove the cheesecake from the oven and cool it completely, already at room temperature. Then send it to the refrigerator for 8 hours.
Step 12:
After cooling, the cheesecake is completely stabilized. Remove the mold from it and transfer the cheesecake to a platter. Enjoy your meal!

The cheesecake turned out with a dense, but very delicate-tasting filling with a predominant creamy note.
It is prepared with chocolate, caramel, and berries.
Serve cheesecake, pouring various toppings on top.

Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.

Butter can be melted in the microwave or in a water bath. How to melt butter in the microwave? Cut the butter into small pieces and place it in a special container. To prevent the oil from splashing when heated, cover the oil vessel with a paper towel. The oil should be melted either at the lowest power or in defrosting mode. At first, five seconds will be enough. Next, if the butter has not melted yet, set it again for 5 seconds and start the microwave. Repeat the process several times until the desired result.
How to melt butter in a water bath? You will need two containers of different diameters. Pour water into a large one and put it on the stove. Place the smaller container on top so that it is submerged in water by about half. Put the sliced butter into it. Under the influence of boiling water, the oil will begin to melt. Stir the oil slightly to speed up the process. As soon as the pieces of oil are completely dissolved, remove the container from the stove.

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !