Composition / ingredients
Step-by-step cooking
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Line the baking dish with parchment so that the paper protrudes beyond the edges by 2 cm.
Preheat the oven to 160 degrees.
Chop the cookies in a blender to crumble, mix with melted butter. Put the mixture on the bottom of the mold, tamp and level. Refrigerate for half an hour.
Beat cream cheese.
Beat cream with sugar and vanilla sugar to peaks. Mix both masses carefully.
Add salt and eggs here. Beat on a very low speed mixer.
Pour the mass into the mold.
Put the mold on a baking sheet with deep walls, pour boiling water into the pan. It is necessary that the water reaches half the height of the mold.
Bake cheesecake for 70-75 minutes.
How to check the cheesecake for readiness: if you shake the shape slightly, the middle will seem to fluctuate.
The cake should be kept in the oven until it cools down completely. As soon as it cools down, put the cheesecake in the refrigerator overnight.
Calorie content of the products possible in the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Cream 35% - 337 kcal/100g
- Cream 40% - 362 kcal/100g
- Cream cheese with 50% fat content - 349 kcal/100g
- Vanilla sugar - 379 kcal/100g
- Shortbread cookies - 716 kcal/100g
