Cheesecake is a light, delicate and airy dessert, loved by a huge number of gourmets. It is believed that making a good cheesecake is quite difficult. In fact, there is nothing complicated in cooking this wonderful dish, if you follow some basic rules. There are many variations of cheesecake recipes, but first you can try making the simplest classic cheesecake.
Pick your recipe
You will need
-
- 200 g shortbread cookies
- 600 g cream cheese
- 3 eggs
- 150 ml cream
- 150 grams of sugar or powdered sugar
- vanilla essence.
Instruction manual
1
Cheesecake is considered a very moody dish. And all because there are some secrets of its preparation, which mistresses often neglect. The first secret is the right choice of products. First of all, carefully choose cream cheese for cheesecake. You should not buy one that is already whipped - there is little air in this cheese, so your cheesecake will not turn out well enough. Choose cheese in the briquette. Mascarpone or Philadelphia cheeses are considered classic cheesecake. For the base of the cheesecake, choose shortbread cookies. From domestic brands, for example, "Yubileinoe" cookies are very suitable.
2
First of all, prepare the base for the cheesecake. To do this, grind cookies in a blender or in a meat grinder. Melt the butter and add to the liver, mix thoroughly until smooth. Put the resulting dough in an even layer in a baking dish and tamp on the bottom and walls of the mold. Put the mold in the refrigerator and start preparing the filling.
3
Now in a bowl, begin to whip the cream cheese with sugar. Gradually add cream, eggs and vanilla sugar to the mixture while continuing to whisk. Do not whip too much - if there is too much air in the filling, cracks may form on the surface of the cheesecake. It is best to use a whisk for whipping, and not a blender or mixer.
4
Pour the filling into the base mold. Then wrap the form with two layers of foil - this is necessary so that the water does not flow inside during the preparation process. Then put the cheesecake pan into a larger pan in which pour water so that it reaches the middle of the sides of the smaller pan.
5
Preheat the oven to 160 degrees. Put the mold in there and leave it for 1.5 hours. After that, turn off the oven, open the door slightly - let the cheesecake stand there for another hour.
6
Put the cheesecake in the refrigerator for several hours. After that, he will be ready to serve.
Useful advice
For baking, choose a detachable form - it will be easier to remove the finished dessert from it without damaging its texture.
The diameter of the mold into which you fill the water should be 5-7 cm larger than the diameter of the cheesecake mold.