When I first tried cheesecake, I realized that I love him... And so began my long and thorny trail recipe for the perfect cheesecake. I almost gave up – I thought it was expensive, long, difficult and sometimes even dangerous (unless You are not afraid of water bath in the oven?). But I couldn't give up on cheesecake and continued to reinvent the wheel. And now, I'm ready to share with You a recipe for cheesecake that you can prepare from ingredients You can easily find in the store, requires very little of Your time, and most importantly – ALWAYS work. When You try the first bite, You will want to repeat.
This amount of ingredients is in a split form with a diameter of 23 cm, is high cheesecake with sides.
Grind cookies into crumbs.
Melt the butter in the microwave. For me, the process took 45 seconds (at power 800 W).
While the butter cools, cover the bottom with parchment paper. Detachable part of the form I made with parchment, the sides never burn or stick, just in case my knife between the form and the Foundation, and then easily remove the form. I advise you not to trim the edges of pergamentnoy paper, then it will be easier to move the finished cheesecake on a dish for serve.
Pour the melted butter in a bowl with cookies and mix thoroughly the ingredients.
We stamp the ground in the form of detachable. The thickness of the bottom cheesecake – a little more than 10 mm, sides – about 5-7 mm. turn on the oven at 170 degrees (I include bilateral heating). Sent the basis for a cheesecake in the fridge and move on to delicious – the filling.
Ideally, curd should not be grainy, then it will be easier to "pretend" needed to prepare the cheesecake cream cheese. Do not use for this dish low-fat cottage cheese, it always contains small grains, get rid of them, not even a sieve. Also I do not recommend using cottage cheese, anyway, one that caught me was unpredictable and spoiled the taste of the cheesecake of her Frank "Toronto". Wipe curd through a sieve or "grind" in a blender until it changes its texture is homogeneous and creamy. Using my blender it takes about 4 minutes.
Begin the transformation of curd into a kind of cream cheese – add the cream and again "grind" in a blender to acquire the mass is smooth and soft.
Add in the received weight 3 eggs 200g of sugar and a package of vanilla sugar (I have in the package – 10 grams). Again, the "grind" all the ingredients in a blender, trying to avoid excessive saturation of the curd mass air – move the blender inside the mass, as little as possible bringing it to the surface.
Take out of the fridge the basis for the cheesecake and evenly fill it with the cheese mass. After the above manipulations, I know I need to hit form on the table, to relieve the cheesecake from the excess air. Don't understand the mechanism of this action and I don't know if this helps, but every time I repeat this.
Sent the cheesecake in a preheated 170 degree oven and leave it alone for 50 minutes. This is Your personal time. Cheesecake is quite predictable behaves for 50 minutes – not spread, not raised, not undercooked. To open the oven while it is baking, I would not recommend.
Whisk sour cream with 2 tbsp sugar and vanilla until smooth.
After 50 minutes, remove the cheesecake from the oven. You will notice that the mass is substantially compacted. Increase oven temperature to 200 degrees. Pour sour cream on top of cottage cheese weight, if necessary, to slightly "smooth" it with a spoon. Sent the cheesecake in a preheated 200 degree oven for 7 minutes. After 7 minutes take out the cheesecake from the oven, decorate with berries and put into the fridge overnight.
Here he is – our cheesecake. I promise you, the result is sure to delight. PS: And often do You photograph your dishes intact? ;)