Cheesecake in the style of "new York"

Description

Dear cooks! I suggest you accept it at my birthday absolutely amazing cheesecake, rich, creamy, smooth and dense structure!. But since leaving the country, and there is a problem, post a recipe today. Cheesecake has three layers, starting with cake on the basis of the cracker crumbs, covered with creamy cheese filling and topped with a layer of lightly sweetened sour cream.

Ingredients

Cracker

230 g
Sugar

280 g
Butter

115 g
Ricotta

900 g
Flour

30 g
Chicken egg

5 piece
Cream

80 ml
Lemon peel

1 Tbsp
Vanilla

1.5 piece
Sour cream

240 ml

Cooking

Butter with baking paper split shape with a diameter of 23 cm.

Sugar to scroll in a blender for 20 seconds, so it will be smaller, but the powder will not. The end result is the analogue of the caster sugar.

Crush the crackers in a food processor for 10 seconds. Then sift through a sieve. You can also crush them, crushing with a rolling pin in a plastic bag. It is best to use the Graham Crackers. Add 50 g of sugar and melted butter. Mix well.

With a spoon compacted crumbs evenly on the bottom of the mold and with your fingers make bartick height 2.5 cm, Cover with cling film and refrigerate while you make the filling.

Beat the ricotta on low speed for two minutes, add 200 g sugar and flour. Mix on medium speed until smooth (about 2 minutes), scraping beaters as needed.

Add the eggs, one at a time, whisking on low speed mixer (about 30 seconds) after each addition.

Add the cream, lemon zest seeds of 1 vanilla pod and beat on low speed of mixer a few seconds before the connection of the mixture.

Remove the pan from the refrigerator and pour the cream mixture on the cake. Flatten with a spoon.

Put the form in a tray, larger and bake in a preheated 180 degree oven for 15 minutes. Then lower the oven temperature to 120 degrees and bake for approximately 60 minutes or until the center of cheesecake will be a little wet and wobbly. Remove from the oven and place on the grill.

Mix with a spoon sour cream, 30 g sugar and the seeds of half vanilla bean.

Distribute the filling on the warm cheesecake and return to oven to bake for 15 minutes.

Remove from the oven and gently slide a spatula around the inside edge of the form, this will help prevent the surface from cracking in the cooling process.

Allow to cool completely. Cover with plastic wrap. Refrigerate for a few hours, preferably overnight.

Serve with fresh fruit or fruit sauces.

Help yourself to health!

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