Description
Despite its caloric content, the cheesecake turns out very tender and light. The main thing is to be patient and give that a good "Mature" in the fridge. Yes, I highly recommend the bottom of the form to lay baking paper and trim the excess around the circle (in step-by-step, if you look closely, you can see her). This will greatly simplify all the tricks to transfer the cake to any dish (from the author of the original paper missing).
Ingredients
-
Cookies
100 g
-
Butter
80 g
-
Cream cheese
500 g
-
Cream
150 ml
-
Sugar
150 g
-
Chicken egg
3 piece
-
Lemon juice
1 Tbsp
Cooking
What we need:
Grind cookies in blender until crumbs. In the microwave melt the butter and pour it into something that used to be biscuits.
Stir chips until smooth gruel. Pour the crumbs onto the bottom of the form and tightly we stamp the bottom of the glass throughout the area. Put in preheated oven for 8-10 min. Remove from oven and allow to cool.
Add in the cream cheese and sugar with a mixer stir until smooth. It is important not to overwhip it curd otherwise there is a chance that during baking the top Kaka can crack. Remove the mixer, the more it won't be needed.
Beat eggs and whisk stir until smooth. Without ceasing to interfere pour the cream and lemon juice. Should get a smooth cream.
Cheesecake is cooked in a water bath. So wrap it up the form of a double layer of foil in order to avoid hit of water in inside. Pour cheese mass in the form.
The scum pour hot water and put back the form with cheesecake. In a pre-heated to 160-170 With the oven baked it all 1ch.20 min. (orientiruites on your oven)
If the shaking form in the middle, Kaka podryvaet, so ready. It is important first to give the dish to cool in the oven with the door open. The less likely that the cheesecake will crack.
Completely cool the cheesecake out of the oven. Gently hold a small knife dipped in water, along the edge of the shape, separating the cheesecake from the sides. Put the whole thing overnight in the fridge.
Remove the ring of a split form and directly on the paper transfer cheesecake to any dish. Very convenient. That's all!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.