Classic cheesecake is a dessert famous for its delicate creamy taste. Despite the delicacy of the delicacy, every housewife can cook it.
Classic cheesecake recipe
Cheesecake is not only a delicate dessert, but also very capricious. To avoid undesirable results, it is important to strictly follow all points of the cooking instructions.
Ingredients:
- 400 g of shortbread cookies (Yubileinoye is well suited);
- 100 g butter;
- 800 g cream cheese (processed cheese will not work);
- 200-250 g of powdered sugar, depending on taste preferences;
- 200 ml. cream, fat content 30-33%;
- 3 chicken eggs;
- 1 pinch cornstarch
- 1 pinch of vanillin;
- 1 pinch of salt.
Cooking instructions
-
Grind the cookies until crumbly. Manually or using a rolling pin, this will take a long time, it is better to use a blender.
Image - Melt butter in the microwave.
- Pour oil into crushed cookies, mix thoroughly, bring the mass to a homogeneous state.
- For baking cheesecake, a split form with a diameter of 26 cm is suitable. You need to cover it with a sheet of parchment paper.
- Put the cookies in a mold, make a dense crust with sides. To do this, you can use the bottom of the glass.
- Outside, you need to wrap the bottom of the form with foil.
-
Place the cheesecake base in the oven at 200 degrees for 10 minutes.
Image - While the base is cooling, you can prepare the cream. Place the cream cheese in a deep container, add powdered sugar, vanillin, starch, salt. Mix everything thoroughly with a spatula. The mixer cannot be used! This will lead to cracks in the finished cheesecake.
- Add eggs to the creamy mass.
-
Add cream. To stir thoroughly.
Image - Pour the buttercream onto the cheesecake base.
- For the first 10 minutes, the cheesecake is baked at 180 degrees. After that, the dessert must be left in the oven for another 1 hour, but already at a temperature of 140 degrees.
- The cheesecake can not be checked for readiness with a match. The only thing that can say about the completion of the cooking process is the dense surface of the dessert with a barely trembling center. As the dish cools, the filling will become denser. Do not take the cheesecake out of the oven right away. Better to open the door and let the treat cool gradually.
- After an hour, the cheesecake must be removed from the oven. For the next 2 hours, it will cool down at room temperature. Later, the dessert needs to be sent to the refrigerator.
Before serving with tea, the cheesecake should be infused. If desired, it can be decorated with berries, caramel or chocolate.
Note! All cheesecake ingredients should be at room temperature, so they should be removed from the refrigerator 2 hours before starting the cooking process.
Helpful advice! The classic cheesecake is baked in a steam bath, but this recipe eliminates the need for it.
