Cheesecake is a popular American-European dessert, which is a thin shortbread or biscuit crust covered with a thick layer of delicate cream cheese filling. Making a cheesecake at home requires some skill, so if you are not very confident in your abilities, then try baking portioned mini-cheesecakes first - their recipe is quite simple.
It is necessary
- - 130 g of shortbread cookies like "Jubilee"
- - 60 g butter
- - 280 g cream cheese
- - 90 g heavy cream or sour cream
- - 50 g sugar
- - 1 egg
- - vanilla sugar
Instructions
Step 1
Break the shortbread cookies into pieces, pour into a deep bowl and grind until they turn into crumbs. Melt the butter (you can do this in the microwave), and then add to the cookies, stir the mass.
Step 2
Prepare portioned muffin tins - you can use metal or silicone. Place a paper capsule in each cell, it is preferable to choose without a pattern or with a light pattern. Place a small layer of cookies in the capsules and tamp with a teaspoon.
Step 3
Whisk the cream cheese and granulated sugar on a slow mixer or blender with a whisk attachment.
Step 4
Add sour cream or heavy cream, beat the mass again at a slow mixer speed. Whisk in the chicken egg and stir. You should get a not too liquid homogeneous mixture.
Step 5
Place the creamy cheese mass on top of the biscuit layer. Place the mold with the blanks on a baking sheet with high sides, pour hot water into the baking sheet so that it reaches about the middle of the height of the mold with cheesecakes.
Step 6
Place the baking sheet in the oven. Bake for about 30-40 minutes at 180 degrees Celsius in a water bath. Allow ready-made cheesecakes to cool right in the mold for ten minutes.
Step 7
Gently remove the cakes from the mold, let them cool completely at room temperature right in the paper inserts. Very carefully remove the paper, and put the cheesecakes in the refrigerator for at least an hour, but it is better to keep them there for a longer time.
