Cheesecake is perhaps one of the most popular desserts. Cheesecakes go well with hot aromatic coffee due to their delicate but rich creamy curd taste.
Although cheesecake is usually considered a primordially American dessert, in fact, the roots of this dish go back to Eastern Europe - Poland, Belarus. The fact is that there this dessert was always prepared from cottage cheese, like many other dishes and casseroles due to the excess of this product. And the American version of cheesecake is a pie based not on cottage cheese, but on fatty cream cheese.
At the heart of any cheesecake is a crust consisting of baked grated cookies. It would seem that such a cake should turn out to be dry, but in fact it absorbs excess moisture from the filling, making the cake denser, and itself becomes softer. In addition, according to the rules, the cheesecake should not only cool down before serving, but also infuse in the refrigerator for at least 8-10 hours. In this case, the dessert will not only lend itself better to slicing, but will also reveal the richness of its taste.
The good thing about cheesecake is that you can make a dessert using almost any fruit or berries, getting a delicate creamy pie with your favorite taste.
There is another version of cheesecake, "summer" - this is a pie without baking. In principle, such a dessert is a cream cheese mousse with the addition of gelatin or some other substance with gelling properties. These dishes go especially well with fresh fruits, various smoothies and berry syrups.
So, to prepare one of the most popular types of cheesecake - New York - you need the following ingredients:
- grated cookies - 1 tbsp.;
- sugar for the cake - 3 tablespoons;
- butter - 3 tablespoons;
- cream cheese - 1, 2 kg;
- sugar for the filling - 1 tbsp.;
- flour - 3 tablespoons;
- vanillin - 1 tablespoon;
- sour cream - 1 tbsp.;
- chicken egg - 2 pcs.;
- cherry jam - 500 g.
First, melt the butter, mix it with grated cookies and 3 tbsp. Sahara. Grind thoroughly and place on a baking sheet. Spread evenly and bake at 170 ° C for about 10 minutes.
It is best to use a round springform cake pan for cheesecake.
To prepare the filling, you need to mix with a mixer a glass of sugar, softened cream cheese, vanillin and flour. Make sure that the mass is obtained without seals and lumps. While continuing to stir, add eggs one at a time. Then pour in sour cream and mix thoroughly again until a homogeneous mass is obtained.
Put the filling on the surface of the finished crust, return the baking sheet in the oven and bake for another hour (if necessary, reduce or increase the time, which depends on the individual characteristics of the oven). The filling in the center of the pie should be more or less stable.
When the cake is done, the filling will still shake slightly as you move the baking sheet. This is normal. The cheesecake should be placed in the refrigerator for 4 hours, and then greased with cherry jam. Let stand in the refrigerator for another 5 hours and serve.
Frozen cheesecake can be stored in the freezer for about a month. You can also grease the dessert with any jam and decorate with any fruit just before serving.
