Cheesecake has endless variations in the world – its national recipe can be found even in Africa, and in the Philippines it is traditionally purple in color. Here’s an American New York-style cake recipe that’s perfectly fluffy, soft, “creamy,” yes, greasy, but I promise, every bite is worth the sin.
Products needed to make a cheesecake:
To make the base of the cake you will need:
300 g(10.5oz) shaped cookies
100 g(0.035oz) of butter
For the cream part of the cake (P.S. it is best that all the cream products are at room temperature, not directly from the refrigerator):
1 glass (200 ml) of sugar
3 p.m. corn (potato is also suitable) starch
850 g (30oz)cream cheese
1 large or 2 smaller eggs
½ cup (100 ml) heavy cream (30 – 35%)
3/4 tsp. vanilla extract (can be replaced with vanilla sugar)
How we make cheesecake:
The basis:
We heat the oven to 180 º C – 356°F
Grind the cookies to fine crumbs.
Melt the butter and mix it with the biscuits.
In a hinged tin (I use 28 cm in diameter), we spread the baking paper on the base of the tin, then we place and fasten the edge of the tin, thus pressing the baking paper to the base.
Pour the cookie and butter mixture into the pan and, pressing with your fingers, form a thin base and edges.
Place in the oven (on the middle shelf) for 10 minutes. After this time, take it out and let it cool completely.
The creamy part:
Mix sugar and cornstarch in a bowl.
In a large bowl, add the cream cheese, sugar and starch mixture and beat until the mass becomes smooth, the thickness of sour cream.
Beat the egg into the cream mass, add cream, vanilla and beat again. We just don’t beat it too much, because that way there are more chances that the cake will split during baking.
How to bake a cheesecake:
We heat the oven to 165 º C – 329°F
We put the prepared cream mass on the cooled base and smooth the surface.
Place in a preheated oven on the middle shelf and bake for 1 hour. 10 minutes
We turn off the oven, open its door and leave the cake to cool in the oven for another hour.
We take out the cooled cake and keep it on the cabinet until it cools down to room temperature. Then we cover the form with the cake with a film so that the smells do not get absorbed, and put it in the refrigerator overnight or at least for six hours.
We take the “frozen” cake out of the mold and serve it.
Delicious Cheesecake is on your table!
