Ingredients:
- Cookies cracker 110 grams
- Butter 60 grams
- Sugar 1 tbsp. a spoon
- Cream cheese (riccott) 1 kg.
- Pinch of salt
- Flour 1 tbsp. a spoon
- Lemon juice 2 tsp
- Vanilla extract 1 tsp
- Sugar 350 grams
- Fat cream 1 cup
- Egg yolk 2 pieces
- Chicken egg 6 pieces
Cooking method:
Step 1. Grind cookies into small pieces and place in a food processor.
Step 2 Grind crackers for 10 seconds. You can also crush them by crushing them in a plastic bag. Then, in a medium bowl, mix sugar and butter with crackers until wet.
Step 3 Melt one tablespoon of oil and grease the mold. Then pour the mixture of crackers onto the mold. Press the mixture with the back of the glass so that the surface is perfectly smooth.
Step 4Press the edges with a spoon.
Step 5 Bake for about 10-15 minutes at 200 degrees.
Step 6 When the cake becomes golden brown, remove it from the oven to cool. When the cake has cooled, grease it with butter.
Step 7 Cook the filling. Cut the cream cheese into small pieces and put it in the mixer bowl. Mix for 2-3 minutes until a homogeneous mass is obtained. Then add salt and 1/3 sugar. Mix on. Add another third of sugar. To mix. Add the last third of sugar, 3 tablespoons of flour (for stability). Added flour will not affect the taste and texture of the cake, reduce the likelihood of cracks. Add lemon juice and vanilla extract. To mix.
Step 8 Mixing and adding fat cream.
Step 9Add egg yolks and mix.
Step 10Now add as many as three eggs and mix. Mixing and then add the remaining 3 eggs. The mixture is placed in a mold with chilled cake. Place the mold in the oven preheated to 200 ° C.
Step 11After 10 minutes, reduce the temperature to 100 ° C. Gradually reduce the temperature of the furnace. Bake Cheesecake for 1 hour 40 minutes, make sure that the temperature of the middle of the pie does not exceed 50 ° C. Remove the cake from the oven. Allow it to cool for 10 minutes. Draw a knife along the edges of the cake form. To cool the pie for another 2 hours, then wrap the cake pan in a plastic bag and place in the refrigerator for 5 hours. Remove the cake from the refrigerator about thirty minutes before serving and cut with a sharp knife.
Bon Appetit!
