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Until a few years ago, when we translated 'cheese cake', we knocked on our foreheads and looked at it incredulously. But a mysterious cheesecake stranger quickly forced us to change our minds, and today we can't imagine life without him! And how to make every bite of an amazing dessert melt on your tongue?
1 Light hand is the foundation! Make all the ingredients for the filling lightly, just as necessary to combine to form a smooth mass. Over-whipping would create too many bubbles in the filling.
2 Five minutes to the good! After the biscuit base you pour the filling, let the mold rest in peace for a few minutes, and you need to clean the line. Meanwhile, the unwanted bubbles that got into the mass when they were slathing are 'going up'.
3 Muggy atmosphere! Cheesecake is no biscuit – or it definitely shouldn't be! Before you put the cake in the oven, place a hot water baking dish on the grid one floor below. It will take care of a properly humid climate, turn over the formation of troughs, and the baked dessert will be wonderfully supmenduous.
4 Stick to the classics! Cheesecake is one of the desserts that modern conveniences do not testify to. Therefore, turn the oven knob to a classic baking program – the hot air would dry the cheese mass unnecessarily, and we still want the cake to melt on the tongue.
5 Be patient! Suppress curiosity and the urge to peek into the oven every five minutes to find out what the condition is. Leave the cheesecake to your fate for at least half an hour. By opening the oven in the first half of baking, you run the unnecessary risk of falling off your cake.
6 Give him time! Take the finished cake out of the oven and still have a hot taste – so it is also forbidden in this case. Cheesecake is sensitive and a sudden temperature shock could cause it to burst. Once it's cooked, turn off the oven, open the door to about 5cm and let the cake cool down slowly, about two hours inside.
7 For a night in the cold! If you have the option, cover the cooled cake with alloil and preferably leave it in the fridge until the next day. Perfect consistency reaches after 12 hours (but we understand that resisting temptation for so long sometimes just is not in human power :-)).
To the very end, you can smear the top with a layer of sour cream flavored with 2 teaspoons of lemon juice and 1 teaspoon of icing sugar, or follow the New York way to perfection with strawberries. Cheesecake, however, also notes with chocolate crust or fruit overflow. He's divine in every variation – and that's why we love him!
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– Americans use cream cheese for preparation, e.g. cream cheese. Philadelphia.If you don't want to invest in it, feel free to adapt the ingredients to your home conditions. We have proven a three-combination of mascarpone-grassland-wrapped cottage cheese in paper.
– Cheesecake is worth a sin, there's no question about that. But you don't have to sin more than necessary. From the usually recommended 250 g of sugar in the filling, feel free to take a little too much, it will still be sweet up to.
– When time is pressed, solve it with an unbaked option: leave out the eggs in the filling , mix the cottage cheese and mascarpone with whipped cream and two tables of melted, cooled white chocolate. Just put in the fridge and leave to solidify overnight. But for us, the baked classics lead.
100g melted butter
600g cream cheese
1 sour cream
250g icing sugar
3 eggs
grated zest of 1–2 lemons
1.5 tablespoons lemon juice
1 tsp vanilla essence
We combine the bis
cuit grit with melted butter and squeeze into a cake mold with a diameter of 21-24 cm. Whisk the cheese with cream, sugar, citr. juice and zest, essence and gradually stir in the eggs. Pour the mixture into the mould and bake at 180 °C for about 15 minutes, then withdraw the temperature to 150 °C and bake for another 40 minutes.