How to make a cheesecake at home
You will need
- - 300 g of cookies "Jubilee";
- - 130 g of butter at room temperature;
- - cinnamon on the tip of a knife;
- - 450 g of cream cheese (Almette, Mascarpone, etc.);
- - 200 g of sugar;
- - 3 eggs;
- - 450 g sour cream (30% fat).
- - mixer or whisk for beating;
- - split form (diameter 21-23 cm);
- - additional capacity for a water bath (with a diameter larger than a detachable form);
- - foil.
Grind cookies. For this purpose it is better to use a food processor or coffee grinder. Add the cinnamon on the tip of the knife and softened butter. Mix thoroughly. The mixture should resemble fat crumb. Put the mixture in a detachable round shape. Spread evenly across the bottom and sides. Put in the fridge.
Put the cheese in a bowl with high walls. Beat with a mixer at the lowest speed. Gradually add sugar. Continue to beat, adding eggs one by one.Add sour cream to the mixture and beat until smooth and smooth.
Remove the prepared form from the refrigerator. Carefully pour the resulting curd into it. Smooth the surface with a spoon.
Wrap the bottom of the detachable form with two layers of foil. This will prevent water from entering the mold from the water bath. Place the mold in a container with a large diameter. Pour hot water into it. Please note that the water should reach the middle of the board with a cheesecake.
Bake in a preheated oven on the middle shelf for 50 minutes at 165 ° C. After baking, turn off the oven and open the door slightly. Leave the form with the cheesecake to cool for an hour. Then remove from oven and leave to cool at room temperature for 30 minutes. Please note that the middle of the cheesecake should tremble when hitting the board form. It will completely harden after complete cooling.
Gently hold a sharp thin knife dipped in water along the sides of the form.