Cheesecake at home
Description
Ideally suited for tea and coffee. The ingredients are calculated for a pan with a diameter of 18 cm. In the creamy filling, in addition to lemon juice, you can add lemon zest. The best way to cut this dessert is with a sharp hot knife. For this, heat the knife blade in boiling water and quickly dry it with a towel. Detailed recipe, the bake is ready. Serve at the table.
Instructions
- 1
Step 1
For a thin shortcrust base, you will need shortbread cookies and melted butter.
- 2
Step 2
Crush the cookies into crumbs, add melted butter, and mix until smooth.
- 3
Step 3
Line a removable 18 cm baking pan with parchment paper. Sprinkle cookie crumbs onto the bottom, smooth them with the bottom of a glass or your hand, pressing firmly.
- 4
Step 4
Now prepare the ingredients for the cheesecake filling.
- 5
Step 5
Combine the Philadelphia cream cheese in a bowl with powdered sugar and vanilla, and mix with a mixer on the lowest speed. The less you saturate the filling with oxygen, the less it will crack and the top of the cake will remain even. Add the eggs one by one, and mix.
- 6
Step 6
Pour in the cream, sour cream, lemon juice, and stir. Add the starch, stir.
- 7
Step 7
Pour the mixture onto the shortcrust base. Place it to bake in a preheated oven at 150 °C for 70–80 minutes. The edges of the cheesecake should set, and the center should wobble slightly. Turn off the oven, slightly open the door, and let the cake cool completely.
- 8
Step 8
Place the cheesecake in the refrigerator for 6–8 hours.
- 9
Step 9
Transfer the cheesecake onto a plate. To carefully remove it from the mold, take a long thin knife, heat it in hot water, quickly dry it with a towel and run it along the edge. Carefully remove the removable mold.
- 10
Step 10
When serving, drizzle the cheesecake with strawberry (or other berry) sauce.