Classic baked cheesecake

It is difficult to describe something like this – the ease of preparation and the prefect taste for which you close your eyes and “die” for a few seconds… As a cliché. In fact, maybe that’s why clichés have become such, because they have been tried and proven over time, just like this classics.

Try it and you will see!

Here is the recipe I borrowed from the culinary site https://www.recipetineats.com/.

Enjoy! 🙂

 

AnnieAuthorAnnieCategoryDifficultyIntermediate

НЕОБХОДИМИ ПРОДУКТИ:

For the biscuit base:
 200 g biscuits (tea biscuits, non-chocolate)
 120 g butter
For the filling:
 500 g cream cheese
 2 tbsp. flour
 1 tsp. liquid vanilla extract
 ½ cup sour cream (1 cup = 250 ml)
 1 ½ cup (330 g) caster sugar (ordinary sugar is also appropriate)
 3 eggs
 zest of 1 lemon (optional)
For decoration:
 fresh fruits (strawberries, blackberries, raspberries, cherries)
 icing sugar for dusting

Prep Time30 minsCook Time1 hrTotal Time1 hr 30 mins

 

НАЧИН НА ПРИГОТВЯНЕ:

1

First prepare the cheesecake baking tin.
It is good for the baking tin to have a falling bottom so that you can keep the shape of the cake when serving.
I used a cake pan with a falling bottom with a diameter of 26 cm. You can also use a smaller one. I do not advise you to use a larger pan, because the cake will become too thin.
Remove the ring from the pan and carefully stretch the baking paper, covering the walls. Then place the bottom.

Класически печен чийзкейк

Preparation of the biscuit base:
2

In a blender, crush the biscuits in bulk. Blend them until fine crumbs.

Класически печен чийзкейк

3

Add the cold butter, cut into cubes. Blend again in pulsations until you get a mixture that looks like wet sand.

Класически печен чийзкейк

4

Pour the mixture into the baking pan.

Класически печен чийзкейк

5

Using a flat-bottomed cup, carefully distribute the mixture so that the bottom is evenly covered. Cover the walls of the form, too, making a board.

Класически печен чийзкейк

6

Align carefully, making sure the walls are also relatively flat. As much as you can, they don't have to be perfect.

Класически печен чийзкейк

Preparation of the filling:
7

Put the cream cheese in a bowl. Beat with a mixer until a relatively smooth mixture.

Класически печен чийзкейк

8

Add the flour and beat again.

Класически печен чийзкейк

9

Add the vanilla.

Класически печен чийзкейк

10

Add the sour cream.
If you want to add grated lemon zest, now is the time.

Класически печен чийзкейк

11

Beat lightly.

Класически печен чийзкейк

12

Add the sugar.

Класически печен чийзкейк

13

Beat until the sugar is absorbed by the mixture.

Класически печен чийзкейк

14

Start adding the eggs. Add them one by one, beating after each one until it gets absorbed by the mixture.

Класически печен чийзкейк

15

It is not necessary to beat for a very long time. We don't want to aerate the mixture and get bubbles. Beat only as long as it is enough to get a homogeneous mixture.

Класически печен чийзкейк

Bking:
16

Pour the mixture into the baking tray.

Класически печен чийзкейк

17

Bake in a preheated oven at 160 degrees without a fan or at 140 degrees with a fan.
Bake for about 55-60 minutes.
The surface of the cake should be golden brown, not cracked and almost perfectly even.
After shaking the pan gently, the mixture should jiggle slightly.

Класически печен чийзкейк

18

Once the baking time has elapsed, turn off the oven and leave the cake inside with the door opened for about 20 minutes.
When you take out the cake, it will be slightly swollen, but then it will flatten, which is absolutely normal.
Then allow the cake to cool to a room temperature and refrigerate for at least 4 hours before serving.

Класически печен чийзкейк

Serving:
19

Before serving, remove the walls of the baking pan and cut into pieces like a cake.

Класически печен чийзкейк

20

Serve with fresh fruits. If you want, you can sprinkle with icing sugar.

Класически печен чийзкейк

21

Enjoy! 🙂

Класически печен чийзкейк

 

Щом аз мога, значи и вие можете!
Добър апетит!

 

Ingredients

For the biscuit base:
 200 g biscuits (tea biscuits, non-chocolate)
 120 g butter
For the filling:
 500 g cream cheese
 2 tbsp. flour
 1 tsp. liquid vanilla extract
 ½ cup sour cream (1 cup = 250 ml)
 1 ½ cup (330 g) caster sugar (ordinary sugar is also appropriate)
 3 eggs
 zest of 1 lemon (optional)
For decoration:
 fresh fruits (strawberries, blackberries, raspberries, cherries)
 icing sugar for dusting

Directions

1

First prepare the cheesecake baking tin.
It is good for the baking tin to have a falling bottom so that you can keep the shape of the cake when serving.
I used a cake pan with a falling bottom with a diameter of 26 cm. You can also use a smaller one. I do not advise you to use a larger pan, because the cake will become too thin.
Remove the ring from the pan and carefully stretch the baking paper, covering the walls. Then place the bottom.

Класически печен чийзкейк

Preparation of the biscuit base:
2

In a blender, crush the biscuits in bulk. Blend them until fine crumbs.

Класически печен чийзкейк

3

Add the cold butter, cut into cubes. Blend again in pulsations until you get a mixture that looks like wet sand.

Класически печен чийзкейк

4

Pour the mixture into the baking pan.

Класически печен чийзкейк

5

Using a flat-bottomed cup, carefully distribute the mixture so that the bottom is evenly covered. Cover the walls of the form, too, making a board.

Класически печен чийзкейк

6

Align carefully, making sure the walls are also relatively flat. As much as you can, they don't have to be perfect.

Класически печен чийзкейк

Preparation of the filling:
7

Put the cream cheese in a bowl. Beat with a mixer until a relatively smooth mixture.

Класически печен чийзкейк

8

Add the flour and beat again.

Класически печен чийзкейк

9

Add the vanilla.

Класически печен чийзкейк

10

Add the sour cream.
If you want to add grated lemon zest, now is the time.

Класически печен чийзкейк

11

Beat lightly.

Класически печен чийзкейк

12

Add the sugar.

Класически печен чийзкейк

13

Beat until the sugar is absorbed by the mixture.

Класически печен чийзкейк

14

Start adding the eggs. Add them one by one, beating after each one until it gets absorbed by the mixture.

Класически печен чийзкейк

15

It is not necessary to beat for a very long time. We don't want to aerate the mixture and get bubbles. Beat only as long as it is enough to get a homogeneous mixture.

Класически печен чийзкейк

Bking:
16

Pour the mixture into the baking tray.

Класически печен чийзкейк

17

Bake in a preheated oven at 160 degrees without a fan or at 140 degrees with a fan.
Bake for about 55-60 minutes.
The surface of the cake should be golden brown, not cracked and almost perfectly even.
After shaking the pan gently, the mixture should jiggle slightly.

Класически печен чийзкейк

18

Once the baking time has elapsed, turn off the oven and leave the cake inside with the door opened for about 20 minutes.
When you take out the cake, it will be slightly swollen, but then it will flatten, which is absolutely normal.
Then allow the cake to cool to a room temperature and refrigerate for at least 4 hours before serving.

Класически печен чийзкейк

Serving:
19

Before serving, remove the walls of the baking pan and cut into pieces like a cake.

Класически печен чийзкейк

20

Serve with fresh fruits. If you want, you can sprinkle with icing sugar.

Класически печен чийзкейк

21

Enjoy! 🙂

Класически печен чийзкейк

Classic baked cheesecake – recipe
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