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! 🙂
НЕОБХОДИМИ ПРОДУКТИ:
НАЧИН НА ПРИГОТВЯНЕ:
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.
In a blender, crush the biscuits in bulk. Blend them until fine crumbs.
Add the cold butter, cut into cubes. Blend again in pulsations until you get a mixture that looks like wet sand.
Pour the mixture into the baking pan.
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.
Align carefully, making sure the walls are also relatively flat. As much as you can, they don't have to be perfect.
Put the cream cheese in a bowl. Beat with a mixer until a relatively smooth mixture.
Add the flour and beat again.
Add the vanilla.
Add the sour cream.
If you want to add grated lemon zest, now is the time.
Beat lightly.
Add the sugar.
Beat until the sugar is absorbed by the mixture.
Start adding the eggs. Add them one by one, beating after each one until it gets absorbed by the mixture.
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.
Pour the mixture into the baking tray.
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.
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.
Before serving, remove the walls of the baking pan and cut into pieces like a cake.
Serve with fresh fruits. If you want, you can sprinkle with icing sugar.
Enjoy! 🙂
Щом аз мога, значи и вие можете!
Добър апетит!
Ingredients
Directions
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.
In a blender, crush the biscuits in bulk. Blend them until fine crumbs.
Add the cold butter, cut into cubes. Blend again in pulsations until you get a mixture that looks like wet sand.
Pour the mixture into the baking pan.
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.
Align carefully, making sure the walls are also relatively flat. As much as you can, they don't have to be perfect.
Put the cream cheese in a bowl. Beat with a mixer until a relatively smooth mixture.
Add the flour and beat again.
Add the vanilla.
Add the sour cream.
If you want to add grated lemon zest, now is the time.
Beat lightly.
Add the sugar.
Beat until the sugar is absorbed by the mixture.
Start adding the eggs. Add them one by one, beating after each one until it gets absorbed by the mixture.
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.
Pour the mixture into the baking tray.
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.
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.
Before serving, remove the walls of the baking pan and cut into pieces like a cake.
Serve with fresh fruits. If you want, you can sprinkle with icing sugar.
Enjoy! 🙂