Cheesecake with cream
0
3169
Kitchen
European
Calorie content
212.8 kcal
Portions
6 port.
Cooking time
100 minutes
Proteins *
4.4 gr.
Fats *
12.8 g
Carbohydrates*
21 gr.
Cream cheesecake has an incredibly delicate texture and rich creamy taste. We recommend using cream with a fat content of 33% - 35%. They contribute to the dense texture of the creamy mass and the richness of the cheesecake. And, of course, the most important role in the success of the preparation of this pastry is played by high-quality cream cheese - it is the base and basis of the entire dessert.
Ingredients
Cooking process
It is recommended to use a split form for baking a cheesecake with a diameter of about 21 cm. It is easier and more convenient to extract a delicate cheesecake from a form of this configuration, and the specified diameter allows you to get a ready-made dessert of an adequate height. In a clean, dry form, tamp the sand-oil crumbs around the entire perimeter in an even layer. You can form bumpers around the edges, you can do without them. It is not necessary to lubricate the mold, since the mass contains oil and is already quite oily.
Add eggs, vanilla essence and cream to the cheese one by one and beat at medium speed until the ingredients are completely mixed. It is important not to overdo it in whipping, not to oversaturate the cream with air, since in this case there is a greater risk of cracking the cheesecake when baking. The task of the mixer at this stage is to simply mix the components evenly until a smooth mass.
Put the prepared cheese and butter cream in a mold with a cooled shortbread crust, level the surface. You can lightly tap the mold on the table surface several times to get air bubbles out of the curd. Wrap the cheesecake mold tightly in two layers of foil and set it in a larger diameter mold. Pour water into the resulting gap between the molds up to the middle of the height of the cheesecake mold. We put the forms with water in an oven heated to 160 degrees on an average level for one hour and twenty minutes. After baking, open the oven door and let the cheesecake cool in this position.
Bon Appetit!