Cheesecake in the oven

To prepare cheesecake, the food must be removed from the refrigerator in advance so that it is at room temperature. Let's start preparing the shortbread base: for this we take any shortbread cookie that you like. This can be baby cookies without margarine, cookies with nuts, chocolate, cocoa, etc. Grind the cookies in a blender into small crumbs. If you don't have a blender at hand, you can put the cookies in a clean plastic bag and roll them with a rolling pin. You should get a fine free-flowing mass.

Combine the crumb with softened butter and mix well with your hands. Then we transfer the sand mass to a baking dish covered with baking paper. For our amount of ingredients, it is best to use a mold with a diameter of 24 cm. Distribute the mass over the entire mold and sides and tamp it tightly. We put the form in an oven preheated to 180 degrees for 5-10 minutes. Then we take it out of the oven and let the base cool completely.

Mix cream cheese with sugar and mix well with a mixer. Beating the mass is not worth it. Then we introduce the eggs one at a time. At the very end, add cream in a thin stream and mix well again.

Pour the creamy filling into the sand base. It is necessary to lightly knock the mold on the work surface a couple of times so that air bubbles come out of the creamy filling, which can come out during the baking process and the cheesecake will crack. Let's start baking cheesecake, there are several nuances here. The baking temperature will need to be lowered gradually so that the cheesecake bakes well and does not burn. We put it in the oven, preheated to 200 degrees and bake for 15 minutes. Then we reduce the temperature to 150 degrees, bake for 20 minutes and at the final stage set the temperature to 110 degrees and bring the cheesecake to readiness for about 35-40 minutes. If you are afraid that the cheesecake will burn, cover it with foil on top. The main thing is not to bake the cheesecake for more than the allotted time, otherwise the top of the cheesecake will begin to rise and crack, and the filling will be overdried. When ready, turn off the oven and leave the cheesecake to cool with the door open for about an hour. Next, take out the cheesecake and leave it at room temperature for another hour. Then, with a sharp knife, separate the cheesecake from the sides of the mold and carefully remove it from the mold. We put it on a dish and put it in the refrigerator for 6-8 hours. The cheesecake will chill well and the filling will become denser.

Decorate the finished chilled cheesecake with fruits or berries, mint sprigs, sprinkle with powdered sugar and cut into portions. You can start tasting!