Kitchen appliances and utensils: hob, oven, deep baking sheet, baking dish with a diameter of 22 cm, blender, mixer, bowl, fine grater, stewpan, glass, tablespoon, strainer for sifting, baking parchment 30 x 30 cm.
Ingredients
| Name | amount |
| Shortbread Cookies or Crackers | 350 g |
| Butter | 200 g |
| Cream cheese "Philadelphia" | 1000 g |
| Sugar | 280 g |
| Corn starch | 3 tbsp. l |
| Lemon juice | 3 tbsp. l |
| Chicken egg | 5 pieces. |
| Sour cream 20% fat | 250 g |
| Powdered sugar | 2 tbsp. l |
| Vanilla extract | 2 tsp |
| Lemon zest | 2 tsp |
Step cooking
Sand base
- Preheat the oven to 170-180 ° С. Break 350 g of shortbread cookies into small pieces and grind in a blender. Sprinkle baby in a bowl.
- On a stove melt 200 g of butter in a saucepan, pour it into a bowl with crushed cookies, add 2 tbsp. l (30 g) sugar, mix well.
- Line the bottom of the detachable shape with a diameter of 22 cm with a sheet of parchment (about 30 x 30 cm), fix the form ring on top so that the edges of the parchment stick out around - this will help remove the finished cheesecake on the dish. Lubricate the walls with butter, lay out the resulting mass, flatten, sculpt the sides according to the height of the mold, press well (it is convenient to do this with the bottom of the glass). You should get a form in the form.
- Bake a shortbread base 10 min. Remove from oven, cool without removing from mold.
Curd cream
- Wash the lemon well, dry and remove the zest from it with a grater, squeeze 3 tbsp. l juice. In a deep bowl, add 1000 g of Philadelphia cream cheese, beat lightly with a mixer.
- Continuing to beat, pour 250 g of sugar (powdered sugar) in small portions. Add 3 tbsp. l corn starch, 2 tbsp. l lemon juice, 2 tsp. lemon peel and 2 tsp. vanilla extract, and beat with a mixer for 15-20 seconds. Pour 100 g of sour cream 20% fat and beat with a mixer for another 15-20 seconds.
- Without turning off the mixer, introduce 5 eggs one at a time. Each subsequent laying only after the previous completely mixed with the cheese mass.
Important!
- For best results, sour cream, eggs, and cream cheese should be at room temperature.
- Beat with a mixer the ingredients for cheese cream at a minimum speed and for a short time, otherwise the surface of the cheesecake will crack when baking.
Baking
Preheat the oven to 200 ° C. Fill the cooled form with crushed cookies with cream mass, smooth the surface with a knife or spatula.
Put in a preheated oven and cook for 10 minutes at 200 ° C, then reduce heating to 120 ° C and bake for 60-90 minutes. After 60-70 minutes, you can check the readiness of the cheesecake: the middle of the finished dessert will tremble slightly if you shake the form slightly. If the cheesecake is ready, leave it to cool in the turned off oven with the door closed for 30 minutes, and then with the door ajar for another 30 minutes.
Sour cream
In a bowl, mix 150 g of sour cream 20% fat, 2 tbsp. l powdered sugar and 2 tsp. lemon juice. Cover the hot cheesecake with sour cream on top, leveling the surface with a spatula or knife. Leave at room temperature until completely cooled, then refrigerate for 6-8 hours.
Innings
- Remove the detachable form, transfer the dessert to the dish, carefully pulling out the parchment sheet.
- Garnish to your taste - fruit slices, berries, mint leaves, chocolate. Serve into portions.
Video recipe
A very detailed video recipe will show you all the wisdom of making New York cheesecake. You will be able to prepare a sand base and sour cream for this dessert, learn to whip the soft filling from the Philadelphia cheese and bake the cheesecake correctly so that it bakes, but its surface does not crack.
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