Vanilla cheesecake

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Ingredients for Making Vanilla Cheesecake

For the basics:

Shortbread Cookies 250 grams
Butter 160 grams

For filling:

Cream Cheese 250 grams
Sour cream 20-25% fat 300 grams
Sugar 150 grams
Chicken eggs 3 pieces
Vanilla Sugar 20-30 grams

Main ingredients: Sour cream, Shortbread dough
Serving 10 Servings

Inventory:

Blender, Cutting board, Knife, Two deep bowls, Baking paper, Oven, Refrigerator, Kitchen scissors, Baking dish with removable sides, A tablespoon, Food wrap, Mixer or hand whisk, Serving dish

Cooking Vanilla Cheesecake:

Step 1: Prepare Cookies

To get started, take a cookie and crumble it over a deep bowl. Attention: be sure to take a confectionery product made from shortcrust pastry and only a trusted brand. Only thanks to this component will we get a delicious base of the dish. Then we transfer the crushed cookies into the blender bowl and grind it to the state of small crumbs.

After - transfer the ingredient back to the bowl.

Step 2: prepare the butter.

An important point: butter must be at your room temperature so that it can interact with the sand crumbs of cookies. Therefore, we take the component out of the refrigerator in advance and leave it for a while aside so that it becomes soft. Then cut off on a cutting board with a knife 140 grams creamy ingredient from the main piece and transfer it to a bowl with cookies.

Step 3: The first step in making vanilla cheesecake.

Using a tablespoon or clean hands, mix the butter and sand crumbs well until a homogeneous mass is formed.

Meanwhile, grease the baking dish with the remaining piece of butter and cover it with baking paper so that it extends beyond the edges of the container. With the help of kitchen scissors, we cut off the excess paper. And now we spread our mixture into the mold, leveling it along the walls of the tank and along the bottom. From the side it will look like one big cake. Attention: for a beautiful appearance of the dish, it is necessary to trim the edges of the cake so that they are rounded. Then we completely wrap the baking dish with cling film and set it to cool in the refrigerator for 30 minutes.

Step 4: prepare the filling of the dish.

Pour sour cream into a second deep bowl and add regular and vanilla sugar. Using a mixer or a hand whisk, beat the ingredients until the sugar ingredient of the filling is dissolved. Attention: if you are a sweet tooth, then be sure to taste the mass. If necessary, you can add a couple more tablespoons of sugar.

Then spread the cheese cream at room temperature in a container with a tablespoon. Again, beat everything slightly and after - add eggs to the cream mixture. Once again, beat everything until a homogeneous mass is formed.

Step 5: The second step in making vanilla cheesecake.

After the allotted time, we take out the basis of the dish from the refrigerator and remove the cling film from the form (we will no longer need it). Using a tablespoon, holding a bowl with the filling on the weight, carefully pour the cream mixture directly into the center of the sand cake.

Attention: the milk mixture turns out to be a liquidish consistency and very tender, so at the end we further level it with a spoon on the surface of the container, but at the same time it should not go beyond the walls of the sand base. Meanwhile, preheat the oven to a temperature 160 ° C. Put in the oven bake vanilla cheesecake almost for 1 hour, but at the same time from time to time we check the degree of readiness of the dish. The middle of the finished dish, when you touch the baking dish, should slightly tremble. This suggests that the cheesecake is almost ready and should reach already in the oven, but with the hob turned off. In this case, be sure to leave the oven door open and wait until the dish cools down. Thanks to this, our cake does not crack when the temperature changes.

Step 6: serve the vanilla cheesecake.

We remove the removable board of the baking dish and, holding the baking paper, carefully shift the cheesecake onto the serving dish. Then gently rewind the dish with cling film and put in the refrigerator to infuse for 3-4 hours. In just a few hours, you can treat yourself to a cup of mint tea or a glass of warm milk with the most delicate and delicious pastries with the scent of vanilla. Good appetite!

Recipe Tips:

- - When choosing a cream cheese, first of all pay attention to the production date and shelf life of the product. Buy an ingredient of a trusted brand, because the taste of your cheesecake depends on it. A delicious kind of cheese like Philadelphia.

- - So that the filling does not stick to the knife, and the cheesecake does not lose its beautiful appearance, it is best to cut the dish before serving with warm sharp stock. To do this, dip the knife in hot water and then quickly wipe it with a clean towel.

- - If you have natural vanilla on hand, then you need to cut the pod lengthwise into two halves with a knife and scrape off the seeds. And it is these vanilla seeds that must be added to the cream mixture. Then your dish will become even more fragrant, but it will not be bitter (this is in case you want to add vanillin to the dish).

- - Serve vanilla cheesecake, in addition to milk and tea, you can with a variety of delicious jam, honey or whipped cream, as well as sprinkle the surface of the cake with nut crumbs.

- - If you do not have such equipment as a blender at hand in your kitchen, do not worry. You can grind cookies into small crumbs using a meat grinder with a fine lattice, and then, for the best result, bite pieces of cookies with a mortar directly in a bowl.

- - Warning: in no case do not overdo it with the amount of cookies or with butter. Otherwise, you will get either a very dry or very dense "oak" base. Indeed, while maintaining the proportions of the components, the base of the dish turns out to be wet, but at the same time keeps its shape well.