Content

• Ingredients
• Cake
• Filling
• Steps
• Part 1 of 3: Making the cake
• Part 2 of 3: Making the filling
• Part 3 of 3: Baking the cheesecake
• Tips

Cheesecake has long been considered one of the most beloved desserts among gourmets around the world. Although it usually takes three hours to prepare and prepare, this creamy, fabulous dessert is really worth it. Skip to step 1 to start making a delicious baked cheesecake.

Ingredients

Cake

• 2 cups (475 ml) crushed crackers (just under 2 packs of crackers)
• 2 tbsp. l. Sahara
• A pinch of salt
• 5 tbsp. l. melted butter (if using salted butter, do not add salt)

Filling

• 900 g cream cheese at room temperature
• 1 1/3 cups (270 g) granulated sugar
• A pinch of salt
• 2 tsp vanilla
• 4 large eggs
• 2/3 cup (160 ml) sour cream
• 2/3 cup (160 ml) heavy cream

Steps

Part 1 of 3: Making the cake

1. 1 Choose the right baking dish. As you know, cheesecakes are crumbly desserts, so choosing the right shape will ensure that the cheesecake has a smooth surface when you take it out. For best results, use a cake pan. This type of baking sheet consists of a round shape and a removable bottom. This is all held in place with a clamp.
2. 2 Cover the cake pan with aluminum foil. To make the best cheesecake you have ever eaten, you need to bake it by placing a pan in boiling water (this will be discussed in the third part). To prevent water from seeping into the mold and spoiling the cake, you need to wrap it tightly with aluminum foil. Place a piece of foil under the mold, then wrap the foil around the mold and fold it so it doesn't fold over the edges.
   • If necessary, use a second piece of foil to cover areas that the first half of the foil did not cover.
3. 3 Place a wire rack in the bottom third of the oven. After that, preheat the oven to 175 ° C. While the oven is preheating, place the crackers in a blender or food processor. Make sure the lid is tightly closed and beat the crackers in a ripple mode until they are crumbled.
4. 4 Place the crumbs of the crackers in a large bowl. Use a spatula to stir in salt and sugar. Make sure all ingredients are thoroughly mixed. Melt the butter in the microwave or on the stove, then add it to the mixture. Wash your hands and use them to swirl the ingredients together until well combined.
   • If you choose to use salted butter, do not add the pinch of salt provided in this step.
5. 5 Place the crust mixture in the mold. Save ¼ cup of the mixture for later use if necessary (you can use it if you find any holes in the cake after you take it out of the mold). Press down on the crust with your hands to make sure there are no holes. The result is an even layer of cake that protrudes slightly along the edges of the mold.
   • When pressing down on the cake, make sure not to accidentally rip the foil. If you notice a hole in the foil, replace it with another piece.
6. 6 Place the dish in the oven. The cake will need to harden a little - put it in the oven for 10 minutes to achieve the desired texture. After 10 minutes have passed, remove the dish from the oven and reduce the temperature to 160 ° C. Chill the crust for a few minutes.

Part 2 of 3: Making the filling

1. 1 Divide the cream cheese into large chunks. Cut the cream cheese into pieces and place them in a mixing bowl. Use a paddle kneader for a creamy texture. Blend the cream cheese on medium speed for 4 minutes for a smooth texture.
   • If you don't have a kneader, place the cream cheese in a large bowl and use an electric mixer.
2. 2 Add sugar to the cream cheese. Pour the sugar into a bowl and blend for 4 minutes. Mix on medium speed. Repeat the same process with vanilla and salt. Add one ingredient, then stir for 4 minutes. Then add another ingredient and stir for 4 minutes as well.
3. 3 Break all the eggs into a bowl. When you add 1 egg, turn on the mixer and beat for 1 minute. Use a spatula to scrape off the mixture from the sides and bottom of the bowl. This is important because large chunks of cream cheese can get stuck in these areas. Then add sour cream and mix thoroughly. The same should be done with heavy cream, which must be added to mix all the ingredients together.
4. 4 Pour the filling over the crust. Make sure to pour out all the filling and also that it does not overflow over the edges of the mold. After that, use a spatula to smooth the surface.

Part 3 of 3: Baking the cheesecake

1. 1 Place the dish on a high-sided baking sheet. Boil 2 liters of water. Once the water boils, gently pour it into the baking sheet so that it reaches the middle of the mold. While this may seem like an odd instruction, you are actually making a cheesecake in a bain-marie, which will help prepare the filling without cracking the crust.
2. 2 Place the dish in a baking sheet on the bottom rack of the oven. Set the timer for an hour and a half and let the cheesecake bake. After the baking time has passed, open the oven and gently move the cheesecake back and forth to make sure it's done. The middle of the cheesecake should shake slightly and the edges should be firm. When the cheesecake has cooled, the center will become firm.
3. 3 Turn off the fire. Open the oven door about 3 cm. Let the cheesecake cool in the oven for about an hour. This slow, gradual cooling will prevent the crust from cracking from the cold air when you take it out of the oven.
4. 4 Cover the cheesecake with foil and refrigerate. Leave it in the refrigerator for at least four hours. The cold temperature will help the cheesecake to thicken.
   • Some chefs suggest that the cheesecake should be chilled for 2-3 hours without being covered. Cooling also helps remove moisture that might have formed on top of the cheesecake.
5. 5 Remove the cheesecake from the mold. After the cheesecake has cooled completely, you can run a spatula along the inside of the pan to separate the crust from it. You should wait with this until the cheesecake has cooled down, otherwise there is a great risk that the cheesecake will disintegrate. Open the pan clamp and carefully peel off the sides, leaving the cheesecake on the base.
6. 6 Serve and Enjoy!

Tips

• To make individual portions of cheesecake, place the crust and filling in a muffin pan. If you have a large enough baking sheet, fill it with warm water and place the muffin tins in it. This will help cook the miniature cheesecakes evenly.
• If you feel like the cheesecake has too much topping, garnish it with some fruit, such as strawberries and blueberries. You can also drizzle some melted chocolate on top.
• You can add chunks of fruit or something else to the mixture to make a filled cheesecake.