We made and we have many recipes of baked cheesecakes but I think this one is the one we like the most, for the balance and flavor. From what I know, in New York they like the cheesecake rich, soft and creamy light with a crunchy crust. For an everyday dessert I would opt to make a cold gelatin-set cheesecake just because I consider this one to be special and I will keep this for special treats and occasions. To avoid lumps and ensure mixing without over-beating, is essential to have all the ingredients to a room temperature.
The way you are beating the ingredients is very important: under beating make a lumpy mixture and over beating can incorporate too much air and the result is a bubble, cracking and uneven cooking. Accompaniments to this cheesecake can be all nice fresh fruits but for winter you can use some compotes as well. This recipe is for 12 large portions or 16 medium like mine and I used a 30 cm cake spring-form tin.
Ingredients:
Crust:
- 400 gr crushed graham crackers or digestive biscuits
- 150 gr melted butter
- 100 gr sugar
Cake:
- 6 eggs
- 350 gr sugar
- 900 gr cream cheese, preferably Philadelphia
- 400 gr sour cream
- 1 large lemon ( juice and zest)
- 1 tablespoon vanilla essence or 1 vanilla bean
- 3 tablespoons flour
Sour cream topping:
- 300 gr sour cream
- 2 tablespoons honey
- 2 tablespoons lemon juice
Preheat the oven to 180 degrees C.
For the crust, melt the butter and stir in the biscuits and sugar. Press the mixture in a 30 cm cake form and bake for 10 minutes. Cool while preparing the filling.
Whisk in the eggs, one at the time and until blended, but don’t over-beat. Brush the side of the spring-form with melted butter and pour in the filling. Bake for 20 minutes.
Reduce oven temperature to 120 degrees C and bake for 20 minutes more. Turn off the oven and let cool in the oven for 2 hours. If you prefer a creamy texture, for the 2 hours of cooling time leave the oven door open.
For the topping combine the sour cream with honey and lemon juice and spread over the cheesecake. Refrigerate for at least 4 hour or overnight before serving.
To garnish - like you can see in the pictures - I used fresh strawberries with balsamic vinegar cream, fresh fruits or caramelized peaches, from compote, with fresh basil but you can use what you wish. Try with fresh passion fruits or serve it with grilled pineapple with mint sugar.
This is a fantastic dessert and not easy to find in restaurants because it needs care.
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Sooooo yummyyyyy!!
ReplyDeleteMultumim mult!
ReplyDeletegrozavvv..abea stept sa incerc reteta..multumim
ReplyDeleteSalutare! Povestea de mai sus este, în mare, ceea ce fac şi eu de câţiva ani. Sunt câteva diferenţe minore...folosesc un anumit brand de biscuiţi (pe care eu îi consider ca generând echilibrul perfect cu restul aromelor), coc şi ultimul strat câteva minute, nu adaug zahăr în biscuiţi, folosesc o cantitate mai mică de zahăr în stratul principal etc. Repet, nu sunt diferenţe majore. Dar am o întrebare: aţi încercat să nu folosiţi mixerul în amestecul de brânză, ouă etc? Am folosit mixerul doar de două ori şi, repet, fac cheesecake de vreo trei ani. De fiecare dată când am bătut crema cu mixerul, rezultatul final a fost exact ca acela din imaginile de mai sus, adică o textură spongioasă, fărâmicioasă, amintind de variantele cu ricotta. Eu amestec întotdeauna cu spatula şi, aşa cum spuneaţi şi voi în altă parte, am grijă cât de mult o amestec. Cheesecake-ul meu e cremos, nu atât de aerat ca acesta din imagini. Nu mi-o luaţi în nume de rău, intenţia mea nu este să cârcotesc, ci să am opinia voastră la acest capitol. Merci.
ReplyDeleteSalut! Ai mare dreptate Viorel! Este foarte adevarat ca e diferenta mare intre cheesecake batut cu mixerul sau cel amestecat cu spatula. Cel din imagine e facut cu mixerul. Facem si noi cheesecake-uri de ani buni, si cu mixer si cu spatula (depinde de branza folosita) ... bine-nteles ca intotdeauna se poate si mai bine, si inca invatam. Merci pentru comentariu.
ReplyDeleteAstazi m-am muncit cu cheese cake-ul. Aproape am dat-o in bara. Nu am pornit ventilatia la cuptor si banuiesc ca asta a fost problema (se poate ca ma insel), ca nu s-a rumenit deloc si compozitia era inca moale dupa cele 40 minute. Am fost nevoit sa mai las inca aprox 30 min sa se rumeneasca. Am emotii, in curand dau forma jos. :)
ReplyDeleteMi-o fi ajuns comentariul, dupa ce m-am logat a disparut neseriosul.
ReplyDeleteso so yummy......Love the way your dress up your cheese cake. Looks very good. Your cake appearance gorgeous!
ReplyDeletecheese cake
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