Light and delicate dessert with a wonderful creamy taste. First for cheesecake baked cakes of crushed diet crackers, mixed with butter and a little sugar that makes it dense and wet. Then on the cooled cake is laid out filling made from creamy cream cheese whipped with sugar, sour cream, eggs and heavy cream. After baking the cheesecake should cool completely and infuse overnight in refrigerator to delight you with its velvety texture. Therefore, plan its preparation in advance. Bake in the evening, and for breakfast you will have an amazing dessert. Serve it with свежими ягодами и ягодным the sauce. 
Time: 1 hour. 20 minutes. Difficulty: easy Servings: 8 – 10 In recipes, measured capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Korzh
- 1 tbsp. chopped graham crackers
- 1/4 Art. melted butter
- 1 tbsp. l Sahara
Filling
- 450 gr cream cheese, room temperature
- 2/3 Art. Sahara
- 1 tbsp. sour cream
- 5 large eggs, room temperature
- 1 tbsp. l vanilla extract
- 0.5 tbsp. fat cream
- For serving: fresh or canned berries or raspberry sauce
Recipes with similar ingredients: shortbread cookies, cream cheese, vanilla extract, eggs, sour cream
Recipe preparation:
- Set the grid on the middle level of the oven and preheat the oven up to 175 ° C. Cook the cake. In a small bowl, mix chopped crackers with melted butter and sugar. Lay out the mixture on the bottom of a detachable shape with a diameter of 22 cm and press evenly. Bake the cake until golden brown, about 10-12 minutes. Cool right on the grid.
- Reduce oven temperature to 160 ° C. In the stationary bowl mixer with a spatula nozzle or hand mixer, whip creamy cream cheese at medium speed until smooth. Gradually add sugar and beat until light and fluffy. At if necessary, stop the mixer to scrape off the mass from the walls of the bowl. Stir in the sour cream. Add one egg at a time, good whipping after each addition. Stir in the vanilla and cream. Pour the filling into the prepared cake pan.
- Bake until the top of the cheesecake is slightly browned, but the middle will still tremble, about 45 minutes. Cool cheesecake in the form on the grill. Cover with plastic wrap and put in the refrigerator overnight.
- To get the dessert out of shape, take a pastry spatula or a knife between the cheesecake and the walls of the mold. Open the form and remove the ring.
- Slice the cheesecake and serve with berries and raspberries соусом.
