This classic cheesecake has a velvet texture, very rich and sweet taste. In New York, they like to add to cheesecakes. a thin layer of sour cream on top, it perfectly balances the rich taste торта. 
Time: 2 час. Complexity: easy Servings: 8 – 10 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Korzh
- 6 tbsp. l (90 gr.) Butter
- 1.5 tbsp. crumbled graham crackers
- 2 tbsp. l granulated sugar
- A pinch of fine salt
Cheesecake
- 900 gr. curd cheese, room temperature
- 1.25 Art. granulated sugar
- 1.25 Art. sour cream
- 6 large eggs, beat slightly
- 1 tbsp. l vanilla extract or vanilla paste *
- 1 tsp finely grated lemon peel
- 1 tsp finely grated orange peel
Topping
- 3/4 Art. sour cream
- 1/2 tbsp. powdered sugar
- 1/4 tsp vanilla extract or vanilla paste *
- Fresh berries, optional
Recipes with similar ingredients: shortbread cookies, curd cheese, eggs, sour cream, vanilla pod, lemon zest
Recipe preparation:
- Preheat the oven to 160 ° C by setting the grid in the center.
- Korzh. Melt the butter in a suitable bowl in microwave, cover, or in a saucepan. Lightly grease 23 cm detachable baking dish. Remaining oil mix with crumbled crackers, sugar and salt. Press this mix evenly to the bottom of the mold, paying attention to the edges. Bake until golden color 15-18 min. Cool. Foil the bottom and sides mold and put it in the roasting pan.
- Filling. Whip the cream cheese with a hand mixer on medium speed to uniformity. Add granulated sugar and whisk to a light airy texture, scraping the mixture with whisk and bowl walls. Slowly beat sour cream, then eggs, vanilla and both zest. Do not beat too much. Pour on chilled cake
- Bring the water to a boil in a medium saucepan or teapot. Carefully place the frypot in the oven (do not remove the wire rack from ovens). Pour water into it so that it reaches the middle of the sides split form. Bake a cheesecake for about 1 hour 10 minutes. – external the part will set, but the center will remain soft.
- Topping. Combine sour cream, icing sugar and vanilla. Spread on top of the finished cheesecake and put it back in oven for 5 minutes. Turn off the oven and leave the cake to go inside. about 1 hour. This reduces the likelihood that the cheesecake is cracking.
- Transfer the roasting cheesecake to the wire rack. Take a knife through edges and cool to room temperature. Cover and place in refrigerator for at least 8 hours or overnight.
- Before serving, allow to warm to room temperature in within 30 minutes Remove the sides of the mold. Dip the knife in warm water and wipe dry before cutting each slice. Optional Serve Cheesecake with Berries. Note by the Cook * Try vanilla paste is a rich aroma of vanilla pod in convenient pasty form. Great way to add flavor and distinct vanilla notes without using a whole pod. Search in online stores.
