Among the ingredients of this simple recipe, which takes one of high ratings among cheesecake recipes, sour sour cream. To cut a neat slice, Alton Brown suggests lowering the knife into hot water and wipe dry after done надрез. 
Time: 2 час. 30 min. Difficulty: medium Servings: 8 – 10 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:
The foundation:
- 33 crumbled square graham crackers
- 110 gr. melted butter, plus some more for grease mold
- 1 tbsp. l Sahara
Filling:
- 550 gr ricotta cream cheese
- 1 1/4 Art. sour cream
- 1 tbsp. Sahara
- 1 tbsp. l vanilla extract
- 2 eggs
- 3 yolks
- 1/3 Art. fat cream
Recipes with similar ingredients: crackers, ricotta cheese, sour cream, cream, eggs, vanilla extract
Recipe preparation:
- Preheat the oven to 150 ° C. Lubricate the cake mold size 23×8 cm. With a small amount of butter. The bottom and sides of the form cover with parchment, which should stick to the oil.
- In a small bowl, mix the crumb crumbs leftover melted butter and a tablespoon of sugar. Press 2/3 the mixture to the bottom of the parchment covered form. Leftover baby put on a baking sheet and bake the base and the remaining mixture in within 10 minutes Allow to cool. We will need the left mixture later, to decorate the sides.
- In the mixer, setting the nozzle for shortcrust pastry, whisk in within 10 sec. sour cream. Add ricotta cream cheese, sugar and beat at low speed for 30 seconds, then switch at medium speed. Collect the mixture from the edges of the bowl.
- In a separate container, mix the vanilla extract, eggs, yolks and greasy cream. At medium mixer speeds, slowly inject liquid mixture. After you enter half, turn off the mixer and collect the dough from the edges of the bowl. Continue to add mixture until complete mixing the ingredients. When the mixture becomes homogeneous, pour it on a chilled base.
- Reduce oven temperature to 120 ° C. Set cheesecake on a hot water bath and put in the oven for 1 hour. Turn off the oven and open the door for 1 min. Close the door yet for 1 hour. Remove the water container and refrigerate the cheesecake. for 6 hours to allow it to cool completely before serving. Before serving, place the cake pan in hot water for 15 seconds. Place on a cake stand or serving platter. Take the remaining baked crumbs from the crackers and squeeze them laterally cheesecake. To cut the pie, dip the knife in hot water and wipe dry after each incision.
