Cheesecakes densely settled in the dessert menu of most restaurants and coffee houses. This tender cream pie goes well with bitterness. coffee and is a welcome guest on gatherings for a cup of hot a drink. Perhaps the most classic flavor of this dessert is considered vanilla cheesecake, sometimes also called New York cheesecake. Perhaps that is why many people think that this delicacy was invented. Americans, but in this case they were only literate marketers who have made this cheese cake popular all over the world. Disputes about his historical homeland do not subside, but according to one version used the recipe back in ancient Greece and there this hearty cake served to Olympic athletes to restore strength. Recipe liked the Romans and subsequently spread throughout Europe, where he went with European settlers to America. AND this time-tested classic can be easily prepared at home and add a little sourness to it thanks to sour cream topping и свежим ягодам. 
Time: 1 hour. Complexity: easy Servings: 8 The recipes use measuring containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
Cheesecake
- 35 pcs. vanilla waffle cookies (approximately 130 gr.)
- A pinch of salt
- 4 tbsp. l (60 gr.) Butter, melt and a little cool
- 680 gr. cream cheese, room temperature
- 3/4 Art. granulated sugar
- 0.5 tbsp. sour cream
- 1 tbsp. l vanilla extract
- 3 large eggs, room temperature
- Fresh berries for topping
- Special equipment: 6-liter slow cooker and pressure cooker 18 cm split cake mold
Sour cream topping
- 1 tbsp. sour cream
- 2 tbsp. l powdered sugar
- 1 tsp vanilla extract
Recipes with similar ingredients: waffle cookies, cream cheese, sour cream, eggs
Recipe preparation:
- Cheesecake: put cookies in a bowl of a food processor a pinch of salt and beat until fine crumbs. Add butter and beat until smooth (texture will similar to wet sand). Pressing firmly, distribute the resulting mass along the bottom of the detachable form, going a little on side walls.
- Wipe the bowl of the food processor and add the creamy cream cheese, sugar, sour cream, vanilla extract and eggs. Punch up to obtain a completely homogeneous mass, open the lid and when if necessary, scrape the mixture from the walls of the bowl of the combine down. Pour the mixture onto the cake pan in the mold.
- Tear off a large piece of foil, approximately 46 cm., And place in its center shape is with cheesecake. Wrap the mold on the outside with foil, bending to the sides so that the top of the mold remained open. Tear off another piece of foil, about 60 cm. long and lay it on the work surface with the long side closer to yourself. Fold it in half towards you (along long side), and then again in half to get a kind of belt.
- Pour 2 tbsp into the multicooker bowl. water and install a special stand-rack from the device. Cheesecake Shape install on the center of the foil belt, then lift it by pulling both ends of the “belt” up. Gently lower the mold onto the stand in slow cooker. If necessary, fold the foil belt so that it fits completely in the bowl but does not touch the surface cheesecake. Follow the manufacturer’s instructions in order to lock the lid and prepare everything for cooking in the mode pressure cookers. Set high pressure for 35 minutes.
- After the pressure cycle has completed, turn off heat and let steam for 25 minutes so that it comes out naturally. After 25 minutes, follow the instructions for releasing steam to dispose of its remnants. Caution not to burn yourself partially with the remaining steam in the multicooker, unlock and open the lid, with using the foil belt, gently pull the cheesecake out of the bowl and put it on the grill for cooling. Remove the foil from the mold, then, with paper towels, remove any excess fluid on the sides and from the surface of the cheesecake. Using a small curved shoulder blade or the tip of the fruit knife, separate the walls of the cheesecake from the mold.
- Let stand at room temperature for about 1 hour to cake almost completely cooled. Cover with cling film and put in refrigerator so that the cheesecake is completely frozen for at least 4 hours or all night long.
- After the cheesecake has frozen, remove the cling film from it and using a small curved spatula or the tip of a fruit knife Separate the side walls of the cheesecake again from the mold. Take off the mold outer ring.
- Sour cream topping: in a medium-sized bowl, mix sour cream, powdered sugar and vanilla extract and beat with a whisk, until you get a homogeneous mass. Spread the resulting mixture on the surface of the cheesecake, leaving a small border at the edges. Garnish with your favorite berries on top.
