It is with this recipe, I began to cook various goodies almost every day. Why — it inspired me so that I realized that more than anything in my life, I like to cook. Had never tried cheesecakes, but try this, I realized that the cheesecake — it is very tasty:)
Biscuits — 250 g
Butter — 140 g
Cream Cheese — 300 g
Sour cream or cream (fat) — 300 ml
Sugar — 150 g
Egg chicken — 3
A vanilla pod (can substitute vanilla sugar, then reduce the amount of sugar) — 1
1. Cookies ground with a blender and combine into small crumbs. Add chopped into small pieces of butter at room temperature. Stir using a blender or by hand until uniform. The shape of the baking pan (with removable sides) Lightly oil and lay a paper for baking. We spread a lot of cookies in the shape, flatten and make bumpers.
2. As long as we prepare cheese stuffing, put the form in the refrigerator. If you are using a vanilla pod, then it should be cut lengthwise in half and each half of the pod with a knife to scrape the seeds. Sour cream or cream is poured into a bowl, add vanilla seeds and sugar and whisk whisk.
3. Then add the room temperature cream cheese and stir gently.
4. Add the eggs and mix all again until smooth. Carefully pour the curd in the framework of the cookies and put in a preheated 160 degree oven for 1 hour. Ready cheesecake can be checked simply by shaking it. If the middle, slightly shaking, so she grabbed but did not reach full readiness. When the cheesecake has cooled, he still comes to readiness. After 60 minutes of baking in the oven when your cheesecake is ready, turn off the oven and leave it to cool down with the door open, so that it does not crack. We cooled and put in refrigerator for 3 hours — 4. Personally, I like it when it’s a little more myagkovata, and I get it within 2.5 hours, but it’s a matter of taste. Slice the cheesecake simply soaked in hot water with a knife (wetting the knife, and then wipe with a clean towel and chop).