Baked cheesecake
| Preparation time | 30 minutes |
| Cooking time | 75 minutes |
| Degree of difficulty | medium |
ingredients
- Four hundred grams of ground biscuits.
- One hundred grams of melted butter.
- Six hundred grams of cream cheese at room temperature.
- Three eggs.
- Three-quarters of a cup of sugar.
- Two hundred and fifty grams of whipping cream.
- A tablespoon of cornstarch.
- A teaspoon of lemon zest zest.
- A quarter teaspoon of salt.
- A stick of vanilla, or three teaspoons of liquid vanilla.
Directions
- Rub the biscuits with butter and spread them into the cheesecake pan on the edges and on the base, taking into account the pressure on it.
- Put the mold in the refrigerator until it hardens for about thirty minutes.
- Open the flannel stick and remove the granules from it.
- Use an electric whisk to whisk eggs with vanilla, add salt, grate the lemon peel, then add sugar and whisk well.
- Add the cheese and whisk until a smooth mixture forms, then add the starch and cream and whisk again well.
- Wrap the aluminum foil on the mold from the base and from the edges to prevent water from reaching it, then place the mold in a tray filled with cold water.
- Put the mixture in the mold and bake in the oven for about an hour and a quarter at a low temperature of about one hundred and forty degrees Celsius.
- Insert a toothpick in the middle to ensure doneness.
- Add some pieces of ice several times in the tray so that the water does not reach the boiling point.
- Remove the mold from the oven and leave it to cool completely, then put it in the refrigerator for twenty-four hours before serving.
How to make a chocolate baked cheesecake
ingredients
- One and a half cups of ground biscuits.
- Two tablespoons of ground hazelnuts.
- A tablespoon of fine-grained sugar.
- Half a cup of melted butter.
- Two hundred grams of melted chocolate.
- Four hundred grams of each:
- Cream cheese.
- Mascarpone cheese.
- A glass of fine-grained sugar.
- Three large eggs.
- Two egg yolks.
- A teaspoon of liquid vanilla.
- Melted white chocolate -for garnish-.
Directions
- Preheat the oven to one hundred and eighty degrees Celsius, and bring a mold with a movable base.
- Place a thick piece of aluminum foil on the table, place the mold in the center of the paper, and bend the edges around the mold.
- Bring a tray larger than the mold and place the mold in it.
- Place the biscuits, hazelnuts, sugar, and butter in a dish and stir together with a wide plastic spoon.
- Put the mixture in the mold, taking into account the evenness of the surface using the back of the spoon.
- Place the mold for up to ten minutes in the oven to firm the butter and the biscuits.
- Leave the biscuit base to cool completely before use.
- Place chocolate, cream cheese, mascarpone cheese, eggs, egg yolks, sugar, and vanilla in the blender bowl, install the stirring mixer, and turn it on for one to two minutes on medium speed to form a homogeneous and smooth mixture.
- The mixture was poured over the biscuit base into the mold.
- Put the mold for forty minutes in the oven, and test its maturity by moving the mold a little if the mixture is cohesive, this indicates the maturity of the cake.
- Leave the mold in the oven for another thirty minutes after the oven is turned off to cook the cake and the ingredients are fully cooked.
- Take the cheesecake out of the oven and put it on the table and leave it to cool completely, then put it in the refrigerator for a whole night or for several hours, then put it in a serving dish, and decorate it with melted white chocolate.