Classic Cheesecake
8 servings
150 minutes
Classic cheesecake is the embodiment of sophistication and harmony of flavors. Its roots trace back to ancient Greece, where similar desserts were served to athletes before the Olympic Games. The modern version, popularized by New York, features a creamy cheese texture paired with a crunchy cookie base. The light sweetness balancing sugar and cream makes it an ideal dessert for any occasion. Subtle notes of vanilla and possible fruit additions highlight the depth of flavor, creating an unforgettable gastronomic delight. Cheesecake can be served in its classic form or adorned with nuts or fresh berries, making it even more exquisite. It pairs wonderfully with a cup of coffee or fragrant tea, offering moments of true pleasure.
1
Prepare the necessary ingredients.
2
Melt the butter in a saucepan over medium heat.
- Butter: 150 g
3
Crush the cookies in a blender bowl. If you don't have a blender, you can crush the cookies by putting them in a bag and rolling over them with a rolling pin.
- Cookies ""Jubilee"": 330 g
4
It should result in a fine, uniform crumb from the cookies.
5
Line the bottom of the pan with baking paper, ensuring the paper is large enough to stick out freely after closing the pan. This will help to carefully remove the finished cheesecake from the pan.
6
Pour the cookie crumbs with butter, mix well, and smooth with a silicone spatula.
- Butter: 150 g
- Cookies ""Jubilee"": 330 g
7
Place the cookies in the mold, flatten them, and create the shape for the future cheesecake. It’s easier to flatten with your hands; the height of the edges will depend on the diameter of the baking mold and the thickness of the cookie mixture.
8
Preheat the oven to 160 degrees, place the cake in the heated oven for exactly 15 minutes. Then remove to cool.
9
Mix cream cheese with sugar in a bowl and whisk until the cheese becomes soft.
- Cottage cheese: 600 g
- Sugar: 180 g
10
Add the eggs one by one and mix well after each addition, without beating the mixture, gently and slowly combine to avoid the formation of air bubbles.
- Chicken egg: 3 pieces
11
Then pour the cream into the cheese-egg mixture. Gently combine everything with a whisk.
- Cream 33%: 0.25 l
12
Reduce the oven temperature to 110 degrees. Place a whole baking dish with sides, half filled with water, at the bottom of the oven.
13
Pour the cooled cookie base with the cheese mixture and spread it evenly with a spatula. In the oven, this mixture will level out a bit more.
- Cottage cheese: 600 g
14
Bake the cheesecake for 120 minutes at 110 degrees. Do not open the oven during these 120 minutes. If the cheesecake rises, slightly lower the temperature, after 2 hours turn off the oven, leave a gap (for example, by propping it with a mitt) and let it cool completely. Remove the cooled cheesecake from the oven and take it out of the mold.
15
You can serve just the cheesecake or, if desired, decorate it with almond flakes or nuts.
- Fresh berries: to taste
16
In summer, seasonal berries can be used.
- Fresh berries: to taste