Classic Cheesecake

12 servings

105 minutes

Classic cheesecake is the embodiment of sophistication and delicacy in American cuisine. Its history dates back to ancient times, but it gained popularity in New York, becoming a symbol of gastronomic pleasure. This dessert captivates with its silky texture thanks to the creamy cheese filling enriched with vanilla and light sweetness. The crunchy cookie base harmoniously complements the creamy mass, creating a perfect balance of flavors and textures. The cream and gelatin glaze gives the cheesecake a smooth and elegant appearance. Serving it with caramelized apricots adds a fruity note and makes the dessert even more exquisite. Classic cheesecake is ideal for holidays, cozy evenings, and simply enjoying the moment.

Energy value per serving

• Calories: 421
• Proteins: 7.8g
• Fats: 26.8g
• Carbohydrates: 37.7g

Ingredients

• Shortcrust pastry: 200 g
• Philadelphia cheese: 600 g
• Sugar: 230 g
• Wheat flour: 1.5 tbsp
• Cream 35%: 240 ml
• Egg yolk: 1 pc
• Chicken egg: 3 pc
• Gelatin in plates: 8 g
• Butter: 30 g
• Dried apricots: 150 g
• Vanilla pod: 1 pc

Cooking steps

1. Line a baking tray with parchment paper. Place the dough in a 30 cm diameter cooking ring. Preheat the oven to 180 degrees and keep the dough there until it turns golden, about fifteen minutes. Let the finished cake cool for half an hour.

   Required ingredients:

   • Shortcrust pastry: 200 g

2. Mix cheese and 150 g of sugar, scrape the seeds from the vanilla pod into the mixture. Add flour, 40 ml of cream, eggs, and yolk. Blend until smooth.

   Required ingredients:

   • Philadelphia cheese: 600 g
   • Sugar: 230 g
   • Vanilla pod: 1 piece
   • Wheat flour: 1.5 tablespoon
   • Cream 35%: 240 ml
   • Chicken egg: 3 pieces
   • Egg yolk: 1 piece

3. Line the walls of the ring with baking paper. Transfer the cheese mixture onto the crust and place the tray in the oven at 100 degrees for one hour.

   Required ingredients:

   • Philadelphia cheese: 600 g

4. For the glaze, soak sheet gelatin in water for five minutes. In a saucepan, place 30 g of sugar, add two tablespoons of water, and bring to a boil. When the syrup cools slightly, add the gelatin and pour in 200 ml of cream.

   Required ingredients:

   • Gelatin in plates: 8 g
   • Sugar: 230 g
   • Cream 35%: 240 ml

5. Pour glaze over the cooled cheesecake and place it in the refrigerator for a couple of hours.

6. Heat butter in a saucepan with half a vanilla pod and 50 g of sugar. Add diced dried apricots and continue to sauté, stirring continuously. Pour in 50 ml of water, evaporate it completely, and keep adding and evaporating until the apricots are soft.

   Required ingredients:

   • Butter: 30 g
   • Vanilla pod: 1 piece
   • Sugar: 230 g
   • Dried apricots: 150 g
   • Cream 35%: 240 ml

7. Before serving the cheesecake, cut it, arrange it on plates, and place some apricot compote next to it.