Vanilla Cheesecake
12 servings
120 minutes
Vanilla cheesecake is a delicate dessert of American cuisine that combines an airy texture with a rich flavor. Its history dates back to ancient Greece, but the modern version became popular in New York in the 20th century. The base is a crunchy cookie crust that highlights the creamy filling made of cream cheese, sour cream, and vanilla. The light sweetness of sugar and the aroma of vanillin add sophistication to it. After baking, it gains density, and cooling in the refrigerator allows its flavor to unfold. This dessert pairs perfectly with berries, chocolate or caramel sauce and is great for cozy family tea times or festive events.
1
Crush the shortbread cookies into fine crumbs. Add diced softened butter. Mix the crumbs with the butter (a friend suggested mixing with kefir; I will definitely try it next time as it will be less caloric). Lightly grease the baking pan with oil and line it with parchment paper. Transfer the shortbread mixture to the pan and spread it across the bottom and sides. Cover the pan with plastic wrap and refrigerate for 30 minutes.
- Shortbread: 250 g
- Butter: 140 g
2
Mix sour cream with sugar and vanilla (1 packet) in a bowl and whip. Then add cream cheese (at room temperature) and whip again until smooth. Add eggs and gently mix everything again. Pour the cheese filling into the prepared cookie crust. Place the cheesecake in a preheated oven at 160 degrees and bake for about 60 minutes. Finally, refrigerate for about 4 hours.
- Sour cream: 300 g
- Sugar: 120 g
- Vanillin: 1 piece
- Chicken egg: 3 pieces
- Cottage cheese: 250 g
3
Turn off the oven and leave the cheesecake in the oven with the door open until it cools down (this will prevent the crust from cracking), then place it in the refrigerator.