Boiled Cheesecake
12 servings
375 minutes
Boiled cheesecake is a refined European delicacy characterized by its delicate texture and rich creamy flavor. Its roots trace back to the traditions of classic cheesecake, but the method of baking in a water bath gives the dessert a unique velvety quality. The crunchy cookie base harmonizes with the airy cheese filling, and prolonged cooling enhances the flavor and makes it even richer. Ideal for an exquisite tea party or special celebration. Serving slightly chilled cheesecake allows for the full depth of its flavor nuances to unfold, while additional freezing makes the texture denser and imparts a special creamy tenderness. This dessert is a true embodiment of culinary art, worthy of attention from true gourmets.
1
Let's prepare the mold. For this cheesecake, a round mold with high sides is needed. To quickly and easily remove the finished dessert, you can place baking paper at the bottom of the mold. The cake can be easily taken out by the edges of the paper.
2
For the base layer, grind the cookies in a meat grinder and pour in melted butter. Mix until smooth.
- Cookies ""Jubilee"": 200 g
- Butter: 100 g
3
Take the prepared mold, pour the ready mixture into it, evenly spreading it across the surface while pressing firmly against the bottom and sides of the mold. Press hard (a glass can be used for convenience), creating about 2 cm edges. Run a fork over the compacted base several times, leaving noticeable indentations for better adhesion of the filling to the crust.
4
For the filling, mix cream cheese with sugar at low speed using a mixer. Add eggs (one at a time), mixing at low speed, then add cream and vanilla sugar. The cheesecake filling should be well mixed, but it shouldn't be whipped. If bubbles appear, gently shake the bowl and let it sit for a while.
- Cream cheese: 600 g
- Chicken egg: 3 pieces
- Cream 30%: 250 ml
- Sugar: 150 g
- Vanilla sugar: 2 teaspoons
5
Place the filling on the base and preheat the oven to 165 degrees. Set the cheesecake mold in a larger mold or a rimmed baking tray 'in a water bath.' Pour boiling water into the larger mold, about halfway up the cheesecake mold. Bake for one hour.
6
Turn off the oven but leave the cake for another hour. After an hour, take out the mold and carefully run a knife along the edges around the cheesecake to release it from the mold.
7
Cover the mold with plastic wrap and place it in the refrigerator overnight, but for no less than 4 hours.
8
We remove the film. If there is condensation on the surface of the cake, dab it with a paper towel. We take the cheesecake out of the mold.
9
Cut the cheesecake into pieces two hours before serving and place it in the freezer. This will make it denser and more delicate in taste.