Boiled Cheesecake
Baking and Desserts | European cuisine
⏳ Time
6 hours 15 minutes
🥕 Ingredients
7
🍽️ Servings
12
Description
It is very difficult and costly to find real Philadelphia cream cheese on the Russian market. Therefore, I use 'Syrko' cream cheese, which is the closest option in taste. As an alternative, I can suggest Kарат cream cheese ('Cream Cheese Kарат Premium'), but then the amount of sugar should be reduced to 100 g.
Ingredients
- Yubileynoye Cookies - 7.1 oz
- Butter - 3.5 oz
- Semi-soft cream cheese - 21.2 oz
- 10% cream - 8 fl oz
- Chocolate eggs - 3 pieces
- Sugar - 5.3 oz
- Vanilla salt - 2 teaspoons
Step by Step guide
Step 1
Prepare the mold. For this cheesecake, a round mold with high sides is required. To facilitate the quick and easy removal of the finished dessert, you can place baking paper on the bottom of the mold. The cake can be easily removed by pulling on the edges of the paper.
Step 2
For the base, grind the cookies in a meat grinder and pour in the melted butter. Mix until homogeneous.
Step 3
Take the prepared mold, pour the mixture into it, evenly distributing it across the entire surface, pressing firmly against the bottom and sides of the mold. Press down firmly (you can use a glass for convenience), creating about 2 cm high sides. Poke the compacted base several times with a fork, leaving noticeable indentations for better adhesion of the filling to the crust.
Step 4
For the filling, mix the cream cheese with sugar using a mixer on low speed. Add the eggs (one at a time), mixing with the mixer on low speed, then add the cream and vanilla sugar. The cheesecake filling should be well mixed, but do not whip it. If bubbles appear, gently shake the bowl and let it sit for a while.
Step 5
Pour the filling onto the base. Preheat the oven to 329°F. Place the mold with the future cheesecake in a larger mold. This can also be a baking tray with sides. Pour boiling water into the larger mold, about halfway up the mold with the cake. Bake for one hour.
Step 6
Turn off the oven but leave the cake inside for another hour. After an hour, remove the mold and carefully run a knife along the edges around the cheesecake to loosen it from the mold.
Step 7
Cover the mold with plastic wrap and place it in the refrigerator overnight, but for no less than 4 hours.
Step 8
Remove the plastic wrap. If there is condensation on the surface of the cake, dab it with a paper towel. Remove the cheesecake from the mold.
Step 9
Before serving, about two hours in advance, cut the cheesecake into pieces and place it in the freezer. This will make it denser and more tender in taste.
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