Classic Cheesecake
Baking and Desserts | European cuisine
⏳ Time
2 hours 30 minutes
🥕 Ingredients
7
🍽️ Servings
8
Description
This recipe uses a fairly large springform pan, 25 cm in diameter. If your pan is smaller, the cheesecake will turn out even taller and prettier. You can increase the quantity of ingredients if using a pan larger than 20 cm in diameter, but it looks quite presentable even in this version. If you want a taller cheesecake, feel free to increase the amounts. Patience is key in making this cake, and it's important to strictly follow the measurements and instructions for the best results. Trust me, it's worth it! All the ingredients for preparation are shown in the photo. If you follow the recipe closely, even those who are not friends with baking will succeed! Use butter with 82% fat content, and for the cookies, look for traditional 'Yubileynoye' cookies.
Ingredients
- Yubileynoye Cookies - 11.6 oz
- Butter - 5.3 oz
- Semi-soft cream cheese - 21.2 oz
- Sugar - 6.3 oz
- Farm fresh eggs - 3 pieces
- 33% Cream - 8 fl oz
- Fresh Berries - to taste
Step by Step guide
Step 1
Prepare the necessary ingredients.
Step 2
Melt the butter in a saucepan over medium heat.
Step 3
Crush the cookies in a blender bowl. If you don't have a blender, you can crush the cookies using a simple method: place them in a bag and roll over them with a rolling pin, breaking them apart.
Step 4
You should end up with a fine, uniform crumb from the cookies.
Step 5
Line the bottom of the pan with parchment paper, ensuring the paper extends beyond the edges for easy removal of the cheesecake later.
Step 6
Pour the cookie crumb mixture with melted butter, mix well, and flatten it with a silicone spatula.
Step 7
Press the cookie mixture into the pan, flattening it to create the base for the future cheesecake. You can use your hands for this; the height of the edges will depend on the diameter of the baking pan and the thickness of the cookie mixture.
Step 8
Preheat the oven to 320°F (320 degrees Fahrenheit) and bake the crust for exactly 15 minutes. Then remove it to cool.
Step 9
In a bowl, combine the cream cheese with sugar and whisk until the cheese becomes soft.
Step 10
Add the eggs one at a time, mixing well after each addition, being careful not to beat the mixture too vigorously to avoid incorporating air bubbles.
Step 11
Then, pour the cream into the cheese and egg mixture. Gently combine everything with a whisk.
Step 12
Reduce the oven temperature to 230°F (230 degrees Fahrenheit). Place a whole pan with sides on the bottom rack of the oven, filling it halfway with water.
Step 13
Pour the cooled cookie base with the cheese mixture and spread it evenly with a spatula. The mixture will even out a bit while baking.
Step 14
Bake the cheesecake for 120 minutes at 230°F (230 degrees Fahrenheit). Do not open the oven during this time. If the cheesecake rises too much, slightly reduce the temperature. After 2 hours, turn off the oven, leave a small gap (for example, by inserting a kitchen towel), and let it cool completely in the oven.
Step 15
Once cooled, remove the cheesecake from the oven and take it out of the pan.
Step 16
You can serve the cheesecake as is or, if desired, decorate it with almond flakes or nuts.
Step 17
In summer, you can use seasonal berries.
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