Vanilla Cheesecake with Berries in a Water Bath
Baking and Desserts | European cuisine
⏳ Time
3 hours
🥕 Ingredients
10
🍽️ Servings
8
Description
It is very important to choose good sour cream, especially in the summer (sometimes baking soda is added to it, which can cause the cheesecake to rise and collapse). I use brands like President or Svalya — no problems with those, but I had issues with a brand called Simple Village. The cake might seem too sweet for some, so you can use less sugar; adjust during the mixing of the cheeses. Only use Italian mascarpone (the barcode starts with 46 — if it’s Russian, it is often very salty and not tasty). Sour cream can also be replaced with Philadelphia, but it's quite expensive. All ingredients can be purchased at the Dorogomilovsky Market for much cheaper.
Ingredients
- Philadelphia Cheese - 12.3 oz
- Mascarpone Cheese Unagrande - 17.6 oz
- 20% Sour Cream - 7.1 oz
- Vanilla salt - 0.2 oz
- Sugar - 8.8 oz
- Farm fresh eggs - 5 pieces
- Shortbread Cookies - 9.9 oz
- Raspberry leaves - 2.5 oz
- Serviceberries - 2.5 oz
- Butter - 3.5 oz
Step by Step guide
Step 1
Crush all the cookies very finely (in a blender or by hand, until they resemble sand), then mix thoroughly with the butter until the mixture can hold its shape.
Step 2
Take a round (preferably springform) baking pan (about 30 cm), grease it with butter, and line the bottom and sides with foil (make it tight and neat, as it will bake in a water bath). Pour the cookie mixture into the pan and form a crust with sides (you can use the flat bottom of a glass, pressing gently and moving the glass along the pan without sudden movements). Place the formed crust in the refrigerator.
Step 3
In a mixing bowl, add the mascarpone, then the Philadelphia cheese and sour cream, mixing with a mixer on the lowest speed and holding it absolutely vertical to prevent bubbles from forming. Then, add 3 whole eggs and 2 yolks one at a time, along with a cup of sugar and a packet of vanilla sugar. Mix until you have a smooth liquid mixture, let it rest while occasionally tapping the bottom to release any bubbles.
Step 4
Take the form out of the refrigerator and pour the mixture into it.
Step 5
Take either a baking sheet or a pan that can hold the baking form entirely. Place the baking form inside and pour enough water into the outer pan to cover 3/5 of the height of the baking form.
Step 6
Preheat the oven to 329°F (329 degrees Fahrenheit) with both top and bottom heat, bake in dual mode on the lowest rack for 15 minutes, then switch to bottom heat only, increase to 365°F (365 degrees Fahrenheit), and leave for another 45 minutes. If the water in the pan starts to boil and bubble, add cold water as needed, and partially remove the boiling water with a cup or ladle.
Step 7
Afterward, leave the cheesecake in the oven for 30–40 minutes, take it out, and decorate with berries. Cover with foil and place in the refrigerator.
Step 8
After an hour, take it out, gently wipe off any water droplets that have formed on the surface of the cheesecake with a napkin, and repeat once more after another hour if there are droplets. Then let it cool for another 3 hours before serving.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.