Autor’s recipes / Cakes

classic cheesecake
Rate the recipe

Here, that everybody loves! For some mysterious reasons, this simple cake — lyrics. I think to blame the promotion and advertising. I’m also very good attitude to this classics, but without fanaticism. Many slackers calls “cheesecake” on a creamy jelly mixture flooded on crumpled cookies.

This is a blatant lie. A real cheesecake is baked in a water bath, and nothing else. Cooking well, there are a lot of variations… but better than the original variation for me, nothing has been invented. I advise with strawberry sauce: in a blender 400 grams of Frostbitten strawberries, 100 g of sugar, 30 ml of grenadine, 20 ml of strawberry syrup and 10 ml of strawberry liqueur …


  • 3 chicken eggs
  • 1 chicken egg yolk
  • 500 g of cream cheese («Philadelphia» or Cremette)
  • 150 grams of sugar
  • 300 grams of sour cream
  • 200 grams of whipping cream (33-35%)
  • packet vanillin
  • lemon peel

to do:

First you have to prepare a biscuit, according to the classical technology, but with two eggs. It will be the foundation for dessert. Just prepare the film. Layered ordinary food one, somewhere just 10, or melt and would become a part of the cake. In general cheesecake is a mixture of all ingredients in the crude form. Then everything, mixing in one mass, is baked. But follow in turn. Firstly, cheese and sugar. Stir and do it better with hand in glove — cleanliness above all else, even though I am a lover it neglected to complete the sensation, of course. After adding zest and vanilla enter eggs and yolk.

Next sour cream and after it cream in liquid form. As for the eggs, remember that there is one nasty bacterium Salmonella. If the product is not received special treatment, the bacteria are alive and willing to harm your body. If you touch the eggs, wash your hands immediately. And even more so after the bare hand took up the shell, do not climb into the mix, or to hurt people. Remember and be careful … Let’s go back for dessert. Spread the film, cut the cooled biscuit and brush from the top layer.

Pour the mixture on top of the cheesecake, place in a bowl with water and leave it in the oven at 145 degrees for about 45 minutes. As always, follow the process, ovens are different and each of them have its own character. However, after the cake is ready, it is necessary to infuse form at least another three hours. You can leave it directly into the warm stove. If you open a form once, it will be spread. And it would be good after three hours put the form into the refrigerator on two hours.

bon appetite…


Site menu