Cheesecake
by Editorial Staff
Finally took the time to get you out of my piggy bank for a pretty simple cheesecake recipe. This recipe has flown to my friends and is very popular due to the fact that it does not require any effort and time for baking. But there is only one caveat: the cheesecake cake should be sandy. Therefore, if you cannot find one in the store, it is better to make it yourself. sponge cake is not suitable for cheesecake.
Ingredients
- 4 yolks
- 150 gr. granulated sugar
- 320 ml cream 35%
- 200 ml of milk
- 400 gr. Philadelphia cheese
- 10 gr. gelatin
- 1 cake
- almond slices (for sprinkling)
- berries, mint (for decoration)
Directions
- Soak gelatin in cold water (about 250 ml) for 10 minutes;
- Beat yolks + sugar well with a mixer, then add 2 tbsp milk and beat again;
- pour the remaining milk into a saucepan (one and a half liters will eventually be used up in the pan!) and boil.
- pour the egg mixture into boiling milk in a thin stream, constantly stirring the milk with a whisk. Brew the mixture for 30-45 seconds.
- remove the mixture from heat, add the gelatin, stir with a whisk until the gelatin is completely dissolved. Then strain the mixture through a sieve (I didn’t need it, since it was clear that the mixture was perfectly homogeneous);
- cool the mixture to room temperature;
- whip the cream;
- add cheese to the cooled mixture, mix with a whisk until smooth. Then add cream and mix until smooth;
- put the cake on the bottom of the mold, pour out the cream, and remove the cheesecake in the freezer for 3 hours.
- Remove the cheesecake from the pan, garnish with slices, berries, and mint.
Bon Appetit!
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