Classic Cheesecake
by Editorial Staff
The classic cheesecake recipe can be used as a base for preparing varieties of this delicacy.
Ingredients
- For the cake:
- Butter (melted) – 5 tbsp
- Crackers – 200 g
- Sugar – 1/4 cup
- Salt – 1/4 teaspoon.
For filling: - Cream cheese (room temperature) – 1 kg
- Lemon zest – 1 teaspoon
- Lemon juice – 1 tbsp
- Salt – 1/2 teaspoon.
- Large eggs – 4 pcs.
- Sour cream – 1 glass
- Sugar – 1 glass or to taste
Directions
- Preheat the oven to 180 degrees. Grease the springform cake tin. Use a blender to grind the cookies well. Add melted butter, sugar and salt and stir. Put the resulting mass into a mold, pressing down with your fingers, distribute evenly over the bottom and edges. Bake for 12-15 minutes. Cool on a wire rack. Reduce the fire to 150 degrees.
- Boil water in a kettle. Prepare the filling. Beat the cream cheese with a mixer on medium speed. Gradually add sugar, lemon zest and juice, salt. Then beat in eggs one at a time and add sour cream.
- Wrap the form with the cake in foil. Pour the filling. Put in a baking sheet with high sides, pour boiling water into the baking sheet so that the water reaches 1/2 the height of the filled form. Bake for about 1 hour 45 minutes until tender. Remove the mold from the water, cool at room temperature for 20 minutes. Draw the edge of a knife along the walls, carefully detach the sides of the form. Leave at room temperature until completely cooled. Leave in the refrigerator overnight.
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