Baked Cheesecake

Name: Baked Cheesecake
Cuisine: American
Ingredients: 750 g white cheese; 1 unit sour cream; 0.5 cup sugar; 7 unit eggs; 1 tbsp vanilla extract; 0.75 cup cornstarch; 0.25 cup instant vanilla pudding; 0.5 tsp salt

Serves 1

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Baked Cheesecake

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Serves 1

Directions

1Use a 20 cm diameter baking pan that does not decompose and grease all parts of the pan with butter, at the bottom, at the sides and most importantly at the edges.
2Place greased baking paper in the bottom of the pan and press it well to the base of the pan.
3Separate 7 eggs when they are cold, so it is easier to separate them, into yolks and whites.
4Put the yolks and the whites aside.
5In a bowl, put 750 grams of white cheese and one glass of sour cream and put it in a sieve for two hours before use.
6Add 1/2 cup of sugar to the cheeses and mix well.
7Add seven yolks, one at a time and work to combine.
8Add one tablespoon of vanilla extract and mix to combine.
9Add 3/4 cup of cornstarch and 1/4 cup of instant vanilla pudding through a sieve over the cheeses to prevent lumps in the mixture.
10Mix gently and incorporate the cornstarch and vanilla pudding into the cheese mixture until you get a smooth mixture.
11To a mixer bowl add seven egg whites and a pinch of salt and whisk until white bubbles appear.
12Add half a cup of sugar in a thin stream and continue beating.
13Whisk until stiff and soft peaks form.
14Gently combine the mixtures with a spatula, transfer the mixture to the pan, smooth it, and tap the pan on a towel to release air bubbles.
15Preheat the oven to 170 degrees Celsius, top and bottom heat but not turbo. Place a pan with boiling water on the bottom rack of the oven and place the oven rack on the first stage of the oven.
16Bake the cake at 170 degrees for about 30 minutes, lower to 150 degrees and bake for another about 30 minutes.
17Every 20 minutes, open the oven door all the way to remove the steam and close.
18After an hour of baking, turn off the oven, open the door to release all the steam, close the door and leave the cake for about two hours in the oven to cool together with the oven.
19Remove the cake from the oven, let it cool completely and then cool it in the refrigerator overnight.
20Run a sharp knife close to the sides of the pan.
21Turn it upside down on a plate gently.
22Remove the baking paper and wipe with absorbent paper a little of the liquids.
23Turn it upside down on a serving plate.

Ingredients

750 g white cheese
1 unit sour cream
0.5 cup sugar
7 unit eggs
1 tbsp vanilla extract
0.75 cup cornstarch
0.25 cup instant vanilla pudding
0.5 tsp salt

Equipment

20-22 cm diameter baking panmixersievespatulaparchment paperoven

Tips

Use a 20-22 cm diameter baking pan, buttered and lined with parchment paper
Strain the cheeses for about two hours before using them
Beat the egg whites until stiff peaks form

Baked Cheesecake

Serves 1

facebook.com

Baked Cheesecake

facebook.com

Serves 1

Directions

1Use a 20 cm diameter baking pan that does not decompose and grease all parts of the pan with butter, at the bottom, at the sides and most importantly at the edges.
2Place greased baking paper in the bottom of the pan and press it well to the base of the pan.
3Separate 7 eggs when they are cold, so it is easier to separate them, into yolks and whites.
4Put the yolks and the whites aside.
5In a bowl, put 750 grams of white cheese and one glass of sour cream and put it in a sieve for two hours before use.
6Add 1/2 cup of sugar to the cheeses and mix well.
7Add seven yolks, one at a time and work to combine.
8Add one tablespoon of vanilla extract and mix to combine.
9Add 3/4 cup of cornstarch and 1/4 cup of instant vanilla pudding through a sieve over the cheeses to prevent lumps in the mixture.
10Mix gently and incorporate the cornstarch and vanilla pudding into the cheese mixture until you get a smooth mixture.
11To a mixer bowl add seven egg whites and a pinch of salt and whisk until white bubbles appear.
12Add half a cup of sugar in a thin stream and continue beating.
13Whisk until stiff and soft peaks form.
14Gently combine the mixtures with a spatula, transfer the mixture to the pan, smooth it, and tap the pan on a towel to release air bubbles.
15Preheat the oven to 170 degrees Celsius, top and bottom heat but not turbo. Place a pan with boiling water on the bottom rack of the oven and place the oven rack on the first stage of the oven.
16Bake the cake at 170 degrees for about 30 minutes, lower to 150 degrees and bake for another about 30 minutes.
17Every 20 minutes, open the oven door all the way to remove the steam and close.
18After an hour of baking, turn off the oven, open the door to release all the steam, close the door and leave the cake for about two hours in the oven to cool together with the oven.
19Remove the cake from the oven, let it cool completely and then cool it in the refrigerator overnight.
20Run a sharp knife close to the sides of the pan.
21Turn it upside down on a plate gently.
22Remove the baking paper and wipe with absorbent paper a little of the liquids.
23Turn it upside down on a serving plate.