Baked Cheesecake
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.
- 2Use 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.
- 3Use 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.
- 4Place greased baking paper in the bottom of the pan and press it well to the base of the pan.
- 5Place greased baking paper in the bottom of the pan and press it well to the base of the pan.
- 6Place greased baking paper in the bottom of the pan and press it well to the base of the pan.
- 7Separate 7 eggs when they are cold, so it is easier to separate them, into yolks and whites.
- 8Separate 7 eggs when they are cold, so it is easier to separate them, into yolks and whites.
- 9Separate 7 eggs when they are cold, so it is easier to separate them, into yolks and whites.
- 10Put the yolks and the whites aside.
- 11Put the yolks and the whites aside.
- 12Put the yolks and the whites aside.
- 13In 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.
- 14In 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.
- 15In 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.
- 16Add 1/2 cup of sugar to the cheeses and mix well.
- 17Add 1/2 cup of sugar to the cheeses and mix well.
- 18Add 1/2 cup of sugar to the cheeses and mix well.
- 19Add seven yolks, one at a time and work to combine.
- 20Add seven yolks, one at a time and work to combine.
- 21Add seven yolks, one at a time and work to combine.
- 22Add one tablespoon of vanilla extract and mix to combine.
- 23Add one tablespoon of vanilla extract and mix to combine.
- 24Add one tablespoon of vanilla extract and mix to combine.
- 25Add 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.
- 26Add 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.
- 27Add 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.
- 28Mix gently and incorporate the cornstarch and vanilla pudding into the cheese mixture until you get a smooth mixture.
- 29Mix gently and incorporate the cornstarch and vanilla pudding into the cheese mixture until you get a smooth mixture.
- 30Mix gently and incorporate the cornstarch and vanilla pudding into the cheese mixture until you get a smooth mixture.
- 31To a mixer bowl add seven egg whites and a pinch of salt and whisk until white bubbles appear.
- 32To a mixer bowl add seven egg whites and a pinch of salt and whisk until white bubbles appear.
- 33To a mixer bowl add seven egg whites and a pinch of salt and whisk until white bubbles appear.
- 34Add half a cup of sugar in a thin stream and continue beating.
- 35Add half a cup of sugar in a thin stream and continue beating.
- 36Add half a cup of sugar in a thin stream and continue beating.
- 37Whisk until stiff and soft peaks form.
- 38Whisk until stiff and soft peaks form.
- 39Whisk until stiff and soft peaks form.
- 40Gently 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.
- 41Gently 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.
- 42Gently 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.
- 43Preheat 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.
- 44Preheat 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.
- 45Preheat 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.
- 46Bake the cake at 170 degrees for about 30 minutes, lower to 150 degrees and bake for another about 30 minutes.
- 47Bake the cake at 170 degrees for about 30 minutes, lower to 150 degrees and bake for another about 30 minutes.
- 48Bake the cake at 170 degrees for about 30 minutes, lower to 150 degrees and bake for another about 30 minutes.
- 49Every 20 minutes, open the oven door all the way to remove the steam and close.
- 50Every 20 minutes, open the oven door all the way to remove the steam and close.
- 51Every 20 minutes, open the oven door all the way to remove the steam and close.
- 52After 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.
- 53After 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.
- 54After 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.
- 55Remove the cake from the oven, let it cool completely and then cool it in the refrigerator overnight.
- 56Remove the cake from the oven, let it cool completely and then cool it in the refrigerator overnight.
- 57Remove the cake from the oven, let it cool completely and then cool it in the refrigerator overnight.
- 58Run a sharp knife close to the sides of the pan.
- 59Run a sharp knife close to the sides of the pan.
- 60Run a sharp knife close to the sides of the pan.
- 61Turn it upside down on a plate gently.
- 62Turn it upside down on a plate gently.
- 63Turn it upside down on a plate gently.
- 64Remove the baking paper and wipe with absorbent paper a little of the liquids.
- 65Remove the baking paper and wipe with absorbent paper a little of the liquids.
- 66Remove the baking paper and wipe with absorbent paper a little of the liquids.
- 67Turn it upside down on a serving plate.
- 68Turn it upside down on a serving plate.
- 69Turn it upside down on a serving plate.
Ingredients
- 750 g white cheese
- 750 g white cheese
- 750 g white cheese
- 1 unit sour cream
- 1 unit sour cream
- 1 unit sour cream
- 0.5 cup sugar
- 0.5 cup sugar
- 0.5 cup sugar
- 7 unit eggs
- 7 unit eggs
- 7 unit eggs
- 1 tbsp vanilla extract
- 1 tbsp vanilla extract
- 1 tbsp vanilla extract
- 0.75 cup cornstarch
- 0.75 cup cornstarch
- 0.75 cup cornstarch
- 0.25 cup instant vanilla pudding
- 0.25 cup instant vanilla pudding
- 0.25 cup instant vanilla pudding
- 0.5 tsp salt
- 0.5 tsp salt
- 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