Classic cheesecake-an incredible pie! The delicate cream cheese filling, crumbly cookie cake and delicious taste made it one of the most popular desserts in the world! Classic cheesecake.
Designed for 12 servings
Shortcrust pastry 7.05 oz (200 g)
Philadelphia cheese 1.32 lbs (600 g)
Sugar 8.11 oz (230 g)
Wheat flour 1.5 tablespoons
Whipping cream 35% 8.12 fl oz (240 ml)
Egg yolk 1 piece
Chicken egg 3 pieces
Gelatin 2 teaspoons
Butter 3 tablespoons
Dried apricots 5.29 oz (150 g)
Vanilla 1 teaspoon
ENERGY VALUE PER SERVING
Calories 421 kcal
Proteins 7.8 grams
Fat 26.8 grams
Carbohydrates of 37.7 grams
Instruction. Classic cheesecake.
Cooking time 1 hour 45 minutes
Cover the baking sheet with baking paper. Put the dough in a 11.81 in (30 cm) diameter cooking ring placed on it. Preheat the oven to 356F (180C) degrees and hold the dough there until it turns golden, about fifteen minutes. Give the ready-made cake half an hour to cool down.
Mix the cheese and sugar, scrape the seeds from the vanilla pod into the mixture. Add flour, cream, eggs and yolk. Bring to a smooth state in a blender.
The walls of the ring with the cake should be laid inside with baking paper. Move the cheese mixture to the cake and put the baking sheet in the oven for an hour at a temperature of 212F (100 C) degrees.
For the glaze, take a sheet of gelatin and soak in water for five minutes. Put 3 tablespoons of sugar in a saucepan, add two tablespoons of water and bring to a boil. When the syrup cools down a little, transfer the gelatin to it and pour in a glass of cream.
Pour the icing over the cooled cheesecake and put it in the refrigerator for a couple of hours.
Heat the butter, half the vanilla pod and 2 tablespoons of sugar in a saucepan. Add the dried apricots cut into small cubes and continue to fry, stirring continuously. Pour in 1/2 Cup of water, evaporate it completely, continue adding and evaporating until the dried apricots are soft.
Before serving, cut the cheesecake, arrange it on plates, and put some dried apricot compote next to it.
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