Cheesecake Nigelli provision. I found it at Dorotus . It is perfectly creamy, but not "mash." It looks amazing. Easy to prepare. Very tasty. In fact, perfect.
CREAMY CHEESECAKE LONDON
Components to Back:
150 g digestive biscuits
75 g butter, melted
Ingredients for the cheese:
cream 600 g cream cheese (can be 3 times the ground)
150 g caster sugar 3 large eggs
3 large egg yolks
1.5 teaspoon extract vanilla (you can add vanilla sugar)
1.5 tbsp lemon juice
Icing:
145 ml sour cream 1 tablespoon
icing sugar ½ teaspoon vanilla extract (may be a few drops of vanilla extract), Grind
( or crush) the cookie crumbs, add butter and form. Line a cookie mass of the bottom mold (diameter 20 cm / 20x20 square) by pressing with your fingers or a spoon. Cool form in the refrigerator until you prepare the curd. Preheat oven to 180 degrees. Beat cream cheese
until it becomes smooth, add sugar. Pierce the egg and egg yolks, add vanilla and lemon juice. Cheesecake will bake in water bath. Boil water in a kettle. Wrap the foil form a double complex, put it into a larger form. This will prevent cheesecake from the water during baking in a water bath. Pour the cheese to form the Cookie bottom, and pour hot water into larger forms, about halfway up. Put in the oven and bake about 50 minutes. Area cheesecake should be beheaded and "stiff" enough so that topping does not penetrate. Whip cream with sugar and vanilla, spread on the surface of cheesecake. Put in the oven for 10 minutes yet. Note: This type of cheesecake is not the so-called roast. "Dry stick"), always after inserting the stick will be wet ... Carefully remove, extract the form of foil and cool. Best to put a few hours in the refrigerator, or even overnight. Enjoy!
0 comments:
Post a Comment