London cheesecake

Category: Confectionery
London cheesecake

Ingredients

The foundation
biscuits 150 g
butter 75 g
Cheesecake
cream cheese 400 BC
egg C1 2 pcs.
yolk 2 pcs.
sugar 60 g
vanilla sugar (I have natural sugar) 10 g
lemon juice 2 tbsp. l.
lemon peel 1 tbsp. l.
Fill
fat sour cream 150 g
sugar 20 g
vanilla sugar (I have natural sugar) 10 g
------- -----
shape d 20

Cooking method

  • London cheesecakeBreak the cookies into crumbs in any way possible.
    London cheesecakePour in melted butter.
    London cheesecakeMix. The cookie should look like wet sand.
    London cheesecakeGrease the sides of the mold with oil. Put baking paper on the bottom. Tighten the back of the mold tightly with foil. Pour out the crumb and tamp well. Put the mold in the refrigerator for 10-15 minutes.
    London cheesecakeAll foods should be at room temperature. Remove the zest from the lemon and squeeze the juice from half of the lemon. Add sugar, vanilla sugar, zest to the cream cheese. Stir with a spatula or at low mixer speeds.
    London cheesecakeAdd yolks. mix.
    London cheesecakeRelease eggs. Mix.
    London cheesecakeAdd lemon juice. Mix. It turns out a mass similar to a cream.
    London cheesecakeSpread the mixture onto the cookie base. Flatten.
    London cheesecakePlace the mold in a larger mold. Pour in hot water so that it reaches half the form. I didn’t do it because I was baking in a steam oven. Bake in an oven preheated to 160-170 degrees for about 40 minutes. The cheese should grab at the edges, and the center should still be mobile.
    London cheesecakeAdd sugar and vanilla sugar to sour cream.
    London cheesecakeMix. Let stand to dissolve sugar. Stir again.
    London cheesecakeRemove the dish from the oven with the water tray. Increase the temperature to 180 degrees. Let the mold stand for a couple of minutes for the cheesecake to settle. Fill with sour cream filling. Flatten. Return to oven for 10-15 minutes. Sour cream should "grab". Turn off the oven, open the door. Leave the cheesecake on for 30 minutes. Get it. Allow to cool without removing from the mold. Cover and refrigerate overnight.
    London cheesecake
  • Cooking is not difficult. The main thing is to do it with love for your loved ones!

Note

The recipe was spied on by Y. Vysotskaya.
It's too much to write about cheesecake. It's always delicious. Recommend!

Premier
As always, flawless beauty!
Angel, I don’t understand what I used to decorate - a scrap of tinted white chocolate?
ang-kay
olga-olga, Thank you.
Quote: Premier
scrap tinted white chocolate?
These are pieces of confectionery glaze that are sold in our online confectionery stores. Can be of any color. I have pink, green. There were orange and chocolate.
Premier
I thought so
Valerka
ang-kay, what cookie did you use?
ang-kay
Valerka, I have Napoleon cookies. Between dry and cracker. Sweet, non-greasy.

London cheesecake

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