The most creamy cheesecake. Delicate mass and bottom of biscuits

New York cheesecake It is very creamy and delicate. To achieve such a consistency, you cannot aerate the mass during preparation – otherwise it will grow a lot during baking and then fall. The cheesecake is baking for a long time, at low temperature. The thermal processing process continues after the oven is turned off, and its continuation is cooling in the fridge for at least a few hours. See for yourself that it is worth waiting with consumption.

Before you get on baking, prepare the right form. Works well A cake tin with a diameter of 24 cm.

To prepare this recipe, you will need:

• 800 g of salted cream cheese (philadelphia),
• 250 g Serka Mascarpone,
• 200 g of oat biscuits,
• 80 g of liquid butter,
• 6 eggs,
• 2 tablespoons of sour cream (18 %),
• The skin is rubbed from 1 lemon,
• 200 g of powdered sugar,
• a pinch of salt,
• 4 tablespoons of potato starch,
• 2 teaspoons of vanilla extract.

Crush biscuits in a blender and mix with liquid butter. Spread the obtained mass evenly and knead on the lined baking paper with a diameter of 24 cm. Grease the form of the form. Put the cake tin in the fridge during further preparation.

Combine eggs (heated it is room temperature) with cream, lemon peel and powdered sugar and a pinch of salt. Mix with a kitchen rod – briefly, only to combine the ingredients so as not to aerate the mass.

Stir in the potato starch and vanilla extract into the mass. Add both types of cheese and mix thoroughly, remembering not to do it too long.

Pour the mass into the cake tin. Put in the oven preheated to 180 ° C. Bake for 15 minutes. After this time, reduce the temperature to 100 ° C and bake. After about 1.5 hours, turn off the oven and leave the cheesecake inside (do not open the oven). After half an hour, slightly open the door for another 30 minutes. Only after this time take the cheesecake from the oven and set aside to cool. Transfer to the fridge overnight. Cut only the next day.

Sources: Terazpoczy.pl