#dessert #baking
Ingredients: Shortbread cookies, Butter, Curd cream cheese, Sour cream, Eggs, Powdered sugar, Lemon and orange peel, Vanillin, Cocoa, Chocolate, Corn starch
Cooking method:
The foundation. We take dishes. We grind the cookies in any way, in a blender or with a rolling pin into crumbs. Melt the butter and mix with cookies, mix, get sticky crumbs. Lubricate the bottom and sides of a detachable form with butter, cover the bottom with parchment, tamp the mixture of cookies and butter along the bottom and sides, 7-8 mm thick. Put in the freezer for 20 minutes.
Add powdered sugar to the curd cheese, mix with a spatula to dissolve the powder and form a homogeneous smooth mass, I use powder because it dissolves faster than sugar. Gradually add eggs, sour cream, vanilla, lemon and orange zest and mix starch with cocoa through a sieve. Mix again with a spatula, in no case with a blender. We need to get a light, tender, tasty mass.
Take the mold out of the freezer. Pour the mixture into the mold. Swirl it a few times to remove excess air and even out the surface of the cheesecake. Preheat the oven to 180 degrees, heating mode - top / bottom without convection. Bake for 30 minutes at 180 degrees, then reduce to 150 and bake for another 30 minutes, then turn off the oven, leave the cheesecake in the oven with the door ajar for an hour.
Then take it out of the oven and let it cool completely, then wrap the top of the mold with cling film and put it in the refrigerator for 3-6 hours. Before serving, run a knife along the sides of the pan, remove the parchment, and transfer the cheesecake to a serving platter. Decorate as desired. I serve with melted chocolate, powdered sugar and a scoop of ice cream and a sprig of mint. Happy tea.