All ingredients are designed for a ⌀22 cm mold.
Ingredients: Base, Shortbread, Butter, Nutmeg, Cinnamon, Ginger as desired, Topping, Cream cheese (I have Philadelphia), sugar, cream 36%, eggs, lemon juice, Vanilla essence optional (3 drops)
Cooking method:
Remove all ingredients from the refrigerator ahead of time. Butter should be soft, eggs, cream and cheese should be at room temperature.
Prepare the base for the cheesecake. We crush our favorite shortbread either by hand or with a blender. Add butter and, if you like, spices and mix until smooth. The mass should turn out crumbly, but it is good to gather in a lump.
Line the bottom of the mold with parchment paper. I additionally wrap the bottom of the mold with foil so that the oil does not leak. We form the base with our hands or with an ordinary glass. Trying to make a 90° angle
We send the mass to the refrigerator for 15 minutes. Then bake at 200° for about 6 minutes to dry the base. She must cool down afterwards.
Filling. I did not find an alternative to the classic Philadelphia in Poland, so I used it. Mix cream cheese with sugar. Not with a whisk, so as not to saturate the mass with oxygen! Otherwise, the cheesecake will crack during baking. It is better to use a silicone spatula all the time.
Add the eggs one at a time and mix each time until smooth.
At the very end, add the cream and mix again with a spatula.
Pour the cheese mass into the cooled base, level the top and shake a little so that excess air comes out. Place a baking sheet with hot water on the bottom of the oven.
We turn on the oven at 200 °, top / bottom mode. Bake for 10 minutes. Reduce the temperature to 110 ° and bake for another 1 hour 40 minutes. Top up hot water periodically.
The most difficult thing in this recipe is to wait until it cools down :) Turn off the oven, open the door a little and leave it until the oven cools down completely (about an hour). Your mass will tremble, as it should be!
We take the cheesecake out of the oven and leave it at room temperature for about 5 hours, covered with a napkin.
After complete cooling, remove the cheesecake to reach the refrigerator for at least 6 hours, and preferably overnight) Bon appetit 🤍