CHEESECAKE : American Dessert with two layers

Cheesecake is a sweet dessert consisting of one or more layers. The main, and thickest layer, consists of a mixture of soft, fresh cheese (typically cream cheese or ricotta), eggs, and sugar. If there is a bottom layer, it often consists of a crust or base made from crushed cookies (or digestive biscuits), graham crackers, pastry or sometimes sponge cake. It may be baked or unbaked (usually refrigerated).

Cheesecake is usually sweetened with the sugar and may be flavored in many different ways. It may be flavored by adding vanilla, spices, lemon, chocolate, pumpkin, or other flavors to the cheese layer. Additional flavors and visual appeal may be added by topping the finished pie with fruit, whipped cream, nuts, cookies, fruit sauce, chocolate syrup, or other toppings.

Tips for baking the perfect Cheesecake-

USE ROOM TEMPERATURE INGREDIENTS

It’s important that your cream cheese comes to room temperature before you begin making your cheesecake. This will prevent any lumps and ensure a cheesecake with a smooth, creamy texture. However, to ensure that all of your ingredients blend together nicely and give you the desired result, they should all be at room temperature before you begin.

TAKE IT EASY ON THE EGGS

Over-beating your eggs is one of the quickest ways to ruin a cheesecake. Over-beating can ruin the texture and can cause cracks. To prevent this, lightly scramble each egg before adding it into your batter. Keep your mixer on low speed and stir until just combined. Be sure to pause after each addition and scrape down the sides and bottom of your mixing bowl.

DON’T OPEN THE OVEN!

I know how tempting it can be to want to check on your perfect, beautiful cheesecake, but wait until it’s finished baking (or close to it) before opening the oven door! Yes, you will have to test for doneness at some point and there’s a real possibility it will need more time in the oven, but minimize opening the oven as much as possible.

Opening the oven door can drastically reduce the temperature of your oven, which will slow the baking process and might cause your cheesecake to sink or crack.

FREE YOUR CRUST

Once your cheesecake is done baking, allow it to cool for 10 minutes on top of the stove. Then, run a knife around the inside of the spring form pan to loosen the crust from the sides.

As your cheesecake cools, it may to shrink a bit. If the crust is stuck to the pan, your crust won’t give but your cheesecake will (leaving you with cracks). Free the crust from the sides so it can contact with your filling as needed.

COOL AT ROOM TEMPERATURE BEFORE MOVING TO THE FRIDGE

I always let my cheesecake come to room temperature before chilling. For bests results, let it cool as gradually as possible. I put mine on top of my oven (the warmest spot in my house) so it can gradually cool off as the oven does.

This pre-chilling cooling period can take an hour or two, but it’s worth it. An abrupt temperature change (moving the cheesecake directly from oven to fridge) is likely to make it crack.

HOW TO STORE CHEESECAKE

Cheesecake should always be stored chilled in the refrigerator. When I’ll usually replace the spring form ring and then cover the top with foil.

Cheesecake shouldn’t be left out at room temperature for more than 4 hours (or less if it’s particularly hot/humid).

Preparation Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Resting Time: 1 hour

Cooling Time: 6 hours

Serving: 12 slices

Course: Dessert

Cuisine: American

INGREDIENTS:-

• Biscuits- 120 g
• Melted butter- 60 g
• Creamcheese- 400 g (full fat)
• Granulated sugar- 120 g
• Sour cream- 200 g
• Heavy cream- 150 ml
• Eggs- 2
• Corn starch- 2 tablespoon
• Vanilla extract- 1.5 tablespoon
• Lemon juice- 2 teaspoon
• Raspberries- 200 g
• Granulated sugar- 40 g
• Water- 1 tablespoon

Directions for making Cheesecake-

1.In a bowl add crushed cookies or biscuit and add melted butter and mix.

2.Take a mould or pan in which you have to set your cheesecake, at the bottom of the mould add layer of biscuits. Now apply butter at the sides of the mould and cover it with the butter paper. Apply aluminium foil outside the mould and keep it aside.

3.Add creamcheese and granulated sugar in the bowl and stir it with the help of hand mixer until smooth and creamy. Then add sour cream and heavy cream and give a nice mix.

4.Take 2 eggs and add them into the cream cheese one by one and mix well. Then add corn starch and mix again.

5.Now add vanilla extract and lemon juice in the creamcheese and give a nice mix.

6.Add the creamchesse into the mould with the layer of biscuits. Bake (conventional) the Cheesecake for 30 minutes at 180 degree Celsius in a preheated oven. Then reduce the oven to 150 degree Celsius and bake for 30 minutes. Then turn off the oven, leave Cheesecake in oven for 1 hour.

7.Take out the Cheesecake from the oven and let it come to the room temperature. Then remove from the mould and refrigerate it for atleast 6 hours.

8.Add raspberries, 40 g sugar and 1 tablespoon water in a bowl, cover it with a plastic sheet and put it in the microwave for 4 minutes.

9.Take a sieve and drain the mixture through it. you will have a smooth paste of raspberries to serve with the Cheesecake.

10.Serve the Cheesecake with the sauce of raspberries and enjoy!