How to Make Cheesecake for House Scale
Leisure time is a time that is very beneficial for our busy every day, especially the workers. To fill the spare time we can do many things, but most people choose to rest and relax at home. Eg watching TV is a common thing to do when the time. While watching TV, you can eat delicious snacks and creamy. One can choose the cheesecake that many of us know. In addition to sweet, cheesecake also has a slightly salty flavor that comes from the cheese. You can make own in your home for a small family.
Ingredients:
- Crust
- 2 cups (475 ml) of Graham cracker crumbs (of slightly less than 2 packets of crackers Graham
- 2 tablespoons sugar
- Pinch of salt
- 5 tablespoons (70 g) unsalted butter (if using salted butter, omit salt), melted
- £ 2 cream cheese (900 g), room temperature
- 1 1/3 cup granulated sugar (270 g)
- Salt
- 2 teaspoons vanilla
- 4 large eggs
- 2/3 cup sour cream (160 ml)
- 2/3 cup heavy whipping cream (160 ml)
- 2 cup sour cream (475 ml)
- 1/3 cup powdered sugar (35 g)
- 1 teaspoon vanilla
- 12 ounces (340 g) fresh raspberries
- 1/2 cup granulated sugar (100 g)
- 1/2 cup water (120 ml)
- 9-inch, 2 3/4-inch springform pan high
- Heavy-duty, 18-inch wide aluminum foil
- A large, high-sided roasting pan
How to make:
- Prepare the springform pan so that no water leaking into it while cooking. Place a large 18-inch by 18-inch square of heavy-duty aluminum foil on a flat surface. Place the springform pan in foil. Gently fold the foil around the sides of the pan. Be sure to do this gently so that you do not create a hole in the foil. If there are holes, the water will go into the pot and damaging the crust. Press the foil around the edges of the pan. Place a second large square of foil under the pan, and repeat, gently fold the foil around the sides of the pan and press the foil against the pan. In order triply safe, repeat with a third layer of heavy duty foil. Gently crimp top sheet of foil around the top edge of the pan.
- Preheat oven to 350 ° F, with a rack in the lower third of the oven. Pulse graham crackers in a food processor or blender until finely ground. Put in a large bowl, and stir in the sugar and salt. Use the (clean) hands to stir in the melted butter. Use your hands to press the graham cracker crumbs form an even layer of graham cracker crumbs
- Put all but 1/4 cup graham cracker crumbs in the bottom of the springform pan. (Save the remaining 1/4 cup for if you happen to have a hole to be filled, both when you make the crust, or after the cake has been cooked and you've unmolded it.) Gently press down the crumb using your fingers, until the crumbs are nice even layer in the bottom of the pot, with perhaps only a slight rise along the inside edge of the pan. Be careful as you do this, because it does not tear the aluminum foil. Place it in the oven for 10 minutes. Remove from oven and let cool. Reduce oven temperature to 325 ° F.
- Cut cream cheese into pieces and place in the bowl of electric mixer, with the paddle attachment. Mix at medium speed for 4 minutes until soft, smooth and creamy. Add the sugar, beating for 4 minutes more. Add salt and vanilla, beating after each addition. Add eggs, one at a time, beating for one minute after each addition. Add the sour cream, beating until incorporated. Add heavy cream, beating until incorporated. Remember to scrape down the sides of the bowl mixer and scrape every bit thicker cream cheese that has been stuck to the bottom of the paddle mixer attachment has failed to combine.
- Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 liters of boiling water. Pour the cream cheese filling into the springform pan, over the graham cracker bottom layer. The smooth top with a rubber spatula. Place the roasting pan with a springform pan in it, in the oven, on the lower shelf. Carefully pour hot water into the roasting pan (without touching a hot oven), to make a water bath for cheesecake, pour the water reaches halfway up sides of springform pan, about 1 1/4 inches. (Or you can add the water before putting the pan in the oven, which is more convenient for you.) Cook at 325 ° F for 1 1/2 hours.
- Turn off the oven heat. Crack open the door of the oven 1 inch and let the cake cool in the oven because the oven to cool for one hour. This gentle cooling surface will help prevent the cheesecake from cracking.
- Close the top of the cheesecake with foil, so it does not really touch the cheesecake. Chill in refrigerator for at least 4 hours, or overnight.
- Place the sour cream in a medium-sized bowl, stir in the powdered sugar and vanilla until smooth. Refrigerate until you are ready to serve the cake. Note that this recipe produces enough topping of sour cream for topping thick and some extras to spoon over cheesecake individual pieces, if desired. If you want a thin layer of toppings and no additives, reducing half the sour cream topping ingredients.
- Place raspberries, sugar, and water in a small saucepan. Use a potato masher to mash the raspberries. Heat on medium, stirring, about 5 minutes until the sauce starts to thicken. Remove from heat. Allow to cool.
- Remove the cake from the refrigerator. Remove the foil from the sides of the pan and place cake on serving plate cake you. Run the blunt side of the knife between the cake and the pan edge. Dorie recommends, and we've done successfully, you use a hair dryer to heat the sides of the pan to make it easier to remove. Open latch and gently open the springform pan and lift the side. Spread the top with sour cream mixture. Serve plain or drizzled with raspberry sauce.
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