How do I know when my cheesecake is cooked?

The cheesecake is cooked when the outside feels firm and there is a slight vibration in the middle of the cheesecake when you move it carefully. The cheesecake will become even stronger during cooling.

Can I freeze the cheesecake?

Yes, you can freeze cheesecake. Wrap the cheesecake well in plastic wrap and place it in an airtight container before placing it in the freezer. Let the cheesecake thaw in the fridge before serving it.

Do I have to bake the cheesecak butter before I add the filling?

No, it is not necessary to bake the cheesecake butter. It is sufficient to mix the cookie crumbs with the melted butter and sugar and press it in a spring form before adding the filling.

Cheesecake

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A cheesecake with cookie floor and cream cheese, a freshly sour cake to tell you! Discover the full recipe here!

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Ingredients

What do you need?

Quantity: 8p

Soil:
200 g of sandy cookies
Sniff salt
90 g melted butter

Filling:
700 g full cream cheese
200 g full flat cheese
250 g flower sugar
1 vanilla sock
1 tsp of salt
70 g flower
Juice and fine sixths of a lemon
400 ml of cream (30%)
8 Eggs

Topping:
150 g flat cheese
150 g cream cheese

Soil:
200 g of sandy cookies
Sniff salt
90 g melted butter

Filling:
700 g full cream cheese
200 g full flat cheese
250 g flower sugar
1 vanilla sock
1 tsp of salt
70 g flower
Juice and fine sixths of a lemon
400 ml of cream (30%)
8 Eggs

Topping:
150 g flat cheese
150 g cream cheese

Preparation method

How do you make this?

Cutter the cookies to sand, mix with the butter and salt and push it in a circle of around 28 cm diameter or spring form and press well with Pureeestamper eg.

Bake for 15 minutes at 175 °.

Increase temperature to 225 °.

Beat the eggs, add them to the cream cheese and mix everything with a beater until smooth.

Mix in the rest of the ingredients and pour into the baking tin.

Bake for 10 minutes at 225 °, lower the temperature to 170 ° (keep oven closed!) And bake for another 50 minutes, turn the oven off and let it cool for 1 hour in oven.

Then put it in a fridge at least 4 hours.

Cut the cake in shape with finely long knife.

Beat cream cheese and flat cheese under each other and spread on top.

The circle that I use is 18 cm diameter and 10 cm high.

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