Step 1.
How to bake a royal cheesecake according to the classic recipe? Let's prepare the products. The butter should be put in the freezer for 10-15 minutes to freeze, we will grate it on a grater.
Step 2.
First, let's prepare the dough. The flour for the dough should definitely be sifted, this process will enrich it with oxygen, which will give airiness and crumbly baked goods.
Step 3.
Add sugar, salt and baking soda to the flour, mix well with a whisk.
Step 4.
Take the frozen butter out of the freezer and quickly grate it. Now you'll see why we froze it, soft butter wouldn't grate.
Step 5.
We dip our hands into the flour and start rubbing it with the butter. Do this as quickly as possible, so that the butter does not have time to melt from the heat of the hands. If it does, the dough will become stiff when baked. When the butter is enveloped in flour and does not melt, the dough will be crumbly. Grind the flour and butter to a fine crumb. You should get a substance that looks like kinetic sand, which you can mold, but it crumbles when you touch it. Put it in the refrigerator.
Step 6.
Let's make the filling. Before we do this we can turn on the oven and preheat it. Let's turn the temperature to 180 degrees Celsius. We take cottage cheese, put sugar, vanilla sugar, eggs.
Step 7.
Stir the cottage cheese well with the additives. I had soft cottage cheese, all I had to do was work with a whisk. If the cottage cheese is dry and gritty, beat the filling with an immersion blender.
Step 8.
Take the dough out of the fridge. Lightly grease a mold with vegetable oil. Sprinkle half of the crumbs on the bottom of the form and with your hand start molding the base. Lightly pressing with fingers, make the bottom and sides. The dough is easy to mold.
Step 9.
Pour the filling onto the sandy base.
Step 10.
Pour the other half of the dough on top, gently smoothing over the entire surface.
Step 11.
Bake the cheesecake for 45-60 minutes at 180°C. Refer to your oven. My oven takes a long time, I kept it for about an hour, at the end I turned on the convection mode, for a crispy crust.
The cheesecake is wonderful! I made it in a mold with a diameter of 18 cm. For my taste I would have increased the amount of butter for the dough, just a little, it seemed that it was a little dry.
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