Among all the cakes, my favorite is classic cheesecake. The recipe for cheesecake has not surprised anyone for a long time, everyone has their own tricks and cooking secrets, but I don't have any. It's all super simple, so keep it.
For a diameter of 20 cm
Crust:
Shortbread cookies - 230 g
Butter - 90 g
Cheesecake:
Cottage cheese - 800 g
Sugar - 220 g
Cornstarch - 15 g
Egg - 3 pieces
Egg yolk - 2 pieces
30% cream - 100 ml
A pinch of salt
Instructions:
1. Grind the cookies to fine crumbs and mix with butter. Pour the cookies into the mold and tamp an even layer with a rim. It is most convenient to do this with the bottom of a glass. Put the finished crust in the refrigerator.
2. Mix cottage cheese, sugar, salt and starch until smooth with a mixer at low speed or with a spatula.
3. Add eggs and yolks one at a time. Thoroughly mix the mass after each addition of eggs and yolks.
4. Add 100 ml cream, at this stage, cream can be replaced with coconut cream, condensed milk without sugar, or sour cream.
5. Bake in the oven at 190-200 degrees for 10 minutes. Put a pan of water on the lower shelf to prevent the cheesecake from cracking when baking. Then lower the temperature to 100 degrees and bake for an hour and a half. The center of the cheesecake should tremble slightly.
6. Cool the finished cheesecake and refrigerate for 4+ hours, or preferably overnight.
