Make American Cheesecake
Cheesecake has been around since at least the first century, A.D., when it was described by Roman politician Marcus Porcius Cato in De Agricultura as libum, a small sweet cake often given as a temple offering. Today this sweet, cheese-based dessert is made in many parts of the world and in as many different ways. American cheesecake is usually made with cream cheese, although recipes vary distinctly by region (New York style, Pennsylvania Dutch style, Ann Arbor style, etc.). Here's one way to make a cheesecake with a distinct American flavor.
Contents
Ingredients
- 10.5 ounces (300 grams) butter cookies, finely crumbled
- 4 ounces (110 grams) melted butter
- 1.3 pounds (600 grams) cream cheese
- 1.15 pounds (520 grams) quart cheese (or any low-fat, soft white cheese)
- 10.5 ounces (300 grams) sugar
- 1 tablespoon vanilla essence
- 6 eggs
- 14 ounces (400 grams) sour cream
- 3-5 tablespoons icing sugar
- Fresh raspberries, washed (optional)
- Sprig of mint (optional)
Steps
- Preheat the oven and set the oven to 300ºF (150ºC/ gas mark 2).
- Add the melted butter to the crumbled cookies and mix thoroughly.
- Pour the mixture into the baking ring and use your hands to press it all down evenly. Place it into the fridge for between 5-10 minutes to stiffen.
- Put the cream cheese into a mixing bowl. Follow with the quark cheese, sugar and vanilla. Start to fold and mix with the spatula, then continue with the whisk and stir vigorously until everything is evenly blended.
- Add an egg to the mixture and stir it in thoroughly. Repeat for each of the other eggs in turn.
- Put the sour cream into the bowl and stir it in thoroughly, but again, take care not to beat the mixture.
- Pour the mixture slowly and evenly into the baking ring. It is now ready to go in the oven.
- Place it into the lower part of the oven and let it bake for approximately 1 hour and 15 minutes.
- Watch to see if the cheesecake is ready it should be cooked but have a slightly wobbly consistency. Take it out, let it cool down and place in the fridge to set, for a minimum of 4 hours.
- Slide a knife all around the edge of the cheesecake to free it from the sides. Release the spring of the baking ring and take it off.
- Dust the cake with some icing sugar and slice it into portions. Place a portion onto a serving plate and garnish with a few fresh raspberries and a sprig of mint
Tips
- Stir, but don't beat the mixture so as not to whisk in air, and make it too light in texture.
- Baking a cheesecake in a water bath is best for even cooking and helping to prevent cracking.
- Cooling a cheesecake too quickly often results in cracking. It is usually better to let it sit in the partially-opened oven for a few hours before moving it.
Warnings
- Cheesecake is tasty, but high in fat and sugars. Watch how much you are eating if you are trying to lose or maintain weight.
Things You'll Need
- Mixing bowl
- Whisk
- Spatula
- {{safesubst:#invoke:convert|convert}}, spring baking ring
- Knife
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Sources and Citations
- Videojug Used with permission. Pictures are screenshots from the video.
