2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
One of the most delicious and tender desserts is cheesecake. The ancestor of cheesecake was often prepared in ancient Greece. This dessert was served to wedding guests or athletes after a victory.
This dessert was popular in ancient Rome and later in the European colonies. According to another version, the cheesecake originates from the Middle East. There it was prepared from fresh milk, which turned almost into cottage cheese, mixed with honey, grated lemon peel and egg yolks, all mixed and baked.
To bake a delicious cheesecake, you need full-fat cottage cheese. The easiest way to make cheesecake is from ready-made biscuits. You need 600 grams of cottage cheese, 200 grams of soft biscuits, 80 grams of butter, 5 eggs, 180 grams of sugar, 200 grams of cream, 50 grams of starch, 2 tablespoons of lemon juice, 1 teaspoon of baking powder.
While the oven is heating to 150 degrees, prepare the bottom layer of cheesecake. The biscuits are ground or mashed with a fork and mixed with the softened butter. Place in a greased pan and shape the bottom of the cheesecake.
Then mix the cottage cheese with the cream until smooth. Beat the yolks with the sugar and lemon juice and add to the curd. The starch is mixed with the baking powder and sifted through a sieve into the boiled mixture.
Beat the egg whites with a pinch of salt on the snow. Add to the boiled mixture, stirring gently. Everything is spread on the cookie sheet. Bake for 90 minutes. This long, but at the same time low temperature regime is necessary in order to avoid bubbles on the surface of the cheesecake.
Once the oven is switched off, the cheesecake is not removed. He has to stay there for another twenty minutes. In the heat, as it cools gradually, it will reach the required density.
You can easily make a quick cheesecake. To prepare it you need 600 grams of cottage cheese, 200 grams of soft biscuits, 80 grams of butter, 200 grams of sour cream, whipped with sugar, 1 tablespoon of lemon juice.
The biscuits are crushed, mixed with butter and spread on the bottom of a glass or porcelain dish. Mix the curd with the cream, add the lemon juice and beat until smooth.
Cover with cling film and refrigerate for a few hours. If you do not like dry biscuit marshmallows, you can lightly spray the marshmallows with a little liquid cream or fresh milk.
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