Sedne
Marina, in a refrigerator.
shurpanita
Svetlana, well, yes, in the fridge))) I'd better cook it tomorrow
Sedne
Marina, yes, any cake (almost) can stand for a long time in the refrigerator, there will be nothing for it.
Martol
Super cake !! Found in the store jars "Russian Philadelphia" for 62 rubles !!! It turned out great
Sedne
Maria, I'm glad that I liked the cake, I often bake it myself, one of my favorites. And what kind of "Russian Philadelphia"?
shurpanita
I also found Philadelphia by the way. In Scarlet Sails. 80 rubles per jar. The taste is curd, there is nothing to compare with.
Martol
Ours make curd cheese Russian Philadelphia. I took a blue jar from the globe.
OlgaGera
Quote: Sedne
butter, melted beforehand.
exactly melted, or softened?

Sedne
Lelka, depending on where to make the crumb, if in the combine it is even possible from the refrigerator (now I do it), if the crumb is through a meat grinder, then melted (I did this before).
OlgaGera
Svetlana,
The first time I will make such a cake. And in general, a cake. Keep your fists))))
Sedne
Lelka, I keep it, it is easy to prepare, the main thing is not to beat the mass and not open the oven door.
OlgaGera
Everything in the stove.
It is scarier to think about cooking than to collect it. Fast




I pulled it out. Slightly lukewarm. The stove is needed. Stands tempered on the veranda.
Smells tasty

Cheesecake New York
Sedne
Lelka, beautiful, not cracked, so everything is fine.
OlgaGera
Quote: Sedne
not cracked
cracked when I took it out (((I won't take it out, broke.
But the taste is Real We liked it. I will do it more than once. That's for sure
Svetlana, Thank you
Sedne
Quote: OlgaGera
Svetlana, thank you
To your health.
Irina F
Virgin! Please tell me if there is a 28cm shape! How much to increase the ingredients?
Something on vacation, the head does not understand!)
I want to do something for my daughter for my birthday, something not complicated, that does not require kitchen equipment. She loves cheesecake, and so do the other children.
Here in stores I only found such a large plug-in form and I don't think how much cheese cream I need to make?
Sedne
IRINA, do not increase the cookie crumbs, but make a cream for 1 kg of cream cheese, I think so.
Irina F
Sedne, Sveta, thanks !!!
With cookies, it's simpler), I'll just buy a big bag of these cookies, but with cream ... it's not at home, if anything, you can drive to the store. Here is too much lazy
By the way, there is Philadelphia here, but it will be a little expensive per kg, so I will take local cream cheese.
Sedne
Quote: Irina F
With cookies, it's easier), I'll just buy a big bag of these cookies
Yes, it does not need to be increased and this amount should be enough. Isn't it lazy to bake cakes on vacation? I would not have dared to do it.
Irina F
Light, lazily, kanesh, but, after all, dochin's birthday falls on vacation, how to be? You need to blow out the candles on the cake!
And where we are resting, it’s a little tough with cakes), and I won’t have any store children.
it's good that only my daughter gets a birthday, as it was that we celebrated two birthdays on vacation, even sonulkin, that really had to be invented.
Innochek
I'm reporting ...
Did it a long time ago, forgot to report
Cheesecake New York
Sedne
Inna, well, but if you will allow, you either overexposed it, or the temperature was too high.
Innochek
This is yes! Overexposed, there was a thought to remake the basis, but something did not do it.
Then I had to rip off the flaws with a grater. But the son of difficult mistakes ....: girl_cleanglasses: Do not understand Russia with your mind for sure!
Sedne
Quote: Innochek
But the son of difficult mistakes ...
Of course, when I did my first one, I too overexposed it. Here is the difficulty here, you cannot open the lid, but the cheesecake should be slightly under-baked, the middle should flounder, it finally freezes in the refrigerator.But how can I check here, if not empirically, since the oven lid cannot be opened, I don’t open it until the cheesecake has completely cooled down, otherwise the crack is guaranteed. Now I'm trying to get used to the Panasonic microwave, so far nothing, the first 2 times cracked at low temperature, 3 times increased the temperature a little, so overexposed, but without a crack.
Innochek
Light, cheesecake tastes very, very. And this seems to me the main thing. Well, the base didn't work out.
Will learn.
Top with round chocolate. They even fit into the taste.
M @ rtochka
Svetlana, I read Temka, today I already bought mascarpone and cream cheese. I will bake on Sunday.

I realized that it is better in the oven at 140-160 * C in a water bath

I'll bring the report!
Sedne
Quote: M @ rtochka
I realized that it is better in the oven at 140-160 * C in a water bath
Well, yes, if there is a place for a bath.
M @ rtochka
Especially for this case, I bought a split form 26 cm. That's what I didn't have yet, called ...
Cheesecake New York
In my opinion, everything turned out great! It smears a little when cutting, probably it depends on the cheeses. Nothing cracked. She baked for 1 hour 10 minutes at 160 ° C, from the bottom there was a baking sheet with water. Interestingly, I never thought: I put a thermometer probe in the oven to control the temperature, so it never showed me above 99 * C! I thought, it turns out, it's all about water)
Everything is right to taste. I did not make the sides, it seemed that it would be too thin and would not work. The zest of rubbed from fresh lemon is slightly felt on the teeth. Better to put ground dried. And for me, it is better to take a smaller shape - 22-24 cm, then it is convenient to make the sides and the layer of cheese is higher. But these are little things, in general, VERY tasty! Both children and adults ate with pleasure

Svetlana, Thank you!!
Sedne
Quote: M @ rtochka
It smears a little when cutting, probably it depends on the cheeses.
And I just like it when it is smeared, it becomes so creamy or something.
Quote: M @ rtochka
But these are little things, in general, VERY tasty! Both children and adults ate with pleasure
Glad you liked.
Annushka85
And in a Redmond slow cooker, such beauty will turn out? I have a "cheesecake" program there, otherwise my oven is not very good.
Sedne
Annushka, I don’t know, I haven’t tried it, I don’t know how to pull it out later, the cream should flutter a little, it should not be frozen, when you take it out, it finally freezes in the refrigerator.
Innochek
Some of the lasagna recipes (which were cooked in a cartoon) had this advice. In order to get it out of the bowl well, it was necessary to cut into wide strips either a sleeve, or parchment for baking and put a cross on a cross on the bottom of the multi, and on top of the lasagna itself. The ends of the strips were pressed by the lid, and when ready, gently pull out by pulling on these strips.
Sorry Sveta for getting in
Loksa
Cheesecake New York
Several times I tried to make cheesecake friends with the oven, figured out at 120 degrees!
Sveta, thanks for the recipe! : a-kiss: Delicious and tender! I wanted to ask how high it should be? It's just that I bake every time from the leftover cheese and I don't know which form to use. There are different heights in pastry shops - I looked: girl_cleanglasses: on purpose!
Sedne
Quote: Loksa
It's just that I bake every time from the leftover cheese and I don't know which form to use.
In whatever form you bake, that height will be, it does not rise in the oven, there is no standard here.
Loksa
Well, this .... I want to know how it should be. I think so, this is not a very tall dessert, I have 3 centimeters, maybe I need another ring?
Sedne
Quote: Loksa
I think so, this is not a very tall dessert, I have 3 centimeters, maybe I need another ring?
Usually not very tall, I usually bake in molds 24-26cm.

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