Caramel Cheesecake

Caramel Cheesecake.

-Cookies 200g.
-Butter 100g.
-Powdered sugar 1/3 cup
-Salt 1/4 hour. L.
-Cream cheese
(substitute cream cheese for cottage cheese, ricotta, cream cheese or any other can not! Do not make cheesecake pudding.)
550 gr.
-Powdered sugar 1/2 cup
-Creamy Caramel 1/2 cup
-Vanilla extract 1 hour. L.
-Flour 1.5 of Art. l.
-Lemon zest 1 ch. L.
-Eggs 1 piece.
-The yolk 1 piece.

Crumble biscuits into crumbs
Mix with soft butter, sugar and salt.
Put the bottom and sides of a high with a diameter of 18-20 cm and tamp chips.
Bake at 400F degrees for 10 minutes.
At this time, the cream cheese mix at room temperature with powdered sugar and vanilla extract.
Add caramel.
When the caramel is too thick, slightly heat it to make it more liquid, but not hot.
Add cheese mixture to the eggs and yolks one at a time, stirring well each time, but not beating.
Stir the flour and zest.
Pour the cream filling in the form below.
Place in a preheated 400 F oven and bake for 15 minutes, then reduce temperature to 360 F and bake for another 30-40 minutes.
Check readiness cheesecake lightly tapping on the form, middle, should be easy to shake, and the edge is not.
Cheesecake can be prepared in a water bath, to do this, wrap in foil form, put in the pan and pour boiling water into it so that it reached the middle of the form and bake at 360F degrees for about an hour. I bake the cheesecake without Vodnjan baths, but put on the bottom of the oven capacity with water. The first 15 minutes, the temperature must be high, then it should bake at 360F degrees, in such a case should not be cracked.
Leave cheesecake in oven with door ajar for a few hours.
Half an hour after that can be made thin and sharp knife along the edge forms cheesecake separating therefrom. Return it to the oven.
After 1.5 hours, remove the cheesecake with the form and zaleyete top of caramel sauce, then put it in the refrigerator at least 6 hours, preferably overnight.

карамельный чизкейк

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