Shortbread cheesecake

Category: Confectionery
Shortbread cheesecake

Ingredients

SANDBAKE
Baking margarine or butter 150 g
Yolk 2 pcs
Granulated sugar 110 g
Baking powder 1 pack (8 g)
Vanillin taste
Flour 2 glasses (260-280 g)
CREAM
Cheese 350 g
Powdered sugar 90 g
Eggs 2 pcs
Cream 30% 90 g
Vanilla essence 2-3 g
Chocolate (optional) 50 g

Cooking method

  • PREPARING SANDCAKE
  • We take softened oil. Add granulated sugar, yolk and vanillin to it. We mix.
  • Shortbread cheesecake Shortbread cheesecake
  • Mix flour with baking powder. Add to the sugar mass and knead quickly with your hands. It took me 2 minutes.
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  • We take the form. I have 23cm in diameter... We spread the dough. We distribute it thinly over the entire shape, making the sides.
  • We cut the sides along the edge of the form so that they are even. We prick the bottom of the mold so that it does not swell.
  • Shortbread cheesecake Shortbread cheesecake Shortbread cheesecake
  • We put in the oven and bake at 180 degrees for 15 minutes. The dough turns out to be a little under-baked, but this is not scary, since we will continue to bake it with cream.
  • We take out the form from the oven and cool it without removing the cake.
  • Shortbread cheesecake
  • CREAM PREPARATION.
  • While the cake is baking, prepare the cream.
  • Put the Philadelphia cheese into a container. Add powdered sugar. Stir until smooth.
  • Add eggs, mix again.
  • Shortbread cheesecake
  • Add cream, beat the mixture for a while.
  • Grated chocolate can be added if desired.
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  • We spread the creamy mass on the cooled shortbread cake. We level the creamy surface.
  • We wrap the form with foil folded several times. Thus, making the side of the form higher.
  • Place this cheesecake pan in another large pan.
  • Pour water into it until the middle of the smaller side.
  • Shortbread cheesecake
  • We put this structure in the oven for 1 hour 20 minutes and bake at a temperature of 160aboutFROM.
  • After that, we leave all this in the slightly open oven for 1 hour.
  • Shortbread cheesecake
  • After the water and mold have cooled, put the cheesecake mold in the refrigerator. According to the recipe, you need to stand for at least 4 hours, and preferably all night. (we ate it in an hour)
  • We take the cheesecake out of the mold, cut it and eat it.
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Time for preparing:

at least 4 hours

Cooking program:

oven

Note

We made cheesecake with our daughter. The recipe was based on a recipe from the Internet. I found his daughter, so I definitely can't answer who it belongs to. But there it was made on the basis of cookie crumbs.
I really love shortbread cakes and pastries, so this time we decided to make on its basis. The cream was really prepared by my daughter. I only took pictures.
If I did it myself, I would whip the cream separately until thick, so that they keep their shape and gradually introduce them into the creamy mass, gently mixing.
The cheesecake is very tender. With a pleasant creamy taste. But the first time we did it on the maskorpon instead of "Philadelphia". He seemed even more tender to me.
The recipe is not cheap and time consuming, but worth it !!

makabusha
the recipe does not specify flour ((
Husky
I apologize. Didn't see any comments on the amount of flour. The recipe for this shortcrust pastry is two glasses of flour. And I still have an error in the number of yolks. There should be two of them.
Tyetyort
Lyudochka, thank you for the recipe! I'm not cooking for the first time, the taste is excellent!
Valentine's Day. Weight 1.5 kg, decorated with BZ cream and strawberry jelly.
Shortbread cheesecake

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