How to make a best rich Creamy Cheesecake
Total time :
6 hr 30 min
Ingredients:
1 tablespoon unsalted butter, melted
1 tablespoons graham cracker crumbs
2 regular cream cheese chili
1 14 cups of sugar
4 large eggs
1 teaspoon lemon zest
2 teaspoons vanilla extract
14 cream Cup
14 Cup sour cream
Driving directions:
Adjust the oven rack to the middle position and Preheat oven to 325 degrees. Place the sheet over the bottom of the springform pan from 9 inches, tucking under excess disk; Fit the bowl. Pull on tin foil around sides of pan. Brush inside of skillet with butter. Sprinkle graham cracker crumbs in the Pan, keeping it in all directions to coat evenly with crumbs. Cover the outside of the pan with a sheet of heavy-duty foil and set in a large baking pan. Bring a kettle of water to a boil for the water bath.
Meanwhile, beat cream cheese with an electric mixer until smooth. Gradually add sugar and beat on medium speed until fully incorporated, about 3 minutes. Add eggs, one at a time, beating until just incorporated and scraping down the bowl after each addition. Add the zest and vanilla and beat until just incorporated. Stir in sour cream and hand cream.
Pour the batter into the springform pan. Oven shelf baking Set, set the springform pan in it and pour in enough boiling water to come halfway up the side of the springform pan. Cook until the edges of the pie is set but Center jiggles when pan is Tapped, 55-60 minutes. Turn off the heat and leave the oven door ajar, using a long-handled kitchen fork or spoon if necessary to keep it open for 1 hour. Remove the springform pan from the water bath and set on a wire rack; cool to room temperature. Cover and refrigerate until chilled, at least 4 hours. Cheesecake can be refrigerated for up to 4 days.
Total time :
6 hr 30 min
Ingredients:
1 tablespoon unsalted butter, melted
1 tablespoons graham cracker crumbs
2 regular cream cheese chili
1 14 cups of sugar
4 large eggs
1 teaspoon lemon zest
2 teaspoons vanilla extract
14 cream Cup
14 Cup sour cream
Driving directions:
Adjust the oven rack to the middle position and Preheat oven to 325 degrees. Place the sheet over the bottom of the springform pan from 9 inches, tucking under excess disk; Fit the bowl. Pull on tin foil around sides of pan. Brush inside of skillet with butter. Sprinkle graham cracker crumbs in the Pan, keeping it in all directions to coat evenly with crumbs. Cover the outside of the pan with a sheet of heavy-duty foil and set in a large baking pan. Bring a kettle of water to a boil for the water bath.
Meanwhile, beat cream cheese with an electric mixer until smooth. Gradually add sugar and beat on medium speed until fully incorporated, about 3 minutes. Add eggs, one at a time, beating until just incorporated and scraping down the bowl after each addition. Add the zest and vanilla and beat until just incorporated. Stir in sour cream and hand cream.
Pour the batter into the springform pan. Oven shelf baking Set, set the springform pan in it and pour in enough boiling water to come halfway up the side of the springform pan. Cook until the edges of the pie is set but Center jiggles when pan is Tapped, 55-60 minutes. Turn off the heat and leave the oven door ajar, using a long-handled kitchen fork or spoon if necessary to keep it open for 1 hour. Remove the springform pan from the water bath and set on a wire rack; cool to room temperature. Cover and refrigerate until chilled, at least 4 hours. Cheesecake can be refrigerated for up to 4 days.
0 Reviews: