Cheesecake
Ingredients
For the cookie crust:
- 500 g cookies
- 100 g melted butter
For the filling:
- 890 g soft cream cheese (Philadelphia)
- 1 cup sugar
- 160 g sour cream
- 1 teaspoon vanilla extract
- 4 eggs
Preparation
1 Crush the cookies and add melted butter. Mix to form a compact cookie crust. Place the crust into a glass mould.
2 In a large bowl, combine the soft cream cheese (Philadelphia), sugar, and vanilla extract. Mix with an electric mixer at medium speed to obtain a smooth mixture.
3 Cover the rolled out crust with the filling. Roll out the remaining third of the dough and cut into strips.
4 Add sour cream and to this mixture. Then, while mixing at low speed, add eggs, one at the time, making sure no bubbles form. Mix until a smooth cream is obtained.
5 Pour this filling over the cookie crust in the glass mould. Shake the mould lightly to evenly distribute the filling.
6 When baked, place the cheesecake into a refrigerator.
Settings
| QUANTITY |
BAKING LEVEL |
| recipe |
first hot air and microwaves
then bottom heater + hot air
and then upper + bottom heater |
at 180 °C / 600
at 200 °C
at 200 °C |
for 16 min
for 17 min
for 18 min |
open glass ovenware PYREX |
1 |
This is an automatic programme. When you set quantity, the oven automatically sets other parametres: heater, temperature, cooking time.