Traditional cookie 150 g
Peanut 60 g
Sugar 320 g
Egg 3 pcs
Flour 20 g
Cream 33% 140 ml
Corn starch 1 tsp
Sea salt 5 g
Creamy oil 200 g
Curd cheese 500 g
Aluminum foil round 1 pc.
1. Preheat the oven to 180 C. Melt 100 g of butter completely on the stove.
2. In the blender bowl, add the cookies and peanuts. Crush into small pieces.
3. Add the melted butter and mix well. Add a pinch of salt. Transfer the sand-nut crumb to the mold. Seal the mass. Bake for 7-10 minutes until golden brown. Cool down.
4. Reduce the temperature in the oven to 140 C. Divide one egg into white and yolk.
5. In a large bowl add the products of room temperature: curd cheese, flour, 170 grams of sugar, 2 eggs and 1 yolk, 40 ml of cream and cornstarch. Mix until smooth.
6. Pour the filling onto the sand base. At the bottom of the oven, put a container of water (this can be a baking sheet or baking dish).
7. Bake the cheesecake for 1 hour. If the top begins to bake and darken, cover the form with foil. The finished cheesecake shakes a little in the middle, but it’s tight around the edges.
8. Cool and refrigerate for 4 hours, preferably at night.
1. Mix 100 g of butter and 150 g of sugar in a saucepan. Place the sauté pan on a low fire.
2. In another sauté pan or a small saucepan, heat 100 ml of cream.
3. You can warm the cream in the microwave. Pour warm cream with a thin trickle to the oil and sugar. Continue stirring. Boil 2 minutes until thick. Add the sea salt. Pour on the cheesecake when ready.
+ 1 hour for baking
+ 4 hours for freezing
Note: Cheesecake is best cooked from the evening, so it will be possible to put it in the refrigerator for the whole night. In this case, it cuts well and, more importantly, completely reveals the taste.