Cheesecake
Instructions
1 Preheat the oven at 170 degrees C. Use a round cake pan, preferably with removable bottom.
2 Specific for the cheesecake is the biscuits layer. To achieve the latter, mix the melted butter with the crushed crackers and pour the mixture into the pan, then push with the tablespoon to compact it. Put the biscuits layer in a cool place.
3 For the filling, place cheese, cream, granulated sugar, yolks, flour, super essence, lemon zest and lemon juice in a bowl. Stir with the electric mixer at low speed until you get a homogeneous mixture.
4 Whip the egg whites until gently stiff, then incorporate them into the cheese mixture and add raisins. Remove the pan from the refrigerator and pour the cheese mixture over the biscuits layer.
5 To harden, after switching off the oven is recommended to let the composition there for an hour with the oven door ajar.
6 Remove the cake from the pan and, after it cooled completely, powder it with caster sugar or garnish it with chocolate topping, according to the taste. Before serving, it is preferable to let it in a cold place.
Ingredients
For the cake layer:
75 gr melted butter
225 gr crushed crackers
For the cream:
450 gr cow cheese
225 ml cream
150 gr sugar
4 eggs
40 gr flour
1 lemon
lemon super essence
75 gr raisins, soaked in water
caster sugar for decoration or topping of chocolate