Preparation steps:
- Grind the cookies in a blender into fine crumbs.
- Melt the butter. Pour the butter into the bowl with the shortbread crumbs. Mix the resulting mass thoroughly.
- Place the crumbs in a springform pan and press down with a spoon or the bottom of a glass.
- Bake the shortbread base for 10 minutes in an oven preheated to 180°C. Leave the base to cool at room temperature.
- At this time, place the parchment in the mold as described above.
- Grind the sugar in a coffee grinder into powder. Place the cream cheese in a large bowl, add powdered sugar and mix the mixture with a spoon.
- At minimum speed, start beating the resulting mass with a mixer.
- Add 3 eggs one at a time, stirring the mixture well with a whisk each time.
- Add lemon zest if desired and stir everything together.
- Pour in the cream and whisk the mixture again. You should get a smooth, homogeneous cream. Pour the resulting cream into a mold with a sand base. Level the surface with a spatula.
- Preheat the oven to 160-170°C and bake the cheesecake in a water bath for about 60-80 minutes. Leave it to cool.
- Don't forget to share the tips and recipe with your friends!
Larry's Cheesecake Recipe. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of Larry's Cheesecake.
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 135.9 kcal | 1684 kcal | 8.1% | 6% | 1239 g |
| Squirrels | 9.9 g | 76 g | 13% | 9.6% | 768 g |
| Fats | 6.6 g | 56 g | 11.8% | 8.7% | 848 g |
| Carbohydrates | 9.2 g | 219 g | 4.2% | 3.1% | 2380 g |
| Organic acids | 0.1 g | ~ | |||
| Water | 73.7 g | 2273 g | 3.2% | 2.4% | 3084 g |
| Ash | 0.56 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 50.8 mcg | 900 mcg | 5.6% | 4.1% | 1772 g |
| Retinol | 0.048 mg | ~ | |||
| beta carotene | 0.017 mg | 5 mg | 0.3% | 0.2% | 29412 g |
| Vitamin B1, thiamine | 0.026 mg | 1.5 mg | 1.7% | 1.3% | 5769 g |
| Vitamin B2, riboflavin | 0.145 mg | 1.8 mg | 8.1% | 6% | 1241 g |
| Vitamin B4, choline | 45.9 mg | 500 mg | 9.2% | 6.8% | 1089 g |
| Vitamin B5, pantothenic | 0.41 mg | 5 mg | 8.2% | 6% | 1220 g |
| Vitamin B6, pyridoxine | 0.049 mg | 2 mg | 2.5% | 1.8% | 4082 g |
| Vitamin B9, folates | 1.726 mcg | 400 mcg | 0.4% | 0.3% | 23175 g |
| Vitamin B12, cobalamin | 0.181 mcg | 3 mcg | 6% | 4.4% | 1657 g |
| Vitamin C, ascorbic acid | 0.33 mg | 90 mg | 0.4% | 0.3% | 27273 g |
| Vitamin D, calciferol | 0.348 mcg | 10 mcg | 3.5% | 2.6% | 2874 g |
| Vitamin E, alpha tocopherol, TE | 0.143 mg | 15 mg | 1% | 0.7% | 10490 g |
| gamma tocopherol | 0.002 mg | ~ | |||
| Vitamin H, biotin | 3.897 mcg | 50 mcg | 7.8% | 5.7% | 1283 g |
| Vitamin K, phylloquinone | 0.2 mcg | 120 mcg | 0.2% | 0.1% | 60000 g |
| Vitamin RR, NE | 1.7989 mg | 20 mg | 9% | 6.6% | 1112 g |
| Niacin | 0.078 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 118.59 mg | 2500 mg | 4.7% | 3.5% | 2108 g |
| Calcium, Ca | 78.19 mg | 1000 mg | 7.8% | 5.7% | 1279 g |
| Magnesium, Mg | 22.36 mg | 400 mg | 5.6% | 4.1% | 1789 |
| Sodium, Na | 53.3 mg | 1300 mg | 4.1% | 3% | 2439 g |
| Sera, S | 42.84 mg | 1000 mg | 4.3% | 3.2% | 2334 g |
| Phosphorus, Ph | 85.7 mg | 800 mg | 10.7% | 7.9% | 933 g |
| Chlorine, Cl | 76.53 mg | 2300 mg | 3.3% | 2.4% | 3005 g |
| Microelements | |||||
| Iron, Fe | 0.453 mg | 18 mg | 2.5% | 1.8% | 3974 g |
| Yod, I | 4.78 mcg | 150 mcg | 3.2% | 2.4% | 3138 g |
| Cobalt, Co | 2.02 mcg | 10 mcg | 20.2% | 14.9% | 495 g |
| Manganese, Mn | 0.0144 mg | 2 mg | 0.7% | 0.5% | 13889 g |
| Copper, Cu | 28.27 mcg | 1000 mcg | 2.8% | 2.1% | 3537 g |
| Molybdenum, Mo | 0.916 mcg | 70 mcg | 1.3% | 1% | 7642 g |
| Selenium, Se | 5.427 mcg | 55 mcg | 9.9% | 7.3% | 1013 g |
| Fluorine, F | 17.02 mcg | 4000 mcg | 0.4% | 0.3% | 23502 g |
| Chromium, Cr | 0.61 mcg | 50 mcg | 1.2% | 0.9% | 8197 g |
| Zinc, Zn | 0.3994 mg | 12 mg | 3.3% | 2.4% | 3005 g |
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 2.7 g | max 100 g | |||
| Essential amino acids | |||||
| Arginine* | 0.121 g | ~ | |||
| Valin | 0.117 g | ~ | |||
| Histidine* | 0.052 g | ~ | |||
| Isoleucine | 0.092 g | ~ | |||
| Leucine | 0.165 g | ~ | |||
| Lysine | 0.138 g | ~ | |||
| Methionine | 0.064 g | ~ | |||
| Methionine + Cysteine | 0.11 g | ~ | |||
| Threonine | 0.093 g | ~ | |||
| Tryptophan | 0.031 g | ~ | |||
| Phenylalanine | 0.099 g | ~ | |||
| Phenylalanine+Tyrosine | 0.173 g | ~ | |||
| Nonessential amino acids | |||||
| Alanin | 0.109 g | ~ | |||
| Aspartic acid | 0.188 g | ~ | |||
| Glycine | 0.064 g | ~ | |||
| Glutamic acid | 0.271 g | ~ | |||
| Proline | 0.061 g | ~ | |||
| Serin | 0.142 g | ~ | |||
| Tyrosine | 0.073 g | ~ | |||
| Cysteine | 0.044 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 93.94 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 1.7 g | max 18.7 g | |||
| 14:0 Miristinovaya | 0.006 g | ~ | |||
| 15:0 Pentadecane | 0.002 g | ~ | |||
| 16:0 Palmitinaya | 0.321 g | ~ | |||
| 17:0 Margarine | 0.005 g | ~ | |||
| 18:0 Stearic | 0.134 g | ~ | |||
| 20:0 Arakhinovaya | 0.005 g | ~ | |||
| Monounsaturated fatty acids | 1.343 g | min 16.8 g | 8% | 5.9% | |
| 16:1 Palmitoleic | 0.059 g | ~ | |||
| 17:1 Heptadecene | 0.002 g | ~ | |||
| 18:1 Oleic (omega-9) | 0.625 g | ~ | |||
| 18:1 cis | 0.003 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.006 g | ~ | |||
| Polyunsaturated fatty acids | 0.297 g | from 11.2 to 20.6 g | 2.7% | 2% | |
| 18:2 Linolevaya | 0.183 g | ~ | |||
| 18:3 Linolenic | 0.009 g | ~ | |||
| 20:4 Arachidonic | 0.016 g | ~ | |||
| Omega-3 fatty acids | 0.1 g | from 0.9 to 3.7 g | 11.1% | 8.2% | |
| Omega-6 fatty acids | 0.3 g | from 4.7 to 16.8 g | 6.4% | 4.7% | |
| Other substances | |||||
| Caffeine | 34.811 mg | ~ |
The energy value of Larry's Cheesecake is 135.9 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
SECRETS OF BAKING A CHEESE CAKE
cooking for dummies
Source:
Milenchik, photo - Lukerya
Cheesecake is a dessert that can be made in a variety of recipes, ranging from the simplest, consisting of 3 ingredients and cookie crumbs, to the most complex three-tier chocolate-amaretto-coffee cheesecakes with a base of home-baked cookie crumbs. But regardless of the recipe, cheesecake is one of the most luxurious desserts and, of course, worth a couple of cooking tips.
Cheesecakes are often overcooked in the oven. When the cheesecake is ready, when you shake the pan, its center shakes, the cake looks underbaked, but it’s not! At this stage, you need to turn off the oven and leave the cake for an hour with the door closed (some people advise opening it slightly). This will prevent the center of the cake from falling off. Once cooled, the center will no longer jiggle and the cake won't have those ugly cracks that indicate the cheesecake was overcooked.
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Whatever the cheesecake recipe, there is cream cheese in it and how you handle that cheese will affect the final result. When purchasing, you should choose cheese in a briquette, and not one that has already been whipped (sold in a tube). When whipping, a lot of air was introduced into the already whipped cheese, which will negatively affect the texture of the cake, because... During cooking, you will still beat it and the filling will be oversaturated with air. It is also important that the cheese is at room temperature, otherwise the cake filling will turn out lumpy. Also, if the cheese is cold, during whipping, in order to achieve the desired creamy state, the cheese will have to be whipped longer, which will lead to oversaturation of the filling with air and will also affect the consistency of the finished cake. One more thing: unless the recipe says otherwise, beat the cheese until creamy and then beat only lightly when adding other ingredients.
Eating cheesecake is a very sensual ritual and its texture matters a lot. Some recipes include small amounts of starches (flour or cornstarch). With this recipe the filling will be denser. Recipes containing flour are suitable for baking in the oven directly on a rack at moderate temperature. Cakes according to recipes that do not include flour are obtained with a silkier filling and must be baked exclusively in a water bath and at a fairly low temperature.
Cheesecake is a very delicate dish that needs to be baked slowly and evenly without burning the top of the cake. The most effective way to achieve this result is baking in a water bath. This means that the cake pan must be surrounded by water while baking. This results in baking using water heat, which is more even and gentle than oven heat. To create a water bath you need to place the cake pan in a container into which you then pour boiling water. Water should be poured at least to the middle of the cheesecake pan (BUT not so much that boiling water could get into the cake).
Notes on the water bath topic:
· The water container must be selected so that there is at least 5 cm between the walls of the cake pan and the walls of the water container. For example: the diameter of the cheesecake pan is 22 cm, and the water container is 32 cm. · Before placing the cheesecake in the container, water, line the bottom with a fairly thick material (kitchen towel) to prevent direct heat from the heating elements from reaching the bottom of the cheesecake during baking. · Make sure that the water for the bath is really boiling. If you start baking with water that has not boiled, this will delay the process and increase the cooking time, because. The water will need to boil in the oven first.
Form for baking.
Most cheesecake recipes call for cooking in a springform pan. Before adding the dough or filling, make sure that the pan is assembled tightly, otherwise the cake may leak. When baking in a water bath, carefully wrap the bottom of the pan, catching the sides, with foil so that water does not leak into the dough through the bottom of the pan.
Overbaking a cake is one of the deadly culinary sins. One of the most difficult tasks is to guess the moment when the dish is ready. Cheesecake is very secretive and deceptive, because... when it is already ready, you can’t tell it from the outside. A properly baked cheesecake should be jiggling in the center (5-8 cm in diameter). Finish baking at this stage and refrigerate until the morning, you will have a cheesecake with a beautiful, silky filling. Therefore, it is recommended to prepare the cheesecake the day before serving. If cracks appear on the surface of the cake, this means that the cake is overbaked. Sometimes this can be avoided. Remove the cake from the oven and carefully run a thin knife between the side of the pan and the cake. Before removing the side surface of the mold, you need to do the same.
After cooling completely and then chilling in the refrigerator, your creation is ready to serve! Before removing the side circle from the pan, carefully run a thin knife blade between the side of the cake and the side of the pan, remove the circle, and run the same carefully between the bottom of the cake and the pan. If you decide to serve on another dish, be very careful. It might be better to serve based on the mold. Before serving, you can decorate the cake with coarsely grated chocolate, sprinkle with cocoa, powdered sugar, or simply top with chopped fruit. Serve with pride!
Cheesecake is a very delicate dish that needs to be baked slowly and evenly without burning the top of the cake. The most effective way to achieve this result is baking in a water bath. This means that the cake pan must be surrounded by water while baking. This results in baking using water heat, which is more even and gentle than oven heat. To create a water bath you need to place the cake pan in a container into which you then pour boiling water. Water should be poured at least to the middle of the cheesecake pan (BUT not so much that boiling water could get into the cake).
Cheesecake classic recipe at home
Cheesecake – just the word makes your mouth water! If this is not the case for you, then you simply haven’t tried the “proper cheesecake” yet. Well, or you haven’t found “your ideal recipe” for this amazing dessert, so popular in America and firmly included in the menu of most restaurants in our country.
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Let's not delve into the history of origin, let's just say that cheesecake is of European origin. However, cheese pie has taken root in America to such an extent that it has become a classic American dish. And now the cheesecake, prepared according to the classic recipe, proudly bears the title “New York”.
It is New York cheesecake that we will learn how to cook at home: we will look at the main points and several valuable recipes with step-by-step photos and video instructions.
Learn how to make a classic cheesecake and you can make any other! Because, in theory, a classic cheesecake is a base to which you can add various flavors (all kinds of flavors, berries, syrups and toppings, etc.).
