We are cooking up a treat.
It will be served shortly...
Cheese cake is a rich combination of sweet and tangy taste,with a rich and velvety smooth texture.
Ingredients for crust
Graham cracker crumbs :-2
Salt :-1 slice
Sugar :-50 ml
Unsalted butter :-½ stalk
Ingredients for filling
Cream temperature (at room temperature):-2 pounds
Granulated sugar:-1-1/3 cup
Vanilla :-2 tsp.
Sour cream :-2/3 cup
Large eggs :-4
Heavy whipping cream :-2/3 cup
Ingredients for toppings
Sour cream :-2 cups
Vanilla :-1 tsp.
Powdered sugar :-1/3 cup
Fresh raspberries :-340 g
Water :-½ cup
Granulated sugar :-½ cup
High spring-form pan
Large and high-sided roasting pan
Wide aluminum foil
Make a spring form pan by putting the large 18 * 18 inch square of an aluminum foil over flat surface.
Keep the preparedspring form pan in the center of a foil and then fold the foilsides around pan and press it carefullyaround the edges of the pan. Do not make any holes in aluminum foil.
Keep the 2ndlarge square of aluminum foil underneath the pan, and repeat, folding the foil sides around the pan and pressing it against the skillet. Crimp the upper portion of the aluminum foil sheets around the upper edge of a skillet.
Preheat microwave to 350°F, with rack in a lower third of microwave. Grind graham crackers in a mixer till ground. In a bowl, transfer grounded grahamand mix it in salt andthe sugar. Blend this mixture in melted butter using your hands.
Put 1/4 cup graham cracker crumbs in the lower part of a springform pan. Delicately apply pressure of your fingers on the crumbs until the crumbs are a coat the lowest part of the pan. While doing this,do not tear the aluminum impede.
Keep it in the microwave for about 10 minutes and then take out from the microwave. Allow it to cool. Decrease the microwave temperature to exact 325°F.
Chop the cream cheese into chunks and transfer it in a bowl of a blender, with the paddle attachment.Beat on medium speed till it turns soft and smooth.
Combine sugar in this mixture and beat further for four minutes.
Mix vanilla and salt in it and after every addition beat well.
Add one egg at a time and beat for 1 minute after every addition.
Put sour cream in it and beat till incorporated.
Now mix the heavy cream, then beat until incorporated.
In the large high-sided roasting pan, keep the prepared spring form pan.
Make two quarts of boiling water.
Put the cream cheddar stuffing into spring form pan, on the graham cracker lower layer. Smooth the upper portion using elastic spatula. Keep the spring form pan with the roasting pan in it, in the oven, on the bottom rack.
Pour the hot water into the roasting pan and cook for one and a half hours at 325°F.
Switch off the heat of a microwave. Crack open the microwave door one-inch, and allow it to cool in a microwave.
Cover the upper portion of the cake using foil and keep it in the fridge for 4 hours.
In a bowl,take sour cream and stir well in the vanilla and sugar powder till smooth. Keep it in the fridge.
In a saucepan, add raspberries, water and sugar. Crush the raspberries using potato masher. Keep this mixture on medium heat, whisking, till the sauce starts to thicken. Then remove from flame and let it cool.
Take out the cheesecake from the fridge and then remove the aluminum foil from the sides of the skillet.
Place the cheesecake on a cake serving dish and run the blunt side of a knife between the edge of the pan and the cake. Disclose the spring form lock and open the skillet tenderly and lift the sides.
Spread the sour cream mixture on top.
Serve showered with raspberry sauce or plain.
Top with curls of chocolate and serve.