I bake this cheesecake every year at Easter – it is always the first to disappear from the table скачать в хорошем качестве

I bake this cheesecake every year at Easter – it is always the first to disappear from the table

I bake this cheesecake every year for Easter – it's always the first to disappear from the table!" ✅The perfect shortcrust pastry for the base of a cheesecake. This dough variation keeps its shape perfectly, doesn't crumble, and is still tender and buttery. Ingredients: Flour — 200 g Cold butter — 100 g Sugar — 50 g Egg yolk — 1 pc. Sour cream (20%) – 1 tbsp. l. Salt - a pinch Vanilla – optional (vanilla sugar 5 g) Cooking method: 1. Cut the cold butter into cubes and grind it with flour until it resembles “wet sand” (you can do this by hand or in a food processor). 2. Add sugar, salt, vanilla, egg yolk, and sour cream. Knead the dough quickly – it should be elastic but not sticky. 3. Form a ball, wrap in cling film and chill in the refrigerator for 30-40 minutes. 4. Roll out the dough into a circle slightly larger than the tin (Ø 26–28 cm) and place it in a rimmed tin. 5. Pre-baking is not necessary, the cheese mixture bakes well with the base. ✅Cheesecake with cherries and peel Ingredients: Cottage cheese or ricotta — 700 g Sour cream (or yogurt) - 50 g Eggs — 3 pieces Sugar — 150 g Vanilla sugar — 10 g Semolina - 2 tbsp. l. Dried cherries (or raisins, cranberries, candied fruits, etc.) – 100 g Zest of 1 lemon Butter — 50 g (melted) Salt - a pinch Procedure: 1. Add eggs, sugar, vanilla, sour cream/yogurt, melted butter, and salt to the cottage cheese. Blend with a blender until smooth and homogenous, without any lumps. 2. Pour boiling water over the dried berries, pat dry with kitchen paper and add to the mixture. 3. Add semolina and grate lemon peel. 4. Line the pan with dough and pour in the filling. 5. Bake at 160°C for approximately 50–60 minutes. Let cool in the oven. Bake on the lower shelf (this ensures the base cooks better). High/low oven mode. For the glaze (optional): 100g white chocolate (I have caramel flavor). 50 g cream 33–36%. Heat in the microwave for 15-30 seconds. Mix until smooth. Pour over the cheesecake. Allow to cool completely. I recommend keeping it in the refrigerator. For decoration: Cream, canned cherries, lemon balm leaves. Do you like the recipe? Please let us know in the comments. Thank you! Thank you for watching my video until the end! Bon appetit! _____________________________________________ My friends, if you liked this video, you can help develop the channel: 📢 Share the recipe with your friends and leave a comment. I'll be happy! Thank you so much. Subscribe to my YouTube channel to never miss a new video    / @leckermitsophiemayer   Already subscribed?! 🔔 Press the call button to be notified of new videos. _____________________________________________ “Production Music courtesy of Epidemic Sound”. _____________________________________________ Connect with Yoola and get help developing your channels https://yoola.app/r/98298635621398 #delicious_with_sophie_mayer #recipes #dessert #cheesecake #cheesecake