Sugar Cookie Cheesecake скачать в хорошем качестве

Sugar Cookie Cheesecake

Here's another great small channel to checkout, Eat Homemade:    / @eat-homemade   This was so easy to make. and so good. Every bite tastes like a sugar cookie, but with different textures throughout. Just delightful. I hope you give this one a try, you won't be disappointed. Thanks for stopping by for a visit, and hope your day is an amazing one. Love you all. Ingredients: Crust: 300 grams or about 16, 3in sugar cookies crushed. Next time I may add 20 cookies. will also need about 24 to 28 cookies total throughout the cake 6Tbl, 84g of unsalted butter melted Filling: 4-8oz, 907g of cream cheese room temperature 1c, 200g of granulated sugar 1/4c, 33g of all-purpose flour 1/2c,120g of plain full fat yogurt 1/4tsp, 1g of salt 2tsp, 10ml of vanilla extract 4 large eggs 200g Frosting: 1/3c, 33g of all-purpose flour, heat treated to 160f, 1/4c, 114g of butter room temperature 2c, 260g of powdered sugar 1-2Tbl, 15-30ml of whole milk Red Sprinkles Directions: Crust: 1) Preheat Oven to 325f, 163c. 2) In a small bowl combine the sugar cookie crumbs and melted butter, mix till completely incorporated. Pour into 9in, 23cm spring form pan, and press evenly into the bottom of the pan 3) Bake in the oven, on the center rack for 10-12 minutes, till golden brown. Once done place on a wire rack to cool. Filling: 1) In a large bowl with a hand mixer, or a stand mixer and paddle attachment, combine the cream cheese and sugar, and beat till smooth and creamy. Mix on a low speed to prevent air in the filling. 2) After scrapping the bowl add in flour, yogurt, salt, and vanilla, mixed till they are combined. Then add eggs in one at a time, making sure each egg is mixed in before adding the next one in. 3) Crush up a couple of cookies and fold them into the batter (as many as you would like in the batter really). 4) Place aluminum foil around the outside of the springform pan, if not using the cake pan method. 5) Pour the batter into the pan, if using cookies on the sides put them in now, before the batter. then place you pan in the roasting pan, or pan of choice, fill 1-2 inches of water forming a bath for the springform pan. Place pan into the oven, center rack and bake for 60-70 minutes, or until the cake is mostly set. 6) Once baked shut the oven off and leave the cake in the oven with the door closed for 30 minutes, then crack the door for 30 minutes, then on a rack till room temperature, then to the refrigerator overnight, or 8 hours. 7) Then remove cake from the pan, frost the top and decorate with the remaining cookies. Frosting: 1) Hand or stand mixer, cream the butter till smooth. 2) Once creamy add in the powdered sugar 1c, 454g at a time putting a tablespoon of milk in after each cup. 3) Add in salt, and vanilla and mix on high speed for 2 minutes till light and fluffy. 4) Using an offset metal spatula to evenly spread the frosting on top of the cake. Serve and enjoy