- crackers - 1 3/4 Cups
- sugar - 3 items. spoons (plus 1 cup per filling)
- salt - 1 pinch (plus a teaspoon in the filling)
- melted butter - 4 items. spoons
- packaging of cream cheese, room temperature - 4 pieces (240 g each) stuffing)
- extract of vanilla - 2 teaspoons (filling)
- large eggs, room temperature - 4 pieces (stuffing)
- cream - 2 items. spoons (filling)
- Strawberry puree - 1 Cup (stuffing)
1. Sprinkle the split shape with oil. Grind the crackers in a food processor or place in a closing plastic bag and crush with a rolling pin. Add sugar, salt and melted butter to the crackers, mix. An even layer to lay out the received mass in the prepared form, forming a crust for the future of cheesecake. Put the form in the freezer for 30 minutes. Meanwhile, preheat the oven to 175 degrees. Bake the crust for 10 minutes. Let cool on the grill, wrap the lower part of the mold with foil. Reduce oven temperature to 160 degrees. Bring the water in a saucepan to a boil. To prepare the filling, mix the creamer with a mixer at medium speed until smooth. 2. Add sugar and salt, whisk for about 2 minutes, until the mixture becomes light cream. Add the vanilla extract, then eggs one at a time, whisking after each addition. Add cream and a cup of strawberry puree, mix. 3. Pour the filling on a chilled crust. Spoon the remaining strawberry puree with a spoon and gently knead it to make a pattern. Place the mold on a baking tray and pour it over with hot water. Bake the cheesecake for 1 hour and 30 minutes. 4. Turn off the fire and support the oven door with a wooden spoon - the cheesecake should stand on the water bath for 1 hour. Then let the cheesecake cool, then lightly cover from above and put refrigerated in the refrigerator for 4 hours. If desired, decorate cheesecake with strawberry berries.
Servings: 10