Cookies “With coffee” – 280 g.
Butter 82.5% – 130 g.
Walnuts – 100 g.
Philadelphia – 400 g.
Sour cream – 200 g.
Powdered sugar – 150 g.
Cream 33% – 150 ml.
Eggs – 2 pieces
Cornstarch – 2 tablespoons
vanilla extract – 1 teaspoon (or 1 bag of vanilla sugar)
Lemon juice – 1 tablespoon.
Crush the nuts and crackers into crumbs with a blender (or any other method that works for you). Melt the butter in the microwave and pour over the cookies. We knead everything with our hands and get a sticky dough⠀
Line a 18-22cm pan with parchment. We put the dough there and shape the bottom and sides of the cheesecake with the help of a glass or a spoon. 2/3 of the dough should go on the bottom and the rest on the sides. Remove the mold for 30 minutes. in the freezer
All ingredients must be at room temperature. Grind the Philadelphia into a powder with a whisk or paddle (IMPORTANT, not a blender). Add sour cream and cream, mix until smooth. Then add the eggs, starch and vanilla extract one at a time. At the end add the lemon juice and mix everything again carefully. The result should be a homogeneous, unproven and very delicate dough.
We take the shape out of the freezer. Pour the curd mass into it.
Turn the oven on to 170. Heat ONLY DOWN! If the oven does not turn off the upper heating mode, cover the cheese with foil in two layers, but so that the foil does not touch the middle. Keep in mind that the cheese will rise a little at first and then settle. ⠀ Pour hot water into a tray and place it in the bottom of the oven. And a little higher, we put the mold with cheese on the grill. ⠀ We bake at 170 for 30 minutes, then, without opening the oven, we lower the temperature to 140-150* and bake for another 30-40 minutes (the cheese should be light, not yellow, and the middle should shake a little). ). We turn off the oven, but leave the cheesecake there for a few more hours (2-4). Then we take it out, cover the mold with a film (so it doesn’t touch the top) and put it in the refrigerator for about 10-12 hours. Decorate as you wish.
Before serving, remove from the refrigerator within 15-20 minutes and cut with a large, smooth, sharp knife. Store no more than 3 days.