Ingredients
Cookie base
shortbread
250g
8.75oz
1cup
16.75tbsp
butter
80g
2.80oz
0.32cup
5.36tbsp
Cheese layer
cream cheese
400g
14oz
1.60cup
26.80tbsp
whipping cream
150ml
4.95fl oz
0.60cup
10tbsp
egg
2pc
powdered sugar
90g
3.15oz
0.36cup
6tbsp
lemon juice
2tsp
vanilla extract
to taste
salted caramel
to taste
pecan nuts
to taste
Method
Cookie base
- Grind shortbread cookies to a state of flour.
- Melt the butter.
- Connect, mix and tamp into a detachable mold (bottom and sides) with a glass.
- Put it in the fridge to stabilize.
Cheese layer
- Beat cream cheese with powdered sugar until smooth.
- Add eggs and beat again.
- In a separate bowl, whip the cream until stiff peaks. Then add lemon juice and vanilla extract to it, and beat again. *Let me remind you that you can not whip, but just mix with a whisk or spatula at each stage, but then you won’t get an airy texture.
- Gently fold the whipped cream into the cheese mass so as not to disturb the airiness.
- Distribute the resulting cheese mass over the cooled cookie base. Shake the mold a little so that there are no voids inside.
- Bake the cheesecake in the oven preheated to 392F (200C) for 10 minutes, placing a baking sheet with hot water at the bottom.
- Then reduce the temperature to 230F (110C) and bake the cheesecake for another hour.
- Leave the baked cheesecake in the oven with a door ajar for a couple of hours. It schold cool down there. After that, take it out of te oven and let it cool to room temperature.
- Finally, let the cheesecake stabilize in the fridge for 5-6 hours.
- Decorate with store-bought salted caramel and pecan nuts.
