Made in the form of the master class. Somehow, in wider circles it is considered that the Cheka is something zamorochko, unattainable for ordinary cooks. This is not so. CHK is a fairly simple dessert, requiring only patience (needed for long-term cooling of the Cheka) and the availability of the necessary products. There actually your 30 -40 minutes; the rest will do for you with microwaves and refrigerators. In any case do not pretend to authenticity, and a thorough knowledge of the "basics" only write the way I do the KGB itself. Get tastes like ice cream with a delicate creamy consistency.
|Cooking time 60 minutes||Number of servings 1|
The diameter of my split form - 20 see also need dishes for water bath. It should be somewhat more uniform for the KGB.
Also need baking paper, foil or sleeve for baking (for sealing).
Take your form and build the bottom of the paper so.
Preheat oven to 165 C.
In a food processor grind the biscuits, then add the cocoa and butter. Mix well. If you do not want the basis of contrasting colors, cocoa can not put.
Put pecheneva crumbs in the form, spread evenly over the bottom and sides (a side is to do about 3 cm). For evenness we can pass on the sides of the glass.
Put on a 10 minute basis in the oven, so it "grabbed".
You can not do this, but otherwise, chances are good that when baking it will dampen.
Preparing the filling:
In a large bowl beat with a mixer at low speed inside, then gradually add sugar and beat until the mixture is smooth, about 2 minutes.
Add the eggs one by one continue beating on low speed. Stir in vanilla and lemon zest. Finally add sour cream. The mixture should be mixed, but not Perizzite, because when saturated with air, it will rise in the oven, and then when the cooling drops off.
The basis for this time you need to get out of the oven and cooling. Pour the filling on top (if densely) level.
You can gently hit form at the sides to the filling is plump were distributed in the form of and expel extra air.
Next, seal the form.
ATTENTION! This item is ignored, if not bake for the bath, and in the oven! Sealing from the water!
Often use a foil - form wrapped in several layers of foil. But such a wide foil I have, so I broke off in the middle of the toothpick, wrapped completely form and tied with string.
Put the form in a bigger form and poured 2/3 of the height of the Cheka of boiling water. Only boiling water, just hot will not go until she will go in the oven, the filling will not be baked.
Bake in a preheated 165 C oven for 50-55 minutes. Cheesecake should slightly jiggle when potrazivanje, but after cooling it will become more dense. In any case, do not pierce the cake to test ready or not, so you make a crack. As the time elapses, turn off the oven and leave the form inside another hour. After you remove the form and gently swipe the knife along the wall around the cheesecake so that it lagged behind the form.
Then cover it with cling film, leave to cool for at least 4 hours. It is best to put for the night.
Remove, shake the condensation from the surface (or wipe it gently to remove). You can eat so you can decorate, pour the jelly, cover with topping, etc.