How to Make Cheesecake
Ingredients:
For the crust
- 2 cups crushed biscuits (such as digestive biscuits)
- 1/4 cup sugar
- 1/2 cup melted butter
For the filling:
- 3 packages (8 ounces each) softened cream cheese
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 1/4 cup sour cream (optional)
For topping (optional):
- Berry sauce, caramel, or fresh fruits
Instructions:
1. Prepare the crust: Preheat the oven to 160°C (325°F). In a bowl, mix the crushed biscuits with sugar and melted butter until well combined. Press the mixture into the bottom of a cheesecake pan, then bake for 10 minutes. Let it cool.
2. Prepare the filling: In a large bowl, beat the cream cheese with sugar and vanilla until smooth. Add the eggs one at a time, mixing well after each addition. If using sour cream, add it at the end and mix until smooth.
3. Pour the filling: Pour the cream cheese mixture over the cooled crust, then bake for 50-60 minutes, or until the edges are set but the center is still slightly soft.
4. Cool: After baking, let the cheesecake cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
5. Topping: When serving, you can top the cheesecake with berry sauce, caramel, or fresh fruits as desired.
History of Cheesecake
The history of cheesecake dates back to ancient times, with the Greeks believed to be the first to make this dessert. However, the modern version of cheesecake, particularly the American style made with cream cheese, is credited to Arnold Reuben. Reuben, a German-American restaurateur in New York, is believed to have developed the modern cheesecake recipe in the early 20th century, around 1929.
Reuben experimented with different types of cheese until he discovered that cream cheese produced a rich, smooth cheesecake. This version of the dessert became a staple in American cuisine.
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