This is the second recipe using German Philadelphia cream cheese with a soft and mild taste. This time, I'll make a creamy classic cheesecake. I'm going to flex cream cheese with a large capacity of 1.65kg. The cream cheese is so soft that easy to scoop even it is chilled. Also, it’s in a sturdy container with a lid. It is easy to store if you cover the lid, unlike block-type products. If you have remaining cream cheese, flatten the top. You can keep it fresh if you wrap the surface tightly with food wrap and cover the lid. After measuring the cream cheese, set aside at room temperature. Pulse cookies finely in a blender. you can omit the cinnamon powder, but if you add a little it tastes pretty good. Press the cookie powder evenly on the bottom of the pan. Press down using a flat bottom, and right-angled glass or cup. Build the wall on the side with a height of 2-3 cm. Press it firm. Bake for 10 minutes in an oven preheated to 160 degrees. Mix the cake flour and sugar. It helps that the flour does not clump in the batter. Prepare juice of about half a lemon. It is the cream cheese at room temperature. when you leave it at room temperature... Sometimes it gets water, but it's natural. You just drain the water. To prevent the top of the cheesecake from cracking and sinking, First, all ingredients must be perfectly at room temperature. Philadelphia cream cheese from Germany is not very firm. So that It loosens smoothly with little effort. Add the sugar and flour mixture Mix by adding 1 egg at a time. The second condition for making cheesecake without cracks is mild mixing to get no air bubbles in the batter. Mix at low speed, don't move up and down the whipping blade in the batter. Mix the eggs while moving slowly. You don't have to mix the eggs completely from the start. I only mixed 20~30 seconds. Instead of sour cream, you can also use a non-diluted yogurt (greek style). Add the lemon juice. I wanted to give it a more vanilla scent so I used vanilla bean paste. Or you can use 6g vanilla extract instead. From now on, mix with a hand whisk. The baked cookie base cookie is little lukewarm. Bake the batter in a water bath. Wrap the aluminum foil around the cake pan. Place the pan inside a larger pan. Carefully pour the hot water inside the pan. And bake it in an oven preheated to150℃ for about 70 minutes. Bake slowly at a low temperature until the center is almost set. When it’s done, the center of the cheesecake will slightly wobble if you gently shake the pan. Turn off the oven and let it cool for 1 hour with the door slightly open. The third condition for a cheesecake without cracks is to cool it down slowly. After that, it is completely cooled at room temperature and refrigerated for at least 6 hours. As the cake cools down, the cake rim falls off this coating pan. But if non-coating pan, you should line a parchment paper or a teflon sheet. Heat the pan slightly so that the cookie base falls off the pan. To slice the cheesecake neatly, Dip the knife in warm water, wipe the water, and slice the cake. The cheesecake is not too sour and it is really really soft. It was a creamy classic cheesecake made with German Philadelphia cream cheese.
