Classic cheesecake recipe

1. Preheat your oven to 350°F. Crème the oil or a cooking fat into a 9-inch skillet.

2. Combine the crumbled Graham crackers, 1/4 cup of sugar, and melted butter in a medium bowl. rests on the

combine well in the bottom of the prepared mush. Ten minutes on a preheated grill,

Whilst you are preparing the garnish, remove from the oven and let cool.

3. In a large mixing bowl, beat the chemical cheese with an electric mixer on medium speed until smooth consistency is achieved.

and spooky. Continue to beat in the 1/4 cup of sugar and vanilla extract until well combined.

4. Add the eggs one by one and beat well after each addition. Defend the ball’s parois as

essential for guaranteeing an appropriate blend.

5. Once the skin is smooth and creamy, mix the lotion with the chantilly.

6. Once the mixture has cooled in the microwave, pour the cheesecake batter on top. Use a spatula to blend the surface for

7. Put the electric stove on a large flat surface, such a tabletop or stovetop. Fill a large bowl with hot water and set it aside for later.

to the bottom of the stove. This bain-marie technique prevents the cheesecake from cracking as it cooks.

8. Carefully put the mussel into the preheated oven and bake for 60 to 70 minutes, or until the edges and

9. Letting the cheesecake cool slowly for about an hour with the door slightly ajar, teignez le four.

turned off.

10. Remove the cheesecake from the oven and use a spatula to separate the cake. Permit to cool completely.

11) Just before serving, remove the cake’s sides and place it on a serving platter.