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1
Preparation: Cut the butter into 8 mm cubes and chill in the freezer.
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2
Bring the cream cheese, sour cream, and egg to room temperature.
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3
Bake the crust base.
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4
Line the cake pan with parchment paper.
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5
If that's too much work, grease with a little butter or margarine.
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6
Combine and sift the flour and almond powder in a bowl.
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7
Add in the sugar and salt at the same time.
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8
Add the chilled butter and use a scraper to mix it in using cutting motions.
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9
Cut it in quickly until the butter becomes crumbly and the size of rice grains.
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10
This will take some time.
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11
Press the crust into the prepared cake pan and push it in tightly.
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12
Bake for 15 minutes at 180C until golden brown.
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13
This is what it will look like when baked.
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14
Let it cool.
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15
Make the cream cheese mixture.
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16
Whisk the cream cheese until smooth.
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17
If the cream cheese is still hard, warm it up in short increments in the microwave.
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18
Add granulated sugar to Step 7 and mix well.
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19
Wipe off any excess batter that is stuck to the whisk and stir in.
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20
In a separate bowl, beat the egg and egg yolk without foam up.
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21
Add the sifted cornstarch and mix well.
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22
It's okay if there are some lumps left!
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23
Soften the sour cream a little bit in the microwave and add to Step 9.
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24
Mix well and then add the heavy cream.
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25
Combine well.
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26
Preheat the oven to 180C.
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27
Boil the water for the water bath.
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28
Add Step 10 to Step 8 little by little and combine well, then strain 2-3 times through a strainer.
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29
Pour the mixture from Step 11 into the baked crust and lightly shake to even out the surface.
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30
Pop the larger air bubbles with a toothpick.
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31
Place Step 12 on the baking tray and pour in the boiling water about 2cm high.
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32
Place into the oven.
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33
Lower the temperature to 160C and bake for 50-60 minutes.
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34
Once it has browned, turn off the oven and leave for 1 hour without opening the oven door.
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35
Let it gradually cook through the center in residual heat.
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36
After an hour, remove the cake from the oven and let it cool.
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37
Once cooled, place your hand the surface and flip it over to remove from the cake pan.
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38
Place the cheesecake onto a plate without removing the bottom sheet of parchment paper.
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39
Peel the paper from the sides.
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40
Cover the cheesecake with 2 layers of paper towels and then cover with plastic wrap.
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41
Place it (including the plate) into a Ziploc or plastic bag and let it chill in the refrigerator for 1 day.
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42
After it has sat for 1 day, the flavors will have blended and settled.
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43
The flavor will also become richer, so letting it sit is a must!
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44
It will taste even better the next day.
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45
After it has sat for 1 day, use a warmed knife to slice it and enjoy.
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46
Wrap up the uneaten slices, place into a Ziploc bag and place in the freezer.
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47
It will keep in the refrigerator for 3-4 days.
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48
If you place slices in the freezer, thaw naturally before serving.
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49
Put in the refrigerator to thaw during the summer!
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50
For an easy base: place the biscuits in a plastic baggie and crush.
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51
Combine with the melted butter thoroughly.
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52
Press into the cake pan and let it chill to harden.
