Cream cheese: 2 pounds (900 grams), at room temperature.
Granulated sugar: 1 1/2 cup (300 grams)
Eggs: 6 large.
Heavy cream: 2 cups (480 ml) All-purpose flour: 1/4 cup (30 grams) Amount of vanilla: 1 teaspoon.
Sel: 1/2 c. to c.
Guidelines: Chauffer le four avant utilisation: Allumez votre four à 400 degrees Fahrenheit (200 degrees Celsius). Line a 10-pouces (25 cm) charnière mold with the sulfurized paper.
Make sure that the paper is released from the moule d’au moins 2 pouces (5 cm). Cela va le faire.
The cheesecake has a typical rustic look and empêche les débordements.
Make the pâte: In a large bowl, use an electric batteur to blend the mixture into the cream just as it is smooth and creamy. Please provide more context or text so I can help you paraphrase.
This step is very important to verify that it is not the same as the morceaux in the pâte.
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