The crispy cheese cake is a favorite among dessert lovers. The top layer features a thin, crispy crust with the caramelized aroma of baked butter, crumbling effortlessly with each bite. Beneath lies a smooth and dense cheesecake body, rich in cheese flavor, melting in the mouth with a perfect balance of sweetness and tanginess. It combines the elegance of Western desserts with the unique taste of cheese, originating in Europe and evolving into a global delight. Each bite delivers a delightful contrast between the crisp crust and the soft cheese, creating an explosion of happiness.
Ingredients for a 10-inch crust: – 85g butter – 220g flour – 100g sugar – 1 egg – 0.5 packet (7g) baking powder – A pinch of salt Ingredients for the cheesecake: – 300g sugar – 2-4 lemon zest strips – 100g butter – 2 packets (86g) vanilla pudding powder – 400g whipping cream – 4 eggs – 1250g cream cheese Instructions: 1. Preheat the oven to 170°C. Lightly grease a 26cm springform pan with butter. 2. In a mixing bowl, combine flour, sugar, butter, egg, baking powder, and salt. Knead for 30 seconds. 3. Press 2/3 of the dough into the base of the prepared pan. Use the remaining dough to form a 5cm-high edge along the sides. 4. Clean and dry the mixing bowl. Add sugar and lemon zest, grind for 20 seconds at speed 10, then scrape down the sides. 5. Add butter and melt for 2 minutes at 60°C/speed 2. 6. Add pudding powder, cream, and eggs, mixing for 15 seconds at speed 4. 7. Add cream cheese and blend for 1 minute at speed 5. Pour the mixture into the pan. 8. Bake at 170°C for 30 minutes, then cover with baking paper and bake for another 40 minutes. 9. Let the cheesecake cool in the oven for 10 minutes before removing. Refrigerate overnight. 10. Slice into 16 servings before serving.
