The crispy cheese cake is a favorite among dessert lovers. The top layer features a thin, crispy crust with the rich aroma of baked butter, crumbling effortlessly with each bite. Beneath lies a smooth and dense cheesecake body, boasting an intense cheese flavor that melts in your mouth, perfectly balanced with a subtle sweetness and tanginess. This dessert combines the elegance of Western pastries with the unique taste of cheese, originating in Europe and evolving into a global delight. Each bite offers a delightful contrast between the crisp crust and the soft cheese, delivering pure bliss.
For a 10-inch crust: – Butter: 85g – Flour: 220g – Sugar: 100g – Egg: 1 – Baking powder: 0.5 packet (7g) – Salt: a pinch For the cheesecake: – Sugar: 300g – Lemon zest: 2-4 slices – Butter: 100g – Vanilla pudding powder: 2 packets (86g) – Whipping cream: 400g – Eggs: 4 – Cream cheese: 1250g Preheat the oven to 170°C. Lightly grease a 26cm springform pan with butter. In a mixing bowl, combine flour, sugar, butter, egg, baking powder, and salt, kneading for 30 seconds. Press 2/3 of the dough into the base of the prepared pan. Roll the remaining dough into a strip and press it along the edges to form a 5cm-high border. Clean and dry the mixing bowl. Add sugar and lemon zest, grinding for 20 seconds at speed 10. Scrape down the sides. Add butter and melt for 2 minutes at 60°C/speed 2. Mix in pudding powder, cream, and eggs, blending for 15 seconds at speed 4. Add cream cheese and blend for 1 minute at speed 5, then pour into the pan. Bake the cheesecake at 170°C for 30 minutes, cover with parchment paper, and bake for another 40 minutes. Let it cool in the oven for 10 minutes before removing. Allow it to set overnight. Slice into 16 servings before serving.
