A great cake recipe for any occasion:
Prepare rusks into crumbs (wrap in a clean dishcloth and crush with a pastry roller), mix with 2 level tablespoons of sugar and the butter and rub between the palms of your hands until the ingredients are combined. Using a tablespoon, firmly press the rusk mixture into the very well-greased tart springform pan to form a smooth base.
Crush the Philadelphia and beat until smooth, gradually add remaining lemon zest, sugar, juice of one lemon and egg yolks and beat until creamy. Beat egg whites until stiff peaks form. Cheese cream on the snow form and stir in loosely with the whisk. Fill the quantity on the spot on the rusk and bake at 150 °C for 75 min. The center of the finished cake must be elastic and firm.
Cool the cake for 10 min after baking, then loosen the edge of the cake springform pan. Bring to the table only after 3 hours of resting.
Info/History:
Curd cake was known to the ancient Greeks. Americans rediscovered it a few decades ago, at about the same time as pizza. Since then, although cheesecake has become a kind of national pastry, experts are convinced that there are “more theories about cheesecake than people who know how to bake it.”
The above original recipe has been tried and tested for decades. However, it only works if every quantity and every processing detail is scrupulously detailed.
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