I got this recipe from my cousin and I think she has found it in internet, when I make it I often use Oreo bisquits,then no need to add butter or sugar in crunch or to bake first without filling . I do often cheese cake and use many different recipies.
Cheesecake Recipe
PrintCook time: 3 hours
Yield: Makes 16 servings
Ingredients
Crust
1 3/4 cups (230g) of Graham cracker crumbs (from about 15 Graham crackers)
2 Tbsp sugar
Pinch salt
4 Tbsp plus 1 teaspoon (60g) unsalted butter (if using salted butter, omit the pinch of salt), melted
Filling
2 pounds cream cheese (900 g), room temperature
1 1/3 cup granulated sugar (270 g)
Pinch of salt
2 teaspoons vanilla extract
4 large eggs
2/3 cup sour cream (160 ml)
2/3 cup heavy whipping cream (160 ml)
Toppings
2 cups sour cream (475 ml)
1/3 cup powdered sugar (35 g)
1 teaspoon vanilla extract
12 ounces (340 g) fresh raspberries
1/2 cup granulated sugar (100 g)
1/2 cup water (120 ml)
Special equipment needed
9-inch, 2 3/4-inch high springform pan
Heavy-duty, 18-inch wide aluminum foil
A large, high-sided roasting pan
Prepare the crust
1 Prepare the springform pan so that no water leaks into it while cooking. Place a large 18-inch by 18-inch square of heavy duty aluminum foil on a flat surface. Place the springform pan in the middle of the foil. Gently fold up the sides of the foil around the pan. Make sure to do this gently so that you don't create any holes in the foil.
If there are any holes, water will get into the pan and ruin the crust.
Press the foil around the edges of the pan. Place a second large square of foil underneath the pan, and repeat, gently folding up the sides of the foil around the pan and pressing the foil against the pan. To be triply safe, repeat with a third layer of heavy duty foil. Gently crimp the top of the foil sheets around the top edge of the pan.
2 Preheat oven to 350°F, with rack in lower third of oven. Pulse the graham crackers in a food processor or blender until finely ground. Put in a large bowl, and stir in the sugar and salt. Use your (clean) hands to stir in the melted butter.
3 Put the graham cracker crumbs in the bottom of the springform pan.
Gently press down on the crumbs using your fingers, until the crumbs are a nice even layer at the bottom of the pan, with maybe just a slight rise along the inside edges of the pan.
Be careful as you do this, as not to tear the aluminum foil. Place in the oven for 10 minutes. Remove from the oven and let cool. Reduce the oven temperature to 325°F.
Make the filling
4 Cut the cream cheese into chunks and place in the bowl of an electric mixer, with the paddle attachment. Mix on medium speed for 4 minutes until smooth, soft and creamy. Add the sugar, beat for 4 minutes more.
Add the salt and vanilla, beating after each addition. Add the eggs, one at a time, beating for one minute after each addition. Add the sour cream, beat until incorporated.
Add the heavy cream, beat until incorporated. Remember to scrape down the sides of the mixer bowl, and scrape up any thicker bits of cream cheese that have stuck to the bottom of the mixer that paddle attachment has failed to incorporate.
Cook the cheesecake
5 Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water. Pour the cream cheese filling into the springform pan, over the graham cracker bottom layer. Smooth the top with a rubber spatula.
Place the roasting pan with the springform pan in it, in the oven, on the lower rack. Carefully pour the hot water into the roasting pan (without touching the hot oven), to create a water bath for the cheesecake, pouring until the water reaches halfway up the side of the springform pan, about 1 1/4 inches. (Alternatively you can add the water before putting the pan in the oven, whichever is easier for you.) Cook at 325°F for 1 1/2 hours.
6 Turn off the heat of the oven. Crack open the oven door 1-inch, and let the cake cool in the oven, as the oven cools, for another hour. This gentle cooling will help prevent the cheesecake surface from cracking.
7 Cover the top of the cheesecake with foil, so that it doesn't actually touch the cheesecake. Chill in the refrigerator for a minimum of 4 hours, or overnight.
Prepare sour cream topping
8 Place sour cream in a medium sized bowl, stir in the powdered sugar and vanilla, until smooth. Chill until you are ready to serve the cake.
Note that this recipe produces enough sour cream topping for a thick topping and some extra to spoon over individual pieces of cheesecake, if desired. If you would like a thinner layer of topping and no extra, reduce the sour cream topping ingredients in half.
Prepare the raspberry sauce
9 Place raspberries, sugar, and water in a small saucepan. Use a potato masher to mash the raspberries. Heat on medium, whisking, about 5 minutes, until the sauce begins to thicken. Remove from heat. Let cool.
Prepare the cake to serve
10 Remove the cake from the refrigerator. Remove the foil from the sides of the pan, and place the cake on your cake serving dish. Run the side of a blunt knife between the edge of the cake and the pan. Dorie recommends, and we've done with success, that you use a hair dryer to heat the sides of the pan to make it easier to remove. Open the springform latch and gently open the pan and lift up the sides.
Spread the top with the sour cream mixture. Serve plain or drizzle individual slices with raspberry sauce.
Ovaj recept sam dobila od svoje rođake i mislim da ga je našla na internetu, kada ga pravim često koristim Oreo kekse, tada nema potrebe da dodajem puter ili šećer u hrskavicu ili da prvo pečem bez punjenja. Često radim tortu sa sirom i koristim mnogo različitih recepata.
Cheesecake Recipe
Štampaj Vreme kuvanja: 3 sata
Prinos: Za 16 porcija
Sastojci
Crust
1 3/4 šolje (230 g) Graham mrvica krekera (od oko 15 Graham krekera)
2 kašike šećera
Pinch sol
4 kašike plus 1 kašičica (60 g) neslanog putera (ako koristite slani puter, izostavite prstohvat soli), otopljenog
Punjenje
2 funte krem sira (900 g), sobne temperature
1 1/3 šolje granuliranog šećera (270 g)
Prstohvat soli
2 kašičice ekstrakta vanile
4 velika jaja
2/3 šolje pavlake (160 ml)
2/3 šolje teške pavlake za šlag (160 ml)
Prelivi
2 šolje pavlake (475 ml)
1/3 šolje šećera u prahu (35 g)
1 kašičica ekstrakta vanile
12 unci (340 g) svežih malina
1/2 šolje granuliranog šećera (100 g)
1/2 šolje vode (120 ml)
Potrebna posebna oprema
9 inča, 2 3/4 inča visoka tava sa oprugom
Izdržljiva aluminijumska folija širine 18 inča
Veliki tiganj za pečenje sa visokim stranicama
Pripremiti koru
1 Pripremite posudu sa oprugom tako da voda ne curi u nju tokom kuvanja. Postavite veliki kvadrat 18 inča sa 18 inča teške aluminijumske folije na ravnu površinu. Stavite kalup sa oprugom u sredinu folije. Nežno preklopite strane folije oko tiganja. Uverite se da to radite nežno kako ne biste napravili rupe u foliji.
Ako ima rupa, voda će ući u tepsiju i uništiti koru.
Pritisnite foliju oko ivica posude. Stavite drugi veliki kvadrat folije ispod tepsije i ponovite, nežno savijajući strane folije oko tepsije i pritiskajući foliju na tiganj. Da biste bili trostruko sigurni, ponovite sa trećim slojem teške folije. Nežno savijajte vrh listova folije oko gornje ivice posude.
2 Zagrejte rernu na 350°F, sa rešetkom u donjoj trećini rerne. Graham krekere izmiksajte u procesoru za hranu ili blenderu dok ne budu fino mljeveni. Stavite u veliku posudu i pomešajte šećer i so. Koristite (čiste) ruke da umešajte otopljeni puter.
3 Stavite mrvice graham krekera na dno posude sa oprugom.
Nežno pritiskajte na mrvice prstima, sve dok mrvice ne postanu lep ravnomeran sloj na dnu tiganja, sa možda samo blagim porastom duž unutrašnjih ivica tiganja.
Budite pažljivi dok to radite, da ne pocepate aluminijumsku foliju. Stavite u rernu 10 minuta. Izvadite iz rerne i ostavite da se ohladi. Smanjite temperaturu rerne na 325 ° F.
Napravite fil
4 Krem sir narežite na komade i stavite u činiju električnog miksera sa nastavkom za lopaticu. Mešajte na srednjoj brzini 4 minuta dok ne postane glatka, mekana i kremasta. Dodajte šećer, mutite još 4 minuta.
Dodajte so i vaniliju, mutite posle svakog dodavanja. Dodajte jaja, jedno po jedno, mutite jedan minut nakon svakog dodavanja. Dodajte pavlaku, umutite dok se ne sjedini.
Dodajte tešku pavlaku, umutite dok se ne sjedini. Ne zaboravite da sastružete ivice posude miksera i ostružite sve deblje komade krem sira koji su se zalepili za dno miksera koji nastavak za veslo nije uspeo da ugradi.
Skuvajte kolač od sira
5 Stavite posudu za pečenje umotanu u foliju u veliki pleh sa visokim stranicama. Pripremite 2 litre ključale vode. Sipajte fil od krem sira u tepsiju, preko donjeg sloja grejm krekera. Zagladite vrh gumenom lopaticom.
Stavite posudu za pečenje sa kalupom za pečenje u nju, u rernu, na donju rešetku. Pažljivo sipajte vrelu vodu u posudu za pečenje (bez dodirivanja vruće rerne) da biste napravili vodeno kupatilo za kolač od sira, sipajući dok voda ne dostigne polovinu strane kalupa za pečenje, oko 1 1/4 inča. (Alternativno, možete dodati vodu pre nego što stavite posudu u rernu, šta god vam je lakše.) Kuvajte na 325°F 1 1/2 sata.
6 Isključite toplotu rerne. Otvorite vrata rerne 1 inč i ostavite da se kolač hladi u rerni, dok se rerna hladi, još sat vremena. Ovo nežno hlađenje će sprečiti pucanje površine kolača od sira.
7 Pokrijte vrh kolača od sira folijom, tako da ne dodiruje tortu sa sirom. Ohladite u frižideru najmanje 4 sata ili preko noći.
Pripremite preliv od pavlake
8 Stavite pavlaku u činiju srednje veličine, umešajte šećer u prahu i vaniliju, dok ne postane glatka. Ohladite dok ne budete spremni da poslužite tortu.
Imajte na umu da ovaj recept proizvodi dovoljno preliva od pavlake za gust preliv i nešto dodatnog za prelivanje pojedinačnih komada kolača od sira, ako želite. Ako želite tanji sloj preliva i bez viška, smanjite sastojke za preliv od pavlake na pola.
Pripremite sos od malina
9 Stavite maline, šećer i vodu u malu šerpu. Koristite gnječilicu za krompir da izgnječite maline. Zagrevajte na srednjoj temperaturi, mešajući, oko 5 minuta, dok sos ne počne da se zgušnjava. Sklonite sa vatre. Ostavi da se ohladi.
Pripremite tortu za posluživanje
10 Izvadite tortu iz frižidera. Uklonite foliju sa ivica pleha i stavite tortu na posudu za serviranje torte. Prođite stranicom tupim nožem između ivice torte i tiganja. Dori preporučuje, i to smo uspešno uradili, da koristite fen za kosu da zagrejete stranice tiganja kako biste ga lakše uklonili. Otvorite rezu opružnog oblika i nežno otvorite posudu i podignite stranice.
Odozgo premažite mešavinom pavlake. Poslužite obične ili prelijte pojedinačne kriške sosom od malina.
Prevod 
