A cheesecake with sour cream, cold, sour, sweet and sour, is perfect for this summer!
Weigh all materials, cream cheese, eggs, and leave room temperature soft
The cream cheese is softened in a large bowl and then added to the sugar three times.
Put the sour cream into 2 in three or four times, continue to stir and mix evenly.
Beat the eggs separately and mix them with each one.
Then add fresh cream, lemon juice
Adding vanilla oil
Finally, the sieved corn starch is placed and thoroughly lubricated and poured into the mold. The oven is preheated by 180°. If it is a bottom mold, it needs to be wrapped in tin foil. The baking tray is filled with hot water. After boiling for 30 minutes at 180°, it is baked at 160° for 30 minutes.
Don't take it out immediately after baking, let the cake cool naturally in the oven, this will last about 2 hours. After the heat has fallen, cover the plastic wrap and put it in the refrigerator for overnight.
You can't buy sour cream and you can do it directly at home. How to make sour cream: fresh cream (animal), lemon juice (concentrated fresh can be) 2 spoons
Pour in fresh cream and lemon juice, stir a little, and leave it at room temperature for 30 minutes. The cream will form a slightly hard jam and it will work. If you don't need it now, you can find a clean container and put the sour cream in the refrigerator. Take it out when you use it.
If you have a food processor, everything is much more convenient, add it in turn, and you can get it in a matter of minutes. And there aren't so many pots and pans to clean up.