Classic cheesecake

Ingredients:

Cake

• 1 and 1/4 cups crushed graham crackers
• 70 g unsalted butter, melted
• 2 tablespoons of sugar

Filling

• 3 packages of 220g cream cheese, room temperature
• 1 cup of sugar
• 1/4 cup heavy cream
• 3 large eggs, room temperature
• 2 tsp freshly squeezed lemon juice
• 1.5 tsp vanilla extract
• Cherry-vanilla topping, chocolate ganache, or tropical fruits, for decoration (see recipe below)

Preparation:

1. Preheat oven to 175°C.
2. In a medium bowl, combine crushed graham crackers, melted butter, and sugar. Pour the mixture into a 9-inch springform pan and press firmly into the bottom and up the sides by 1 inch.
3. Bake until the crust is set and slightly darker in color, about 10 minutes. Transfer to a wire rack to cool completely. Reduce the oven temperature to 300°F (150°C).
4. Meanwhile, prepare the filling.:
   
   In a large bowl, beat the cream cheese and sugar with a mixer on medium-high speed until smooth and fluffy, about 3 minutes. Stir in the heavy cream and beat until smooth. Beat in the eggs one at a time, scraping down the sides of the bowl as needed. Stir in the lemon juice and vanilla extract. Spread the filling on the cooled crust.
5. Bake until the cheesecake is set around the edges but still slightly jiggly in the center, 1 hour to 1 hour 25 minutes. Turn off the oven. Keep the cheesecake in the oven with the door slightly ajar for 20 minutes.
6. Remove the pan from the oven and run a knife around the edge of the cheesecake to loosen it from the sides. Transfer the pan to a wire rack and let the cheesecake cool completely, then refrigerate until completely set, at least 4 hours or overnight. Remove the ring from the pan, then slice the cheesecake into pieces.
7. Cherry-vanilla sauce:
   
   Drain 1/3 cup of the liquid from two 400g (14oz) cans of cherries into a separate container. Combine the cherries, 1 cup of cherry juice, 2/3 cup of sugar, half a vanilla bean (add the bean and seeds), and a pinch of salt in a saucepan. Simmer until syrupy, about 20 minutes.
8. Stir 2 tablespoons cornstarch into the reserved cherries' liquid, then pour everything into the saucepan. Bring to a boil, stirring, and cook for 1 minute. Remove from heat and stir in 1/4 teaspoon almond extract; let cool. Remove the vanilla bean. Refrigerate the sauce to cool completely.
9. Malt ganache:
   
   Combine 2/3 cup heavy cream and 1/2 cup malt powder in a saucepan and heat over medium heat, stirring until the powder dissolves and steams. Place 170 g (6 oz) of chopped semisweet chocolate in a bowl, pour the hot cream over it, and let it sit for 3-5 minutes.
10. Stir until smooth, then let sit for 20-40 minutes for the ganache to thicken. Pour over the cheesecake and spread with the back of a spoon.
11. Sprinkle with finely chopped malt balls. Let set for about 20 minutes.
    
    

    Culinary advice

    
    To prepare the filling, use eggs and cream cheese at room temperature. If the ingredients are too cold, the filling may turn out lumpy.
    
    To ensure the crust stays together, press the cracker mixture firmly with lightly oiled hands or press it with the bottom of a measuring cup.
    
    To prevent the cheesecake from cracking, allow it to cool slowly and gradually. After baking, slightly open the oven door and leave the cake inside for at least 20 minutes.
    
    To cut the cheesecake neatly, dip the knife in hot water and dry it with a towel before each cut.
12. Tropical fruits:
    
    Thinly slice 2 inches (5 cm) of ginger root. Combine the ginger with 1/4 cup sugar and 3/4 cup water in a small saucepan. Bring to a boil over medium heat; simmer until syrupy, about 10 minutes. Let cool, then remove the ginger and stir in 1/2 teaspoon of lime zest. Combine the ginger-lime syrup with 3/4 cup chopped pineapple, two sliced ​​kiwis, and half a sliced ​​mango.