🍽️ Travian Kepinių iššūkis!/Travian Cooking Challenge!

Ingredients:

125 gr. Oreo cookies (or regular graham crackers)

50 gr. Sugar

80 gr. Melted butter

6 Large eggs

300 gr. Sugar

900 gr. Cream cheese

250 ml. Sour cream

250 ml. Cream

1 Lemon

1 tbsp Vanilla extract

2 tbsp Flour

Preparations:

Cookie crust

1. Make sure all of the ingredients are at room temperature so it combines easily into a smooth mixture.

2. Break up your choice of cookies into fine crumbs by using a food processor or put them into a plastic bag and crush them with a rolling pin for example.

3. Add the cookie crumbles and sugar to the melted butter and stir to combine into an even mixture.

4. Grab a spring form of 24 cm in diameter and spread the cookie mixture in an even layer on the bottom. Make sure to go up the sides a bit to create a nice crust.

5. Put the spring form with the cookie crust in the fridge to cool down and set.

Cheesecake batter:

6. Turn on the oven to 220 degrees Celsius.

7. In a small bowl, beat the eggs so they’re combined fully.

8. In a large bowl add the sugar, cream cheese, sour cream, cream, the juice of 1 lemon, vanilla extract flour.

9. Mix the mixture on a low to medium setting using a hand mixer or a stand mixer until fully combined. (Using a whisk alone will not result in a smooth batter.)

10. Add the beaten eggs to the cream cheese mixture at the end and continue on a low to medium setting until combined. Do not over mix the cream cheese mixture after adding the eggs, this will add too much extra air into the mixture and most likely will cause the cheesecake to crack while baking.

11. Grab the spring form from the fridge and cover the bottom and edge with aluminium foil. Make absolutely sure no water can leak into the spring form. Use multiple layers if needed.

12. Place the spring form in the middle of a baking tray and pour the cream cheese mixture into the spring form. Use a spoon to even out the top layer.

13. Boil water and pour the hot water around the spring form to create a water bath for the cheesecake to bake in. You need enough hot water to get halfway up the sides of the spring form. The water bath will ensure that the cheesecake will bake evenly and the steam will help preventing the top to crack.

14. Put the baking tray with the cheesecake one rung below the middle of the pre heated oven and close the door. Set your timer for 15 minutes.

15. After 15 minutes, lower the temperature to 135 degrees Celsius for 1 hour and do not open the oven door to check on the cheesecake. The difference in temperature will cause the top layer to crack.

16. After 1 hour of baking at 135 degrees, open the oven door and gently tap the side of the spring form with a wooden spoon to check the cheesecake. It should wobble slightly. Firm but not rock solid.

17. If the cheesecake is too soft add another 10 minutes and check again.

18. Turn the oven off and leave the cheesecake in the cooling oven for another 2 hours.

19. After 2 hours, remove the cheesecake from the oven and run a hot knife gently around the edges to release it from the spring form. Do not remove the spring form yet though.

20. Put the cheesecake in the fridge for an hour and then cover with aluminium foil to cool completely overnight.

21. Get the cheesecake out of the fridge the next morning and gently remove the spring form. Decorate to your own wishes with fresh fruit, chocolate and whipped cream for example.

Ingredients:

125 gr. Oreo cookies (or regular graham crackers)

50 gr. Sugar

80 gr. Melted butter

6 Large eggs

300 gr. Sugar

900 gr. Cream cheese

250 ml. Sour cream

250 ml. Cream

1 Lemon

1 tbsp Vanilla extract

2 tbsp Flour

Preparations:

Cookie crust

1. Make sure all of the ingredients are at room temperature so it combines easily into a smooth mixture.

2. Break up your choice of cookies into fine crumbs by using a food processor or put them into a plastic bag and crush them with a rolling pin for example.

3. Add the cookie crumbles and sugar to the melted butter and stir to combine into an even mixture.

4. Grab a spring form of 24 cm in diameter and spread the cookie mixture in an even layer on the bottom. Make sure to go up the sides a bit to create a nice crust.

5. Put the spring form with the cookie crust in the fridge to cool down and set.

Cheesecake batter:

6. Turn on the oven to 220 degrees Celsius.

7. In a small bowl, beat the eggs so they’re combined fully.

8. In a large bowl add the sugar, cream cheese, sour cream, cream, the juice of 1 lemon, vanilla extract flour.

9. Mix the mixture on a low to medium setting using a hand mixer or a stand mixer until fully combined. (Using a whisk alone will not result in a smooth batter.)

10. Add the beaten eggs to the cream cheese mixture at the end and continue on a low to medium setting until combined. Do not over mix the cream cheese mixture after adding the eggs, this will add too much extra air into the mixture and most likely will cause the cheesecake to crack while baking.

11. Grab the spring form from the fridge and cover the bottom and edge with aluminium foil. Make absolutely sure no water can leak into the spring form. Use multiple layers if needed.

12. Place the spring form in the middle of a baking tray and pour the cream cheese mixture into the spring form. Use a spoon to even out the top layer.

13. Boil water and pour the hot water around the spring form to create a water bath for the cheesecake to bake in. You need enough hot water to get halfway up the sides of the spring form. The water bath will ensure that the cheesecake will bake evenly and the steam will help preventing the top to crack.

14. Put the baking tray with the cheesecake one rung below the middle of the pre heated oven and close the door. Set your timer for 15 minutes.

15. After 15 minutes, lower the temperature to 135 degrees Celsius for 1 hour and do not open the oven door to check on the cheesecake. The difference in temperature will cause the top layer to crack.

16. After 1 hour of baking at 135 degrees, open the oven door and gently tap the side of the spring form with a wooden spoon to check the cheesecake. It should wobble slightly. Firm but not rock solid.

17. If the cheesecake is too soft add another 10 minutes and check again.

18. Turn the oven off and leave the cheesecake in the cooling oven for another 2 hours.

19. After 2 hours, remove the cheesecake from the oven and run a hot knife gently around the edges to release it from the spring form. Do not remove the spring form yet though.

20. Put the cheesecake in the fridge for an hour and then cover with aluminium foil to cool completely overnight.

21. Get the cheesecake out of the fridge the next morning and gently remove the spring form. Decorate to your own wishes with fresh fruit, chocolate and whipped cream for example.