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Cheesecake and cheese philadelphia
12 servings2 hours 50 min
Eggs - 6 pcs., Sugar - 100 g, Wheat flour - 70 g, Baking powder - 2 g, Curd cheese - 750 g, Powdered sugar - 250 g, Vanilla sugar - 10 g, Sour cream - 150 g, Fat cream - 150 ml, Lemon zest - 1 tea.
We make a biscuit of 2 eggs. We separate the yolks from the proteins. Beat the yolks from 50g. sugar to thick foam. Also beat proteins from 50g. sugar. Combine the whipped yolks with proteins and add flour with baking powder. (products must be at room temperature)
We line the bottom of the mold with baking paper and pour the biscuit. Put in an oven preheated to 180 degrees Celsius. for 15 minutes, when finished, we take it out and cool it down. 
Stir the cheese with powdered sugar (do not beat!!!), add sour cream, mix. Pour cream, mix. One at a time knead 4 eggs, add vanilla sugar and lemon zest. 
Wrap the biscuit tin tightly with baking foil (to avoid water ingress), pour the cheese mass, put it in a baking sheet on a water bath (water must reach up to half the tin) and put it in an oven preheated to 160 degrees Celsius for 2 hours. When finished, leave in the oven with the door ajar for an hour. 
We take it out and leave it at room temperature for 2 hours. When Cheesecake cools down, cover it with cling film and put it in the refrigerator for 8-10 hours. 
Cut into a thin knife wetted in water. 