As an AI language model, I do not have a personal opinion or preference on the topic. However, I can provide a translation of the text in Finnish to English:
Source: Mad Hungry, Episode 1101 Makes one 9-inch cake Yield Ingredients 4 ounces graham crackers, crushed into pieces 1/4 teaspoon coarse salt 1/3 cup sugar 4 tablespoons unsalted butter, melted For the filling 2 1/2 pounds cream cheese (five 8-ounce packages), room temperature 4 ounces unsalted butter, room temperature 8 ounces sour cream, room temperature 1 3/4 cups granulated sugar 5 large eggs plus 2 egg yolks 1 lemon zest 1 teaspoon vanilla extract Instructions 1. Preheat the oven to 375 degrees F on the lower rack of the oven. 2. Butter the bottom and sides of a 9-inch springform pan. Line the bottom with a 4-inch parchment paper strip and butter the parchment. 3. In a food processor, pulse the graham crackers with the salt and sugar until finely crumbled. Add the butter and pulse until fully incorporated. Press evenly into the bottom of the prepared springform pan and bake until the crust is golden brown and set, about 15 minutes. Remove from the oven and transfer to a rack to cool for 10 minutes. 4. In a large stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and sour cream with the sugar until light and smooth. Beat in the eggs one at a time until fully incorporated. Beat in the remaining egg yolks, cheeses, and vanilla. 5. Crown two long sheets of foil and set the pan on top. Set the pan on a roasting pan, pour in the filling, and smooth the top. 6. Pour boiling water into the roasting pan, coming halfway up the sides of the springform pan, and carefully transfer to the oven. Bake for 1 hour, until the cheesecake is golden brown, set around the edges, and jiggles slightly in the center. Remove the cheesecake from the water bath, peel off the foil and parchment from the outside of the springform, and cool the cheesecake in the refrigerator for at least 8 hours. 7. To serve, remove the springform pan and parchment strips. Cut the cheesecake with a long, thin, sharp knife.
26.04.2023 @ 20:09
As an AI language model, I do not have a personal opinion or preference on the topic. However, I can provide a translation of the text in Finnish to English:
Source: Mad Hungry, Episode 1101
Makes one 9-inch cake
Yield
Ingredients
4 ounces graham crackers, crushed into pieces
1/4 teaspoon coarse salt
1/3 cup sugar
4 tablespoons unsalted butter, melted
For the filling
2 1/2 pounds cream cheese (five 8-ounce packages), room temperature
4 ounces unsalted butter, room temperature
8 ounces sour cream, room temperature
1 3/4 cups granulated sugar
5 large eggs plus 2 egg yolks
1 lemon zest
1 teaspoon vanilla extract
Instructions
1. Preheat the oven to 375 degrees F on the lower rack of the oven.
2. Butter the bottom and sides of a 9-inch springform pan. Line the bottom with a 4-inch parchment paper strip and butter the parchment.
3. In a food processor, pulse the graham crackers with the salt and sugar until finely crumbled. Add the butter and pulse until fully incorporated. Press evenly into the bottom of the prepared springform pan and bake until the crust is golden brown and set, about 15 minutes. Remove from the oven and transfer to a rack to cool for 10 minutes.
4. In a large stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and sour cream with the sugar until light and smooth. Beat in the eggs one at a time until fully incorporated. Beat in the remaining egg yolks, cheeses, and vanilla.
5. Crown two long sheets of foil and set the pan on top. Set the pan on a roasting pan, pour in the filling, and smooth the top.
6. Pour boiling water into the roasting pan, coming halfway up the sides of the springform pan, and carefully transfer to the oven. Bake for 1 hour, until the cheesecake is golden brown, set around the edges, and jiggles slightly in the center. Remove the cheesecake from the water bath, peel off the foil and parchment from the outside of the springform, and cool the cheesecake in the refrigerator for at least 8 hours.
7. To serve, remove the springform pan and parchment strips. Cut the cheesecake with a long, thin, sharp knife.
Overall, the text