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<!DOCTYPE html>
<html lang="en">
<head>
<meta charset="UTF-8">
<meta name="viewport" content="width=device-width, initial-scale=1.0">
<link rel="stylesheet"
href="https://fonts.googleapis.com/css2?family=Material+Symbols+Outlined:opsz,wght,FILL,GRAD@24,400,0,0" />
<link rel="stylesheet"
href="https://fonts.googleapis.com/css2?family=Material+Symbols+Outlined:opsz,wght,FILL,GRAD@24,400,0,0" />
<link rel="icon" type="image/png" href="/public/photo1.png">
<link rel="stylesheet" href="/css/style.css">
<title>Classic Cheesecake Recipe | lilbee</title>
</head>
<body>
<section class="hero">
<h2>Classic Cheesecake Recipe</h2>
<ul>
<li>
Look no further for a creamy and ultra smooth classic cheesecake recipe! Paired with a buttery graham
cracker
crust, no one can deny its simple decadence. For the best results, bake in a water bath.
</li>
</ul>
<p></p>
<div class="hero-image">
<img src="assets/photo1.png" alt="cheesecake">
</div>
</section>
<section class="ingredients">
<div class="ingredients__check">
<h3>Ingredients</h3>
<div class="ingredients__check-graham">
<h5>Graham Cracker Crust</h5>
<ul>
<li>
<input type="checkbox" id="cracker-crumbs">
<label>1 and 1/2 cups (150g) <b>graham cracker crumbs</b> (about 10 full
sheet
graham crackers)</label>
</li>
<li>
<input type="checkbox" id="butter">
<label>5 Tablespoons (70g) <b>unsalted butter</b>, melted</label>
</li>
<li>
<input type="checkbox" id="sugar">
<label>1/4 cup (50g) <b>granulated sugar</b></label>
</li>
</ul>
</div>
<div class="ingredients__check-cheescake">
<h5>Cheesecake</h5>
<ul>
<li>
<input type="checkbox">
<label>four 8-ounce blocks (904g) full-fat <b>cream cheese</b>, softened to
room
temperature</label>
</li>
<li>
<input type="checkbox">
<label>1 cup (200g) <b>granulated sugar</b></label>
</li>
<li>
<input type="checkbox">
<label>1 cup (240g) full-fat <b>sour cream</b>, at room temperature</label>
</li>
<li>
<input type="checkbox">
<label>1 teaspoon <b>pure vanilla extract</b></label>
</li>
<li>
<input type="checkbox">
<label>2 teaspoons <b>fresh lemon juice</b> (optional, but recommended)</label>
</li>
<li>
<input type="checkbox">
<label>3 large <b>eggs</b>, at room temperature</label>
</li>
<li>
<input type="checkbox">
<label>topping suggestions: <i style="font-weight: 500;">salted caramel, lemon curd,
strawberry topping,
chocolate ganache, red wine chocolate ganache, fresh fruit, whipped cream, or raspberry
sauce </i> (recipe in notes) </label>
</li>
</ul>
</div>
</div>
<div class="ingredients__time">
<div class="ingredients__time-bg">
<div class="ingredients__time-unit dining">
<span style="color: var(--color-orange);" class="material-symbols-outlined dining">
local_dining
</span>
<div class="time-detail">
<p>yields</p>
<h5 style="color: var(--color-orange);">12 servings</h5>
</div>
</div>
<div class="ingredients__time-unit">
<span class="material-symbols-outlined">
schedule
</span>
<div class="time-detail">
<p>prep time</p>
<h5>45 minutes</h5>
</div>
</div>
<div class="ingredients__time-unit">
<span class="material-symbols-outlined">
schedule
</span>
<div class="time-detail">
<p>cook time</p>
<h5>1 hour</h5>
</div>
</div>
<div class="ingredients__time-unit">
<span class="material-symbols-outlined">
schedule
</span>
<div class="time-detail">
<p>total time</p>
<h5>7,75 hours</h5>
</div>
</div>
</div>
</div>
</section>
<section class="instructions">
<h3>Instructions</h3>
<div class="instructions__step">
<ol>
<li>Adjust the oven rack to the lower-middle position and preheat oven to 350°F (177°C).</li>
<li>
<p><b>Make the crust</b>: Using a food processor, pulse the graham crackers into crumbs. Pour
into a
medium bowl and stir in sugar and melted butter until combined. (You can also pulse it all
together in the food processor.) Mixture will be sandy. Press firmly into the bottom and
slightly up the sides of a 9-inch or 10-inch springform pan. No need to grease the pan
first. I
use the bottom of a measuring cup to pack the crust down tightly. Pre-bake for 8 minutes.
Remove
from the oven and place the hot pan on a large piece of aluminum foil. The foil will wrap
around
the pan for the water bath in step 4. Allow crust to slightly cool as you prepare the
filling.</p>
</li>
<li>
<p><b>Make the filling</b>: Using a handheld or stand mixer fitted with a paddle
attachment, beat
the
cream cheese and granulated sugar together on medium-high speed in a large bowl until the
mixture is smooth and creamy, about 2 minutes. Add the sour cream, vanilla extract, and
lemon
juice then beat until fully combined. On medium speed, add the eggs one at a time, beating
after
each addition until just blended. After the final egg is incorporated into the batter, stop
mixing. To help prevent the cheesecake from deflating and cracking as it cools, avoid
over-mixing the batter as best you can.</p>
</li>
<li>
<p> <strong>Prepare the simple water bath (see note)</strong> Boil a pot of water. You need 1 inch
of
water
in
your
roasting pan for the water bath, so make sure you boil enough. I use an entire kettle of hot
water. As the water is heating up, wrap the aluminum foil around the springform pan. Pour
the
cheesecake batter on top of the crust. Use a rubber spatula or spoon to smooth it into an
even
layer. Place the pan inside of a large roasting pan. Carefully pour the hot water inside of
the
pan and place in the oven. (Or you can place the roasting pan in the oven first, then pour
the
hot water in. Whichever is easier for you.)</p>
</li>
<li>Bake cheesecake for 55-70 minutes or until the center is almost set. When it’s done, the
center
of the cheesecake will slightly wobble if you gently shake the pan. Turn the oven off and
open
the oven door slightly. Let the cheesecake sit in the oven in the water bath as it cools
down
for 1 hour. Remove from the oven and water bath, then cool cheesecake completely at room
temperature. Then refrigerate the cheesecake for at least 4 hours or overnight.</li>
<li>Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove
the
rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife
clean and dip into warm water between each slice.</li>
<li>Serve cheesecake with desired toppings. Cover and store leftover cheesecake in the
refrigerator
for up to 5 days.</li>
</ol>
<a href="Source: https://sallysbakingaddiction.com/classic-cheesecake/ " target="_blank">Source:<br
class="break-mobile">
https://sallysbakingaddiction.com/classic-cheesecake/ </a>
</div>
</section>
<footer class="footer">
<p>created by <a href="https://github.com/lil-bee" target="_blank">lilbee</a> - devChallenges.io</p>
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