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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
href="https://fonts.googleapis.com/css2?family=Montserrat:ital,wght@0,400;0,500;0,600;0,700;1,400;1,500&family=Playfair+Display:ital,wght@0,700;1,400&display=swap"
rel="stylesheet">
<script src="https://kit.fontawesome.com/07c13fcbdb.js" crossorigin="anonymous"></script>
<link href="https://fonts.googleapis.com/icon?family=Material+Icons" rel="stylesheet">
<link rel="shortcut icon" href="assets/favicon/devchallenges.png" type="image/x-icon">
<link rel="stylesheet" href="css/style.css">
<title>Recipe Page</title>
</head>
<body>
<div class="container">
<div class="image">
<h1>Classic Cheesecake Recipe</h1>
<div class="paragraph">
<span class="material-icons drag">
drag_indicator
</span>
<p>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.</p>
</div>
<img src="assets/images/photo1.png" alt="Image">
</div>
<section>
<div class="box-left">
<h3 class="title">Ingredients</h3>
<h4 class="subtitle">Graham Cracker Crust</h4>
<div class="container">
<div class="box">
<div class="cube"></div>
<p>1 and 1/2 cups (150g) <span>graham cracker crumbs</span> (about 10 full sheet graham crackers)</p>
</div>
<div class="box">
<div class="cube"></div>
<p>5 Tablespoons (70g) <span>unsalted butter</span>, melted</p>
</div>
<div class="box">
<div class="cube"></div>
<p>1/4 cup (50g) <span>granulated sugar</span></p>
</div>
</div>
<h4 class="subtitle subtitle2">Cheesecake</h4>
<div class="container">
<div class="box">
<div class="cube"></div>
<p>four 8-ounce blocks (904g) full-fat <span>cream cheese</span>, softened to room temperature</p>
</div>
<div class="box">
<div class="cube"></div>
<p>1 cup (200g) <span>granulated sugar</span></p>
</div>
<div class="box">
<div class="cube"></div>
<p>1 cup (240g) full-fat <span>sour cream</span>, at room temperature</p>
</div>
<div class="box">
<div class="cube"></div>
<p>1 teaspoon <span>pure vanilla extract</span></p>
</div>
<div class="box">
<div class="cube"></div>
<p>2 teaspoons <span>fresh lemon juice</span> (optional, but recommended)</p>
</div>
<div class="box">
<div class="cube"></div>
<p>3 large <span>eggs</span>, at room temperature</p>
</div>
<div class="box">
<div class="cube"></div>
<p>topping suggestions: <span class="bold-light">salted caramel, lemon curd, strawberry topping, chocolate
ganache, red wine chocolate ganache, fresh fruit, whipped cream, or raspberry sauce (recipe in
notes)</span> </p>
</div>
</div>
</div>
<div class="box-right">
<div class="container">
<div class="info special">
<span class="material-icons select">local_dining</span>
<div class="box">
<p class="title">Yields</p>
<p class="subtitle select">12 servings</p>
</div>
</div>
<div class="info">
<span class="material-icons">access_time</span>
<div class="box">
<p class="title">Prep Time</p>
<p class="subtitle">45 minutes</p>
</div>
</div>
<div class="info">
<span class="material-icons">access_time</span>
<div class="box">
<p class="title">Cook Time </p>
<p class="subtitle">1 hour</p>
</div>
</div>
<div class="info">
<span class="material-icons">access_time</span>
<div class="box">
<p class="title">Total Time</p>
<p class="subtitle">7,75 hours</p>
</div>
</div>
</div>
</div>
</section>
<section class="instructions">
<h2 class="title">Instructions</h2>
<div class="information">
<div class="instruction">
<div class="box">1</div>
<p class="paragraph">Adjust the oven rack to the lower-middle position and preheat oven to 350°F (177°C).</p>
</div>
<div class="instruction">
<div class="box">2</div>
<p class="paragraph"><span>Make the crust:</span> 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>
</div>
<div class="instruction">
<div class="box">3</div>
<p class="paragraph"><span>Make the filling:</span> 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>
</div>
<div class="instruction">
<div class="box">4</div>
<p class="paragraph"><span>Prepare the simple water bath (see note)</span> 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>
</div>
<div class="instruction">
<div class="box">5</div>
<p class="paragraph">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.</p>
</div>
<div class="instruction">
<div class="box">6</div>
<p class="paragraph">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.</p>
</div>
<div class="instruction">
<div class="box">7</div>
<p class="paragraph">Serve cheesecake with desired toppings. Cover and store leftover cheesecake in the
refrigerator for up to 5 days.</p>
</div>
<div class="source">
<p>Source: https://sallysbakingaddiction.com/classic-cheesecake/</p>
</div>
</div>
</section>
<footer>
<p>Keiler Guardo <a href="https://devchallenges.io/challenges">@DevChallenges.io</a></p>
</footer>
</div>
</body>
</html>