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<!DOCTYPE html>
<html lang="en">
<head>
<meta charset="UTF-8" />
<meta http-equiv="X-UA-Compatible" content="IE=edge" />
<meta name="viewport" content="width=device-width, initial-scale=1.0" />
<link rel="stylesheet" href="./styles.css" />
<link
href="https://fonts.googleapis.com/icon?family=Material+Icons"
rel="stylesheet"
/>
<title>Recipe page</title>
</head>
<body>
<!-- Heading and Image -->
<header class="heading">
<div class="title"><h1>Classic Cheesecake Recipe</h1></div>
<div class="heading-text">
<object class="svg" data="./Assets/6dots.svg" type=""></object>
<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>
<div>
<img src="Assets/photo1.png" alt="" />
</div>
</header>
<!-- Content -->
<section class="main">
<section class="stats">
<div id="orange-text" class="stat">
<span class="material-icons"> local_dining </span>
<div class="stat-text">
<p>YIELDS</p>
<h3>12 servings</h3>
</div>
</div>
<div class="stat">
<span class="material-icons"> schedule </span>
<div class="stat-text">
<p>PREP TIME</p>
<h3>45 minutes</h3>
</div>
</div>
<div class="stat">
<span class="material-icons"> schedule </span>
<div class="stat-text">
<p>COOK TIME</p>
<h3>1 hour</h3>
</div>
</div>
<div class="stat">
<span class="material-icons"> schedule </span>
<div class="stat-text">
<p>TOTAL TIME</p>
<h3>7,75 hours</h3>
</div>
</div>
</section>
<!-- ************************************************ -->
<section class="content">
<!-- ingredients -->
<section class="ingredients">
<h2 class="section-title">Ingredients</h2>
<h3 class="subtitle">Graham Cracker Crust</h3>
<ul>
<li>
<input type="checkbox" />
<p>
1 and 1/2 cups (150g) <b>graham cracker crumbs</b> (about 10
full sheet graham crackers)
</p>
</li>
<li>
<input type="checkbox" />
<p>5 Tablespoons (70g) <b>unsalted butter</b>, melted</p>
</li>
<li>
<input type="checkbox" />
<p>1/4 cup (50g) <b>granulated sugar</b></p>
</li>
</ul>
<!-- ********************************* -->
<h3 class="subtitle">Cheesecake</h3>
<ul>
<li>
<input type="checkbox" />
<p>
Four 8-ounce blocks (904g) full-fat <b>cream cheese</b>,
softened to room temperature
</p>
</li>
<li>
<input type="checkbox" />
<p>1 cup (200g) <b>granulated sugar</b></p>
</li>
<li>
<input type="checkbox" />
<p>
1 cup (240g) full-fat <b>sour cream</b>, at room temperature
</p>
</li>
<li>
<input type="checkbox" />
<p>1 teaspoon <b>pure vanilla extract</b></p>
</li>
<li>
<input type="checkbox" />
<p>
2 teaspoons <b>fresh lemon juice</b> (optional, but recommended)
</p>
</li>
<li>
<input type="checkbox" />
<p>3 large <b>eggs</b>, at room temperature</p>
</li>
<li>
<input type="checkbox" />
<p>
topping suggestions: salted caramel, lemon curd, strawberry
topping, chocolate ganache, red wine chocolate ganache, fresh
fruit, whipped cream, or raspberry sauce.
</p>
</li>
</ul>
</section>
<!-- instructions -->
<article class="instructions">
<h2 class="section-title">Instructions</h2>
<ol>
<li>
<p>
Adjust the oven rack to the lower-middle position and preheat
oven to 350°F (177°C).
</p>
</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>
<b>Prepare the simple water bath (see note):</b> Watch my video
tutorial above; the visual guide will assist you in this step!
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>
<p>
(Note: if you notice the cheesecake browning too quickly on top,
tent it with aluminum foil halfway through baking.) 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 uncovered at
room temperature. Then cover and refrigerate the cheesecake for
at least 4 hours or overnight.
</p>
</li>
<li>
<p>
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>
</li>
<li>
<p>
Serve cheesecake with desired toppings. Cover and store leftover
cheesecake in the refrigerator for up to 5 days.
</p>
</li>
</ol>
</article>
</section>
</section>
<!-- Footer -->
<footer>
<p id="footer-p">
Created By
<a class="link" href="github.com/kamari-1">Clement Oboh. </a> -
devChallenges.io | <i>Source</i>:
<a
class="link link2"
href="https://sallysbakingaddiction.com/classic-cheesecake/"
>sallysbakingaddiction</a
>
</p>
</footer>
<!-- BACK TO TOP button -->
<button id="btt-btn">
<i class="material-icons"> arrow_upward </i>
</button>
</body>
<script src="./script.js"></script>
</html>