Delicious Creamy Baked Cheesecake
My family and I could eat this delicious creamy cheesecake every day. It has a nice lemony flavor and just melts in your mouth.
Equipment
- 1 spatula
- 1 small saucepan to melt the butter
- 1 Small mixing bowl for the crust
Ingredients
For the crust
- 200 grams digestive biscuits (7oz) or any of your choice
- 100 grams melted butter (4oz)
The cream cheese filling
- 750 grams cream cheese (26oz)
- 250 grams sour cream (9oz)
- 1 cup fine sugar
- 4 eggs
- zest and juice from 1/2 lemon
- 3 tbsp all-purpose flour - sieved
Instructions
Making the crust
- Using a stand mixer, stick blender, or a heavy object, finely ground the biscuits.
- Mix the biscuits and melted butter together.
- Press into the cake pan (lined with parchment paper) and put into the fridge for 30 minutes.
The cream cheese filling
- Put the cream cheese (should be at room temperature) into the large bowl.Start mixing with the hand mixer.
- Gradually add the sugar, followed by the lemon juice and zest.
- Add the sour cream and mix in.
- Add the eggs one at a time and incorporate well.
- The mixture should be smooth and glossy now.
- Lastly, add the sieved flour and fold it in with a spatula.
- Pour the mixture into the springform pan.
- Tap the pan to remove any air bubbles.
Baking
- Preheat the oven to 380 F/180Degrees Celcius
- Bake the cheesecake for 60 minutes.
- Turn the oven off but leave the cake in the oven for another 60 minutes. Have the oven door open slightly.
- Finally, put the cake in the fridge to let it cool down.
- Garnish with some powdered sugar and fruit or cream to your liking. (optional)
Video
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