This is my favorite cheesecake recipe, I have yet to find better one. Nice buttery-cookie base; creamy, lemony cheese filling…mmm not many cakes can compete with a good cheesecake.
MORE SWEET RECIPES:
Melt-In-Your-Mouth French Macarons
Cream Puffs with Vanilla Mousseline Cream
Coconut Balls Dipped in Chocolate
Well that being said, let’s get baking!
For the crust:
300 g digestive biscuits (crushed to crumbs)
140 g butter melted
1 tablespoon caster sugar
1/4 teaspoon cinnamon
1/2 teaspoon vanilla essence
For cheese batter:
700 g cream cheese
80 g sugar
1 teaspoon vanilla bean paste
juice and zest of 1 lemon
3 eggs
For sour cream topping:
400 g sour cream
40 g caster sugar
1 teaspoon vanilla bean paste
- Line the cake pan (30 cm in diameter) with baking paper.
- Preheat the oven to 180°C (355°F).
- For cookie crust combine all ingredients together and press the mixture into the bottom of cake pan and bake for 10 minutes.
- Bring the oven temperature down to 150°C(300°F).
- In a bowl add cheese and sugar, mix few minutes until sugar is combined with cheese and whole mixture looks creamy and light (but don’t over-whip). Add vanilla, lemon juice and zest and one by one egg.
- Pour the mixture over the crust. Bake 35 minutes until edges start to separate from the pan and the middle is still little bit wobbly.
- Prepare sour cream topping. With a hand whisk mix all ingredients together . Gently spread over baked cheesecake put back in the oven for 10 minutes.
- Allow the cake to cool at room temperature, before storing in refrigerator over night.
For cake on picture I used fresh strawberries because they were in season. Just strawberry halves layered on top of cooled cake and covered with strawberry flavoured jello.
If you have any questions write in a comment and I will be happy to answer them.
Happy baking!
