This cheesecake classic is one of the best desserts ever, rich and decadent. Almost no one can stop for a moment.
Source: Home Cooking Adventure
Ingredient
Makes about 10-12 servings
Earth’s crust
9 oz (250 g) digestive biscuits or graham crackers
6 tablespoons (80 g) unsalted butter, melted
Cream cheese filling
2 pounds (1kg) cream cheese, room temperature
1 cup (240g) sour cream
1 cup (200g) sugar
1 teaspoon (5g) vanilla
5 eggs, room temperature
1 tablespoon (8g) cornstarch
a little salt
lemon peel from 1 lemon
1. Prepare the crust. Preheat oven to 350 F (180 C). Grind cookie/cookie crumbs with a food processor until crumbly. Brush melted butter over the crumbs. Process until evenly moist. Using the back of a spatula, press the crumb mixture into the bottom of a 10-inch (26 cm) spring-loaded pan (with removable base). Bake the cake for 13-15 minutes. Set aside to cool completely.
2. Reduce oven temperature to 300F (150C).
3. Prepare the cream cheese filling. In a large bowl, mix cream cheese until smooth. Add the sugar, cornstarch, and salt and mix until combined.
4. Add the eggs one at a time until each egg is combined. Add vanilla extract, lemon zest, and sour cream. Mix until well combined. Try not to mix the dough too thoroughly to create as little air as possible.
5. Pour the cream cheese mixture over the prepared pie crust.
6. Bake for 45-55 minutes. Turn off the heat and leave for another hour in the oven.
7. Grab and run a sharp knife around the inner edge of the pan. Cool completely at room temperature. Cover and refrigerate overnight.
8. Garnish with your favorite fruits and coat with powdered sugar if desired before serving.
