Today I want to share with you my cheesecake recipe. It is easy, so creamy and everyone loved it so far. Who does not like cheesecake?
Biscuit crust:
130 g of cookies (I recommend the caramel Lotus or wholegrain Bebe - in that case I recommend to change the ratio to 100 g Bebe and 30 g of oats)
50 g of butter, softened
Filling:
500 g of mascarpone
500 g of Philadelphia
500 g of sour cream
tablespoon of fine flour
4 eggs
100 g of granulated sugar
spoon of vanilla sugar
juice from one lemon
tablespoon of lemon zest (I use Dr. Oetker)
2 cups of blueberries
gelatine
Preparation:
Crush biscuits and mix them in a bowl with butter. Put the mixture into the cake tin and press down with your hands. Let it bake in the oven for 10 minutes at 180 degrees.
Meanwhile, prepare the filling. Mascarpone, Philadelphia and sour cream mix in a large bowl. Add the sugar, vanilla and lemon. Begin to whip at the first level and gradually add the eggs. This is important, do not throw eggs there immediately, but one after the other. In conclusion, add the flour.
Pour mixture into cake tin and bake it for about 60 minutes at 150 degrees. Do not open the oven while you bake it. How do you know that it is done? This is a bit of a challenge, but cheesecake should have a golden top and when it comes out of the oven it should have a density as gelatin, a little shaky. In sum, nothing much can not go wrong.
Put blueberries on the top of cheesecake and pour the gelatine, prepare according to the instructions on it.
Cheesecake is amazing also with fresh strawberries. Another amazing version is nuts and caramel.
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