Ingredients
Crust
- 200 g digestive biscuits (graham crackers)
- 100 g unsalted butter melted
- 2 tbsp granulated sugar
Filling
- 600 g cream cheese softened
- 200 g granulated sugar
- 4 large eggs
- 200 g sour cream
- 200 ml heavy cream (whipping cream)
- 2 tbsp vanilla extract
- zest of 1 lemon (optional)
Instructions
Preheat the Oven:
- Preheat your oven to 160°C (325°F).
Prepare the Crust:
- In a food processor, pulse the digestive biscuits (or graham crackers) until they turn into fine crumbs.
- Mix the crumbs with the melted butter and sugar until well combined.
- Press this mixture into the bottom of a 23cm (9-inch) springform pan, creating an even crust. You can use the back of a spoon to help you with this. Place the pan in the fridge while you prepare the filling.
Make the Filling:
- In a large mixing bowl, beat the cream cheese until it's smooth and creamy.
- Gradually add the granulated sugar while continuing to beat until well combined.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream, heavy cream, vanilla extract, and lemon zest (if using), and mix until the filling is smooth and well combined.
Assemble and Bake:
- Pour the cream cheese mixture over the prepared crust in the springform pan.
- Tap the pan on the counter a few times to remove any air bubbles.
- Place the springform pan on a baking sheet (to catch any potential drips), and then place it in the preheated oven.
- Bake for about 50 minutes or until the edges are set, and the center is slightly jiggly but not liquid.
Cool and Refrigerate:
- Turn off the oven and crack the oven door open slightly. Let the cheesecake cool in the oven for about 1 hour.
- Remove the cheesecake from the oven and let it cool to room temperature.
- Once it's at room temperature, cover it with plastic wrap and refrigerate for at least 4 hours, but preferably overnight to allow it to set completely.
Serve:
- Before serving, you can add toppings like fresh fruit, fruit compote, chocolate sauce, or whipped cream, if desired.Enjoy your homemade cheesecake!
Nutrition Facts
Cheesecake
Amount per Serving
Calories
744
% Daily Value*
Fat
55
g
85
%
Saturated Fat
31
g
194
%
Trans Fat
0.4
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
14
g
Cholesterol
228
mg
76
%
Sodium
412
mg
18
%
Potassium
235
mg
7
%
Carbohydrates
54
g
18
%
Fiber
1
g
4
%
Sugar
39
g
43
%
Protein
10
g
20
%
Vitamin A
1964
IU
39
%
Vitamin C
0.4
mg
0
%
Calcium
150
mg
15
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.