Baked Cheesecake

حسون العلايميKüchenchef

A delicious and easy-to-make baked cheesecake with a digestive biscuit crust and creamy filling.

Zutaten

• 10 pieces of digestive biscuits, coarsely crushed
  10 pieces
• 1/2 cup butter
  0.5 cup
• 1 package of cream cheese (8 ounces)
  8 ounces
• 1 tablespoon lemon juice
  1 tablespoon
• 1/2 cup sugar
  0.5 cup
• 2 eggs
  2 eggs
• 1/4 cup liquid milk
  0.3 cup
• 1/2 teaspoon vanilla
  0.5 teaspoon
• A pinch of salt
  1 pinch
• 2 tablespoons sugar
  2 tablespoon
• 1 cup sour cream
  1 cup
• 1/2 teaspoon vanilla
  0.5 teaspoon

Schritte

1. 1

   For the crust: Mix the crushed biscuits with the butter and press it firmly into the bottom of the cake pan evenly. It is preferable to use a pan specifically for cheesecake.

   Benötigte Werkzeuge:

   Rührschüssel

   Backblech

   10 Minuten
2. 2

   For the filling: In a bowl, mix the cream cheese until it becomes light and fluffy.

   Benötigte Werkzeuge:

   Rührschüssel

   5 Minuten
3. 3

   Gradually add the lemon juice, sugar, milk, vanilla, and salt. Then add the eggs, one at a time, while mixing well.

   Benötigte Werkzeuge:

   Rührschüssel

   5 Minuten
4. 4

   Pour the filling over the crust evenly.

   1 Minuten
5. 5

   Bake the cake in the oven at 325°F (160°C) for 25 to 30 minutes.

   Benötigte Werkzeuge:

   Ofen

   30 Minuten
6. 6

   For the topping: Mix the sugar, sour cream, and vanilla in a small bowl. Spread it over the top of the baked cheesecake and bake it again for just 10 minutes.

   Benötigte Werkzeuge:

   Rührschüssel

   10 Minuten
7. 7

   Remove it from the oven and let it cool for an hour before placing it in the refrigerator. Chill for 4 hours before serving.

   240 Minuten

Nährwertangaben

* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.

Ernährungseigenschaften & Tags