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Monday, April 1, 2024

cream cheese cheesecake



For the base:

• 1 1/2 cups crushed graham crackers (or any sweet cracker of your choice)

• 1/4 cup sugar

• 1/3 cup melted butter

For the filling:

• 900 grams of cream cheese, at room temperature

• 1 cup of sugar

• 1 teaspoon vanilla extract

• 4 large eggs, at room temperature

• 2/3 cup of milk cream


1. Prepare the base:

• Preheat the oven to 180°C (350°F).

• Mix crushed cookies, sugar and melted butter. Press the mixture into the bottom of a 9-inch (23 cm) diameter springform pan.

• Bake the base for 10 minutes. Take out of the oven and let it cool down.

2. Prepare the filling:

• In a large bowl, beat the cream cheese until smooth. Add the sugar and vanilla extract, and continue beating until the mixture is well combined.

• Add the eggs one by one, beating lightly after each addition, without overbeating.

• Add the heavy cream and mix until everything is well integrated.

3. Assemble and bake the cheesecake:

• Pour the filling over the prepared base in the mold.

• Bake the cheesecake in the preheated oven for 55-60 minutes, or until the center is almost firm to the touch but still a little jiggly.

• Turn off the oven and leave the cheesecake inside with the door closed for 1 hour.

4. Cool and serve:

• Remove the cheesecake from the oven and let it cool completely to room temperature. Then refrigerate it for at least 4 hours, preferably overnight.

• Unmold carefully and serve. You can accompany it with fresh fruits, fruit sauce, or simply enjoy it as is.

This cream cheese cheesecake is a classic dessert that never fails to impress. I hope you enjoy making and eating this delicious cheesecake!


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