ADVERTISEMENT
Introduction
Cheesecake is the ultimate dessert for indulgence, and this ultra-creamy version takes it to the next level. With a velvety texture and a rich, satisfying flavor, this cheesecake practically melts in your mouth. Whether you're celebrating a special occasion or simply treating yourself, this recipe is guaranteed to impress. Best of all, it’s easy to customize, ensuring everyone finds their perfect slice of bliss.
Ingredients
For the crust:
200g digestive biscuits or graham crackers (finely crushed)
100g unsalted butter (melted)
2 tbsp granulated sugar
For the cheesecake filling:
500g cream cheese (at room temperature)
200g granulated sugar
3 large eggs
1 tsp vanilla extract
200ml heavy cream
1 tbsp all-purpose flour
Zest of 1 lemon (optional, for a hint of freshness)
Directions
Prepare the crust:
Preheat the oven to 180°C (350°F).
Mix the crushed biscuits, melted butter, and sugar in a bowl until the mixture resembles wet sand.
Press the mixture firmly into the bottom of a springform pan to form an even layer. Bake for 8-10 minutes, then let it cool.
Make the filling:
In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract, heavy cream, and flour, ensuring the mixture remains smooth and lump-free. Add lemon zest if desired.
Assemble and bake:
Pour the cheesecake filling over the prepared crust.
Place the springform pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the pan.
Bake in the preheated oven at 150°C (300°F) for 60-70 minutes, or until the edges are set but the center still jiggles slightly.
Cool and chill:
Remove the cheesecake from the water bath and allow it to cool to room temperature.
Cover and refrigerate for at least 4 hours, preferably overnight, for the best texture and flavor.
Serving and Storage Tips
Serving: For clean slices, use a sharp knife dipped in hot water and wiped dry between cuts. Serve as is or top with fresh berries, chocolate drizzle, or whipped cream.
Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months—just thaw in the refrigerator before serving.
Variations
ADVERTISEMENT
