When I’m craving for something sweet, but do not want to exaggerate with the sugar, I instantly think about a cheesecake recipe.
I tried all sorts of recipes found on the internet … but none was working for me.
So I decided to change something about them and do it like I desire.
Here’s what came out:
Preparation time: 20 min.
Baking time: 40 min.
Total time from the beginning till the serving: 5-6 ore.
No. of servings: 8
For starters preheat your oven to 180 degrees and remove the cream cheese from the refrigerator. We want it to be at room temperature.
Cheesecake is composed of two parts: the base made out of crackers and cream cheese.
I will first give you all the ingredients:
For the biscuit base:
- 70 g grounded biscuits;
- 50-60 grams of melted butter.
For the cream cheese part we need:
- 300 g mascarpone cream cheese;
- 150 g granulated sugar;
- 2 large eggs;
- 20g flour;
- vanilla sugar or vanilla extract;
- a little salt.
First prepare the biscuit base by mixing all the ingredients until the biscuits get a texture like wet sand.
Then pad the pan with a little butter and cover the inside of it with baking paper.
Put the mixture into the pan and apply some pressure to it.
[Tip no. 1 ]: Use a pan with removable edges because it will be much easier to cut the cheesecake that will be slightly creamy afterwards.
[Tip no. 2 ] : You can apply evenly pressure by using a cup or a spoon.
Put the pan in the oven for 5-10 minutes and then let it cool.
Then prepare the cream cheese for cheesecake in 3 easy steps:
- Mix cream cheese, sugar and vanilla sugar or vanilla extract for 1-2 minutes, or until it becomes homogeneous.
- Add the eggs, one at a time, mixing well after each one, then slowly incorporate the flour.
- Pour the composition over the biscuit base .
Unlike other recipes for different cakes, this really should not be mixed too long cause the air from the cream cheese will disappear and in the end the cake will not be so fluffy.
Put it in the oven for 30-40 min.
The following step is very important: the cheesecake should be allowed to cool to room temperature and then left in the refrigerator several hours. I know the temptation is hard to resist, but believe me, the result will be phenomenal.
You can leave your cheesecake as it is, but I recommend you top it with a little fruit puree.