I dedicate this post to all those who missed Soraya and asked me to write again, to my dear friends, to this month and to all the random things that happened in my life that made me want to write again.
This post comes after a long leave and a text saying “Would you share your cheesecake recipe?”… So my answer to you dear Nada is here.
This recipe doesn’t take a lot of work, but stays a lot of time on your mind. You have to remember to remove the ingredients from the fridge in advance because all the ingredients have to be at room temperature. Also, it will take quite some time in the oven.
For the crust
The crust here is quite thin. If you like it a little thicker you can multiply the portions by 1.5
. 85g of butter at room temeprature
. 200 g of biscuits (digestive or any other dry biscuits you have at home)
. 1 Tablespoon of brown sugar (you can use white if you ran out of brown sugar)
. 1 pinch of salt
. Optional: Cinnamon
For the cheesecake filling
All the ingredients here must be at room temperature
. 1.4 Kg of cream cheese (Philadelphia) (it’s a lot but worth the taste)
. 1 cup of sour cream (it’s easier to find than we think)
. 1 and 3/4 cups of sugar
. 1/2 cup of flour
. vanilla (I use vanilla extract but you could use the powdered one)
. 5 eggs
. zest of one lemon
. Preheat the oven at 180 C
. Butter the pan (make sure your pan is a good one, because the mixture than will come later is quite liquid)
. In a food processor (Magimix for us Lebanese) add the biscuits and mix until sandy, then add the butter, the sugar and the salt. Let is mix until all the ingredients have blended in properly. The texture should be wet and sandy.
. Poor the crust in the pan. With the back of a glass, flatten the crust until all side are equal and place the pan in the oven for 15minutes.
. In a big electric mixer: Mix the cream cheese until it is soft, then add the vanilla. Then add one third of the sugar, then one third of the flour, and then one third of the cream cheese, then one or two eggs. Do this 3 times until all the ingredients have blended in.
. Finally add the lemon juice and the lemon zest.
. Optional, but very recommended: Wrap the pan with aluminium foil (to avoid water from coming in). Pour the mixture in the pan (on top of the biscuits). Then place the pan in a roasting pan and add boiling water (Bain Marie). This way the cheesecake pan will sit in a bigger pan (or deep tray)half-filled with water. The steam created will keep the air in the oven moist and humid to prevent the top of the cake from drying out and cracking.
. Bake for 45 minutes at 180 C, then reduce the heat to 170 C and bake it for another 40 minutes (or even more sometimes) until the top of the cake is golden brown.
. Run a long thin knife around the cheesecake as soon as you remove it from the oven.
. Let the cake cool completely. Remove it from it’s pan, then place it in the fridge for at least 5 hours. I like to serve it the next day.
. Forget to count the calories and enjoy it with people you love!