This authentic classic Cheesecake will add a taste to any dining table. Here's how you can make your favourite dessert in the easiest way possible! By Mariya RECIPE:
Digestive biscuits - 150 gms
Unsalted butter - 3 tbs
Cream cheese - 450 gms
Sour cream - 1/2 cup (If sour cream is not available, use AMUL cream)
Powdered sugar - 3/4 cup
Vanilla essence - 2 tsp
Eggs - 2
METHOD:
BASE:
- Take a ziplock pouch, add the digestive biscuits into it.
- Seal the cover, take a rolling pin and crush them well. But, do not make a powder of it - keep it coarse.
- Add the crushed biscuits to a bowl (crush any big bits with a spoon).
- Add 3 tbs of butter and mix it well with the biscuit.
- Take a springform cake pan and cover the outer sides and bottom with foil paper.
- Add the crushed biscuit layer to the bottom end and press it well.
- Since the crushed biscuit would be the base of the cheesecake, make sure that there are no gaps or spaces in between. (Use a cup or anything with a flat bottom to press and set the base well)
- Now bake the base in the oven for 10 to 15 minutes at 160 degrees Celcius.
CAKE FILLING:
- Add the cream cheese to a bowl and beat it well for about 2 - 3 minutes.
- Make sure you keep the cream cheese at room temperature before beating it.
- Once the cream cheese is nice and soft, add the powdered sugar to it and beat it well.
- Then add two eggs to the mixture and beat it well.
- Then add the vanilla essence and the sour cream to it and beat it well.
CAKE-SETTING:
- Add the cream cheese batter to the base and bake it at 130 - 140 degrees Celcius for about one hour.
- Leave the baked cake overnight in the refrigerator. That helps you to de-mold easily.
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