This is the most amazing and fluffiest cheesecake you’ll ever try. And the best part is, that it is easy to prepare. You can do it at home. Do you have an oven? Then let’s do it. It will take you a few ingredients, and the most probably is that you already have most of them.
Thank me later.
Cooking time: 1 h | Rest Time: 3 hrs
- 1 kg Cream Cheese
- 7 Eggs
- 200ml Whipping Cream
- 1/2 cup Sugar
- 1 tbsp Flour
- Zest of 1/2 Lemon
- 1 pinch of Salt
- 125g Melted Butter
- 400g Plain Biscuits
Preheat the oven at 180ºC.
We’re going to start with the biscuit base. For that to triturate the biscuits with the butter in a food processor. Add it then to a buttered springform pan (ø 25,4cm). With a cup press down the base and press some to the sides. The base should be ca. 0.5 cm thick. Once the base has been compactly pressed place it into the oven for around 10 minutes.
Meanwhile, prepare the filling. For this, mix all the remaining ingredients together, starting with the eggs and sugar. Whisk until fluffy. It should have a similar texture to whipping cream.
10 minutes passed, take the springform pan out and add with the filling. Cook the cake for 40 minutes at a temperature of 210ºC.
Finally, let the cheesecake rest in the fridge for 3 hours. Remember: “Rome wasn’t built in one day”. The best things take the longest. So, be patient! It is worth it.
Serve on a plate and enjoy!