Delicious Creamy Baked Cheesecake

My family and I could eat this delicious creamy cheesecake every day. It has a nice lemony flavor and just melts in your mouth.

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Prep Time 30

Cook Time 1

Cooling time 3

Course Dessert

Cuisine International

Servings people

Using a stand mixer, stick blender, or a heavy object, finely ground the biscuits.
200 grams digestive biscuits (7oz)
Mix the biscuits and melted butter together.
100 grams melted butter (4oz)
Press into the cake pan (lined with parchment paper) and put into the fridge for 30 minutes.

Put the cream cheese (should be at room temperature) into the large bowl.
Start mixing with the hand mixer.
750 grams cream cheese (26oz)
Gradually add the sugar, followed by the lemon juice and zest.
1 cup fine sugar, zest and juice from 1/2 lemon
Add the sour cream and mix in.
250 grams sour cream (9oz)
Add the eggs one at a time and incorporate well.
4 eggs
The mixture should be smooth and glossy now.
Lastly, add the sieved flour and fold it in with a spatula.
3 tbsp all-purpose flour - sieved
Pour the mixture into the springform pan.
Tap the pan to remove any air bubbles.

Preheat the oven to 380 F/180Degrees Celcius
Bake the cheesecake for 60 minutes.
Turn the oven off but leave the cake in the oven for another 60 minutes. Have the oven door open slightly.
Finally, put the cake in the fridge to let it cool down.
Garnish with some powdered sugar and fruit or cream to your liking. (optional)

Keyword baked cheesecake, best baked cheesecake, creamy cheesecake

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