A culinary marvel where the velvety texture of tangy sweetness whispers happiness in every bite, cheesecakes are a mixture of luscious flavours and textures. From the crust topped with berries to the thick cream cheese, this melt-in-your-mouth delight is a unique fusion of gooey goodness.
The earliest known cheesecake was made by ancient Greeks and then adopted by New York. The dessert is immensely popular, made with fresh cheese and crusty crumbs. The cheesy cake has been a part of many occasions like weddings and parties and is relished all across the world.
Here we have brought simple steps to make a delicious homemade cheesecake that will keep everyone coming back for seconds.
Cheesecake Recipe- Serves 12
Prep Time: 20 minutes, Cooking Time: 1 hour 15 minutes
Cheesecake is a perfect blend of sweet cream cheese and crumbly base which you can relish with every bite.
Ingredients
For Cheesecake
| Quantity | Ingredients |
| 950 gms | Cream cheese |
| 160 gms | Sour cream |
| 200 gms | Sugar |
| 1 1/2 tsp | Vanilla extract |
| 4 | Eggs |
| 1/8 tsp | Salt |
For Biscuit Crust
| Quantity | Ingredients |
| 1 1/2 cup | Biscuit crumbs |
| 1 tbsp | Brown sugar |
| 2 tbsp | Sugar |
| 7 tbsp | Melted butter |
Method
- Prepare the biscuit crust by combining the cracker crumbs and sugar. Mix well. Add melted butter and keep stirring.
- Gently pour crumbs into the pan and firmly press the ingredients into the bottom and the sides of your pan. Allow it to set it aside for some time.
- In a large bowl, add cream cheese and stir until creamy and smooth. Add sugar and stir again.
- Gently add vanilla extract, sour cream and salt until well combined. Don’t forget to scrape the sides of the mixture and make sure all the ingredients are mixed well. Add lightly beaten eggs, one by one.
- Pour the batter into the pan and transfer the centre rack to a preheated oven. Bake at 160 °C for an hour. Edges will be puffed and golden brown. Allow it to sit for 10 minutes.
- Use a knife to loosen the crust layering from inside and let it cool for another 2 hours. Once the cheesecake comes near room temperature, transfer it to the refrigerator for 6 hours. Serve cool and enjoy!