How do I know when my cheesecake is done?

The cheesecake is done when the outside feels firm and there is a slight jiggle in the middle of the cheesecake when you gently move it. The cheesecake will become firmer as it cools.

Can I freeze the cheesecake?

Yes, you can freeze cheesecake. Wrap the cheesecake well in plastic wrap and place it in an airtight container before putting it in the freezer. Let the cheesecake thaw in the refrigerator before serving.

Do I need to bake the cheesecake crust before adding the filling?

No, it is not necessary to pre-bake the cheesecake crust. It is sufficient to mix the cookie crumbs with the melted butter and sugar and press them into a springform pan before adding the filling.

Cheesecake

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A cheesecake with a cookie crust and cream cheese topping, a tangy cake to die for! Discover the full recipe here!

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Ingredients

What do you need?

Quantity: 8P

Crust:
200 g digestive biscuits
Pinch of salt
90 g melted butter

Filling:
700 g full-fat cream cheese
200 g full-fat sour cream
250 g powdered sugar
1 vanilla bean
1 tsp salt
70 g flour
Juice and fine zest of a lemon
400 ml cream (30%)
8 eggs

Topping:
150 g sour cream
150 g cream cheese

Crust:
200 g digestive biscuits
Pinch of salt
90 g melted butter

Filling:
700 g full-fat cream cheese
200 g full-fat sour cream
250 g powdered sugar
1 vanilla bean
1 tsp salt
70 g flour
Juice and fine zest of a lemon
400 ml cream (30%)
8 eggs

Topping:
150 g sour cream
150 g cream cheese

Preparation method

How do you make this?

Crush the cookies into crumbs, mix with the butter and salt, and press them into a circle of about 28 cm in diameter or a springform pan, pressing down well with a potato masher, for example.

Bake for 15 minutes at 175°C.

Increase the temperature to 225°C.

Beat the eggs, add them to the cream cheese, and mix everything with a whisk until smooth.

Fold in the rest of the ingredients and pour into the baking pan.

Bake for 10 minutes at 225°C, lower the temperature to 170°C (keep the oven closed!) and bake for another 50 minutes, turn off the oven and let it cool in the oven for 1 hour.

Then refrigerate for at least 4 hours.

Use a fine long knife to loosen the cake from the pan.

Whip the cream cheese and sour cream together and spread it on top.

The circle I use is 18 cm in diameter and 10 cm high.

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