Cheesecake with Sour cream
Crust:
1 package of biscuits ( 200gr, any kind you like will do)
1 stick of butter
2 tablespoon sugar ( put more if you want it more sweet)
¼ teaspoon cinnamon ( optional)
Filling:
500 grams cream cheese ( in Egypt I use Kiri cheese or Ishta/cream cheese, use a cheese with no added salt if possible)
300 grams sour cream
2 eggs
1 cup sugar
Vanilla
Lemon zest
1. Turn on the oven to 180 degree Celsius.
2. Ground the biscuits until there are no more big pieces.
Add the sugar and cinnamon to the grounded biscuits
Melt the butter and mix it with the biscuits.
Put in the fridge for 5 min.
3. Meanwhile put the cream cheese in a bowl and beat until it becomes soft.
Add the sour cream, sugar, vanilla and lemon zest.
Now add the eggs one by one.
Mix well.
4. Pour the filling onto the refrigerated crust.
Put it in the oven.
5. Let the cheesecake bake for 55 min.
After this time check the cheesecake with a knife.
Nothing should stick to knife ( check the centre of the cheesecake)
If cake sticks to the knife than leave the cheese cake in the oven for some more and check it every 5-10 min.
If you recognize that the cheesecake is thoroughly baked than turn of the oven and open it a little bit. Leave the cheesecake to cool for 1 hour.
After that refrigerate the cake for minimum 4 hours.
It tastes much better after it been in the cooled in the fridge.
You can serve the cheesecake with any topping you like but its also tasty enough without any topping at all. We love to eat this cake without anything for breakfast on special occasions J
If you want to make a different kind of cheesecake you can add chocolate.
Just melt 300 grams of chocolate and add it to the filling mix.
I love to add some coffee to the filling. For that I use ¼ cup of strong coffee or espresso.
This version isn’t suitable for children of course.
The picture you see above is how i prefer to serve cheesecake. cut into small circles so everyone can have their own little cheesecake :D
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