Ever thought combination of cheese and cake could be turned out to be a desert? Well, it does exits and everyone juts love it. This is simple recipe and you can easily make it yourself at home hassle free.
For the crust
- 85 gm butter melted
- 140 gm digestive biscuit (made into fine crumbs)
- 1 tbsp sugar (granulated)
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For the cheese filling
- 900 gm of cream cheese or full-fat soft cheese
- 250 gm golden caster sugar
- 3 tbsp plain flour
- 1½ tsp vanilla extract
- finely grated zest of 1 lemon (about 2 tsp)
- 1½ tsp lemon juice
- 3 large eggs (plus 1 yolk)
- 300 ml soured cream
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For the soured cream topping
- 150 ml soured cream
- 1 tbsp golden caster sugar
- 2 tsp lemon juice
Preheat the oven to 160°C/140°C.
Grease a 6cm-deep, 22cm round (base) spring-form cake pan with melted butter.
Process the biscuits in a blender until mixture resembles fine breadcrumbs. Add butter and process until combined.
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Press down the mixture over the base and sides of pan leaving a 2cm gap from top. Refrigerate for 30 minutes.
Process cream cheese, sugar, sour cream, vanilla and lemon blend until smooth.
Add eggs, 1 at a time, processing until just combined.
Pour the mixture into the prepared pan.
Bake for 50 min to 1hr or until just set and the center wobbles slightly.
Allow to cool in oven for 2 hours, with door ajar.
Serve with sour cream topping.
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