Ingredients portion 8
Cheese 18% 800 g
Cream 35% 120 ml
Sour cream 25% 250 g
Vanilla sugar 100 g
Lemon zest 1 tablespoon
Cinnamon to taste
Melted butter 100 g
Chicken egg 3 pieces
Sugar 2 tablespoons
Vanillin 1 g
Fruit to taste
Cooking instructions 2 hours
1 Preheat the oven to 170 degrees. Line the moulds with baking paper.
2 Mix the curd and cream with a blender until smooth.
3 Stir in the eggs and vanilla sugar, beat with a blender (the classic method is to put 200g sugar and a pinch of vanilla sugar, but we don’t really like sugary cakes, so I substitute 100g vanilla sugar, it’s flavourful and quite sweet).
4 For the cake: Grind the biscuits as finely as possible (a closed blender is best, but if not, you can put them in bags and roll them out with a rolling pin), mix with the melted butter and press into the bottom of the tin.
5 Pour the curd mixture on top (the consistency of very heavy sour cream).
6 Put in the oven for 50 minutes.
7 While the cake is standing in the oven, mix together the sour cream, sugar and a pinch of vanilla.
8 After 50 minutes, pour the mixture over the cake and leave in the oven for another 7 minutes, increasing the temperature to 200 degrees.
9 Take out of the oven and leave in the refrigerator overnight.
10 You can enjoy a delicious cheesecake in the morning, which can be sprinkled with berries (blueberry, for example) or sliced fruit. But what I like best is to buy a Dr. Oetker dessert and sprinkle it on. It comes in cherry (pictured) and wild berries. You can also make variations with jelly on top (e.g. canned peaches in jelly). It all depends on your wishes and imagination.