Servings: 8 pieces
Calories: 320kcal
Cost: $15
Equipment
- Springform pan (9 inches)
- Mixing bowls
- Spatula
- Whisk or electric mixer
- Oven
- Measuring cups and spoons
Ingredients
- 200 g cream cheese, softened
- 100 g granulated sugar
- 150 ml heavy cream
- 1 tsp vanilla extract
- 2 large eggs
- 200 g digestive biscuits, crushed
- 75 g unsalted butter, melted
- q.s. fresh berries for topping to taste
- q.s. mint leaves to decorate to taste
Instructions
- Preheat your oven to 175C (350F).
- In a mixing bowl, combine the crushed digestive biscuits with the melted butter, then press this mixture into the bottom of a 9-inch springform pan. Refrigerate for 20 minutes to set the crust.
- In a large mixing bowl, beat the cream cheese with the granulated sugar until smooth. Add the vanilla extract, then the eggs one at a time, beating after each addition. Pour in the heavy cream and mix until well combined.
- Pour the cream cheese mixture over the chilled cookie crust, smooth the top with a spatula, and bake for 40-45 minutes until the center is set but still slightly jiggly.
- Let the cheesecake cool completely at room temperature, then garnish with fresh berries and mint leaves. Chill in the refrigerator for at least 4 hours before serving.
Notes
This recipe is loved for its ease and irresistible flavor. A dessert that will impress your baking skills!
Nutrition
Calories: 320kcal | Carbohydrates: 30g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 80mg | Sodium: 180mg | Potassium: 150mg | Fiber: 1g | Sugar: 15g | Vitamin A: 500IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 0.5mg
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