Servings: 8 people
Calories: 250kcal
Cost: $15
Equipment
- Mixing bowl
- Whisk or electric mixer
- Spatula
- Springform pan (Ø 26 cm)
- Small saucepan
Ingredients
- 200 g butter cookies
- 100 g butter
- 200 g cream
- 600 g cream cheese
- 200 g sour cream
- 150 g sugar
- 1 pack vanilla sugar
- 4 leaves gelatin
- 2 tablespoons lemon juice
Instructions
- Grind the butter cookies into fine crumbs and melt the butter slowly in a saucepan.
- Mix the crumbs and melted butter until they resemble wet sand and press into the bottom of a lined springform pan; chill in the fridge.
- In a large bowl, beat the cream until soft peaks form, then set aside.
- In another bowl, mix cream cheese, sour cream, sugar, and vanilla sugar until smooth.
- Soak the gelatin leaves in cold water for 3 minutes and heat the lemon juice gently in a small saucepan.
- Squeeze the gelatin leaves and add them to the warm lemon juice, stirring until dissolved.
- Temper the gelatin mixture with a spoonful of the cheesecake mixture, then add it back into the main bowl and stir.
- Gently fold in the whipped cream until fully incorporated.
- Pour the cheesecake mass over the chilled biscuit crust and smooth the top.
- Cover and refrigerate for at least 3 hours or overnight until set.
Notes
This cheesecake is easy to make, and so delicious! Perfect for any occasion and can be garnished with berries or chocolate.
Nutrition
Calories: 250kcal | Carbohydrates: 25g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 50mg | Sodium: 180mg | Potassium: 60mg | Sugar: 10g | Vitamin A: 500IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 0.5mg
Tried this recipe?Let us know how it was!