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Baked cheesecake with crumbs
Delicious summer dessert for all occasions. I just love cheesecake they are the best.
Three incredible layers in one cake. You start with the biscuit layer, followed by a layer of vanilla cheesecake, and topped with a layer of buttery biscuit crumbs. Cheesecakes improve after they cool, so exercise some self-restraint before you dig in. It’s hard, I know, but this cheesecake is worth the wait!
19 cm x 29 cm disposable tin
Ingredients:
150 grams biscuits
2 Tbsp brown sugar
100 grams melted butter
For the cheese layer:
4 vanilla puddings / yoghurts (125 grams each)
300 grams 9% white cheese / greek yogurt / sour cream
150 grams sugar (3/4 cup)
1 egg
2 Tbsp cornstarch
Preparation:
1. Preheat an oven to 180°C.
2. To prepare the base:
Place the biscuits in a food processor and pulse until ground into fine crumbs. Melt the butter in the microwave and drizzle into the food processor along with the brown sugar. Whizz together until combined.
3. Remove around half a cup of the crumbs and set aside. Press an even layer of the crumbs onto the bottom of the pan. Put in the oven and bake for 5 minutes.
4. For the cheese layer:
Put all the ingredients in one bowl and mix with a spoon until well combined.
5. Pour an even layer of the cheese mixture over the crumb layer. Lower the heat to 150 degrees and place the pan in the oven to bake for around 35 minutes.
6. Remember those crumbs we set aside? Sprinkle the remaining crumbs over the cheese layer and bake for another 10 minutes. The cake is ready when it has set but the middle is still slightly wobbly.
*7. Cool for at least several hours in the fridge.
