Making the base:: Process the cookies / biscuits in the food processor, until they are all well crumbled. In a small saute pan melt the butter , add the crumbled biscuits and 50 grams of sugar , until well combined. This is the base part of our cheesecake. An important part of it. Place this mixture into the baking pan in which you want to bake the cheesecake. With the back of the spoon spread the mixture from the center to the side, eventually going up on the sides. It should have the same thickness everywhere. Set aside in the refrigerator while making the filling.
Making the cheesy filling:; Put the cream cheese, 200 grams of granulated sugar and 35 grams of all- purpose flower together in a whisking bowl and mix with a mixer. Add the eggs to the mixture one after another. Continue mixing on medium speed. Add also the whipped cream, lemon zest and vanilla extract. Mix about a minute until you have a homogenous mixture. Your filling is ready.
Now, take out your base from the fridge and fill it with the creamy cheesy mixture you just mixed. Place your baking pan in the preheated oven. Bake for 15 minutes on 180°C and then reduce heat to 120°C and bake for another 90 minutes. While reducing the heat of the oven, the cheesecake stays inside the oven. Do not take it out.
When the baking time is over, take out the cheesecake, release from the baking pan and set it aside to cool down. (A cheesecake is at its best, if you place it in the fridge for another 9 hours to cool completely – but if you cannot wait until then, go ahead and decorate it already)
By mixing the sour cream with sugar and vanilla extract, create the sour cream sauce. When it is cooled down, spread the sour cream mixture on the top of the cheesecake.
Put the cheesecake on a cakestand or a larger plate and decorate with fresh berries of your choice. Cut & serve. Enjoy the deliciousness...
This great recipes and photos are belongs to "Blue Kitchen (Mavi Mutfak)". Thanks to Blue Kitchen for sharing this nice recipe with us.
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