Cheesecake recipe with digestive type cookies
Ingredients to make cheesecake with digestive type cookies:
- 200g of digestive type biscuits
- 50g (1/4 cup) granulated sugar
- 120g of melted butter
- 1kg cream cheese (Philadelphia quark)
- 1 cup (200g) sugar
- 3 tablespoons (35g) flour
- 5 whole eggs
- 1/3 cup (80 ml) heavy cream
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 250 ml sour cream or 1 natural yogurt without sugar
- 2 tablespoons of white sugar
- 1/2 teaspoon vanilla extract
How to make digestive biscuit cheesecake:
Crush the cookies until they are completely crushed. Put the crumbs in a medium bowl and mix them with 50 g of sugar (1/4 cup). Melt the butter over medium-low heat. We mix it with the cookie crumbs and mix until they are completely impregnated. In a greased removable container we pour the mixture and with the help of the bottom of a container or glass we crush them until the base of the cake is uniform. We also extend the mixture approximately 2.5 cm on the edges of the mold. Cover and refrigerate while preparing the cheesecake filling.
Put the cream cheese, the sugar (200 g) and the flour in the bowl of the mixer. Beat on medium speed until smooth (about 1 minute). Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Add the cream or heavy cream, lemon zest and vanilla and beat until incorporated (about 1 minute).
Remove the base of the cake from the refrigerator and pour the mixture over it. Bake at 180ºC for approximately 15 minutes. We then reduce the oven temperature to 120ºC and continue baking for another 1 1/2 hours or until firm and only the center of the cheesecake appears moist.
Remove from the oven and place on a rack. To prevent cracks from appearing on the surface of the cheesecake as it cools, we can run a knife around the base, peeling it off the edge. In a medium bowl, mix the sour cream, sugar (2 tablespoons=30 grams) and vanilla. Spread the filling over the hot cheesecake and put it back in the oven for another 15 minutes. Remove from oven and let cool (this cheesecake tastes best after it has been refrigerated for about 12 hours). It can be eaten as is or garnished with strawberry jam and natural or preserved strawberries.
