I am not yet sure which cheesecake I like best. The No-Bake version or the famous New York cheesecake? At the moment I think the latter. But that’s because I just edited the photos that made my mouth water. The baked cheesecake is firm and soft at the same time. The structure is firmer, but it still melts on your tongue. The No-Bake version is much softer, just cream. But why should I make a choice? I just keep on making them both tasty.
This recipe is a basic recipe. That means that you can add anything yourself. For example, make a bottom of chocolate cookies. Or stir some berry compote or strawberries into the batter. Do you want to do nice guilt? then spread the cheesecake liberally with salted caramel or chocolate. That’s actually the nice thing about cooking and baking. Once you have a good basic recipe, you can vary a lot. So don’t you have a Mother’s Day present yet? dive right into the kitchen to make this cake.
The story behind this cheesecake is still quite funny, by the way. Another typical Pauline story. I was allowed to make a cheesecake for a customer. Only I had not read the briefing completely. It was only after I had fully worked out and baked this cheesecake that I realized at the last minute that it had to be a no-bake version. So then I could start all over again. So in the end I had 3 cheesecakes in the fridge (neighbors happy). Nice learning because I now read those briefings 3 times before I start.
Ingredients for 6-8 persons
150 gr Bastogne biscuits
50 gr melted butter
600 gr cream cheese
175 gr sugar
125 g sour cream
Grate half a lemon
2 tsp cornflour
Springform tin 20 cm
That’s how you make it
Preheat the oven to 140 degrees (hot air).
Line your baking tin with baking paper and grease the edges with a baking spray.
Crumble the biscuits in a food processor. Mix the biscuit crumbs with the melted butter and spread it over the bottom of the tin. Press this well. This can be done with the rounded side of a spoon but is even easier with a glass. Place the bottom in the refrigerator so that it can set.
In your food processor, mix the cream cheese with the sugar, the sour cream, and the zest of half a lemon. Add the eggs one by one. Finally, add the cornflour.
Do not mix it for too long. When the mixture is smooth, it is ready.
Pour the cheesecake filling on the bottom.
Bake the cheesecake in the preheated oven for about 60 – 65 minutes. The cheesecake is ready when it is still a bit wobbly.
Leave the cheesecake in the oven for another 2 hours, with the oven door ajar.
Then let the cheesecake sit overnight in the refrigerator.