Classic Biscuit Base Cheesecake
matej@matejcho.com
фев. 14, 2026
Ажурирано на
фев. 14, 2026
Јавно
Класификација
Категорија:
Не е наведено
Кујна:
Не е наведено
Тежина:
Средно
Порции:
8
Вкупна тежина:
1560g
Распоред на време
Припрема
30m
Готвење
50m
Вкупно време
1h 20m
Исхрана
553
Калории
11,4 г
Протеини
25,6 г
Јаглехидрати
46 г
Масти
Шеќер:
22,2 г
Влакна:
0,5 г
Заситени масти:
23,5 г
Незаситени масти:
0 г
Транс масти:
0 г
Холестерол:
0 мг
Содиум:
308,6 мг
Калциум:
0 мг
Железо:
0мг
Потасиум:
0мг
Сол:
0г
Состојки
Digestive biscuits
200
Gram
200,0
10,0g
20,0g
10,0g
Unsalted butter
100
Gram
717,0
0,9g
0,1g
81,0g
Cream cheese
600
Gram
2052,0
36,0g
24,0g
204,0g
Granulated sugar
150
Gram
580,5
0,0g
150,0g
0,0g
Large eggs
3
Piece
465,0
39,0g
3,3g
33,0g
Vanilla extract
10
Milliliter
0,0
0,0g
0,0g
0,0g
Кисела павлака
200
Gram
410,0
5,4g
7,0g
40,0g
Инструкции за готвење
## Biscuit Crust
1. Preheat oven to **180°C (350°F)**. Line a 23 cm (9‑inch) springform pan with parchment.
2. Combine crushed biscuits and melted butter in a bowl; mix until evenly coated.
3. Press the mixture firmly into the bottom of the pan to form an even crust.
4. Bake for **10 minutes**, then let cool while preparing the filling.
## Cheesecake Filling
5. In a large bowl, beat the cream cheese until smooth.
6. Add sugar and beat until light and fluffy.
7. Mix in eggs one at a time, beating just until incorporated.
8. Stir in vanilla extract and sour cream until the batter is smooth.
9. Pour the filling over the cooled crust, smoothing the top.
## Baking & Cooling
10. Place the springform pan on a baking sheet and bake at **160°C (325°F)** for **45‑50 minutes**, or until the edges are set and the center is slightly wobbling.
11. Turn off the oven, crack the door, and let the cheesecake cool inside for **1 hour** to prevent cracking.
12. Refrigerate for at least **4 hours** or overnight before serving.
## Serving
13. Remove the cheesecake from the pan, slice, and enjoy plain or topped with fresh fruit or a drizzle of fruit sauce.
Classic Biscuit Base Cheesecake
Креирано на февруари 14, 2026
Вкупно време:
1h 20m
Порции: 8
Тежина: Medium
Нутритивни вредности (по порција)
| Калории: 553 | Протеини: 11,4g | Јаглехидрати: 25,6g | Масти: 46g |
Состојки
- 200 Gram Digestive biscuits (crushed)
- 100 Gram Unsalted butter (melted)
- 600 Gram Cream cheese (room temperature)
- 150 Gram Granulated sugar
- 3 Piece Large eggs (beaten)
- 2 Teaspoon Vanilla extract
- 200 Gram Sour Cream
Инструкции
## Biscuit Crust
1. Preheat oven to **180°C (350°F)**. Line a 23 cm (9‑inch) springform pan with parchment.
2. Combine crushed biscuits and melted butter in a bowl; mix until evenly coated.
3. Press the mixture firmly into the bottom of the pan to form an even crust.
4. Bake for **10 minutes**, then let cool while preparing the filling.
## Cheesecake Filling
5. In a large bowl, beat the cream cheese until smooth.
6. Add sugar and beat until light and fluffy.
7. Mix in eggs one at a time, beating just until incorporated.
8. Stir in vanilla extract and sour cream until the batter is smooth.
9. Pour the filling over the cooled crust, smoothing the top.
## Baking & Cooling
10. Place the springform pan on a baking sheet and bake at **160°C (325°F)** for **45‑50 minutes**, or until the edges are set and the center is slightly wobbling.
11. Turn off the oven, crack the door, and let the cheesecake cool inside for **1 hour** to prevent cracking.
12. Refrigerate for at least **4 hours** or overnight before serving.
## Serving
13. Remove the cheesecake from the pan, slice, and enjoy plain or topped with fresh fruit or a drizzle of fruit sauce.