Summary

Ingredients

For the ground:

• 125 g biscuit (s) (Graham crackers, in my recipes, or shortbread biscuits)
• 50 g suar, white
• 80 g butter, melt

For the filling:

• 6 large egg (s)
• 300 g suar, white
• 900 g cream cheese, room temperature
• 250 ml sour cream, natural or sour cream
• 250 ml whipped cream, liquid
• 1 lemon (s), juice it
• 1 tablespoon vanilla extract
• 2 tablespoon, heaped flour

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Instructions

1. Put the biscuits in a plastic bag, seal the bag and crumble the biscuits with a rolling pin or a saucepan. In a small bowl, mix the crumbled biscuits with the melted butter and sugar. Pour the mixture into a 24-inch springform pan and press down the biscuit mixture well either with your fingers or the back of a spoon. Place the springform pan in the refrigerator for 15 minutes.
2. In a large bowl, mix the eggs, sugar, cream cheese, sour cream, whipped cream, lemon juice, vanilla extract, and flour with a mixer on medium speed until smooth. Only mix the mixture at medium speed and do not mix it for too long, otherwise the filling will be too fluffy and will run out of the pan during baking.
3. Preheat the oven to 220 ° C (top / bottom heat).
4. Take the springform pan out of the fridge and pour the cream cheese mixture into the mold using the back of a spoon so that the filling doesn`t tear holes in the bottom of the biscuit. Now let everything rest for 5 or 10 minutes.
5. Then put the springform pan in the oven and bake the cake for 15 minutes at 220 ° C. Then lower the temperature to 135 ° C and bake the cake for another hour.
6. Then turn off the stove completely, but don`t open the door !, that is very, very important. Keep the oven door closed for 2 hours. After the 2 hours, take the springform pan out of the oven and put it in the fridge for 8 hours.
7. Cut into pieces that are not too large to serve, the cheesecake is very substantial.
8. Tips on frequently asked questions from the recipe writer`s comments:
9. Every stove is different. Your oven may have more heat than it says it is. Then bake at 10 degrees C less the next time.
10. I did some research. The internal temperature of the cheesecake may be too high and it will crack. The cause could be the oven, which, although set as required by the recipe, has already increased a few degrees and then - during the baking time - the internal temperature can be higher than 71 degrees C and then it cracks.
11. Another reason could be that, despite careful greasing of the edge of the mold, the cake gets stuck on the edge when it cools in the oven as it shrinks (this is what every cheesecake does) and this creates cracks. Then just have a look, while the cake is still in the switched off oven, whether the edges are still stuck. If so, then run along the edge with a knife.
12. It is also possible that the baking time is too long for your oven. Try once with 10 minutes less.
13. Another reason for tearing can be that the filling is mixed too long or too quickly (hand mixer). If this is the case, there is too much air in the filling and it can then tear later as it cools down. Just use a whisk or - even better - a wooden spoon.