Cookie Cheesecake
by Editorial Staff
The cheesecake is baked in one thin crust and cut into small squares.
Ingredients
For the creamy filling:
- Cream cheese – 250 g
- Lemon curd (cream) – 5 tbsp
- Corn starch – 3 tbsp
- Large egg (slightly beaten) – 1 pc.
- Sugar – 100 g
For the cake:
- Shortbread cookies (crumbled) – 160 g
- Butter (melted) – 90 g
Directions
- Turn on the oven to preheat to 190 degrees.
- Grease a 23×23 cm heat-resistant square mold with oil.
- In a bowl, combine the crumbled biscuits with the melted butter. Put this mass in the prepared form and tamp well with the bottom of the glass cup. You should get a dense crust.
- Prepare the creamy filling. Beat the cream cheese with sugar at a slow speed. Add starch, lemon curd, and egg, mix well. Put this filling on the prepared crust, distribute evenly.
- Place the mold in a preheated oven. Bake the cheesecake for 25-30 minutes.
- Remove the finished cake from the oven, let it cool completely, and then cut the cheesecake into squares.
Bon Appetit!
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