The Quick Recipes Quick and easy recipes
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Ingredients
Crust base
200g of ground biscuits
50g powdered sugar
75g of melted butter
Filling
900g of cream cheese
250g of sugar
220g of sour cream
1 tablespoon of vanilla extract or vanilla sugar
4 eggs (lightly beaten with a fork)
Strawberry sauce
1/2 kg of smaller strawberries or other berries
50g of sugar
1 tablespoon of lemon juice
1 spoon of corn starch
Directions
- Wrap a round mold (23 cm) with aluminum foil on the outside, on the bottom and on the sides. Meanwhile heat the oven to 180 degrees.
- Mix the biscuits, powdered sugar and melted butter, pour the mixture into the prepared tray and pat it (with the bottom of a flat glass or bowl) into the bottom of the tray and along the edges, up to a height of about 5cm. Bake the crust for 10 minutes in an oven heated to 180 degrees.
- Remove the baked crust from the oven and put it aside, and reduce the oven to 150 degrees while preparing the filling.
- For the filling, beat the cheese, sugar, vanilla extract and sour cream with a mixer, then add the beaten eggs. Pour the prepared mixture into the pan over the biscuit crust.
- Put the tray covered with aluminum foil in a pan with high edges. Pour boiling water into the pan up to the height of 2-3 fingers. Put everything together (tray, water and foil-wrapped tray) in an oven that has been heated to 150 degrees and bake for the next 60-75 minutes.
- Take the cake out of the oven and leave it in the pan with water for another hour.
- After that, cool it further on the work surface, then use a knife to separate the cake from the sides, but leave it in the tray in the refrigerator to cool. Serve when completely cooled.
- And final step is to mix strawberries or other berries with sugar, lemon and cornstarch. Put in a saucepan and heat. Cook for 7-8 minutes while gently stirring with a silicone spatula. Cool, then serve over cheesecake in desired amount
