Cheesecake Recipe

by Xanthus Ng (5E)

If you like cheese you should try this delicious cheesecake. You can make it by yourself!

Time: 30 minutes + 2 hours to chill

Difficulty: 5/10

Have fun!

Ingredients for the crust:

• 2 cups of graham crackers or biscuit crumbs    

• 1 /3 cup (90 G) of salted butter

• 1/4 cup (OR LESS IF YOU THINK IT'S TOO SWEET) of firmly packed light brown sugar 

• 1/2 teaspoon of ground ginger 

• 1/2 teaspoon of ground cinnamon 

Ingredients for the filling:

• 1.25kg of softened cream cheese

• 300g of sugar or less if you want 

• 1 teaspoon of finely grated unwaxed lemon zest 

• 1 teaspoon of freshly squeezed lemon juice    

• 1/2 teaspoon of coarse salt 

• 4 large eggs 

• 1 cup of sour cream

Instructions:

1. For the crust, preheat the oven to 375 F / 190 C / GAS 5 butter a 9-inch (23cm) spring form pan.

2. Combine the cookie crumbs, butter, brown sugar, ginger, and cinnamon in a bowl and mix well until combined.

3. Press the mix into the bottom of the pan and bake for at least 12-15 minutes, until firm and won't come loose. Let the crust cool by putting it (still in the pan) on a wire rack.

4. For the filling, decrease the heat of the oven to 325 F / 170 C/ GAS 3.

5. Beat the cream cheese in a bowl with an electric mixer on medium speed until it is nice and smooth and creamy.

6. Slowly add the sugar, beating until smooth beat in the lemon zest and lemon juice and salt.

7. One by one, add the eggs, beat until combined after each addition, beat in the sour cream.

8. Clingwrap the outside of the springform to make it waterproof, then pour the filling over the crust in the pan. Place the pan in a baking dish. Pour boiling water to go halfway up the sides of the springform pan.

9. Bake for 1 3/4 hours until it is just set in the center. Remove the pan from the hot water and let cool for 30 minutes.

10. Run a knife around the edges and let it cool completely. Cover the cake and chill it at least 2 hours, or overnight.

Then you can eat it! Enjoy!