Cheesecake Crumbs
Ingredients
Regarding the Crust:
- 1 1/2 cups digestive biscuits or graham cracker crumbs
- 1/4 cup of sugar, granulated
- Half a cup of melted unsalted butter
For filling the cheesecake:
- 16 oz (2 packages) softened cream cheese
- One cup of sugar granules
- One teaspoon of vanilla extract
- Three huge eggs
- 1/4 cup of optional sour cream (for added creaminess)
- One tablespoon of optional lemon juice (for brightness)
Regarding the optional topping:
- Fresh fruit (such sliced peaches or berries)
- Fruit sauce or compote
- Whipping cream
Directions
Warm up the oven:
- Set the oven temperature to 325°F (160°C).
Get the crust ready:
- Put the sugar, melted butter, and graham cracker crumbs in a medium bowl. Stir until the crumbs are coated all over and have the consistency of wet sand.
- To create an even layer, firmly press the mixture into the bottom of a 9-inch springform pan. Pack it down firmly with your fingertips or the back of a measuring cup.
- Preheat the oven and bake the crust for approximately ten minutes. While you make the filling, take it out of the oven and let it to cool.
Prepare the filling for the cheesecake:
- Using an electric mixer, whip the softened cream cheese in a large mixing basin until it becomes smooth and creamy.
- Add the sugar a little at a time and stir until thoroughly blended.
- Add the sour cream and lemon juice, if using, and stir in the vanilla essence. Beat until it’s smooth.
- One by one, add the eggs, and after each addition, mix on low speed until barely incorporated. Take care not to mix too much.
Make the cheesecake:
- Evenly distribute the cheesecake mixture after pouring it into the chilled crust.
- Bake for 50 to 60 minutes in a preheated oven, or until the center is still little jiggly but the edges are set. As it cools, the cheesecake will solidify.
- After turning off the oven, slightly crack the door. To keep the cheesecake from breaking, let it cool in the oven for approximately an hour.
Calm down:
- For optimal results, cover the cheesecake after it has cooled and place it in the refrigerator for at least four hours or overnight.
Serve:
- Take the cheesecake out of the springform pan before serving. If preferred, garnish with whipped cream, fruit compote, or fresh fruit. Cut and savor!
Advice
- Storage: Keep any leftovers covered in the fridge for up to five days. Additionally, you may freeze this cheesecake for up to three months.
- Alternatives: For more taste, feel free to stir in chocolate chips, almonds, or fruit puree. For a variation, you can also use flavored cream cheese, such as vanilla or strawberry.
- Garnishing: Sprinkle powdered sugar on top or pour chocolate or caramel sauce over it for a sophisticated look.
With the ideal ratio of creamy to crunchy, this crumbly cheesecake is a wonderful dessert that will appeal to all palates. Have fun while baking!