Recipe
Crust:
250-300 g tea biscuits (digestive or graham crackers)
100 g butter (melted)
Instructions:
Crush the biscuits into fine crumbs.
Mix with the melted butter until well combined.
Press the mixture evenly into the bottom of a springform pan.
Place the pan in the freezer to chill while preparing the filling.
Cheesecake Filling:
450 g cottage cheese (9% fat)
300 g cream cheese
120 g sugar
200 g heavy cream (33%)
4 eggs
1 tbsp cornstarch
1 tsp vanilla sugar
Instructions:
Blend the cottage cheese until smooth.
Add the sugar, heavy cream, cornstarch, cream cheese, and vanilla sugar. Mix until smooth and creamy.
Add the eggs one at a time, gently mixing after each addition. This helps the cheesecake rise evenly.
Pour the filling over the chilled crust.
Baking:
Preheat the oven to 140°C (284°F).
Place a baking tray with hot water on the bottom rack of the oven to create steam.
Place the cheesecake on the rack above the tray of water.
Bake for 1.5 hours.
Cooling and Chilling:
Once baked, turn off the oven and leave the cheesecake inside with the door slightly open to cool gradually.
Once at room temperature, refrigerate the cheesecake overnight. (This step is crucial for the best texture.)
Enjoy your smooth, creamy, and rich cheesecake!
