How to make Cheesecake Recipe | Mother's day cake | Cheesecake without sour cream Spicy Oaks

Prepare the cake crust by grinding the crackers in a food processor.

Add 100 gm sugar, 1/2 tsp salt, and 4 tbsp butter to the ground crackers and mix well with a spatula or your hands.

Ensure the mixture holds together; if it falls apart, add more butter and mix again.

Transfer the mixture to an 8-inch springform pan and tamp it down using a cup or glass to help it cut smoothly after baking.

You can either bake the crust at 320 °F for 10-12 minutes or refrigerate it until the cake batter is ready; the creator baked for 10 minutes for a crunchy crust.

Prepare the cake batter by ensuring the 450 gm cream cheese is at room temperature to prevent lumps, then beat it until creamy.

Add 100 gm sugar to the cream cheese and beat until well incorporated.

Mix in 1/4 cup yogurt (60 gm) or sour cream and 250 ml heavy whipping cream in small batches, adding 100 ml at a time.

Add 1 tsp lime juice, 2 tsp vanilla extract, and 2-3 tbsp all-purpose flour to the mixture.

Add 2 eggs one at a time, mixing until the batter is ready.

Pour the batter into the springform pan, shaping it with a spatula without tapping the pan to avoid disturbing the crust.

Place the baking pan over a baking sheet filled with water and bake the cheesecake at 350 °F for 20 minutes, then reduce the temperature to 300 °F and bake for an additional 35 minutes.

Let the cheesecake cool for 2-3 hours at room temperature, then refrigerate for at least 6 hours to solidify.

After 10 hours, gently remove the cheesecake from the pan, ensuring not to break it.

Warm a knife in hot water for 3 seconds before cutting to achieve a smooth cut, and enjoy the cheesecake.

Equipment Needed

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