How to make light & creamy cheesecake|The best new york cheese cake|Classic cheesecake by chef sara

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: neufchâtel cheese

Ricotta is lower in fat and calories, while neufchâtel is a budget-friendly option.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt is higher in protein and lower in fat, while plain yogurt is often less expensive.

Crush digestive biscuits in a bowl.

Add 2 tablespoons of butter to the crushed biscuits and mix well.

Press the biscuit mixture into the bottom of a mold using a spoon.

Refrigerate the pressed biscuit base for a maximum of 10-30 minutes.

In a mixing bowl, add one pack (approximately 900 grams) of cream cheese.

Add icing sugar (1 tablespoon) to the cream cheese and mix well.

Add half a teaspoon of vanilla essence to the mixture and mix again.

Take the refrigerated biscuit base out of the fridge and pour the cream cheese mixture on top.

Add 2 tablespoons of lemon juice to the cream cheese mixture and mix well.

Let the cheesecake set for a minimum of 60 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens