Nutrition balance score
Unbalanced
Glycemic Index
62
Moderate
Glycemic Load
19
Moderate
Nutrition per serving
Calories458.8 kcal (23%)
Total Fat34.2 g (49%)
Carbs29.9 g (12%)
Sugars17.4 g (19%)
Protein6.5 g (13%)
Sodium379.7 mg (19%)
Fiber0.6 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
Start by crushing the biscuits into a powder, then add the melted butter and mix everything together.
Step 2
Butter and line a springform pan with parchment paper on the sides, I used a 16cm one. Wrap it entirely in aluminum foil to protect the cheesecake during baking.
Step 3
Distribute the biscuit mixture at the bottom of the pan and a little on the sides. Reserve in the refrigerator.
Step 4
Mix the eggs with the sugar, liquid cream, lemon juice, zest, and vanilla powder.
Step 5
Then add the Philadelphia cream cheese, cornstarch, and sour cream, and mix again to incorporate everything but without whipping too long.
Step 6
Pour the mixture into the pan.
Step 7
Bake in a water bath for 30 minutes at 180°C (356°F) and then 40 minutes at 160°C (320°F).
Step 8
Turn off the oven and leave the cheesecake inside for 1 hour.
Step 9
Remove and let the cheesecake cool completely.
Step 10
Reserve in the refrigerator overnight, or for a minimum of 2-3 hours if you’re in a hurry.
Step 11
Before serving, sprinkle some sugar on top and caramelize it with a torch. You can decorate it with some berries, and it’s ready. Enjoy!
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