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Paastaart cheesecake π£π°
Paastaart cheesecake π£π°
Prep Time: 20 minutes | Cooking Time: 60-70 minutes | Total Time: 5 hours
Kcal: 350 kcal | Servings: 8 servings
Ingredients:
- 200g digestive biscuits
- 100g melted butter
- 600g cream cheese
- 200g sugar
- 200ml whipped cream
- 2 eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 200g mixed berries (such as raspberries, blueberries, and strawberries)
- Powdered sugar, for dusting
Directions:
- Preheat your oven to 160Β°C (320Β°F) and line the bottom of a springform cake tin with parchment paper.
- Crush the digestive biscuits into fine crumbs, then mix with the melted butter until well combined.
- Press the biscuit mixture evenly into the bottom of the cake tin to form the crust.
- In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
- Gradually add the whipped cream, eggs, vanilla extract, and lemon zest, mixing until well combined.
- Pour the cheesecake filling over the biscuit crust and spread it out evenly.
- Bake in the preheated oven for 60-70 minutes, or until the cheesecake is set around the edges but still slightly wobbly in the center.
- Turn off the oven and leave the cheesecake to cool inside with the door ajar for 1 hour.
- Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to firm up.
- Before serving, top the cheesecake with mixed berries and dust with powdered sugar.
#eastercheesecake #holidaydesserts #springbaking #tasty_love
