Creamy Cheesecake
Cake
Save recipe
To save recipes, you need a free MixBuch account.
Or use the MixBuch App:
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Trial expired
You have used the two free save slots. Switch to Premium for unlimited recipes!
Get PremiumStarting at €1.49/month
Cook Time
9 h 10 min
Servings
12
Difficulty
Medium
Prep Time
20 Min
Description
This cheesecake is a poem! I always make it when I want to bake something special. The base of crumbled butter biscuits and liquid butter is super easy and quick to prepare. The cream cheese filling is incredibly creamy thanks to the low-fat curd cheese and cream. A touch of lemon provides the perfect balance. The topping made of sour cream and sugar makes the cake completely irresistible. It tastes best when it has been refrigerated overnight. An absolute must for every cheesecake lover!
Ingredients (13 ingredients)
-
200 g Butter biscuit(s)
-
100 g Butter liquid
-
200 g Sugar
-
3 tbsp Cornstarch
-
600 g Cream cheese
-
200 g Low-fat curd cheese
-
1 Ei(er) Egg(s)
-
150 g Cream
-
2 tbsp Lemon juice
-
250 g Sour cream
-
2 tbsp Sugar
-
1 Pck. Vanilla sugar
-
1 tsp Lemon juice
Preparation (8 steps)
Chop butter biscuits
Place 200 g butter biscuits in the mixing bowl and chop for 10 sec/speed 8. Then add 100 g liquid butter and mix for 20 sec/speed 3.
Shape and pre-bake the butter biscuit base
Place the butter biscuit mixture in a baking pan and press firmly. Bake in a preheated oven at 180 °C top/bottom heat for 5 - 10 minutes. Then remove from the oven and let cool.
Prepare cream cheese cream
Put 200 g sugar, 3 tbsp cornstarch, 600 g cream cheese and 200 g low-fat curd cheese in the mixing bowl and stir for 30 sec/speed 4.
Refine cream
Add 1 egg, 150 g cream and 2 tbsp lemon juice and stir for 20 sec/speed 3. Spread the cream on the pre-baked base.
Bake cheesecake
Bake the cake in a preheated oven at 180 °C top/bottom heat for approx. 45 minutes. When the edge is lightly brown, take it out.
Prepare topping
Place 250 g sour cream, 2 tbsp sugar and 1 packet vanilla sugar and 1 tsp lemon juice in the mixing bowl and stir for 15 sec/speed 3.
Put topping on cake and bake until done
Spread the topping on the cake and bake the cake for another 5 minutes at 180°C top/bottom heat.
Let cheesecake cool down
It is best to let the cake cool in the refrigerator overnight.
Finished cooking? Great! 🎉
Share your result with the community and download the MixBuch App!
More images
Created by
Lena Lehmann
4
Rezepte
0
Kochbücher
Source
URL
External website
Allergens
- Gluten-containing cereals
- Eggs
- Milk
ALL features in the app
Download the MixBuch App and save recipes offline – including MiaMix.
• Create your own recipes – from photo, URL or text
• Your favorites always with you – even offline
• Your own cookbooks & weekly plan on your phone
• Push notifications for new recipes & MiaMix updates
• MiaMix: AI cooking assistant with precise Thermomix® steps
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Similar Recipes
Based on category & tags
Festive Mini Cupcakes
Cake
Saftiger Tahini-Nuss-Kuchen
Kuchen
Fluffiger Schokoladenkuchen (Schokoladen-Castella-Kuchen)
Kuchen
Cheesecake with fresh Grapes
Cake
Paris-Brest with Custard Cream
Cake
Creamy Cheesecake with Raspberry Mirror
Cake
Mulled Wine Cranberry Slices
Cake
Blondies with White Chocolate Frosting
Cake