Ingredients
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Step-by-step preparation
1Prepare the crustCombine graham cracker crumbs with melted butter, press into a 23 cm springform pan and level it. Bake for 10 minutes at 170°C, then cool the crust completely.
Step 1
Combine graham cracker crumbs with melted butter, press into a 23 cm springform pan and level it.
Step 2
Bake for 10 minutes at 170°C, then cool the crust completely.
2Make the creamy fillingMix cream cheese and sweetener on low speed until smooth. Blend in sour cream, cornstarch, vanilla, lemon zest and a pinch of salt. Add eggs one at a time, mixing only until each one disappears into the batter.
Step 1
Mix cream cheese and sweetener on low speed until smooth.
Step 2
Blend in sour cream, cornstarch, vanilla, lemon zest and a pinch of salt.
Step 3
Add eggs one at a time, mixing only until each one disappears into the batter.
3Bake and chillWrap the pan in foil, add the filling and place it in a larger pan of hot water. Bake at 160°C for about 80 minutes, until the edges are set and the center still jiggles slightly. Turn off the oven, leave the door ajar for 45 minutes, cool completely and refrigerate for at least 6 hours.
Step 1
Wrap the pan in foil, add the filling and place it in a larger pan of hot water.
Step 2
Bake at 160°C for about 80 minutes, until the edges are set and the center still jiggles slightly.
Step 3
Turn off the oven, leave the door ajar for 45 minutes, cool completely and refrigerate for at least 6 hours.
Kitchen tip
Wrap the pan securely for the water bath and cool the cheesecake gradually to prevent cracks.
FAQ
Why does cheesecake crack?
Excess air, high oven temperature and sudden cooling are the most common causes.
How long should it chill?
Once fully cool, refrigerate for at least 6 hours, preferably overnight.
Can it be frozen?
Yes; freeze undecorated slices, well wrapped, for up to one month.
Nutrition Facts(per serving)
Calories
Fat
Carbs
Protein
The rings show the share of the reference daily intake per serving, based on a 2,000 kcal diet.
