Making a cheesecake is actually not that difficult and the preparation time is very reasonable – with a little lemon zest and lemon juice it suddenly seems much lighter, too. The only problem is that the cake is somewhat susceptible to cracking. Of course there are tips and tricks to avoid cracks in a cheesecake. It helps to place a bowl of water next to the cake during baking and to remove the cake from the springform pan with a sharp knife immediately after baking – or to leave the cake in the open oven for 1 hour after baking so that the temperature difference is not too great. But if you, like me this time, don’t remove the cake directly from the tin (you learn from mistakes) and there are cracks – don’t despair! A glaze of sour cream and icing sugar helps to cover the cracks and brings additional freshness!
200g Biscuits Petit Beurre
20g butter, liquid, to grease the form
900g cream cheese (Philadelphia)
150 Sour cream
1 tsp vanilla powder
Lemon zest 1 lemon, grated
1 tbsp lemon juice
2 tbsp. corn starch
200g sour cream
10 tbsp icing sugar
Preheat oven to 180°. Grind the biscuits in the food processor or with a rolling pin, melt the butter and mix with the biscuits. Line the springform pan (26 cm diameter) with baking paper. Spread the biscuit mixture on the base and press firmly. Bake in the oven for 8 minutes. Remove from oven and allow to cool.
Set the oven to 160°. Melt the butter and grease the springform pan with it. Mix the remaining ingredients and spread on the biscuit base. Bake the cheesecake for 55-65 minutes. Remove the edge with a sharp knife immediately after baking. Leave the cake in the open oven for 1 hour, then cool for at least 4-5 hours or overnight.
After about 1 hour, mix the sour cream and icing sugar and spread over the cooled cake. Cool for another 3-4 hours.