Desserts
Cheesecake Without Cream
A delicate baked cheesecake made with 400 g of cream cheese and a biscuit base.
16–18 cm tin. The baked version from our earlier chat: no cream, with optional sour cream or thick plain yoghurt. Preparation time and servings are approximate.
Ingredients
For the base
- Biscuit crumbs — 160–180 g
- Butter — 65–75 g
For the filling
- Cream cheese — 400 g
- Eggs — 2
- Sugar — 80–100 g
- Sour cream or thick plain yoghurt — 100 g (optional)
- Cornflour (cornstarch) — 1 level tbsp
- Vanilla — optional
Method
1. Prepare the base
Mix the biscuit crumbs with the melted butter. Press firmly into a 16–18 cm tin. Bake for 8–10 minutes at 170 °C.
2. Mix the filling
Mix the cream cheese with the sugar. Add the eggs one at a time, stirring gently after each addition without whipping. Stir in the sour cream or yoghurt, if using, followed by the cornflour and vanilla. Pour the filling over the base.
3. Bake the cheesecake
Reduce the oven temperature to 150 °C. Bake for 45–60 minutes: the edges should be set and the centre should still wobble slightly.
4. Cool gradually
Switch off the oven, leave the door slightly open and let the cheesecake sit inside for 30–40 minutes. Then remove it and leave to cool.
5. Chill
Refrigerate for at least 4 hours, preferably overnight. Serve chilled.