Ingredients:
For the base:
200 g biscuits (Jubilee type)
100 g butter
For the filling:
800 g cream cheese (e.g. Philadelphia)
200 g sugar
3 eggs
200 ml sour cream
1 tsp. vanilla extract
1 tbsp lemon juice
Preparation:
Preparing the base:
Preheat the oven to 160°C. Line a baking mould (20cm diameter) with baking parchment and grease with butter.
Crush the biscuits into crumbs and mix with the melted butter.
Tamp the mixture into the bottom of the mould and bake for 10 minutes. Cool.
Preparing the filling:
Beat the cream cheese with the sugar until smooth.
One at a time, introduce the eggs, beating well after each one.
Add the sour cream, vanilla extract and lemon juice and mix.
Pour the filling over the base.
Baking and cooling:
Bake the cheesecake in a preheated oven at 160°C for 1 hour. Switch off the oven and leave the cheesecake inside for 1 hour.
Cool the cheesecake to room temperature, then place in the fridge for 4 hours or overnight.