Description
A creamy and rich cheesecake with a delightful biscuit base, perfect for any occasion.
Ingredients
Scale
- 200 g butter biscuits
- 100 g butter
- 500 g cream cheese
- 100 g powdered sugar
- 200 ml heavy cream
- 1 tsp vanilla extract
- 1 tbsp lemon juice
Instructions
- Crush the butter biscuits into fine crumbs.
- Melt the butter and mix it with the crushed biscuits to form the base.
- Press the biscuit mixture into the bottom of a springform pan and chill in the refrigerator.
- In a bowl, beat the cream cheese and powdered sugar until smooth.
- In another bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture along with vanilla extract and lemon juice.
- Pour the cream cheese filling over the chilled base and smooth the top.
- Refrigerate for at least 240 minutes or until set.
- Serve chilled, optionally topped with fruit or chocolate sauce.
Notes
Let the cheesecake set overnight for the best texture and flavor. Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 20g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Keywords: cheesecake, no-bake, dessert, creamy, easy