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1
The ingredients shall look like this.
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2
Start with the crust!
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3
Put the cookies in a bag and crush into tiny pieces with a rolling pin.
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4
You may want to double the bag in case it gets torn.
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5
Microwave butter for 30 seconds, add that into the cookie bag and mix.
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6
Press down evenly on mold.
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7
Cover with plastic wrap and chill in the fridge for about 1 hour.
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8
In the meantime, let's move on to the next step!
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9
Microwave the cream cheese for about 3 minutes.
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10
Once it's softened, mix with a whisk until it reaches a creamy consistency.
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11
Add sifted sugar I used granulated sugar to make it easier.)
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12
into Step 4, and continue mixing.
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13
Moving on further!
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14
Add the 2 eggs into Step 5, and mix again.
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15
Pour the heavy cream into Step 6.
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16
Now, in order to make this look as if it required a lot of work, let's add an extra step.
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17
Sift in the cake flour and mix.
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18
This is the last time mixing.
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19
Let's mix in lemon juice.
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20
Cover with plastic wrap and let the batter rest in the fridge for at least 30 minutes.
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21
In the meantime, preheat oven to 170C.
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22
Once the batter is rested, pour it into the crust.
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23
Bake for about 45 minutes in the 170C oven.
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24
Make sure to check on it every once in a while.
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25
The cake will be puffed up like this fresh out of the oven, but it will shrink quickly.
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26
When it has cooled, put it in the fridge.
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27
Serve after it has been chilled well.
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28
It will result in somewhat of a creamy cheesecake instead of a heavy one.
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29
Serve with coffee or tea.
