Cheesecake Sunshine

Cheesecake Sunshine – a delicious and easy-to-make recipe

Preparation time: 30 minutes
Baking time: 1 hour
Total time: 1 hour and 30 minutes
Number of servings: 10

Welcome to the wonderful world of cheesecake! Today, I will share with you a captivating and simple recipe for Cheesecake Sunshine, which will bring a ray of sunshine to any occasion. This cheesecake is a favorite among my friends and colleagues, and at every birthday, everyone eagerly awaits to savor it.

A little history: The cheesecake is a dessert with deep roots in culinary traditions, with origins that span thousands of years, but recipes have evolved and diversified around the world. Today, we will create an easy-to-make version, perfect for any occasion.

Ingredients for the crust:
- 150 g (about 1.5 packages) of Leibniz biscuits
- 3 tablespoons of melted butter

Ingredients for the filling:
- 1/4 cup of all-purpose flour
- 1 cup of sour cream (20% fat)
- 1 tablespoon of vanilla essence or extract
- 4 packages of 250 g of mascarpone cheese
- 1 + 1/2 cups of sugar (or less, to taste)
- 1/2 cup of sweet milk
- 4 eggs (at room temperature)
- 1-2 teaspoons of grated lemon zest
- 1-2 teaspoons of grated orange zest

Preparing the crust:
1. Start by crushing the Leibniz biscuits. You can do this by hand or with a food processor, making sure to achieve a texture similar to coarse sand. These biscuits are the perfect choice due to their pleasant taste and texture that works excellently in the crust composition.
2. Add the melted butter over the crushed biscuits and mix well until the mixture becomes moist and binds together.
3. Place the biscuit mixture in a springform cake pan (this is essential for easily removing the cheesecake) and press down with your palm to form a compact base. Put the pan in the fridge to harden while we prepare the filling.

Preparing the filling:
1. In a bowl, combine the flour, sour cream, and vanilla essence. Whisk until the ingredients are well incorporated and there are no lumps. This step is important as the flour will help stabilize the filling.
2. In another bowl, add the mascarpone cheese and sugar. Use a wooden spoon to mix well until the sugar is completely dissolved. You can adjust the amount of sugar according to your preferences; if you want a healthier version, you can use a natural sweetener like stevia, but be careful to adjust the quantity as it is much sweeter than sugar.
3. Add the milk and mix again until well combined.
4. Add the eggs one at a time, mixing just until each egg is well incorporated. Avoid overmixing to prevent too much air from being introduced into the mixture, which could lead to a less desirable texture.
5. Finally, add the grated lemon and orange zest, as well as the sour cream and flour mixture. Gently mix until combined.

Baking:
1. Pour the filling mixture over the biscuit base in the fridge. Preheat the oven to 180 degrees Celsius.
2. Bake the cheesecake for 1 hour. After 1 hour, check the center of the cake. It should be firm at the edges but slightly jiggle in the center. If it is too soft, leave it in the oven for another 30 minutes, but make sure it does not overbake to avoid cracking.
3. Once the cheesecake is done, turn off the oven, but leave the cake inside to cool slowly for at least 1 hour (ideally 2 hours). This step is crucial to prevent the surface from cracking.

Garnishing and serving:
After the cheesecake has completely cooled, you can decorate it as you wish. I recommend fresh berries like strawberries, raspberries, and blueberries. If you don't have fresh fruit, you can use frozen ones to create a delicious sauce to pour on top.

Practical tips:
- Make sure the mascarpone cheese is at room temperature before using it for easier mixing.
- If you want to give the recipe a twist, you can add a few drops of rum or orange liqueur for a more complex flavor.
- The cheesecake can be served alongside a fruit tea or a fine espresso, so that the flavors complement each other perfectly.

Frequently asked questions:
1. Can I use another type of biscuits for the crust?
Yes, you can use digestive biscuits or even gluten-free biscuits if you have dietary restrictions.

2. How can I make the cheesecake less caloric?
You can use diet biscuits and replace sugar with a natural sweetener, and sour cream with a light version.

3. How long does the cheesecake last in the fridge?
It can be kept in the fridge, covered, for 3-4 days.

This Cheesecake Sunshine is a versatile recipe, perfect for any occasion, from birthdays to gatherings with friends. With each slice, you will bring a smile to the faces of your loved ones. So, don't wait any longer! Start preparing this delicacy and enjoy every moment spent in the kitchen!