I don't have much patience to complicate desserts when I crave something sweet and comforting. I make this fluffy cheesecake whenever I get a craving for cheesecake, because it's easy to make, doesn't have many steps, and the result is always balanced without being heavy. I prefer a 26 cm round pan and I don't press the biscuit base too hard – I think it turns out more interesting that way. I always make it in the evening and let it cool slowly so the cream doesn't sink.
Quick Info
Total time: about 2 hours (including partial cooling)
Preparation time: 25 minutes
Baking time: 1 hour
Servings: 10-12
Difficulty: easy to medium, does not require complicated techniques
Recipe type: tray cake, suitable for weekends or simple occasions
Ingredients
For the base:
- 300 g Petit Beurre biscuits
- 200 g butter (melted)
For the cheese cream:
- 600 g fresh cow cheese
- 250 g sour cream
- 100 ml liquid cream
- 250-300 g sugar (depending on how sweet you want it)
- 1 vial of vanilla essence
- 2 teaspoons lemon juice
- 3 eggs
Preparation method
1. Finely crush the biscuits, either in a food processor or with a rolling pin. They should be almost like flour.
2. Pour the melted butter over the biscuits and mix well to moisten the entire mixture.
3. Line a 26 cm round pan with baking paper.
4. Place the biscuit mixture in the pan and spread it evenly over the entire surface, including the sides, but without pressing too hard. Just press enough to hold it together – it doesn't need to be as compact as a tart crust. The cream's moisture will penetrate the biscuits while baking.
5. Refrigerate the pan for 10 minutes while you prepare the cream.
6. For the cream, mix the cow cheese with the sugar until smooth and the sugar has dissolved somewhat.
7. Add the sour cream and mix again briefly on low speed.
8. Add the eggs one by one and mix only with a whisk, not with a mixer, to avoid incorporating too much air.
9. Finally, add the liquid cream, vanilla essence, and lemon juice. Mix until everything is uniform.
10. Remove the pan from the refrigerator and pour the cream over the biscuit base.
11. Bake in a preheated oven at low heat (I use 150-160°C for regular ovens). Bake for about an hour. The cream should be set but not dry – it will firm up as it cools.
12. Turn off the oven and let the cheesecake cool slowly in the closed oven, slightly ajar, to prevent the cream from cracking.
13. When completely cool, refrigerate for at least a few hours, usually overnight.
14. Decorate at the end according to your preferences – most of the time I add blackberries and fresh mint, but forest fruits also work well.
Why I make the recipe often
I don't need special ingredients and I can almost always find everything I need in the fridge. The base isn't fussy, the cream mixes easily, and there's no gelatin or other additives required. It keeps well in the fridge for a few days and remains fluffy, doesn't get watery, and doesn't harden too much. It's the kind of dessert that is served cold and doesn't require reheating or complicated decoration.
Tips and variations
Tips
- The cow cheese must be fresh, without excessive whey. If it's very wet, drain it a bit beforehand.
- Don't beat the eggs too much, to avoid cracking the cream.
- Slow cooling in the oven prevents surface cracking.
- The biscuits should not be pressed too hard, otherwise the base becomes too hard when cooled.
Substitutions
- The liquid cream can be omitted if you don't have it, but it gives a lighter texture.
- For the base, digestive biscuits can also be used if you don't have Petit Beurre.
- Vanilla essence can be replaced with extract or omitted altogether if you don't have it on hand.
Variations
- You can add grated lemon zest for a more intense flavor.
- For the base, half of the biscuits can be cocoa for a flavor contrast.
- Decorate with whatever fruits you have or leave it simple, without decoration.
Serving ideas
- Serve cold, with fresh fruit on top.
- Goes well with a simple berry sauce.
- If you're short on time, serve without decoration; it's pleasant and simple enough.
Frequently asked questions
Do I have to use cow cheese or can I use cream cheese?
The recipe works well with fresh cow cheese, not with Philadelphia cream cheese. The texture will be airier this way.
I don't have a 26 cm round pan; can I use another one?
A similarly sized pan can be used, but it shouldn't be too small, so the cream layer isn't too thick and bakes evenly.
What do I do if the cream cracks on the surface?
Slow cooling in the oven greatly reduces the risk of cracking, but if cracks do appear, you can cover them with fruit or cream.
How sweet is the cake with 300 g of sugar?
With 300 g of sugar, it turns out quite sweet, so for a more balanced taste, I recommend starting with 250 g and tasting the cream before pouring it over the base.
Can the cheesecake be frozen?
I don't recommend freezing as the texture changes upon thawing and becomes slightly watery.
Nutritional values
Estimate for one slice (out of 12): about 370-400 kcal
Proteins: 7-8 g
Fats: 25-27 g
Carbohydrates: 30-33 g
Values are approximate and may vary depending on the type of biscuits, cheese, or sour cream you use.
Storage and reheating
Keep in the fridge, covered, for up to 4 days. Do not reheat; serve only cold. If left uncovered, the base may harden slightly, so a box or foil helps maintain freshness. The cake is not suitable for freezing.
Quick Info
Total time: about 2 hours (including partial cooling)
Preparation time: 25 minutes
Baking time: 1 hour
Servings: 10-12
Difficulty: easy to medium, does not require complicated techniques
Recipe type: tray cake, suitable for weekends or simple occasions
Ingredients
For the base:
- 300 g Petit Beurre biscuits
- 200 g butter (melted)
For the cheese cream:
- 600 g fresh cow cheese
- 250 g sour cream
- 100 ml liquid cream
- 250-300 g sugar (depending on how sweet you want it)
- 1 vial of vanilla essence
- 2 teaspoons lemon juice
- 3 eggs
Preparation method
1. Finely crush the biscuits, either in a food processor or with a rolling pin. They should be almost like flour.
2. Pour the melted butter over the biscuits and mix well to moisten the entire mixture.
3. Line a 26 cm round pan with baking paper.
4. Place the biscuit mixture in the pan and spread it evenly over the entire surface, including the sides, but without pressing too hard. Just press enough to hold it together – it doesn't need to be as compact as a tart crust. The cream's moisture will penetrate the biscuits while baking.
5. Refrigerate the pan for 10 minutes while you prepare the cream.
6. For the cream, mix the cow cheese with the sugar until smooth and the sugar has dissolved somewhat.
7. Add the sour cream and mix again briefly on low speed.
8. Add the eggs one by one and mix only with a whisk, not with a mixer, to avoid incorporating too much air.
9. Finally, add the liquid cream, vanilla essence, and lemon juice. Mix until everything is uniform.
10. Remove the pan from the refrigerator and pour the cream over the biscuit base.
11. Bake in a preheated oven at low heat (I use 150-160°C for regular ovens). Bake for about an hour. The cream should be set but not dry – it will firm up as it cools.
12. Turn off the oven and let the cheesecake cool slowly in the closed oven, slightly ajar, to prevent the cream from cracking.
13. When completely cool, refrigerate for at least a few hours, usually overnight.
14. Decorate at the end according to your preferences – most of the time I add blackberries and fresh mint, but forest fruits also work well.
Why I make the recipe often
I don't need special ingredients and I can almost always find everything I need in the fridge. The base isn't fussy, the cream mixes easily, and there's no gelatin or other additives required. It keeps well in the fridge for a few days and remains fluffy, doesn't get watery, and doesn't harden too much. It's the kind of dessert that is served cold and doesn't require reheating or complicated decoration.
Tips and variations
Tips
- The cow cheese must be fresh, without excessive whey. If it's very wet, drain it a bit beforehand.
- Don't beat the eggs too much, to avoid cracking the cream.
- Slow cooling in the oven prevents surface cracking.
- The biscuits should not be pressed too hard, otherwise the base becomes too hard when cooled.
Substitutions
- The liquid cream can be omitted if you don't have it, but it gives a lighter texture.
- For the base, digestive biscuits can also be used if you don't have Petit Beurre.
- Vanilla essence can be replaced with extract or omitted altogether if you don't have it on hand.
Variations
- You can add grated lemon zest for a more intense flavor.
- For the base, half of the biscuits can be cocoa for a flavor contrast.
- Decorate with whatever fruits you have or leave it simple, without decoration.
Serving ideas
- Serve cold, with fresh fruit on top.
- Goes well with a simple berry sauce.
- If you're short on time, serve without decoration; it's pleasant and simple enough.
Frequently asked questions
Do I have to use cow cheese or can I use cream cheese?
The recipe works well with fresh cow cheese, not with Philadelphia cream cheese. The texture will be airier this way.
I don't have a 26 cm round pan; can I use another one?
A similarly sized pan can be used, but it shouldn't be too small, so the cream layer isn't too thick and bakes evenly.
What do I do if the cream cracks on the surface?
Slow cooling in the oven greatly reduces the risk of cracking, but if cracks do appear, you can cover them with fruit or cream.
How sweet is the cake with 300 g of sugar?
With 300 g of sugar, it turns out quite sweet, so for a more balanced taste, I recommend starting with 250 g and tasting the cream before pouring it over the base.
Can the cheesecake be frozen?
I don't recommend freezing as the texture changes upon thawing and becomes slightly watery.
Nutritional values
Estimate for one slice (out of 12): about 370-400 kcal
Proteins: 7-8 g
Fats: 25-27 g
Carbohydrates: 30-33 g
Values are approximate and may vary depending on the type of biscuits, cheese, or sour cream you use.
Storage and reheating
Keep in the fridge, covered, for up to 4 days. Do not reheat; serve only cold. If left uncovered, the base may harden slightly, so a box or foil helps maintain freshness. The cake is not suitable for freezing.