Basic Cheesecake

Heey… What’s up guys!
Today we’re making a Basic Cheesecake. Cheesecake is one of my favorite desserts ever! I just love its smooth and rich texture and its endless flavors’ possibilities. I topped this cheesecake with Salted Caramel Sauce but I have to apologize because I couldn’t include its recipe this time, but I promise you that I’ll make an entire post about it. Anyway, what are we waiting for? Let’s get cooking!

You'll need:

• 200g Biscuits
• 80g Butter
• 4 Eggs (separate the yolks from the whites)
• 500g Ricotta Cheese (the smooth kind)
• 100g Powdered Sugar
• 25cl Sour Cream
• 1tsp Vanilla Extract
• A Pinch Of Salt

Let’s Start:

1. Preheat your oven to 150°C and cover the bottom of a spring-form pan with parchment paper.
2. In a food processor pulse the biscuits until they turn into fine crumbs then melt the butter and add it to the crumbs and mix them well. Press the mixture into the pan, make sure it’s evenly distributed (( I use the back of a spoon at first and at the end I press it more with the bottom of a glass)) and then put it in the freezer until you prepare the filling.
3. In a bowl of an electric mixer fitted with the whisk attachment, beat the egg whites with the salt on high speed; half way through, add half of the sugar and keep mixing until soft peaks form and then transfer the mixture into a different bowl gently ((it’s better to start with the egg whites mixture because if you mixed the other part of the filling first you’d have to wash and dry the bowl and the whisk before beating the egg whites and honestly it’s annoying that way)).
4. Now, pour the ricotta in the mixer’s bowl and whip it until creamy, then gradually add the sour cream, egg yolks, vanilla extract and the other half of the sugar and combine until smooth and creamy.
5. Gently fold the whipped whites into the ricotta mixture, and then pour it on the crust and shake the pan a little bit.
6. Bake the cheesecake for 45min to an hour until firm and golden ((It will rise and crack a bit then fall when you get it out and that’s completely normal)).
7. Take your cheesecake out of the oven and let it sit for a while then run a knife around the edges and release the spring-form ring, let it cool for about 30min and then refrigerate at least 8 hours or overnight 

You can eat your cheesecake just like that, or you could top it with caramel sauce and nuts like I did in the pictures shown here, some berries sauce, chocolate ganache, … be creative! 

Thank you for stopping by and I really hope you'll give this recipe a try!

Bon Appétit