Philadelphia cheesecake



For the base:
200 gr. biscuits;
~ 90 gr.butter at room temperature;

For the cheesecake layer:
3 big eggs;
150 gr. sour cream;
3 packages Philadelphia cheese (600 gr.);
2 vanilla;
230 gr. sugar;
30 gr. four;


Add the biscuits into a food processor with the butter until you have a texтutre like wet sand.
Pour it into the pan that you’ll use and form the base layer pressing with your hands or with a glass.

Leave it in the fridge to cool until the cheesecake layer is ready.
Beat the sugar with the cream cheese and add the sour cream, and after that add the eggs one by one stirring constantly.

Pour it onto the biscuit base and bake in a water bath into a preheated oven to 180C/355F for about 70 minutes.

If your oven is with a fan, cover the cheesecake with aluminum foil.
While baking do NOT open the oven door.

When it’s ready, turn off the oven and open the door just a little and leave the cheesecake to cook inside the oven.
When it cools completely, add it into the fridge.


Bon apetit!


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