Cheesecake with sour cream
12 servings
30 minutes
Sour cream cheesecake is a delicate, airy, and wonderfully creamy treat inspired by Greek culinary traditions. Its base of sweet cookies soaked in butter creates a crunchy contrast with the soft, velvety filling of cream cheese, sour cream, and lemon notes. The light tartness of lemon juice and zest adds a refreshing touch to the dessert, making it harmonious and exquisite. The Greek roots of cheesecake date back to ancient times when it was considered a treat for the gods and a symbol of hospitality. Today, it is the perfect dessert for cozy evenings and festive celebrations that brings joy in every bite.
1
Chop the sweet cookies into fine crumbs, add softened butter, and chop again.
- Biscuits (cookies): 250 g
- Butter: 125 g
2
Line a 22 cm diameter mold with foil. Press the mixture into the mold, firmly against the bottom and sides. Place the mold on a baking sheet and refrigerate for 30 minutes.
3
Preheat the oven to 160 degrees. Beat the remaining ingredients with a mixer until smooth. Pour the filling into the prepared cookie crust and bake in the oven for 1 hour (or until the cake is set in the center). Turn off the oven and let the cake cool in the oven with the door slightly open. Then cover and refrigerate overnight.
- Cream cheese: 750 g
- Sugar: 220 g
- Chicken egg: 3 pieces
- Sour cream: 180 g
- Lemon zest: 2 teaspoons
- Lemon juice: 60 ml
