Ingredients
90 grams Crackers or biscuits
40 grams Unsalted butter
3 tbsp Cake flour
250 grams Cream cheese
2 Egg
80 grams Granulated sugar
2 tbsp Lemon juice
200 ml Heavy cream
Method
Sources
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Recipe1M+
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Recipe1M+
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Achievable elevated desserts — laminated doughs, cakes, custards
Italian cream cheese — tiramisu, pasta, risotto finishing
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
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Achievable elevated desserts — laminated doughs, cakes, custards
Italian cream cheese — tiramisu, pasta, risotto finishing
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
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put crackers in a plastic bag and seal. crumble into small pieces. then pour in melted unsalted butter and mix. transfer to a cake mold and spread all over the bottom on the pan (press down using a masher). microwave cream cheese for 30 seconds to 1 minute to soften. then divide into 3 or 4 portions. combine egg, granulated sugar, lemon juice, and cake flour into a blender and pulse. sift the cake flour beforehand, even though it is only a small amount. add heavy cream and cream cheese and pulse some more. if it does not combine well, stop blender and mix with spatula. then try pulsing again. pour step 4 batter into the mold at step 1. bake in a preheated oven at 340f/170c for 40-45 minutes. insert a skewer into the cake and if it comes out clean, it is okay. cool and place in the fridge with the mold overnight. adjust baking time and temperature depending on your oven. i recommend using crackers or biscuits with wheatgerm for the base (e.g. graham cracker) a moist and rich cheesecake.