We will start by preparing the biscuit base. Crush the digestive biscuits in a food processor or put them in a plastic bag and crush them with a rolling pin until you get a fine crumb texture. Mix the crushed biscuits with the melted butter and stir well until the crumbs are completely impregnated with the butter.
Line the bottom of a springform cake tin with baking paper and press the biscuit crumbs firmly onto it, creating an even layer on the base. Place the tin in the refrigerator while we prepare the filling.
Preheat the oven to 170°C (340°F) and make sure the rack is in the center of the oven.
In a large bowl, beat the cream cheese together with the sugar until you have a smooth, lump-free mixture. Add the vanilla essence and lemon zest (if using) and mix again.
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Add the eggs one by one, beating well after each addition. Then, add the heavy cream and continue beating until you have a homogeneous and silky mixture.
Pour the cheese mixture over the biscuit base in the pan and smooth the surface with a spatula.
Bake the cheesecake in the preheated oven for approximately 50-60 minutes, or until the edges are firm and the center jiggles slightly when you move the pan.
Remove the cake from the oven and allow it to cool completely at room temperature before refrigerating it for at least 4 hours, or preferably overnight, to give it a firmer texture.
Notes and Tips:
For a lighter variation, you can use low-fat cream cheese and replace the heavy cream with evaporated milk.
You can decorate the cheesecake with fresh fruit, a berry coulis, or even sprinkle a little cocoa powder on top before serving.
To unmold the cake easily, make sure it is thoroughly chilled before removing the ring from the springform pan.
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