For the crust: 1 package of Maizena crackers (200g)
5 tablespoons of room temperature butter
For the filling: 4 large eggs
1 cup of sour cream (180g)
3 1/3 cups of cream cheese (750g)
2 tablespoons of lemon juice
1 teaspoon of vanilla extract
a pinch of salt
For the crust: 1 package of Maizena crackers (200g)
5 tablespoons of room temperature butter
For the filling: 4 large eggs
1 cup of sour cream (180g)
3 1/3 cups of cream cheese (750g)
2 tablespoons of lemon juice
1 teaspoon of vanilla extract
a pinch of salt
Mix the crust ingredients in a blender until you get a fine crumb
Pour into a medium bowl and add butter, mixing well
For the crust: line the bottom and sides of a 23 cm diameter springform pan with the crust mixture
Trim the edges with a knife
Reserve in the refrigerator
Preheat the oven to 180°C (medium)
Mix the filling ingredients in a stand mixer until smooth, about 30 minutes
Pour the filling into the prepared pan and bake for about 1 hour and 30 minutes or until creamy
Let cool
Cover with plastic wrap and reserve in the refrigerator for firming (about 3 hours)
Unmold onto a decorative plate and serve
Creamy cheesecake, approximately 340 calories per slice
Note: If you prefer, prepare the cake up to 3 days in advance, cover with plastic wrap, and refrigerate until serving.
