Vivi's recipes

For the biscuit base

• 200 g plain butter biscuits (Leibniz Original)
• 100–150 g butter

For the cheesecake filling

• 500 g cream cheese (Philadelphia Frischkäse)
• 1 package sour cream (Saure Sahne)
• 1 package ricotta or low-fat quark (Magerquark)
• 3–4 eggs
• ½ cup sugar

Instructions

1. 1

   Prepare the biscuit base

   Crush the biscuits into fine crumbs. Melt the butter and mix thoroughly until combined.

2. 2

   Make the cheesecake filling

   In a large bowl, combine the cream cheese, sour cream, ricotta, eggs and sugar. Mix until smooth and creamy.

3. 3

   Pre-bake the crust

   Spread the biscuit mixture evenly across the bottom of a baking tin, pressing it down to form a firm base. Bake in a preheated oven at 180°C for approximately 15 minutes.

4. 4

   Bake the cheesecake

   Remove the tin from the oven and carefully pour the cheese mixture over the pre-baked biscuit base. Return to the oven and bake at 180°C for approximately 1 hour to 1 hour and 30 minutes.

5. 5

   Cool and refrigerate

   Allow the cheesecake to cool completely at room temperature before transferring it to the refrigerator. Refrigerate overnight, preferably for at least 8 hours, to allow the filling to firm up before serving.

Baking at a glance