Foodbook #773 homemade cheesecake


Good morning my friends, ready for this weekend with amazing and easy cheese cake;)

Let’s do this easy recipe together


For the base

250 g digestive cookies
125 grams of melted butter (in room temperature)

For the cream

250 g cold cream 35% fat
500 g cream cheese
60 grams of granulated sugar
60 grams of powdered sugar
1 tbsp lemon juice
1 kg liquid vanilla or capsule
1 lemon (zest)

For the sour cherry sauce

1 package of sour cherry compote
1½ κ.σ. sharp corn flour



Before you start making the best cheesecake
We first gather all our ingredients for the cheesecake recipe without baking by Argyro. Subsequently,

Allow the cream cheese to come to room temperature.
In order not to rub the base of the cheesecake with the cookies, you have to grind the cookies very well and integrate them very well with the butter. Thus, the cookie base will be cut into pieces and will not scatter.
And do not forget, the cream that you will use must be cold and full, have 35% fat and above. Only in this way will the cream of the cheesecake thicken and stabilize.
For the base of the cheesecake
Grind the digestive cookies in the mixer and make them powder.
Add the butter and beat the ingredients until the cookies are well moistened and become like wet sand.
Spread the cookie mixture in a 20 or 22 cm ring form. Press well with the upside down of the spoon or with a glass so that the base sticks to become solid, and there are no gaps. If we want, we raise the side wall of the cookie in the form. Flatten the surface of the cookie with the spoon.
Freeze the cookie base in the refrigerator until the cream is ready. Alternatively for a crispier base, bake the cookie base in a preheated oven at 180 ° C in air for 10΄ and let it cool completely.

For the cheesecake cream
Put the cream cheese in a bowl and with a hand mixer, beat the stirring wire for a few seconds on low speed until fluffy and becomes a velvety cream.
Add the sugar, the icing, the lemon juice, the vanilla and the grater. Beat with the mixer on low speed until smooth.
Add the cold cream and with the hand mixer beat to tighten and make the mixture viscous. The whole process takes about 2 '.
Remove the frozen cheesecake base from the fridge.
Pour the cream cheese on the cookie and smooth the surface with gentle movements
Place the mold with the cake in the fridge to freeze and stabilize.

For the sour cherry sauce of the cheesecake
Place a colander on a small saucepan. Open the sour cherry compote package and drain the sour cherries well.
Leave the sour cherries in the colander to drain well. Pour corn flour in the sour cherry juice and stir with the wire to dissolve the corn flour before putting it on low heat.
Put the pot with the juice on low heat. Stirring constantly with a wire, let it thicken and set for 2΄-3΄ to make a thick sauce.
Remove the sauce from the heat and add the drained sour cherries. Stir the fruit into the sauce.
Let the sauce cool for 10 '
Pour the sauce over the half-frozen cheesecake.
Put the cheesecake back in the fridge and let it freeze well for a few hours (3-4) or even better for one night to stabilize properly.
The cheesecake is kept for 3-4 days in the refrigerator.

Enjoy this

Stay safe and healthy my friends and take care of your people

My best wishes from Greece

How do you rate this article?



Multiple sclerosis survivor

My life with multiple sclerosis
My life with multiple sclerosis

Is bitch but it’s mine

Send a $0.01 microtip in crypto to the author, and earn yourself as you read!

20% to author / 80% to me.
We pay the tips from our rewards pool.