Ingredients

• Substrate:

• 250g McVitie’s Digestive keksa

• 125g room temperature butter

• Cheese filling:

• 750g milk spread *

• 3 smaller eggs *

• 150g cream *

• 1 tablespoon density

• 2 bags of vanilla sugar

• 175g of sugar

• 2 tablespoons lemon juice

• Coating:

• 200-250g cream

• 1 tablespoon powdered sugar

• 2 tablespoons lemon juice

• 50ml sweet cream

• 1 bag of vanilla sugar

Preparation:

1.Substrate:

Grind the biscuits and mix with the butter by hand until a more or less homogeneous mixture is obtained. Press the mixture against the bottom of a 26cm diameter mold and leave in the fridge to squeeze while you prepare the cream.

1.Cheese filling:

Mix the cheese spread with all the ingredients except the eggs. Finally add one egg at a time and combine everything. Pour the mixture into a mold with a base. Cover the mold with foil on the outside and bottom (mine leaks so that water does not enter) and put it in a larger pan, and pour water to a height of 2/3 of the mold approximately and put the oven in a preheated oven at 170 degrees for a full 45 minutes. Then take out the cake, after 5-10 minutes, gently separate the edges from the mold with a knife and let it cool.

2.Coating:
Mix all the ingredients, the coating should turn out thicker, so be careful with sweet cream, and you can also add a little liquid yogurt if there is no sweet cream. Coat the surface of the cake and place in the refrigerator. Let the cake cool for at least 3-4 hours, and it is best when it is left overnight.

1. CHEESE SPREAD - of course you can use fresh cheese, but that's a completely different story, and the texture and taste, incomparable to me, although this version is nice to me…. As for the spread, I guess Philadelphia is the most ideal, because it's a 'cheese spread of cheesecakes', but I've never used it because it's more expensive… The ideal spread, in my opinion, for cheesecake is a 'NaturaAgro' milk spread that is on sour cream base with 35% dry matter, and min. 75% mm in dry matter (very similar to the composition of Phuiladelphia spread). It doesn't have the typical greasy 'matte' texture of most homemade milk spreads, but is slightly 'greasy', a bit reminiscent of mascarpone, but 'a bit': DD. * Unfortunately, the mentioned milk spread is no longer available on the market

2. EGGS-I had homemade eggs, so smaller eggs

3. MILERAM - I used the one with 30% mm

4. BISCUITS - winning by wide margin related Digestive biscuits - definitely they have no flat surfaces in the bar after me

5. BAKING LENGTH - my oven is a bit 'whimsical' and usually bakes everything shorter than stated, so take these 45min with a reserve, you may need more - when done, the cheesecake should lightly brown on top and be slightly pudding to the touch, and yet somehow solid;)

   I list all these details because they are really important for the texture. With these ingredients and process, I got a perfectly frothy, fluffy texture that melts in your mouth, not that heavier, greasy texture of cheesecake. Also, with this 'steaming' baking process, the edges will remain white and the surface will only turn slightly yellow towards the end of baking - so you will get a perfectly foamy texture without burning due to prolonged baking.

   There are a lot of cheesecake recipes, and although maybe they all work the same, I got a different cheesecake every time, so I try some combinations all the time to get the texture I like. This time I am very happy, so I decided to share the recipe with you… I made it seki for my birthday, the biggest cheesecake fan, and she said it was really perfect… and I am very happy… Until someone next maybe: DD ?!