Ingredients you’ll need 🥛🍋

For the crust:

• 200g of crushed biscuits (graham crackers or digestive cookies) 🍪
• 80g of melted butter 🧈
• 2 tablespoons of sugar (optional)

For the filling:

• 600g of cream cheese 🥛
• 200g of sugar
• 3 eggs 🥚
• 200ml of sour cream or heavy cream
• 1 teaspoon of vanilla extract 🌼
• Juice of half a lemon 🍋

Step 1: Making the crust 🍪

Mix the crushed biscuits with melted butter until it looks like wet sand. Press this mixture firmly into the base of a springform pan, creating an even layer. Chill it in the fridge while you prepare the filling.

Step 2: Preparing the creamy filling 🥄

In a bowl, beat the cream cheese with sugar until smooth. Add eggs one by one, mixing gently. Stir in sour cream, vanilla, and lemon juice. The result should be silky and light.

Step 3: Baking with patience 🔥

Pour the filling over the crust. Bake in a preheated oven at 160°C (320°F) for about 50–60 minutes. The edges should look set, but the center slightly wobbly.

Tip: Bake in a water bath (placing the pan inside another with hot water) to avoid cracks and ensure even creaminess.

Step 4: Cooling with care ❄️

Turn off the oven and let the cheesecake rest inside for an hour with the door slightly open. Then refrigerate for at least 4 hours, ideally overnight. Patience makes all the difference here.

Step 5: The final touch 🍓

Top with fresh berries, fruit compote, or a drizzle of chocolate. Each topping tells its own story, making your cheesecake unique.

A gentle reflection 🌸

Cheesecake is not rushed. It’s a dessert born of stillness, where each stage — from pressing the crust to waiting for the chill — teaches patience. And when the first slice is served, it feels like more than food: it feels like care.

✨ Because every bite of cheesecake is a little celebration of life’s sweetest moments.