Super Delicious Light Cheesecake

This is amazing, it’s rich, it’s creamy. It’s like a cream cheese cloud. You will start by making the crust, and in a mixing bowl have some crushed graham crackers. You can use digestive biscuits, vanilla, or cookies. Add in melted butter and mix the ingredients to make a crust, mix it until it resembles wet sand.

Into a springform pan, add in the cookie crust and press it with your hands until it levels the pan. Pop it in the fridge for a few minutes while you make the filling. For cream cheese, I recommend you use brick cream cheese for making the cheesecake because it’s much firmer and not as soft. Also, let it stay at room temperature for about 2 hours or so so it’s easier to whip it.

Using an electric stand mixer or a hand whisk with a big mixing bowl, add cream cheese with sugar and turn the mixer on to medium speed. Mix well until nice and smooth then zest the skin of one lemon and squeeze in the lemon juice and for flavour as vanilla extract. The ingredients will give a lovely pump of flavour to this cheesecake.

With the mixer still running, add 5 eggs one by one. Let it beat up well before adding the next. Last, add a little flour just to firm up this cheesecake, give it an ix in and you are done. Remove your crust from the oven and add the filling. Preheat the oven to 350 degrees Fahrenheit (180C). Pop it in the middle rack of the oven and on the low rack of the oven, place a tray of water and bake for 70 to 80 minutes.

This will help regulate the temperature and prevent your cheesecake from cracking once it’s out of the oven. Once baked, remove it from the oven and let it cool down completely in the pan then put it in the fridge for a few hours, preferably overnight. Serve your cheesecake as it is or put a few cherries on top.