Cheesecake

Cheesecake bottom

The basic cheesecake bottom is quite simple to make but it needs a bit of time to cool down so that the cheesecake dough doesn’t get soaked up. You can make the cheesecake as big as you want but you need to keep the ratio of the ingrdients in mind.

Ingredients

(for dough)

• Bastogne (Cookie) | 100 g
• Butter, molten | 50 g

Directions

1. Grind the cookies
2. Melt the butter
3. Mix butter and cookies together
4. But into the form you want the cheesecake in. It should be roughly 1 cm think mass.
5. Let the crust cool down, best in a fridge

“Now for the cheesy part”

Cheesecake

You can make the cheesecake with as much cheese as you but you need to keep the ratio of the ingrdients in mind.

Ingredients

(for filling)

• Eggs | 5
• Sugar | 168 g
• Creamcheese | 375 g
• Vanilla pod | 1
• Lemon juice | 1/2 piece

Directions

1. Mix the ingriedents togehter.
2. Bake roughtly 40 min with 170 °C

“Take care that the top of the cheesecake is not getting too dark”

"If you have made a cheesecake I would be happy if you send me a picture and tell me how you think the making of it was!"