Recipe by dsavir
This is not only the best cheesecake, it is the easiest cake I know. This is my mother-in-law's recipe and it is fabulous! Cooking time does not include refrigeration of the cake after baking.
Top Review by Karen P.
A big thank you to you and your mother-in-law. So easy and so delicious! I didn't even need my mixer. I put the biscuits (a few at a time) into a plastic bag and rolled over them several times with a large rolling pin till fine crumbs. I also used less sugar - 7 level tbs in the cheese and 4 level tbs in the sour cream topping. Perfect for us. It looked so great, had to try it after a few hours. Very good, but wow, truly creamy and divine after 24 hours as you say! I love that no need to add butter or flour. Thanks for sharing. Karen
- 200 g petit beurre biscuits (or any other biscuit you like)
- 750 g white cheese, 5%
- 2 eggs
- 3⁄4 cup sugar
- 200 ml sour cream
- 200 ml white yogurt
- 1⁄2-2⁄3 cup sugar (to taste)
Directions See How It's Made
- Preheat oven to 160°C.
- Using a mixer (I use the setting for grating vegetables) grate all the biscuits into biscuit crumbs.
- Pour biscuit crumbs into a 26 cm round cake tin.
- Mix the white cheese, the eggs and the 3/4 cup sugar in a mixing bowl and pour over crumbs.
- Bake for 30 minutes.
- Mix the sour cream, the yoghurt and the sugar (the recipe calls for 1/2 cup; my husband likes a bit more).
- When the 30 minutes are up, pour sour cream mix slowly over the baked cheese. If you pour fast, the cheese will break. It doesn't harm the taste, but it looks less nice.
- Bake for an additional 20 minutes.
- When cool, put in the fridge for at least 24 hours.
- It tastes even better after 48 hours.
- Optional: You can also use 300 gr of biscuits and use a larger pan. The result is a layer of biscuits, a thin layer of cheese and a thin layer of sour cream. It is also good, but I prefer this version.