Cheesecake with Physalis

⏳ Time

1 hour 10 minutes

🥕 Ingredients

🍽️ Servings

Description

This cheesecake is a huge canvas for imagination. You can add blueberries, raspberries, various liqueurs, or pastes to the filling — it won't suffer from it at all.

Ingredients

Shortbread Cookies - 5.3 oz
Ground Cinnamon - ½ teaspoon
Clarified Butter - 1.8 oz
Sugar - 10.6 oz
Semi-soft cream cheese - 15.9 oz
Farm fresh eggs - 3 pieces
Vanillin - 1 teaspoon
20% Sour Cream - 15.9 oz
Physalis - to taste
Lemon - 1 piece

Step by Step guide

Step 1

Crush the cookies into crumbs, add the butter and cinnamon, and mix thoroughly. Grease the baking pan with butter and place a circle of parchment paper at the bottom. Pour the cookie mixture into the pan, spread it evenly, press down, and place it in the refrigerator.

Step 2

Beat the cream cheese with a mixer on low speed, gradually adding the sugar, and continue beating for another two minutes until fluffy. Add the eggs one at a time, mixing well after each addition, then incorporate the vanilla and lemon zest. Finally, add the sour cream. The mixture should be well combined but not overbeaten.

Step 3

Remove the base from the refrigerator and spread the cream over it, then place it in a preheated oven at 320°F in a water bath (for example, place the pan on a baking sheet filled with hot water). Bake for 50 minutes without opening the oven and under no circumstances testing for doneness with a toothpick — this will cause cracks. After baking, turn off the oven and leave the cheesecake inside to set for another hour. Then remove it, carefully separate the edges from the pan with a knife, transfer it to a plate, and refrigerate for at least 4 hours.