For the crust you will need the following Ingredients:
- 1 packet of crushed Digestive biscuits
- 113 grams melted butter
- ½ teaspoon ground cinnamon
For the filling:
- 2 blocks of cream cheese, softened, room temperature (both blocks: 450 grams)
- 200 grams sour cream, softened, room temperature (200 grams)
- 200 grams sugar
- 1 teaspoon vanilla
- ½ lemon, zested
Coat the bottom and sides of a 23cm spring form pan with butter.
In a bowl, combine the crushed biscuits, melted butter and cinnamon, and you also add 1 tablespoon of water, that’s my little secret to get a moist crust.
Pour the lovely crumbs into the pan and press the crumbs down with your hand, then put the pan in the refrigerator for 10 minutes until it gets firm.
Now, beat your cream cheese for 1 minute or so until it’s so creamy, then add your sugar gradually and beat until it’s well combined for about 2 minutes, afterwards, scrape down the sides of your bowl every now and then. Add the sour cream and beat for 1 minute, add vanilla and lemon zest and beat for 1 minute. In this step you can add whatever flavors, fruits, chocolate you like, or you can have a plain cheesecake. Pour your creamy, silky filling into your golden crust.
Put the pan in the refrigerator again; allow your cheesecake to be chilled for at least 12 hours.
You can serve your delicious homemade cheesecake with some yummy red cherries sauce.
Recipe by Dina Abou Karam. Dina is is a cooking expert who appeared on the morning show “Yes3d Saba7k” on Chanel Two, appeared several times on the “CBC TV” and “Al Mehwar TV” and now is teaching lessons in Sawy Cultural Wheel.