:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/ylczuYH8yT3Wq8poJGRT/25d4cbcfcad1d27f7882a6f51e0805.png "Classic Continental Baked Creamy Cheesecake")
Classic Continental Baked Creamy Cheesecake
Give your regular cheesecake a European twist with this Continental Cheesecake recipe. This dessert is bursting with flavors from smooth cream cheese, tangy sour cream, and crispy digestive biscuits, all combined to provide a satisfying and diverse taste sensation. This recipe will surely bring a piece of Europe to your dining table!
Ingredients
- 14 digestive biscuits, crushed
- 1⁄2 Cup unsalted butter, melted
- 2 cups cream cheese
- 3⁄4 cups crystal sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 tablespoon all-purpose flour
- 3⁄4 Cup sour cream
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Directions
Preheat the oven to 180°C (355°F).
Combine the crushed digestive biscuits and melted butter in a bowl.
Press the mixture into the bottom of a 9-inch springform pan to form a crust. Set aside.
In a large bowl, beat the cream cheese and sugar until soft and creamy. This should take about 2 minutes.
Add the eggs, one at a time, beating well after each addition.
Add the vanilla extract and flour, and continue to beat until well combined.
Fold in the sour cream until the mixture is smooth.
Pour the mixture over the biscuit base in the springform pan. Smooth the top.
Bake for 40-45 minutes, or until the center is slightly jiggly.
Turn off the oven and let the cheesecake rest inside the oven with the door slightly open for 1 hour.
Remove from the oven and let it cool completely at room temperature.
Refrigerate for at least 4 hours, or until ready to serve.
Serve chilled, sliced into 8 pieces.
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