Cheese Vegetarian Cheesecake: A delicious snack for any occasion

Cheese Vegetarian Cheesecake: A Delicious Snack for Any Occasion

Crust Ingredients:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

Filling Ingredients:

  • 24 oz (3 packages) cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 1 teaspoon pure vanilla extract
  • 3 large eggs
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 1/4 cup heavy cream

Topping (optional):

  • Fresh berries
  • Fruit compote
  • Whipped cream

Instructions:

  1. Preheat the Oven:
    • Preheat your oven to 325°F (160°C).
  2. Prepare the Crust:
    • In a medium bowl, combine the graham cracker crumbs and 1/4 cup sugar.
    • Stir in the melted butter until the mixture is well combined and resembles wet sand.
    • Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
    • Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while preparing the filling.
  3. Prepare the Filling:
    • In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
    • Add the 1 cup of sugar and continue to beat until well combined.
    • Mix in the sour cream, vanilla extract, lemon juice, and cornstarch until smooth.
    • Add the eggs, one at a time, beating well after each addition.
    • Finally, add the heavy cream and beat until the mixture is smooth and fully combined.
  4. Bake the Cheesecake:
    • Pour the cream cheese filling over the cooled crust in the springform pan.
    • Smooth the top with a spatula.
    • Place the springform pan on a baking sheet and bake in the preheated oven for 55-65 minutes, or until the center is set and the edges are slightly puffed.
    • Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracks from forming.
  5. Chill the Cheesecake:
    • Remove the cheesecake from the oven and let it cool to room temperature.
    • Once cooled, refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake to set properly.
  6. Serve:
    • Run a knife around the edge of the cheesecake to loosen it from the sides of the pan.
    • Remove the springform pan ring.
    • Top the cheesecake with fresh berries, fruit compote, or whipped cream, if desired.
    • Slice and serve chilled.

Tips:

  • For a Perfect Texture: Make sure all ingredients are at room temperature before mixing to ensure a smooth and creamy filling.
  • Preventing Cracks: Avoid overmixing the batter and bake the cheesecake in a water bath for an even, gentle heat.
  • Flavor Variations: Add a swirl of fruit puree or chocolate into the filling before baking for a fun twist.

Enjoy this rich and creamy vegetarian cheesecake as a delightful snack or dessert for any occasion!