🧾 Ingredients
For the crust
200 g graham crackers (or digestive biscuits), crushed
100 g melted butter
2 tbsp sugar
For the filling
500 g cream cheese, softened
150 g sugar
3 eggs
200 ml heavy cream
1 tsp vanilla extract
1 tbsp cornstarch
1 tbsp lemon juice (optional)
Optional topping
apricot jam or caramel sauce
👩🍳 Instructions
Prepare the crust
Mix crushed graham crackers, melted butter, and sugar.
Press the mixture firmly into the bottom of a springform pan.
Bake at 180°C (350°F) for 10 minutes, then let cool.
Make the filling
Beat cream cheese and sugar until smooth.
Add eggs one at a time, mixing gently.
Mix in heavy cream, vanilla extract, cornstarch, and lemon juice.
Bake
Pour the filling over the crust.
Bake at 160°C (320°F) for 50–60 minutes until the center is slightly set.
Cool
Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
Refrigerate for at least 4 hours (best overnight).
Finish
Spread warm apricot jam or caramel on top for the glossy finish like in the picture.
✅ Tip: For extra creamy texture like the photo, bake the cheesecake in a water bath (bain-marie)