Making time: 20min Baking time:40min


  1. Crunchy bottom of the cheesecake
  2. 10 pcs digestive biscuit
  3. 40 g unsalted butter
  4. 8-inch cake base
  5. 900 g cream cheese
  6. 160 g sugar
  7. 1/4 tsp salt
  8. 2 eggs
  9. 60 g unsalted butter
  10. Decoration
  11. 10 g sugar
  12. 60 g sour cream (enough for top only)
  13. Fruits: blueberries, strawberries..


  1. 1
    Cut a piece of non-stick paper in the shape of the cake mold and place it on the bottom or the mold.
  2. 2
    Leave 40g unsalted butter in room temperature.
  3. 3
    Take 10 pcs of digestive biscuit and smash them with a rolling pin inside a ziplock bag until crushed.
  4. 4
    Mix the crushed biscuits and the unsalted butter with your hands evenly and spread it in the bottom of the cake mold.
  5. 5
    Place 900g cream cheese in room temperature.
  6. 6
    Mix the cream cheese with 160g of sugar and 1/4 tsp of salt until smooth, you can mix with an electric mixer if the cream cheese is too hard.
  7. 7
    Mix 2 eggs in the cream cheese with a spatula by pouring it separately(don't use an electric mixer).
  8. 8
    Melt 60g of unsalted butter in a microwave or putting it in a bowl on top of hot water.
  9. 9
    Mix the melted butter with the cream mixture.
  10. 10
    Spread the cream in the mold evenly.
  11. 11
    Put the mold on a tray and pour some water on the tray.
  12. 12
    Bake at 170°c (340°f) for 20 minutes.
  13. 13
    Place a foil paper on top of the cake and bake again for 20 minutes.
  14. 14
    Take your cake out to decorate.
  15. 15
    You cheese cake is finished!