The recipe for the perfect cheesecake

A whole roll of cookies. A whole roll of cookies as a base. Mamma mia, I want a piece. What am I saying? Two. This recipe from our neighbors is a winner if you are responsible for dessert at Christmas. Just saying.

A good cheesecake is sometimes hard to find. Although there is one on the menu in almost every lunchroom, the quality is often not what you want. This recipe is basic and always results in a perfect cheesecake.

Bottom

The perfect cheesecake has a crispy, buttery base. This recipe uses a whole pack of cookies; if you want the base a little less thick, just snack on some cookies from the pack so they don't end up in the cake.

Filling

The filling should be creamy, so really use Monchou and no other type of cream cheese. Monchou is very fatty, which is exactly what we want in this cake. The consistency of the filling is extremely important; it should not taste too much like egg or be sunken. It needs to stay in the oven for another 5-6 hours after you turn it off, making it perfectly cooked and silky smooth.

Preparation

Preheat the oven to 180 degrees. Put the digestives in the food processor and chop them until they are completely crumbed. If you don't have a food processor, you can also fold the cookies in a tea towel and hit them with a pan or rolling pin until everything is crumbed.

Add a portion of the melted butter to the crumbled cookies and stir until all the crumbs are coated with butter. Add more butter until it has the right consistency. The crumbs should not be too wet, but when you press the mixture, it should hold its shape. Evenly distribute the mixture over a 24-centimeter springform and press down. Bake for 10 minutes.

Meanwhile, make the filling by mixing the Monchou with the sugar. Add the milk and then add the eggs one by one. After the eggs, stir in the sour cream and vanilla. Sift the flour and mix it into the rest of the filling until all the flour is absorbed. Bake for 1 hour in the oven. After that, turn off the oven and let the cheesecake sit in the oven for another 5-6 hours with the door closed. Place the cheesecake in the refrigerator and let it cool before serving.

The 100 best dishes you must have eaten, €14.99 bol.com

Text: FavorFlav