Ingredients: Biscuits, Butter, Curd Cheese, Sugar or Powdered Sugar, Eggs, Sour Cream, Lemon Juice (squeezed from a lemon), Berries (blueberries, blueberries) or any other
Cooking method:
Crush the cookies into crumbs, pour into a cup.
Melt butter and mix with cookies. Cover the bottom of a detachable form with parchment, grease with butter along with the side. We lay out the base, level it and put it in an oven preheated to a temperature of 200 degrees for 7 minutes. Take out and refrigerate.
Mix curd cheese with sugar or powdered sugar, gradually add three eggs, stirring constantly, mix the mass, but do not beat! If you are using a whisk or a mixer, do everything at minimum speed, without allowing whipping, otherwise bubbles will appear in the mass and the finished cheesecake will look like a holey cheese.
Next, add sour cream, and a teaspoon of lemon juice, mix thoroughly and put on top of the cooled dough.
Gently level the top so that the finished cake looks beautiful. Shake the mold a couple of times to expel the bubbles and fill in the voids. We put to bake in a preheated oven, 170 degrees - for 50 minutes. Place a container of water on the bottom of the oven.
The cheesecake should not be browned, it is ready when the center jiggles slightly as you move the pan. Refrigerate the cheesecake in stages. It is important! Immediately after turning it off, leave it in the oven for an hour with the door ajar, or longer. Then hold at room temperature until the mold is completely cool.
Decorate with berries.