This glorious rich and dense dessert sort of speaks for itself and needs absolutely no introduction. This is definitely the most popular kind and if you haven’t tried it I guarantee a heavenly gasp at every bite!

Having originated in ancient Greece long years go, many countries now have their very own versions of it. Its that kind of dessert you can explore based on your palate and favorite flavors.

My recipe here is a good old American-NYC Cream Cheese & Sour cream kind that I personally love the most.

Here goes…

INGREDIENTS:

Base:

• ½ cup almonds
• ½  cup Maliban Marie biscuits
• ½  cup Munchee milk shortcake biscuits
• 2tbsp melted butter

Cream Cheese:

• 24oz Cream cheese
• 1 1/3 cups butter
• 5 large eggs
• ¼ cups flour
• 2tsp lemon juice
• 2tsp vanilla extract
• 16oz sour cream

Strawberry Compote (Topping)

• 1 cup strawberries
• 2 tbsp- Lemon juice
• 2 tbsp- sugar
• 1 tsp- zest of lemon
• ½tbsp corn starch

METHOD

*Pre-heat oven at 160 Celsius

*Make sure all ingredients are at room temperature before starting*

Prepping the Base:

STEP 1- Individually grind the almonds and biscuits in the food processor. Mix the three ingredients with the butter and make the crust.

STEP 2- Then get a spring foam pan and lightly line with butter

STEP 3- Put the curst in the pan and spread tightly all around pan with fingers.

STEP 4- Leave the pan in the fridge till the cream cheese mixture is ready

Prepping the Cream Cheese:

STEP 5-Lightly beat the cream cheese.

STEP 6- Add sugar

STEP 7- Add eggs (One at a time)

STEP 8- Add flour, lemon juice and vanilla extract

STEP 8- add sour cream and beat well.

*Once the mixture is ready, pour it in to the spring foam pan (Where the crust was set)*

STEP 9- Bake for approx. 1.5 hours

*Note:  I personally love it when the edges a little more golden than that you would see on a pretty dessert counter. It contributes a delicious caramelized flavor that works well together*

Prepping the Topping

STEP 10- Add strawberries in to a pan and let it cook for a few mins (Till the juice starts leaving the fruit)

STEP 11- Then add lemon juice

STEP 12- In goes the sugar, lemon zest and Cook for 10 mins

STEP 13- While cooking add the corn starch (to thicken it) mix and remove of fire.

STEP 14- Cool and then pour on top of baked Cheese Cake.

Enjoy 🙂