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Classic Continental Baked Creamy Cheesecake

Give your regular cheesecake a European twist with this Continental Cheesecake recipe. This dessert is bursting with flavors from smooth cream cheese, tangy sour cream, and crispy digestive biscuits, all combined to provide a satisfying and diverse taste sensation. This recipe will surely bring a piece of Europe to your dining table!

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Ingredients

number of servings
8
  • 14 digestive biscuits, crushed Added to
  • 12 Cup unsalted butter, melted Added to
  • 2 cups cream cheese Added to
  • 34 cups crystal sugar Added to
  • 3 large eggs Added to
  • 1 teaspoon pure vanilla extract Added to
  • 1 tablespoon all-purpose flour Added to
  • 34 Cup sour cream Added to
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Directions

300 min.
1. Step

Preheat the oven to 180°C (355°F).

2. Step

Combine the crushed digestive biscuits and melted butter in a bowl.

3. Step

Press the mixture into the bottom of a 9-inch springform pan to form a crust. Set aside.

4. Step

In a large bowl, beat the cream cheese and sugar until soft and creamy. This should take about 2 minutes.

5. Step

Add the eggs, one at a time, beating well after each addition.

6. Step

Add the vanilla extract and flour, and continue to beat until well combined.

7. Step

Fold in the sour cream until the mixture is smooth.

8. Step

Pour the mixture over the biscuit base in the springform pan. Smooth the top.

9. Step

Bake for 40-45 minutes, or until the center is slightly jiggly.

10. Step

Turn off the oven and let the cheesecake rest inside the oven with the door slightly open for 1 hour.

11. Step

Remove from the oven and let it cool completely at room temperature.

12. Step

Refrigerate for at least 4 hours, or until ready to serve.

13. Step

Serve chilled, sliced into 8 pieces.

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