Jewish cheesecake

Ingredients for 8 servings:

• 130 g butter, liquid
• 350 g biscuits, butter or wholemeal biscuits, crumbled
• 350 g sugar
• 350 g cream cheese
• 3 eggs
• 1 lemon(s), juice & zest
• 350 g sour cream
• Blueberries, strawberries, raspberries or other fresh seasonal fruit

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preheat the oven to 190°C. Grease a 23 cm springform pan. Mix the cookie crumbs with 4 tablespoons of the sugar, add the butter, and mix well. Pour the mixture into the pan, press down firmly, and chill for 30 minutes. Beat the Philadelphia with a hand mixer until soft, add the eggs, mix, and then stir in 250g of the sugar and the vanilla or lemon juice. Pour the mixture over the dough and bake for 45 minutes. Let it cool for 10 minutes. Mix the sour cream with the remaining sugar. Once the cake has cooled slightly, pour the sour cream over the cake, spreading it evenly, and bake for another 5 minutes (this gives it a nice shine). Let the cheesecake cool to room temperature and then chill until ready to serve. Serve with fresh fruit.