This recipe should make the Creamiest cheesecake you have ever had

HERE IS THE WAY I MAKE MY CHEESECAKE

YOU’LL NEED THESE INGREDIENTS
- 2 packs of Philadelphia cream cheese
- 1 bowl of ricotta cheese (250g)
- About 4 eggs
- 1 pack of butter cookies (you will make the crust with it)
- 1 pack of butter (don’t use margarine, real butter is better)
- 1 lime or lemon
- Sugar (you will control it to your own taste)
- 15% cream or if you want it richer you can buy 35% cream, but no whipping cream)
- A little bit of salt.
- Vanilla extract


YOU’LL NEED THESE TOOLS

- A spring form pan
- A whisk or a hand mixer
- A mixing bowl
- A fork
- A little microwavable bowl or pan to melt the butter



FIRST THING WE DO, IS MAKE THE CRUST (THE BASE)

Take the butter cookies, crush the in you blender or food processor (or you can do it with a fork, but make sure that they are well crushed) While you are crushing them, take about 6 spoonfuls of butter and melt it in the microwave or on the stove. Then put the butter in the cookies and mix with your fork. (It’s ok if the cookies are not completely wet with the butter... because you want to make the crust crispy.) Then put the butter and cookie mix in the bottom on your cake pan, and put it in the fridge while you make the cheesecake filling.


SECOND THING WE DO, MAKE THE CHEESECAKE FILLING

Make sure you leave the cream cheese the ricotta cheese and the butter outside of the fridge at least 1 hour before you make the cream cheese filling.
When you get to step 5, preheat your oven at 350 degrees F

1. Take the Philadelphia cream cheese and put it in a bowl
2. Mix it together in your mixer or with a whisk until it becomes like a cream

3. Put some sugar in it (I don’t control sugar so, put some and taste it)
4. Mix more
5. Add the ricotta cheese (and more sugar if needed)
6. Continue mixing (because we need it to be very soft, creamy and fluffy
7. Add some of your 15 or 35% cream, but not too much, about 100ml
8. Keep mixing with your whisk or in your mixer
9. Add the four eggs one by one while mixing (but make sure that you tasted it to make sure the sugar is enough, because from here on, you cannot taste it anymore because of the raw eggs)
10. Then add the vanilla extract, 1 tea spoon of vanilla extract is ok
11. Add some of the lemon’s or lime zest (but don’t put the zest of a whole lemon half is ok)
12. Cut the lemon and add just a little bit of lemon juice, not even half of the lemon, just maybe one third of the lemon.
13. Finally add a pinch of salt. It really brings out the taste even in sweet recipes.



THIRD THING WE DO, BAKE THE CHEESECAKE

- Take the crust out of the refrigerator and pour the cheesecake filling in the crust
- Bake in your preheated oven (350 degrees) for about 45 minutes to 1 hour. But try not to let the top get too brown, because some ovens are different, if you see that the top of your cheesecake starts getting brown after only a few minutes, then turn down the oven to a lower degree.
- After your cheesecake is done, take it out of the oven and let it sit on the counter for about one hour so it can cool
- After one hour of cooling, put it in the fridge overnight (don’t try to remove it out of the spring form pan or cut it after at LEAST two hours in the fridge... but it is really best to let it sit overnight, because it will be soft, because it is made with cheese)


And then you can make the topping that you want. The most famous one is a strawberry topping. Or you can even make a topping with many berries, like strawberries mixed with raspberries and blueberries, cherries. If you need the recipe to any topping, just ask me.

If you have any questions regarding the steps to follow or the measurements, please don’t hesitate to ask me.

I love good cheesecake, so will be giving this a try sometime. Yum! Thanks for posting!

I am a cheesecake lover too.......thanks!!!

That sounds like a great recipe! Yum!

That's great you guys. Let me know how the recipe work for you guys.