Light Cheesecake Recipe

Ingredients:

Instructions:

Grease a 6-inch cake pan and line it with parchment paper.
Melt 30g of unsalted butter and set aside.
Crush 85g of digestive biscuits or Lotus Biscoff cookies (about 13 pieces) into fine crumbs. Mix well with the melted butter until it becomes sticky.
Press the mixture firmly into the bottom of the cake pan using a spoon or a cup to ensure a solid base. This prevents it from crumbling when cutting the cake.
Refrigerate for at least 30 minutes to set.

Ingredients:

(Before mixing, make sure all ingredients are at a similar temperature to ensure even blending.)

Instructions:

Let the 250g of cream cheese soften at room temperature. (In winter, you can place it inside a closed oven with a cup of hot water to speed up softening.)
Once fully softened, remove the cream cheese from the oven. Prepare a deep baking tray with hot water, filling it to about 1/3 of the cake pan’s height, and start preheating the oven to 150°C (302°F).
Beat the softened cream cheese at medium speed until fluffy. Then, add the rest of the ingredients and mix at low speed until well combined. (Avoid high-speed mixing, as it can incorporate too much air, causing the cake to expand excessively and crack during baking.)
Strain the batter through a sieve at least once before pouring it into the cake pan. Smooth the surface and gently tap the pan to release any trapped air bubbles.
Bake at 140°C (284°F) for 50 minutes. If the surface shows signs of cracking, reduce the temperature by 10-20°C (50-68°F) as needed.
After baking, quickly check the cake. The ideal texture is set around the edges but still slightly jiggly in the center.
Keep the cake inside the closed oven for another hour with the residual heat to allow the center to fully set.
Once cooled, remove the cake from the pan and refrigerate for at least 6 hours before serving.