A box of wheat biscuits.
A cup and a quarter cup of whipping cream.
A cup but a quarter of a cup of sugar.
A box of cream cheese or a cup of cottage cheese.
A handful of fresh strawberries for garnish.
2 and a half tablespoons of butter.
How to prepare
1- In the kibbeh, the amount of biscuits is chopped to obtain a soft biscuit.
2- The butter is melted on the fire, taking into account that the butter does not burn, and it can be placed in the microwave. It is placed on the crushed biscuits and the ingredients are mixed until the biscuits are homogeneous with the butter.
3- In the tray for making moving sides of the cheesecake, the biscuits with butter are placed at the base and it is better to move immediately during the winter so that the biscuits do not freeze with the butter at that stage.
4- The biscuits are placed in the refrigerator until they are completely firm for a while or until the rest of the ingredients of the recipe are finished.
5- In the electric mixer, both cream cheese and sugar are placed, so that the ingredients are mixed with each other and the whipping cream is placed while continuing to beat to obtain a creamy texture.
6- The eggs are placed one by one while continuing to beat the ingredients until complete homogeneity and obtain the appropriate texture for the cake.
7- The tray in which the biscuits are located is taken out of the refrigerator and then the cake mixture is placed on top of it. The white cake mixture must be equal and it is possible to make it even through the wooden spoon.
8- Then the tray is inserted into the oven at a temperature of 180 degrees Celsius for 45 minutes until fully cooked.
9- After the cheesecake comes out of the oven, we leave it until it cools down completely, and then we put it in the refrigerator for a whole day until it is completely firm and it becomes easy to cut and serve.
Before serving, the cheesecake is decorated with either chocolate, fresh strawberries, raspberry sauce and other toppings.