Thin Cheesecake [Mince gâteau au fromage]
Servings: slices
Thin Cheesecake is a creamy, dessert with a crust of graham crackers, filled with a mixture of cream cheese, sugar, and eggs.IMPORTANT : The Thin Cheesecake required a minimum of 6 hours in the fridge once it is done. I recommend preparing it a day in advance.
Equipment
- Round cake pan 9 inch ideally
- Hand mixer for the cream
Ingredients
The Crust
- 200 g graham cracker crumbled
- 60 g unsalted butter melted
- 25 g sugar
- unsalted butter to coat the pan
The Cream
- 500 g cream cheese at room temperature
- 200 g sugar
- ¼ tsp. salt
- 2 tsp. vanilla extract
- 1 tsp. lemon juice
- 3 eggs at room temperature
- 120 g sour cream 14% at room temperature
Notes
Instructions
The Preparation
- Gather the ingredients. Preheat the oven to 350℉.
The Crust
- In a medium mixing bowl, combine the 200 g graham cracker, melted 60 g unsalted butter and 25 g sugar. Stir together until the mixture feels like wet sand.Apply parchment paper and unsalted butter to a 9-inch round cake pan and pour the mixture in it. Press the crumbs into the bottom and slightly up the sides of the pan using the bottom of a glass or measuring cup. Place on a baking sheet.
- Bake for 10 minutes. Remove from the oven and let cool while making the filling.
The Cream
- In a large mixing bowl, place the 500 g cream cheese and beat until creamy and smooth. You can use a hand Add the 200 g sugar, ¼ tsp. salt, 2 tsp. vanilla extract, and 1 tsp. lemon juice. Beat until the mixture is well combined and completely smooth. Stop and scrape down the bowl a few times during mixing.Add in the 3 eggs one at a time. Stop and scrape down the bowl between additions. Once the eggs are well combined, mix in the 120 g sour cream until well incorporated. Pour the batter into the cooled crust.
- Bake for 15 minutes at 350℉. Reduce to 300℉ and continue baking for another 30 to 35 minutes or until the edges of the filling are just slightly puffed and the center wobbles slightly when gently shaken. Turn off the oven and leave the cheesecake in the oven with the door closed for 1 hour.
The Serving
- Remove the cheesecake and let cool at room temperature for 1 hour, then chill for at least 6 hours or up to 3 days before serving. Let the cheesecake cool gradually. Don’t place it directly into the fridge to speed up the process, or it can easily crack. If refrigerating for several days, loosely cover after the cheesecake is fully chilled.