Skinny Classic Cheesecake

People, rejoice. The cheesecake is back. Cheesecake is not especially my favorite dessert, and I’m starting to wonder why actually. This cheesecake was sweet, creamy, perfect. Do it. Do it. Do it. The secret with cheesecake is you can add fruits on top and then it feels healthier as fruits have nutrients (and some other stuff) in them. I was actually supposed to put peached on them, and even bought some canned peaches, but I then realized juicy blueberries look better on pictures (look does matter folks in food. Most of the time 🙄). I ended up eating the peaches, cause, damn! Canned peaches are good. So good. 

[recipe title="Skinny Classic Cheesecake" servings="16" time="1h45min" difficulty="medium" description="Skinnier version of your average, classic cheesecake"]
[recipe-ingredients]
Crust:
– 1 & 1/2 cup tea biscuits
– 2 tsp honey
– 4 tbsp butter

Filling
– 1 package cream cheese (350g)
– 2/3 cup brown sugar
– 1/2 cup 35% cream
– 2 eggs
– 1 tbsp lemon juice
[/recipe-ingredients]

[recipe-directions]
1. Preheat the oven to 330°F
2. Start by making the crust. Break the biscuits into small pieces and using a mixer, transform them into a powder. Mix in the butter and the honey then place at the bottom of a 9inch greased square pan. Bake for 15 min or until the top is golden
3. In the meantime, make the filling. Add the cream cheese, sugar, lemon juice to a bowl and beat well
4. Add the eggs and continue beating
5. Gradually add the cream while beating
6. When the biscuit base is ready, pour the filling on top and spread evenly
7. Bake for 1 hour and 15 min [/recipe-directions]

[/recipe]