Cream Cheesecake
Ingredients:
For the crust:
200g of digestive biscotti or digestive galette
100g of melted burro
For the cheese:
600g of cremoso (Philadelphia type), at room temperature
200g of zucchero
3 or more grown, at room temperature
250ml of fresh pans
1 cucchiaino di strato di vaniglia
Scorza grattugiata di 1 limone (opzionale)

Make the crust:
Preheat the oven to 180°C. Lightly grease a 23cm springform cheesecake tin.
Blitz the digestive biscuits in a food processor or place in a plastic bag and crush with a rolling pin until fine crumbs
form. Mix the biscuit crumbs with the melted butter until smooth.
Press the biscuit mixture into the bottom of the prepared tin, creating an even layer. Refrigerate the tin while you make the filling.
Make the filling:
In a large bowl, beat the cream cheese and sugar with an electric whisk until smooth and creamy.
Add the eggs one at a time, continuing to beat after each addition, until fully incorporated.
Add the double cream, vanilla extract and lemon zest (if using) and mix until smooth.

Assemble and Bake the Cheesecake:
Pour the cream cheese mixture over the cookie crust in the prepared pan.
Smooth the surface with a spatula.
Bake in the preheated oven for about 45-55 minutes, or until the center of the cheesecake is slightly jiggly.
Once baked, turn off the oven and leave the cheesecake in the oven with the door ajar for about an hour, then transfer to the refrigerator for at least 4 hours or preferably overnight.
Serve:
Before serving, drizzle the cheesecake with whipped cream and sprinkles of chocolate chips or fresh fruit, if desired.
Slice and enjoy!
This cream cheesecake is creamy, rich, and perfectly balanced in flavor. It’s a classic dessert that’s sure to please everyone at your table

Instructions: