When someone says cheesecake, my mind immediately gets intimidated by the whole long recipe.
Also, my oven got broken.
It is easy to make and fits well into my schedule while my oven is getting fixed.
Image credit: El Mundo Eats on Youtube
In a mixing bowl, combine the biscuit crumbs and 1 1/2 cups unsalted butter.
Pour the mixture into a 7-inch or 18cm springform pan and press evenly using the back of a spoon.
Let it cool in the freezer for about 30 minutes to harden.
For the filling, whisk 16 oz of full-fat cream cheese at room temperature until fluffy.
Use a regular whisk or any handheld mixer.
Gently fold everything together with a spatula.
With a knife, carefully run it around the cheesecake to help it loosen up.
Then, release the spring and remove the ring.
Swiftly lift up the cheesecake using the spatulas and place it on a platter.
Slice, serve, and enjoy every bite!
