cheesecake, vol 2

For the ones who still remember my controversial cheesecake story, and for Liina who needs a permanent place where to find it, here is the recipe to:

Lindy's wonderful cheesecake
(as made in Tartu in 2003, one spring night at 4 am)

The base:
- 200g of cocoa cookies, broken into a powder;
- 150g of butter, melted (or less of it, depends how much you need to make the cookie powder stick, but not too much)
- 2 teaspoons of sugar (optional)

Once the cookies have been reduced to powder either in a bowl (or the student version: in a plastic bag hammered with an empty wine bottle), add the melted butter, stir and place at the bottom of the mould, smooth on top (but not pressed).

The dough:
- 500g Philadelphia cream cheese (not mascarpone!)
- 200g or 1 and a 1/4 coffee cup full of sour cream (in Estonia) or panna (in Italy)
- 1 egg
- 1 small cup of sugar (according to taste, can be less)
- 6 tablespoons of flour + a little vanilla sugar

Mix well in the given order until even, then add to the top of the base.

Bake in an over of 150°C for 30 min (or until about to turn golden on top), then turn off the oven and let the cake sit for 10-15 min for with a slightly open door.

Optional: if preferred, add 75-100g of chocolate melted along with 2 tablespoons of milk on top.

This cake always turns out too small and/or is always finished too fast. It's best when cooled, especially after a night in the fridge. In fact, that one last tiny piece you find in the fridge the next day is the best of all.