Today I have tried preparing a cheesecake inspired by the famous Bomb A** Cheesecake recipe from Khloé Kardashian and I can assure you – it is one of the best cheesecakes I’ve ever tried!
I have made a few small changes in the recipe in order to customize it – I used about half of the ingredients and topped our cheesecake with rosehip marmalade to give it a wonderful glazed look!
For the crust:
- 120g biscuits – use your favorite!
- 45g melted butter
- 2 tablespoons granulated sugar
For the cheesecake batter:
- 350g cream cheese
- 130g sour cream
- 2 eggs
- 1 ½ tablespoons of flour
- 120g granulated sugar
- 150g blackberry jam
For the topping:
- Rosehip Marmalade ~150g
Preheat your oven on 180C. In the meantime, butter an 18 cm cake pan. To crush the biscuits you can either do it by hand or use a food processor. Add in the melted butter and sugar and incorporate well. Place the crust in the pan. Bake for 10 minutes on 180C. When it’s ready, let it cool before you add the cheesecake batter in.
In a bowl add the cream cheese, sugar and sour cream. Mix in well. Then add the flour and eggs. Make sure it is all well mixed. Add it into the cake pan. Add in a few tablespoons of the jam and mix it into the batter.
Before you put the cheesecake in the oven, take another pan and add 3-4 of water in it. Wrap the bottom of your cake pan with tin foil and place it into the pan with the water. This will keep the cake moist throughout the baking process.
Bake in preheated oven on 180C for 60-65 min. When the 1 hour passes, turn off the oven and leave the cake inside for another hour with the door cracked open.
Refrigerate for at least 2 hours before you top it with the rosehip marmalade. Then keep it in the fridge for 2 more hours.