Why do we bake this cheesecake three times?
We bake this cheesecake three times, and for good reason.
- The first bake ensures the cookie base is nicely baked and firm.
- The second bake cooks the farmer's cheese and eggs, creating a smooth yet firm cheese layer.
- The third bake adds that perfect silky finish and a light, moist sour cream layer.
The result? A cake that’s delicate, aromatic, and stays fresh for several days — perfect for holidays or as a thoughtful gift.
Our favorite pastry for gatherings
These are the top features of these wonderful triple-baked cheesecake bars:
- Easy to make — perfect for beginners
- Made with simple, easily available ingredients you probably already have at home
- A great dessert choice for celebrations, baptisms, weddings, and anniversaries
- Loved by both kids and adults
- Beautiful to look at and delicious, with a soft, creamy texture
Storing
Store this delicious triple-baked cake in an airtight container in the refrigerator for up to 3 days.
How to make Sour Cream Topped Cheesecake Slices at home (video)
Check this short video to master making Sour Cream Topped Cheesecake Slices at home.
Next, try these cheesecake ideas
- Lemon Cheesecake Bars
- Sour Cream Cheesecake
- Vanilla Cheesecake Bars with Rhubarb
- Pumpkin Cheesecake
- Strawberry Pretzel Cheesecake
Made in collaboration with Koncern Bambi a.d. Požarevac (Plazma Mlevena).
METHOD
-
Preparation
Place the oven rack in the center of the oven and preheat it to 160 °C (320 °F). Grease the bottom and sides of a deep baking pan, about 25 cm x 25 cm (10 in x 10 in). Line it with baking paper.
-
Layer 1
Put the ground Plazma cookies, melted butter, and sugar into a bowl. Mix well and spread the mixture evenly over the bottom of the prepared baking pan. Press it down firmly using the flat bottom of a glass. Place it in the preheated oven and bake for 10 minutes at 160 °C (320 °F).
-
Layer 2
Place the farmer's cheese, sour cream, eggs, lemon zest, powdered sugar, vanilla, and optionally some cornstarch (for a creamier texture) into a blender or food processor. Blend well until smooth. Pour the mixture over the baked cookie base and bake for 30 minutes at 160 °C (320 °F).
-
Layer 3
When the cheesecake has cooled after the second baking, prepare the third layer. In a bowl, mix together the sour cream, vanilla, and sugar. Pour it over the cheese layer and place it back in the oven to bake for a third time for 30 minutes at 50 °C (120 °F).
-
serve
Remove the cheesecake, which has been baked three times, from the oven and let it cool completely. Then place it in the refrigerator overnight. The next day, cut it into pieces and serve.
