Don’t forget to go through the baking tips first, CHECK IT NOW!
A friend told me this is the best cheesecake they ever had..and they live in NY – the cheesecake city! I walked on air that day of course. This is a must try – soft and creamy filling combined with the crunchy crust. I try to make sure the amount of butter in the crust is just right, so its not too buttery and you lose the crunchy taste. Have fun trying it…. and have more fun devouring it!
Prep time: 20 mins – Chilling time: 1 hour for base; 8 hours or overnight for completed cake – Cook time: 1 hour 45 mins
Ingredients:
Crust
- 3 cups cookie crumbs (could be digestive biscuits, Oreos or tea biscuits)
- 1/2 cup unsalted butter, melted
Cheese Filling
- 450g cream cheese, room temperature
- 1 1/4 cup sour cream (or yoghurt if you don’t have sour cream), room temperature
- 1/2 cup sugar (you can reduce the sugar if you don’t like sweet cakes)
- 3 tbsp flour
- 1 1/2 tbsp lemon juice
- 1 tsp vanilla
- 3 eggs, lightly whisked by a fork
Equipment:
| Medium bowl |
| Electric mixer (standing or handheld) |
| 7 inch/18 cm round springform pan |
| Large bowl |
| Food processor |
How to…..
Crust
Place the biscuits into a food processor and blend until they are fine crumbs. If you don’t have a food processor, put them into a plastic bag and beat them down to fine crumbs. Mix the crumbs and melted butter in a bowl. Mix them well so the crumbs are coated in the butter. It may look a little dry to you, but they’re not…avoid adding more butter because then it won’t hold well and may be too buttery.
Pour it into the pan. Next you will set the cookie butter mix starting with the sides of the pan and then the base. Using your fingers, start pressing the mixture against the pan’s wall all the way up to the brim. Then do the base by pressing the mixture to the bottom of the pan. Place in the freezer for 1 hour.
Cheese Filling
Preheat the oven at 285 degrees F/140 degrees C.
Put the cream cheese into a bowl and using a handheld whisk at low speed, whisk it just until creamy. Now add the sour cream, sugar, vanilla extract, flour and lemon juice. Mix until everything is well combined. Add and fold in the whisked eggs. Pour into the prepared pan.
Bake for 1 hour 45 minutes or until you see the cheesecake has set but the center still wiggles a bit.
Remove from the oven and leave it to cool completely. Then chill in the fridge for 8 hours up to overnight. I usually leave it overnight.
Assembly
Insert a small knife around the sides of the cake and go all around gently to loosen the cake from the pan. You can now remove the side of the pan. Then take two flat serving spoons and put them under the cake at opposite ends and lift the cake to a serving plate. To keep it easy, you can just leave the cake on the bottom of the pan (since you can barely see it anyway) and just lift it with the bottom of the pan onto a serving plate.
Decorate with powdered sugar and berries/fruits of your choice.