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Baked Cheesecake
A very tasty yet simple cheesecake.
Equipment
- 1 Food Processor Use this for the Biscuits and Filling
- 1 Spring Form Cake Tin I use 8inch or 9inch.
Ingredients
- 200 Grams Plain Biscuit, I use Digestives. Make Sure they're Plain
- 120 Grams Unsalted Butter Melted
- 1/2 Kg Cream Cheese Softened
- 30 Grams Plain Flour All Purpose Flour
- 1 Tsp Vanilla Extract
- 125 Grams Sour Cream Full Fat
- 375 Grams Castor Sugar
- 1 Zest of 1 Lemon
- 3 Large Eggs Size 7 or 8
- Mixed Fruit for Topping
Instructions
- 1. Preheat oven to 160°C/320°F (140°C fan).
- 3. Blitz – Break up biscuits roughly by hand and place in a food processor. Blitz until fine crumbs (Note 5). Add butter, briefly blitz until dispersed and it resembles wet sand.
- 4. Press into pan – Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base and up the walls. Use something with a flat base and vertical edges (I used a measuring cup) to press the crumbs up the wall almost to the top of the sides and flatten the base.
- 5. Beat cream cheese – Use a mixer or beater to beat the cream cheese until smooth – about 30 seconds on medium high.
- 6. Finish batter – Add flour, beat until just combined (10 sec). Add vanilla, sour cream, sugar and lemon zest. Beat until just combined (10 – 15 sec). Add eggs one at a time, beat in between until just combined (10 sec each). Don't over beat, we don't want to aerate the batter.
- 7. Bake – Pour into prepared crust. Bake for 55 minutes. The top should be a very light golden brown, not cracked, and near perfectly flat. It should jiggle slightly when you gently shake the pan.
- 8. Cool in the oven with the door open 20 cm / 8" (Note 6), then refrigerate for 4 hours+ in the pan.
- 9. Remove springform pan sides. Use overhang paper to slide cheesecake off the cake pan. Then slide the cheesecake off the paper.
- 10. Serve – Top with berries and dust with icing sugar!
Notes
1. Biscuits: Any plain biscuits will work fine here but I use Digestives, you need 2 cups of crumbs.
The crumb should be like wet sand so when pressed, it stays packed firmly, especially up the wall. Adjust if necessary with more butter. It’s delicate when uncooked but once the filling is cooked, it becomes much more stable.
2. Cream Cheese – In the UK and some parts of Europe, block cream cheese isn’t available. If you can only get spreadable cream cheese in tubs (softer than block), skip the sour cream.
3. Inverted cake pan with overhang paper: The base of springform pans have a slight ridge. By inverting it, there is no ridge which makes it easier to slide the cheesecake on a serving platter without ruining the crust. There is no risk of batter leakage as the crust is thick enough to hold it all in.
4. Crumbs: Can crush in a bag with rolling pin if you don't have a food processor.
5. Cool in oven: This helps stop the surface from cracking.
