Cheesecake

Cheesecake

60 min bake, 180°C, 23cm springform tin, serves 12

Ingredients

Base
digestive biscuits  180g
caster sugar        50g
unsalted butter     70g

Filling
cream cheese        900g
caster sugar        200g
sour cream          240g
lemon juice         10g
vanilla extract     5g
eggs                3

Full fat cream cheese only. Low fat versions don’t set properly.
Everything for the filling must be at room temperature or the batter will be lumpy.
Do not overmix once the eggs go in. Overbeating adds air which causes cracking.

Recipe

1. Heat the oven to 180°C. Blitz the digestive biscuits to fine crumbs in a food processor. Mix with the sugar, then stir in the melted butter until it looks like wet sand. Press firmly into the base of the springform tin and about 3cm up the sides. Bake for 10 minutes, then leave to cool.

2. Beat the cream cheese and sugar until smooth, about 2 minutes.

Paddle attachment on low to medium.

3. Add the sour cream, lemon juice and vanilla. Mix until just combined.

4. Add the eggs one at a time, mixing briefly between each. Stop as soon as each egg is incorporated. Do not overmix.

5. Wrap the outside of the springform tin tightly in two layers of foil, going well up the sides. This stops water getting in.

6. Pour the filling over the cooled base and smooth the top. Place the wrapped tin inside a deep roasting tray. Pour boiling water into the tray to a depth of about 2.5cm.

7. Bake for 55-70 minutes until the edges are set but the centre still wobbles slightly when you tap the tin.

8. Turn the oven off and crack the door open slightly. Leave the cheesecake inside for 1 hour. This gradual cooling prevents it from cracking.

9. Remove from the oven and cool completely at room temperature, then refrigerate for at least 4 hours before serving.

Keeps in the fridge for 4 days. Freezes well for up to 3 months.