Delight in the velvety elegance of a baked cheesecake that’s a true feast for the senses. A buttery biscuit base serves as the foundation for the rich, creamy filling. The filling itself is a sublime combination of cream cheese, sugar, eggs, sour cream, and vanilla extract, creating a luscious symphony of flavors.
Baked Cheesecake
Ingredients
- 400 g cream cheese
- 2 packets tennis biscuits
- 125 g butter add 5g butter for greasing pan
- 250 ml sour cream 1 pack
- 1 tsp vanilla extract
- 3 TBSP flour
- 4 eggs
- 1/2 cup castor sugar
Instructions
- Preheat oven to 165 degrees Celsius, grease 23 cm pan and line bottom with baking paper
- In a freezer bag, empty tennis biscuits and crush them using a rolling pin until they are finely crushed
- In a separate bowl add the crushed biscuits and Melted butter (the butter must be watery) and combine
- Using the back of a 1/4 cup measuring cup, flat layer the buttered biscuit crumbs to the bottom of the pan, and some must be pressed to the sides of the pan
- Place the pan into the preheated oven, and set a 10 minutes timer. After 10 minutes of baking, take it out to let it cool
- Wrap the pan with heavy foil leaving the top opened. This is to prepare for the baking stage
- Drop the stove temperature to 145 degrees Celsius
- In a mixing bowl, Mix cream cheese with sugar for about 2 minutes until they are fully combined. Scrape the bowl down and mix again
- Add Eggs, one at a time while gently mixing or at low speed if using a mixer
- Add Sour cream, vanilla extract, flour into mixing bowl and mix that together for 2 minutes, scrape the bowl down halfway and mix again until well combined
- Add the mixture into the Baking pan with cheesecake crust
- Take a rectangular pan/ any bigger pan than the 23cm pan, and put the cheesecake pan inside
- Add boiling water halfway into the bigger pan, this is called a Hot water bath for the cheesecake to bake in a moist and steamy environment
- Place the Pans into the Oven and bake for 1hr 30 minutes
- After baking, take out of the water bath, and release the foil while the cheesecake cools
- Set the cheesecake in the fridge for 4hour or overnight
Notes
- All your ingredients must be at room temperature to avoid having lumps in your cheesecake.
- Do not over mix your cheesecake batter, as the final product will be stiff and have cracks .
- The best cheesecake is one that bakes in a hot water bath, you don not want to skip this stage.
- Add filling of choice on your cheesecake; Berry compote, whipped cream, meringue, fresh fruits, chocolate ganache
- Allow your cheesecake to set at least 4 hours in the fridge after cooling or have it the next day.
Did you whip up this delightful dish?
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