Ingredients
Tap to tick offCheesecake Base
- 150 Grams Graham Wafers
Crumb 10 wafers. Can use Biscoff, digestive biscuits or gingersnap cookies. - 6 Tbsp Unsalted Butter
Melted.
Cheesecake Filling
- 750 Grams Cream Cheese
3 large packages at room temperature. - ¾ Cups Sour Cream
Room temperature. - 1 Tbsp Vanilla Extract
- 1 Cup White Sugar
- 3 Eggs
Room temperature. - 3 Tbsp All Purpose Flour
- ¼ Tsp Fine Salt
Method
Creating the Base
- 150 Grams Graham Wafers
Crumb 10 wafers. Can use Biscoff, digestive biscuits or gingersnap cookies. - 6 Tbsp Unsalted Butter
Melted.
Grease a 22 cm (8 inch) springform pan along the sides and the bottom. Cut out a parchment circle to line the base of the pan. Place on a baking sheet to catch any spills during the baking process.
Crush your choice (or combination) of biscuits using a ziplock bag and a rolling pin or blitz in a food processor. Create fine crumbs. Place into a bowl. Add in the melted butter and stir until the mixture becomes moist. If desired you can add a bit of white sugar to taste. Press firmly into the base of the springform pan, using the back of a tablespoon and set aside.
- 750 Grams Cream Cheese
3 large packages at room temperature. - ¾ Cups Sour Cream
Room temperature. - 1 Tbsp Vanilla Extract
- 1 Cup White Sugar
- 3 Eggs
Room temperature. - 3 Tbsp All Purpose Flour
- ¼ Tsp Fine Salt
Place the cream cheese, sour cream, and vanilla extract into a stand mixer. Blend until smooth. Gradually add the white sugar, then add the eggs, one at a time. Add the flour and salt and mix on low. Scrape the sides and the bottom of the bowl in case there is any unmixed cream cheese clinging to the bottom of the bowl. Mix for another 30 seconds until the mixture is smooth and there are no lumps.
Pour and scrape the cheesecake filling over the base in the springform tin. Smooth out the filling evenly and tap a few times on the counter to remove any potential air bubbles.
Bake in the center of the oven for one hour at 300 F.
The edge of the cheesecake should be set, but the center should wobble when you give the pan a nudge. Turn the oven off and leave the cheesecake in the oven with the door closed for 20 minutes.
Then, open the oven door and allow the cheesecake to sit for another 10 minutes.
Finally, carefully remove the cheesecake from the oven and allow to cool completely in the pan at room temperature. When cool, cover with a plate, and refrigerate for at least 8 hours or ideally overnight.
Serve topped with fresh fruit such as sliced strawberries, a cooked fruit sauce such as a blueberry or cherry sauce, or even a caramel sauce. Makes about 12 slices.