Why cheesecake is a favourite
This cheesecake has a very smooth texture and a rich flavour. Using a few basic ingredients makes the process easy to follow. It is a reliable recipe that works well for birthdays or family dinners. You will find that the balance between the crunchy base and soft topping is perfect.
How to make cheesecake
Prepare the base: Crush the biscuits into fine crumbs and mix them with the melted butter. Press the mixture into the bottom of a lined cake tin. Make sure the layer is even and firm.
Mix the filling: Beat the cream cheese and sugar together in a bowl until the mixture is smooth. Add the eggs one at a time while continuing to whisk. Ensure everything is well combined without overmixing.
Bake the cake: Fold in the soured cream and vanilla then pour the batter over the biscuit base. Bake at 160 degrees for about 50 minutes until the edges are set. The centre should still have a slight wobble.
Cool the dessert: Turn off the oven and let the cake cool inside with the door slightly open. This helps to prevent any cracks from forming on the top of the cheesecake. Once it is cold move it to the fridge.
Good advice for cheesecake
Always ensure your ingredients are at room temperature before you start mixing. This helps the cream cheese blend better without leaving lumps in the batter. Do not overbeat the eggs as this can incorporate too much air into the mixture. A gentle bake is the secret to a successful cheesecake every time you make it.
Letting the dessert cool slowly in the oven is a very important step. If you remove it too quickly the sudden change in temperature might cause the surface to split. Once it reaches room temperature place it in the fridge for several hours to set properly.
You may also like
lobster bisque,
steak sandwich or
raspberry smoothie.
