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- Dish type
- Baked cheesecake
This is a easy cheesecake recipe that has just a 'hint' of a biscuit base. It's delicious on its own, or paired with your favourite toppings. As with all cheesecakes, chill thoroughly for best results.
13 people made this
- 40g digestive biscuit crumbs
- 675g cream cheese
- 170g caster sugar
- 120ml double cream
- 2 tablespoons soured cream
- 4 tablespoons single cream
- 1 1/2 teaspoons vanilla extract
- 4 eggs
MethodPrep:20min ›Cook:1hr15min ›Extra time:1hr35min › Ready in:3hr10min
- Preheat oven to 190 C / Gas 5. Wrap the outside of a 20cm springform cake tin with foil. Generously butter the inside of tin and sprinkle with digestive biscuit crumbs, then shake out excess.
- In a large bowl, Beat cream cheese and sugar on low speed until smooth. Beat in double cream, soured cream and single cream. Add vanilla and beat in the eggs one at a time. Pour filling into prepared tin.
- Place cheesecake in a water bath. Bake in the preheated oven for 75 minutes, or until filling is set.
Perfect cheesecake tips
Don't overbake: While it may look underdone, a cheesecake is actually done when the centre is still wobbly. Residual heat 'carries over' and the centre continues to cook once out of the oven.
Remove the cheesecake from the oven to cool on a rack, or simply leave the oven door closed, turn off the heat and let the cheesecake cool undisturbed for at least 1 hour. This helps prevent the cheesecake from sinking in the centre. After chilling, the once-wobbly centre should firm up beautifully!
Bake in a water bath: The most effective way to bake a cheesecake evenly without browning the top is to bake in a water bath. Since water evaporates at boiling point, the water bath will never get hotter than 100C, no matter the oven temperature. This means that the outer edge of your cheesecake won't bake faster than the centre, which can cause it to sink and crack.
Mixing matters: Make sure your cream cheese and eggs are at room temperature before mixing, or you'll end up with lumps in your cheesecake. If you do end up with lumps in the batter, give it a quick spin in the food processor for silky smooth results.
Don't forget to chill: A cheesecake needs several hours to chill and set, making it a perfect make-ahead dessert.
For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.
Reviews & ratingsAverage global rating:(14)
Reviews in English (13)
by ANGELS AMONG US
I made two cheesecakes, one using Pam's crust recipe and the second using the traditional graham cracker crust recipe (Crumbs, sugar, melted butter). The cheesecake that had the traditional graham cracker crust recipe was the best. (Sorry Pam, I did not care for your crust).The cheesecake filling itself was awesome, it was very tastey. Very easy to make. I give this a thumbs up (except for the crust)-27 Nov 2001
I chose this cheesecake recipe because it only calls for 3 pkgs. cream cheese, which I preferred over some of the other recipes that called for 4 or 5! pkgs. I wanted a classic cheesecake, and this fits the bill. Texture is very creamy. I did use another recipe for the crust (1 1/2 C graham cracker crumbs, 1/3 C melted butter, 1/4 C sugar - bake for 10 minutes). I've made other cheesecakes in the past, and have had problems with cracking or sinking in the middle. This one looks perfect, due to the water bath. I did have trouble with water leaking into the springform pan (I ended up making the crust twice because the first one was ruined), but will experiment a bit more with the technique to get it just right. I read online to use a plastic turkey oven bag instead of the foil. No leaks! I served the cheesecake with a seedless raspberry sauce I made from frozen berries and sugar. This made an excellent birthday cake for my BF.-01 Oct 2009
by Susan Stanley-Smith Spence
This is the best tasting cheesecake.I added two tablespoons of Grand Marnier and grated some orange zest on the top. Also a sprinkle of allspice..-22 Sep 2007