Cheesecake features a smooth, creamy filling atop a crisp biscuit crust. Mix ingredients, bake in a water bath, cool and chill before serving.
Cheesecake features a smooth, creamy filling atop a crisp biscuit crust. Mix ingredients, bake in a water bath, cool and chill before serving.
Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing them with a rolling pin. Transfer the crumbs to a bowl and mix in the melted butter until well combined. Press the mixture firmly into the base of a springform pan, ensuring an even layer. Place the pan in the refrigerator while preparing the filling.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the sugar and continue mixing until fully incorporated. Add the eggs one at a time, mixing briefly after each addition. Stir in the vanilla extract, sour cream, cornstarch, and lemon juice until smooth and uniform.
Pour the cream cheese filling over the chilled crust, spreading it evenly. Tap the pan gently on the counter to release any air bubbles. Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in during baking.
Preheat the oven to 160°C. Place the cheesecake pan into a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the cheesecake pan. Carefully transfer to the oven and bake for about 1 hour or until the center is slightly jiggly but set.
Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. Remove from the water bath and let it cool to room temperature on a wire rack.
Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 5 hours, preferably overnight, to allow it to firm up completely.
Run a knife around the edges before releasing the springform pan. Slice with a clean, sharp knife, wiping the blade between cuts for neat slices. Serve as is or with fruit topping.
Servings 10
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
HELPFUL TOOLS:
springform pan, mixing bowls, electric mixer, spatula
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