Classic Cheesecake
Ingredients:
Crust
Crushed digestive biscuits 185g
Unsalted btuter 100g
1/2 tsp salt
1/2 tsp castor sugar
Filling
Cream cheese 500g
Sour cream 200g
Castor sugar 85g
1 tsp lemon zest
1 tsp lemon juice
1/2 tsp salt
2 tsp vanilla essence
3 eggs (beat well first)
Steps:
1) Make sure all the ingredients are at room temperature.
2) Preheat oven at 200dC.
3) Crust: Crush the biscuits, pour in the melted butter, salt and sugar and mix well.
4) Grease and line the cake pan.
5) Pour in the biscuits mixture and press firmly into the base of your cake pan.
6) Bake crust for 15 mins or until set/dry. Set aside to cool.
7) Reduce temperature to 150dC.
8) Boil water in a pot (to be used for waterbath)
9) Filling: Using a cake mixer, mix cream cheese and sour cream first. Then, add in the castor sugar, lemon zest, lemon juice, salt and vanilla essence. Once combined, only add in the eggs. (
Tip: Beat the eggs first before adding to the mixture to give a smoother texture. Add in egg last to avoid lumps).
10) Sieve the filling once to remove lumps.
11) Pour the filling onto the crust.
12) Place the cake pan in another pan with boiled water, serves as waterbath.
13) Bake for 1 hr 30 mins at 150dC, or depending on your oven performance.
14) Once baked, let it cool and place in fridge for at least 4 hrs or overnight.
Voila!
