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Vanilla and sour cream give this baked cheesecake a softly tangy filling above a biscuit base. Gentle mixing and gradual cooling help keep the texture smooth.
Ingredients
- 180 g digestive biscuit crumbs
- 75 g melted butter
- 600 g cream cheese, softened
- 160 g sugar
- 180 g sour cream
- 3 large eggs
- 1 tbsp cornstarch
- 2 tsp vanilla extract
Method
- Heat oven to 175°C / 350°F. Line the base of a 20 cm / 8-inch springform pan. Mix biscuit crumbs and melted butter, press firmly across the base and bake for 10 minutes. Lower oven to 150°C / 300°F.
- Beat softened cream cheese and sugar on low speed until smooth. Scrape the bowl well to remove lumps.
- Mix in sour cream, cornstarch and vanilla. Add eggs one at a time on low speed, mixing only until incorporated.
- Pour over the baked base. Set the pan on a baking sheet and bake for 50–55 minutes until the edges are set and the center wobbles gently as one piece, not like liquid. The center should reach 71°C / 160°F.
- Turn off the oven and open the door slightly for 30 minutes. Move to a rack for another 30 minutes, then refrigerate. Do not leave at room temperature for more than two hours total.
- Chill for at least four hours before removing the pan ring. Run a thin knife around the edge and slice with a clean knife, wiping between cuts.
- Store covered in the refrigerator for up to four days. Return leftovers to the refrigerator promptly after serving.
Soften the cream cheese
Room-temperature cream cheese blends more evenly. Scrape the bowl often rather than beating at high speed to remove lumps.
Avoid adding lots of air
Mix eggs in gently. Excess air can make a cheesecake puff and then sink as it cools.
Chill before slicing
The warm center is fragile even when baked. A long chill gives the filling time to set for clean slices.
FAQs
- How many servings does this make?
Makes 12 servings using the pan or equipment listed.
- What should I check before serving?
Chill for at least four hours before removing the pan ring. Run a thin knife around the edge and slice with a clean knife, wiping between cuts.
- How should I store leftovers?
Store covered in the refrigerator for up to four days. Return leftovers to the refrigerator promptly after serving.
