Vanilla Sour Cream Cheesecake (Print version)
Vanilla and sour cream give this baked cheesecake a softly tangy filling above a biscuit base.
# Ingredients:
Ingredients
01 -
180 g digestive biscuit crumbs
02 -
75 g melted butter
03 -
600 g cream cheese, softened
04 -
160 g sugar
05 -
180 g sour cream
06 -
3 large eggs
07 -
1 tbsp cornstarch
08 -
2 tsp vanilla extract
# Instructions:
01 -
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.
02 -
Beat softened cream cheese and sugar on low speed until smooth. Scrape the bowl well to remove lumps.
03 -
Mix in sour cream, cornstarch and vanilla. Add eggs one at a time on low speed, mixing only until incorporated.
04 -
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.
05 -
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.
06 -
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.
07 -
Store covered in the refrigerator for up to four days. Return leftovers to the refrigerator promptly after serving.
# Good to know:
01 -
Includes 300 minutes resting or cooling time.