Ingredients
Method
Prepare the cake pan
- Prepare a 9-inch spring-form pan by wrapping the pan with two layers of aluminum foil(with the shiny side facing out). If you would like to transfer your cheesecake onto another cake board or serving plate later on, place a piece of round baking paper at the base of the pan.
Make the biscuit crust
- Crush the digestive biscuits into a fine crumb and mix in the butter. Set aside.
- Pour the biscuit crumbs into the prepared pan and spread it out evenly. Use the bottom of a drinking glass to tightly pack down the crumbs.
Make the cheesecake filling
- Preheat the oven to 160°C.
- In an electric mixer, beat the cream cheese for 5 minutes or until smooth and creamy. Scrape down the sides, making sure there are no lumps left.
- Add in the sugar and beat for a few more minutes until combined.
- Add the salt, vanilla, and sour cream into the mixture and beat for a few more minutes.
- Add in the eggs one at a time, beating after each addition until fully incorporated.
- Pour the cheesecake mixture over the biscuit based. Lift the cake pan slightly (about 1-2 inches off the counter top) and drop it. Do this a few times to get rid of any air bubbles that may be in the cheesecake mixture.
Bake the cheesecake
- Fill a roasting tray or a medium sized casserole with boiling water (3/4 full) and place it in the bottom rack of the oven. Place the unbaked cheesecake onto the top rack of the oven. Bake for 1 hour. During this time, do not open the oven.
- After 1 hour, check to see if the cheesecake is ready. The sides of the cheesecake should be firm, but the whole cake should jiggle. If the sides are not firm yet,bake it for another 15 minutes and it will be done by now.
- Once your cheesecake is ready, leave the cheesecake in the oven. Turn the oven off and open the oven door slightly. Leave the cheesecake in the slightly opened oven for 30 minutes.
- After 30minutes, take the cheesecake out and let it cool on a cooling rack in room temperature for 1 hour.
- After 1hour, run a knife along the sides of the cake to loosen up the cake, making it easier to remove it from the pan later on (do not remove the cake from the pan now). At this point, refrigerate for at least 6 hours or overnight. Be sure not to remove the cheesecake any sooner, as it will need time to set. If you remove the cake too soon, your cheesecake will fall apart.
Make the frosting
- In a small mixing bowl, whisk the powdered sugar, sour cream, and cream together until fluffy.
- Carefully remove the chilled cheesecake from the spring-form pan and even spread the frosting on the top.
- Serve immediately or refrigerate for up to one week.
Notes
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Baking Tips:
Prepare the oven Before turning no the oven, arrange your oven racks so that your cake pan and roasting tray/casserole is able to fit in the top and bottom racks respectively.
Biscuit crust You may replace the digestive biscuits with graham crackers. If you do, stir in 75g of caster sugar into your graham cracker crumbs before adding the melted butter.
Filling ingredients To get the smoothest cream cheese filling, make sure all your cheesecake filling ingredients are at room temperature before mixing. This minimises the amount of lumps in the filling mixture.
To get the perfect slice Dip your knife in some boiling water, dry it, and slice your cake. Repeat this step every time you slice the cake.
Storage This cheesecake keeps well for about 1 week when kept, either wrapped in cling wrap or in an air-tight container, in the fridge.
Did you make this recipe? Mention @therumblytummy_ and use the hashtag #therumblytummy !
Enjoy! x