My delightful designer friend, Hollie, has started playing in the kitchen. I’m pretty excited about this. For one, she has good taste. For another, she has a low threshold for bullsh!t in recipes. This, friends, makes her an excellent reference for recipes tried and true 🙂
She recently made a gorgeous, delicious, baked cheesecake– something that folks kept warning her would be difficult because of surface cracks and the like. Our dear friend had no such troubles 🙂
Classic Baked Vanilla Cheesecake
Ingredients (serves 12)
- 1 x 250g pkt Arnott’s Nice biscuits
- 140g butter, melted
- 2 x 250g pkts cream cheese, at room temperature
- 1 x 300g ctn sour cream
- 155g (3/4 cup) caster sugar
- 3 eggs
- 3 tsp vanilla essence
- Icing sugar, to dust (Hollie says this is optional)
- Double cream, to serve (” ” )
- Fresh raspberries, to serve (” “)
- Release the base from a 22cm (base measurement) springform pan and invert. Line the base with non-stick baking paper, allowing the edges to overhang. Secure the base back into the pan.
- Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. Transfer to the lined pan. Use the back of a spoon or a straight-sided glass to spread and press the biscuit mixture firmly over the base and side of the pan. (For a thicker base, place entire biscuits mixture on bottom and grease sides with butter) Cover with plastic wrap and place in the fridge for 30 minutes to chill.
- Meanwhile, preheat oven to 160°C. Place the cream cheese, sour cream and sugar in the clean bowl of a food processor and process until smooth. Add the eggs and vanilla, and process until well combined.(Make sure to not process mixture too much ,as this will encourage cracking on top once cooked- just mix til evenly combined).
- Pour the cream cheese mixture into the prepared pan. Bake in oven for 1 hour or until just set in the centre. (I baked mine in an electric overn on 160c for just under one hour – 50-55 minutes). Turn oven off. Leave the cheesecake in the oven, with the door slightly ajar, until cooled completely (I did this for 1 hour – this will also prevent the cake from cracking. I also took the rim off the sides and left the base on the bottom), then place in the fridge for 4 hours to chill. (Overnight is even better!)
- Remove the cheesecake from the base. Cut into slices. Dust with icing sugar and serve with cream and raspberries. (or don’t dust with anything, just serve with berries, cream or whatever the heck you want!)