Creamy Cheesecake

Prep time: 20 mins Cook time: 105 mins Total time: 125 mins

Ingredients

CHEESECAKE

The Crust

3 cup digestive crumbs

1/2 cup unsalted butter, melted

The Cheese Filling

450g full fat cream cheese, room temperature

1 1/4 cup sour cream, room temperature

3/4 cup sugar

3 tbsp all purpose flour

1 1/2 tbsp lemon juice

1 tsp vanilla

3 eggs, room temperature

The Crust

Place digestive biscuits into a food processor or plastic bag and beat down and blend until you have a fine texture. Pour into a bowl together with butter and mix well. 

Pour into a 7 inch (18 cm) springform pan and using your fingers, start pressing the mixture against the pan's wall all the way up to the brim. Then do the base by pressing the mixture to the bottom of the pan. Place in the freezer for 30 minutes.

The Cheese Filling

Add cream cheese into a bowl and using a handheld whisk at low speed, whisk it just until creamy. Now add in sour cream, sugar, vanilla extract, flour and lemon juice. Mix until everything is well combined and set aside.

Crack the eggs into another bowl and lightly whisk them. Now pour into the cheese mixture and fold everything together. Pour mixture into our prepared pan.

Bake in a preheated oven at 285ºF/140ºC for 1 hour 45 minutes or until you see the surrounding of the cheesecake has set but the center still wiggles a bit when you gently shake the pan. Watch it carefully because it depends on your oven.

Remove from the oven and leave it cool completely. Then chill in the fridge for min 8 hours.

How To Remove Cheesecake From The Pan

This is how I do it with all my cheesecakes. Take out cheesecake from the fridge. Remove the springform. Insert a small knife underneath the cheesecake crust and gently move it all around to help loosen the cheesecake from the pan. Using the same knife, lift the cheesecake a bit and insert a flat spatula underneath. Do the same in the opposite direction.

Holding both spatulas, swiftly and confidently transfer the cheesecake to a serving plate.