Ingredients
Equipment
Method
- Preheat oven to 110℃ (230℉)
Biscuit Base
- First, let's setup the cake tin. Start by turning the base of the tin upside down (this will keep the biscuit base flat and let it spread right to the edge) lightly grease the surface of the base and place greaseproof paper over it with slight over hang. Clip it into the tin, might require you to lift the base slightly so the base and slip into the groove. Wrap the base and sides of the tin with a couple layers of foil making sure there are no seams.
- Place the biscuits into the Ziploc bag and gently crush and roll them to a crumb. Transfer to a mixing bowl and cover with your melted butter. Mix with a spatula until all the crumb is covered evenly by the butter. Transfer the crumb to the tin and evenly distribute before pressing firmly.
Cheesecake Batter
- Into a stand mixer fitted with a paddle attachment add cream cheese, sour cream, sugar, cornflour and vanilla. Cream together on a medium-low speed, scraping the sides and bottom of the bowl every so often.2
- Once everything is combined and there are no visible lumps, add an egg at a time and mix on low speed until incorporated before adding the next. Scrape the sides and bottom between adding an egg. Repeat this for the egg yolks.
- While the mixer is on low speed slowly pour in the whipping cream and let it mix until combined. Take the bowl of the mixer and give it a few folds with a spatula to make sure there is nothing sitting at the bottom of the bowl. Pour the batter into the tin.
- Place the tin in a deep roasting tray and cover ⅓ of the way up with boiling water and into the oven for 80-90 minutes rotating the tray 180° after 40 minutes.3 Once baked switch the oven off and leave the cheesecake to cool in the oven with the oven door left ajar for 45-60 minutes.4 Then leave to cool at room temperature for 30 minutes before removing foil, wrapping in cling film and placing into the fridge to completely set overnight.
- To serve: Run a small palate knife round the edge of the cheesecake before releasing the side of the tin. Do the same again to release the biscuit base from the base of the tin and carefully transfer the cheesecake to a serving dish or cake stand. Slice with a sharp knife, cleaning your knife between each slice.
Notes
- You can use any cream cheese you like, it is important to keep in mind the cheaper/supermarket brands usually have a higher water content than Philadelphia. The baking time will increase to allow the extra water content to evaporate, this could result in the cheesecake over baking in parts can cause cracks.
- We only want to remove the lumps from the cream cheese and dissolve the sugar, mixing at a high speed will incorporate a lot of air which we do not want.
- Baking times will vary base on the size of your oven, but to check the cheesecake is bake perfectly, look for the wobble. When you give the tin a shake, the centre third should still have a slight wobble to it and the surface should have a firm wobble.
- Use a tea towel folded up a couple times to keep the oven door cracked open.