Cheesecake became an unhealthy obsession when I was trying to get it just right. The journey to getting a recipe that worked was marred by collapsing cheesecakes and soggy bases.
This is not one of those giant American Cheesecakes but a more dainty waist size edition. Through the multiple times adjusting the recipe I found that using a water bath in the oven makes no difference to its cooking. Also, the low cooking temperature avoids the dreaded crack. Personally, I like to serve my cheesecake with stewed rhubarb or a rum and raspberry sauce.
Time: 2.5-3 hours
600g of cream cheese
300ml sour cream
200g malted milk biscuits or any other plain biscuit
3 tablespoons of butter
1. Start by lining the your cake tin with greaseproof paper.
2. Roughly crush the biscuits and melt the butter. Combine and press down into the bottom of the tin. Break three eggs and separate the yolks and the whites. Reserve the yolks for later. Gentling brush the biscuit base with some of the whites. This creates a layer that will help to keep the base crispier.
3. Bake in the oven at 180 degrees Celsius for 5-10 minutes until starting to turn golden brown. Leave to cool. Turn the temperature of the oven down to 120 degrees Celsius.
3.In a stand mixer with the paddle attachment gentle beat the sour cream for 15 seconds. Add the sugar and beat for another 15 seconds. Now slowly add the cream cheese in small batches until evenly incorporated.
4. In a jug whisk together the 3 eggs yolks plus 2 eggs. Slowly add to the cream cheese mixture.
5. Pour the mixture on to the biscuit base and pop any bubbles that come to the surface.
6. Place into the oven for one hour if you are using a tin that is wider than it is high . If using a taller tin e.g 15cm tin with high sides bake in the oven for one hour and a half.
7. Turn off the oven and open the door for 60 seconds. Then close the door and leave the cheesecake in the cooling oven for one hour.
8. Remove from the oven, leave to cool and refrigerate overnight before serving.