Ingredients
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400g Biscuits
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150g Butter
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1 kg Cream Cheese
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270g Sugar
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180ml Milk
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4 Eggs
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240g Sour Cream
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I pod or 1 tablespoon of extract Vanilla
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34g Self Raising or All-purpose Flour
Directions
No one has ever had this at my home and not thought it was the best cheesecake they ever tasted. It is a real showstopper. The great news is it is actually really easy to make and it can be prepared a day in advance making for very easy entertaining.
This makes a massive cheescake. You might find you make an extra little one with the excess biscuit and topping. You can, of course, reduce the ingredients by a quarter or half to make a smaller cake. If you do make a smaller one turn the oven off after only 10 mins.
Biscuits
This recipe uses a lot of biscuits as our house loves a chunky thick base. If you want a more delicate base halve the biscuits and butter. You can use whatever biscuits you like. Digestives are the go-to but I love oaty hobnobs and I like to add a few ginger biscuits or some grated raw ginger or powdered ginger to the base too to cut through the sweetness.
Once the biscuit base is in your tin you can precook it for up to 10 mins to set it. Don’t let it burn. You don’t need to do this but I find it keeps the base crisper.
Vanilla
Use good quality vanilla. I prefer to use a pod and scrape out all those lovely seeds carefully. If you use extract make sure it is of good quality. The vanilla flavour is important in this cake.
Baking
This seems like a strange way to cook a cake but trust me it works. This is actually a very simple cake to make, it just feels like it takes ages as you leave it in the oven so long and then need an overnight chill. Don’t open the oven door until the 5 hours are up. If you open the door you will lose too much heat and the cake may not cook properly.
Steps
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1
Done
5 mins
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PrepPreheat your oven to 175C (350F). Grease a 23ish cm (9 inch) spring-based pan with melted butter or oil and cover the base with baking paper. |
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2
Done
15 mins
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Biscuit baseUse a rolling pin or better yet, a food processor or blender, to turn one packet of biscuits into crumbs. Melt the unsalted butter and then mix them together. Pour into your lined tin and firmly press down with a spoon. Press some of the crushed biscuits up the sides a little. |
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3
Done
5 mins
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The cheesy bitYou can do this by hand with a big bowl and a wooden spoon or use a food mixer on a slow setting. First, mix the sugar with the cream cheese really well, then slowly add the milk and then the eggs. Don't overmix after this point. As soon as the eggs are mixed in add the remaining ingredients and once combined pour this over the biscuit base. |
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4
Done
5 hours
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BakingPut it in your preheated oven and after half an hour turn the oven off. Leave the cheesecake in the warm oven for 5 or 6 hours. This is a slow way to cook the cake and will prevent it from cracking and discolouring too much. Once cooked chill it overnight before serving. |
