Ingredients
1/4 cup plus 2 tbsp melted butter, divided
1 cup digestive biscuit crumbs (I used McVities digestive biscuits)
1/2 cup sugar, divided
3 large eggs
1 1/2 cups sour cream
2 tsp vanilla
450g of Philadelphia Cream Cheese
Method
1.Pre heat the oven to 160 degrees celsius
2.Grease the bottom of the pan with one tsp melted butter
3.Combine digestive biscuits and 1/4 cup melted butter and 1/4 cup sugar, mix this till all crumbs are coated with butter. Put on the base of an 8 inch diamater baking pan (springform) and press firmly with a fork. (additionally, you can put this in the freezer for about 5 mins too)
4.In a medium mixing bowl, mix eggs, sour cream and vanilla on medium speed with hand mixer (you could use an electric mixer on low speed). Then add the cheese, 1tbsp melted butter and 1/4 cup sugar, mix on low speed
5.Pour over the digestive biscuits and bake for 50 mins to 1 hour
6.Then broil on a grill for a few seconds till top is browned (please keep watch on this broiling process because it browns in seconds!)
Center should jiggle when shaken and then its done! (a skewer inserted in the sides of the cake should come out clean)
This is a classic cream cheesecake recipe. You can also choose to add fruits like blueberries etc. I added cranberries in one of the three cheesecakes I made- it was delicious.
To make cranberry compote
400g of cranberries
100ml of cranberry juice
50g of castor sugar
Method-Boil the cranberries with the sugar and cranberry juice until fairly thick. Allow to cool. Spread over top of cheesecake or you serve individually over slices of cake
Tips
- Use all ingredients at room temperature, especially the cream cheese otherwise you will have a lumpy batter.
-You can also use mascarpone cheese to make cheesecake instead of Philadelphia, there are recipes on the internet to make mascarpone cheese
Here are some pics of my cheesecake
