serves
14
prep
35 minutes
cook
1:30 hour
difficulty
Mid
serves
14
people
preparation
35
minutes
cooking
1:30
hour
difficulty
Mid
level
Ingredients
- 1 kg cream cheese, at room temperature
- 300 g (1¼ cups) sour cream, at room temperature
- 60 ml (¼ cup) thickened cream, at room temperature
- 385 g (1¾ cups) caster sugar
- 2 tbsp lemon juice
- 1 tbsp vanilla extract
- 5 eggs, at room temperature
- 2 tbsp plain flour
Biscuit base
- 200 g (1¾ cups) digestive biscuits, processed to crumbs
- 80 g unsalted butter, melted, plus extra, to grease
- 2 tbsp caster sugar
- ½ tsp ground cinnamon
Freezing time 15 minutes
Chilling time overnight
Instructions
Grease base and side of a 24 cm springform pan and line base with baking paper.
To make biscuit base, process biscuit crumbs, butter, sugar and cinnamon until well combined. Using your hands, press mixture into the base of the lined pan, then freeze for 15 minutes to firm.
Preheat oven to 155°C. Process cheese, creams, sugar, lemon juice and vanilla in a food processor until smooth. Add eggs, one at a time, then add flour and process until smooth. Spoon over the biscuit base and tap pan on work surface to remove any air bubbles. Bake for 50 minutes or until firm but still slightly wobbly in the centre.
Turn off oven and, with the door slightly ajar, leave for a further 30 minutes. Cool completely, then refrigerate overnight.
For clean slices, use a sharp knife dipped in warm water to cut the cheesecake.
Photography by Brett Stevens
As seen in Feast magazine, October 2011, Issue 2.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
