Ingredients:
For the Crust:
· 1 1/2 cups (150g) graham cracker crumbs (or digestive biscuits)
· 1/4 cup (50g) melted butter (or coconut oil for a vegan version)
· 2 tbsp sugar (optional, depending on the sweetness of your biscuits)
For the Cheesecake Filling:
· 4 cups (900g) cream cheese (use full-fat, softened – you can use dairy-free cream cheese for a vegan version)
· 1 cup (200g) sugar (granulated or brown sugar)
· 1 tsp vanilla extract
· 1/4 tsp salt
· 1 cup (240ml) sour cream (or vegan sour cream, or thick yogurt for a dairy-free version)
· 1/4 cup (60ml) heavy cream (or coconut cream for vegan)
· 1 tbsp cornstarch (helps set the cheesecake)
· 1 tbsp lemon juice (optional, adds a touch of freshness)
Instructions:
1. Prepare the Crust:
· Preheat your oven to 160°C (325°F).
· In a bowl, combine the graham cracker crumbs, melted butter, and sugar (if using). Stir until the crumbs are evenly coated and the mixture holds together when pressed.
· press the crumb mixture into the bottom of a 9-inch springform pan to form an even, compact crust. You can use the back of a spoon to press it down firmly.
· Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Let it cool while you prepare the filling.
2. Prepare the Cheesecake Filling:
· In a large bowl, beat the cream cheese with a hand mixer or stand mixer on medium speed until smooth and creamy. Make sure there are no lumps. If your cream cheese is too cold, it might be lumpy, so let it soften first.
· Add the sugar, vanilla extract, salt, and lemon juice (if using). Beat until fully combined.
· Add the sour cream and heavy cream to the cream cheese mixture and continue beating until smooth and silky.
· Add the cornstarch and beat until everything is well incorporated.
3. Bake the Cheesecake:
· Once the filling is smooth, pour it over the cooled graham cracker crust in the springform pan. Use a spatula to spread it out evenly.
· Tap the pan gently on the counter to release any air bubbles.
· Water Bath (optional): To prevent cracks, you can bake the cheesecake in a water bath. Wrap the bottom of the springform pan in aluminum foil to prevent water from seeping in. Place the pan in a large roasting pan, and fill the roasting pan with 1-2 inches of hot water.
· Bake for 50-60 minutes at 160°C (325°F). The cheesecake should be set around the edges, but the center will still be slightly jiggly. Don’t worry—it will firm up as it cools.
4. Let the Cheesecake Cool:
· Once baked, turn off the oven and leave the cheesecake inside with the oven door ajar for 1 hour. This allows it to cool gradually and reduces the risk of cracking.
· After an hour, remove the cheesecake from the oven and let it cool completely at room temperature.
5. Chill the Cheesecake:
· Once cooled, cover the cheesecake with plastic wrap and refrigerate it for at least 4 hours, preferably overnight, to let it fully set.
6. Serve:
· When ready to serve, remove the cheesecake from the springform pan. You can leave it as is, or top it with fresh fruits like strawberries, blueberries, or a fruit compote.
· Slice and enjoy the creamy, rich cheesecake!
Tips & Tricks:
1. Prevent Cracks:
o Avoid overbeating the mixture. Overbeating can incorporate too much air, which increases the chances of cracks forming.
o The water bath is optional but highly recommended for a smooth texture and to prevent cracks. The steam from the water keeps the cheesecake moist while it bakes.
2. Vegan or Dairy-Free Option:
o You can easily make this recipe vegan by substituting vegan cream cheese and vegan sour cream. For heavy cream, use coconut cream or a non-dairy whipped cream.
3. Serving Variations:
o You can top the cheesecake with a variety of toppings: fresh fruit, caramel sauce, chocolate ganache, or a dusting of powdered sugar.
o For a more festive touch, drizzle berry compote or mango puree over the top of the cheesecake.
4. Crust Variations:
o If you want a different crust, you can use biscoff cookies, Oreos, or even almond flour for a gluten-free option.
5. Storage:
o Store the cheesecake in the fridge for up to 5-7 days. It can also be frozen for up to 2 months. If freezing, wrap the cheesecake tightly in plastic wrap and aluminum foil before freezing.
Disclaimer:
The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of any agency, organization, employer, or company. All information provided is for general informational purposes only. While every effort has been made to ensure accuracy, we make no representations or warranties of any kind, express or implied, about the completeness, reliability, or suitability of the information contained herein. Readers are advised to verify facts and seek professional advice where necessary. Any reliance placed on such information is strictly at the reader’s own risk.
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