Classic Cheesecake

Serves 1
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Directions

  1. 1Preheat oven to 325°F (160°C).
  2. 2In a food processor or Ziploc bag crush cookies into fine crumbs.
  3. 3Add melted butter and pulse until combined.
  4. 4Press into bottom of 9-inch (23cm) springform pan.
  5. 5Bake for 7-8 minutes.
  6. 6Set aside while making the filling.
  7. 7Reduce oven heat to 300°F (150°C).
  8. 8In a large bowl beat cream cheese and sugar until smooth.
  9. 9Add eggs, one at a time, beating to combine after each addition. Do not over beat.
  10. 10Add vanilla extract, sour cream, heavy cream, salt and beat until smooth.
  11. 11Add cornstarch and lemon zest, beat until incorporated. Do not over beat.
  12. 12Place the pan on a large piece of foil, and fold the foil up the sides of the pan.
  13. 13Pour the filling over the crust, place the pan inside a roasting pan.
  14. 14Fill the roasting pan with enough hot water to go halfway up the sides of the springform pan.
  15. 15Bake for 45-50 minutes or until the edge is set but the center jiggles slightly.
  16. 16Turn off the heat and leave it another hour in the oven.
  17. 17Let cool to room temperature for one hour, then refrigerate for at least 4 hours or overnight.
  18. 18Decorate the cake with fresh fruits.

Ingredients

  • 250 g Digestive biscuits/crackers
  • 90 g Butter, melted
  • 4 cups Cream cheese
  • 1 cup Sugar
  • 0.25 cup Heavy cream
  • 1 teaspoons Vanilla extract
  • 4 Eggs, large
  • 1 cup Sour cream
  • 1.5 tablespoons Cornstarch
  • Lemon zest
  • pinch Salt
  • Fresh berries
  • Strawberry jam

Equipment

food processorZiploc bagspringform panroasting panlarge bowlmixer

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