Cheesecake 🥮

Start by making the buttery biscuit base 😉

Crush up your digestive biscuits into crumbs and add them to a bowl. Mix the crumbs with the brown sugar to combine. 

Melt your butter and add it to the bowl of crumbs and mix.

Press the mixture on the bottom of an un-greased springform pan. Use a cup to pack the crust tightly on the bottom and slightly up the sided of the pan. I am using a 8″ springform pan. You can also make this recipe in a 9″ pan. If using an 8-inch pan, make sure it’s tall enough.

Bake the crust in the oven for 10 minutes at 160c

Remove it from the oven and let it cool down. Grease the exposed sides of the cheesecake pan where the cheesecake batter is going to touch, so it doesn’t stick.

In the bowl of a stand mixer, or in a large mixing bowl, beat the cream cheese. If using the stand mixer, use the paddle attachment. Beat it for 3 minutes at medium speed until creamy.

Make sure to scrape the bowl in between mixing, to ensure all ingredients are getting nicely incorporated together, and the batter won’t be lumpy.

Add the granulated sugar and scrape the vanilla bean seeds into the bowl. Mix to combine, until creamy.

Instead of vanilla beans, you can use vanilla ben paste, but add it at the end with the eggs.

Once the sugar and vanilla beans are mixed in, add the sour cream, and mix to combine.

Add the eggs, one at a time, mixing until fully incorporated before adding the next egg. Scraping the bowl in between.

Along with the last egg, add the vanilla extract (and also the vanilla bean paste if using that instead of vanilla bean seeds), and the salt.

When the cheesecake goes into the oven it will have to go in a water bath in order to not burn. 

Put the cheesecake tin in the middle of a few sheets of aluminium foil and fold up the sides around the tin to stop any water leaking in. 

Place this in the middle of a baking tray with high sides. 

Once the batter is smooth and creamy, pour on top of the baked crust. Make sure the top is all nice and smooth

Boil the kettle and pour the water in the baking tray and around your foiled up tin