Vanilla Cheesecake
Equipment
Ingredients
Crust
digestive biscuits (crushed)
250 g
unsalted butter (melted)
100 g
granulated sugar
30 g
Filling
full-fat cream cheese (room temperature)
900 g
granulated sugar
200 g
cornflour
30 g
sour cream (room temperature)
200 g
vanilla extract
10 ml
lemon juice
15 ml
large eggs (room temperature)
4 pcs
Instructions
Prepare the crust
Crush digestive biscuits and mix with melted butter and sugar until combined.
Line and press the base
Line the base of a 23cm springform tin with baking paper and press the biscuit mixture firmly into the base.
Preheat oven
Preheat oven to 180°C (160°C fan).
Bake the crust
Bake the crust for 10 minutes, then remove and allow to cool slightly.
Prepare the filling
Beat cream cheese, sugar and cornflour together until smooth.
Add remaining filling ingredients
Add sour cream, vanilla extract and lemon juice, then beat in the eggs one at a time until just combined.
Pour filling and bake
Pour the filling over the cooled crust and bake for 45 minutes until just set with a slight wobble in the centre.
Cool gradually
Turn off the oven, leave the door slightly ajar and allow the cheesecake to cool inside for 1 hour.
Chill cheesecake
Remove from oven and chill in the refrigerator for at least 4 hours or overnight.
Serve
Run a knife around the edge of the tin before releasing the springform and serve chilled.
Storage
Store covered in the refrigerator. Can be frozen whole or in slices wrapped tightly in cling film and foil.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.