There are two types of cheesecakes, the ones you bake and the ones you stand to chill in the fridge.
I used a mixture of a few different recipes to create this scrumptious cake!
Ingredients
Base
20 digestive biscuits
115g butter
Top
800g cream cheese
340g caster sugar
180g milk
180g sour cream
4 eggs
1 teaspoon vanilla extract
40g flour
Put the biscuits into a plastic bag and crumble them up.
Put the butter into the microwave, for 20 seconds until melted and mix the butter with the biscuits in a bowl. Make sure the butter is mixed well into the biscuit crumbles, because otherwise this will give you a cracked or breaking base when you take it out of the oven later.
Grease the baking tin and press the biscuit crumbles to the base of the tin. Until it is solid.
In a large bowl mix the cream cheese, then add the caster sugar and whisk well.
Then add the milk and sour cream and mix well.
Add the eggs, one at a time then add the vanilla extract.
Then add the flour and whisk until smooth.
Pour the batter over the already prepared biscuit base.
And place it in the 175C preheated oven and bake for 1 hour.
Do not open the oven whilst it is baking, otherwise it will collapse.
After it has finished baking turn off the oven and leave the cake to stand inside for 3 hours.
This will make sure that the cake can very slowly cool down.
After standing for 3 hours in the oven, take it out and let it stand at room temperature for an hour before putting in the fridge to chill.
I used a round cake tin with a 22cm diameter.
Enjoy :)
I used a mixture of a few different recipes to create this scrumptious cake!
Ingredients
Base
20 digestive biscuits
115g butter
Top
800g cream cheese
340g caster sugar
180g milk
180g sour cream
4 eggs
1 teaspoon vanilla extract
40g flour
Put the biscuits into a plastic bag and crumble them up.
Put the butter into the microwave, for 20 seconds until melted and mix the butter with the biscuits in a bowl. Make sure the butter is mixed well into the biscuit crumbles, because otherwise this will give you a cracked or breaking base when you take it out of the oven later.
Grease the baking tin and press the biscuit crumbles to the base of the tin. Until it is solid.
In a large bowl mix the cream cheese, then add the caster sugar and whisk well.
Then add the milk and sour cream and mix well.
Add the eggs, one at a time then add the vanilla extract.
Then add the flour and whisk until smooth.
Pour the batter over the already prepared biscuit base.
And place it in the 175C preheated oven and bake for 1 hour.
Do not open the oven whilst it is baking, otherwise it will collapse.
After it has finished baking turn off the oven and leave the cake to stand inside for 3 hours.
This will make sure that the cake can very slowly cool down.
After standing for 3 hours in the oven, take it out and let it stand at room temperature for an hour before putting in the fridge to chill.
I used a round cake tin with a 22cm diameter.
Enjoy :)
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