Ingredients:
1 cup digestive plain sweet biscuit crumbs
3 tablespoons sugar
3 tablespoons melted butter
40 ounces softened cream cheese
1 cup sugar
3 tablespoons flour
1 tablespoon vanilla
1 cup sour cream
4 eggs
Directions:
For The base:.
If you’re using a dark pan, preheat the oven to 350. If you are using a shiny pan, 375.
Combine the crumbs, melted butter and 3 tbsp sugar well and pat onto the bottom of a 9 inch springform pan. I also like to very very lightly butter the sides of the pan so that the cheesecake will not stick later on.
Bake for 10 mins in your preheated oven and remove. Let it cool while you prepare your batter.
For the batter:.
Make sure everything is at room temperature.
Combine sugar, cheese, flour and vanilla in a big bowl and mix on medium speed till well combined. Don’t forget to scrape the bowl as you’re doing this.
Mix in the sour cream till its incorporated well. Then, add the eggs one by one, mixing well after each addition.
Pour the batter into the springform and let it bake for 1 hour and 10 minutes After the baking time, turn off the oven and leave the door ajar. Let the cake cool in there for about 1 1/2 hours.
Remove the cake and let it cool thoroughly. Refrigerate overnight.
The next day, release the sides of the springform and ENJOY YOUR CAKE.
Servings: 16
Time preparation: 30 min.
Time total: 120 min.