The best cheesecake

The texture is smooth, rich, and creamy, again all the credit to Seb🧑‍🍳

For the crust

  • 170 g biscoff

  • 2 tablespoons sugar

  • 1 tablespoon brown sugar

  • 7 tablespoons butter melted

For the cream

  • 910 g brick-style cream cheese softened to room temperature

  • 200 g sugar

  • 160 g sour cream

  • 1 ½ teaspoons vanilla extract

  • ⅛ teaspoon salt

  • 4 large eggs room temperature, lightly beaten

For the decoration (optional)

  • 100 g raspberries

  • 50 g blueberries

  • 50 ml passion fruit coulis

  • a few mint leaves

  1. Preheat oven to 160C.

  2. Crush the biscoff in a bowl to get crumbs. Add sugar and mix well. Add melted butter and use a fork to combine ingredients well.

  3. Pour crumbs into a 23cm Springform pan and press firmly into the bottom and up the sides of your pan. Set aside.

  4. In a large bowl, add cream cheese and stir until smooth and creamy (don’t over-beat or you’ll incorporate too much air).

  5. Add sugar and stir again until creamy.

  6. Add sour cream, vanilla extract, and salt, and stir until well-combined.

  7. Gradually add lightly beaten eggs, one at a time, stirring just until each egg is just incorporated. Once all eggs have been added, use a spatula to scrape the sides and bottom of the bowl again and make sure all ingredients are well combined.

  8. Pour cheesecake batter into prepared springform pan. To insure against leaks, place pan on a baking sheet.

  9. Transfer to the center rack of your oven and bake on 160C for about 75 minutes. Edges will likely have slightly puffed and may have just begun to turn a light golden brown and the center should spring back to the touch but will still be jiggly. Don't over-bake or the texture will suffer.

  10. Remove from oven and allow to gradually cool on top of the oven (because it should be warm) for 10 minutes. Once 10 minutes has passed, use a knife to gently loosen the crust from the inside of the springform pan (this will help prevent cracks as your cheesecake cools and shrinks).

  11. Allow cheesecake to cool another 1-2 hours or until near room temperature before transferring to refrigerator and allowing to cool overnight or at least 6 hours.

  12. To have a white and flat top, cut with a sharp and long knife 2-3 millimetres of the top. Enjoy!

  13. In the pictures it is served sliced in a plate with a passion fruit coulis, raspberries, blue berries and mint leaves.


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