Classic Cheesecake

I’m pretty proud of this recipe. 1-because it’s really good, 2- because Hayden liked it (he generally only likes chocolate things) and 3- when I went to get it out of the fridge to shoot the recipe, there was only 1/3 of it left…and a knife sat inside the dish so you could easily steal a little slice while no one was watching. You know something is good when you leave a utensil in the fridge for easy snacking.

  • 400g digestive biscuits
  • 225g salted butter, melted
  • 3/4 cup granulated sugar, plus 4 tbsp
  • 2 250g blocks of cream cheese, room temperature
  • 3/4 cup sour cream
  • 2 vanilla beans, slit and seeds scraped out
  • 2 large eggs
  • 4 tbsp lemon zest
  • 1 tsp salt

Method- Preheat oven to 180ºC (roughly 350ºF)

  1. Add your digestive biscuits into the bowl of a large food processor and blitz until it’s a fine crumb. Add in your butter, 4 tbsp sugar and a pinch of salt. Blitz for 5 seconds or until butter is fully incorporated.
  2. Pour your crust mixture into a round 10 inch false-bottom tart pan. Using the bottom of a flat cup or measuring cup, press firmly until the base and sides are evenly covered in the crust.
  3. Bake in the middle of your oven for 12 minutes or until the edges have just started to brown. Remove from oven and let cool completely on a wire rack.
  4. Once your crust has cooled, you can begin making the cheese filling.
  5. Add your cream cheese, sour cream, vanilla, eggs, lemon zest, salt and remaining 3/4 cup of sugar into a large bowl. Using a hand mixer on medium speed, mix your ingredients until smooth and no lumps remain.
  6. Pour into your cooled crust and bake in the center of your oven for 20-25 minutes, or until the sides are set but the center moves when shook.
  7. Let cool completely before serving. Serve with fresh fruit.

*Can be stored in the fridge up to 2 days if covered with plastic.

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