Foolproof - doesn't crack. We experimented with several recipes and this was the one we stopped on! The sugar in the base gives it an extra crunch - it's lovely.
INGREDIENTS
CRUST
2 cupsdigestive biscuit crumbs 240g
1/3 cupgranulated sugar 80g
115 grams butter (melted)
1/2 tspginger
CHEESECAKE all at room temp
(4) 8oz blocks full fat Philadelphia cream cheese (room temp) 900grams
1 1/2 cupsgranulated sugar
3 tbspcornflour
4large eggs + 1 egg yolk (room temp)
2 tsplemon juice (freshly squeezed)
2 tspvanilla extract
1 cupsour cream (room temp)
INSTRUCTIONS
1/ Preheat your oven to 155C and prepare your 9 inch springform pan. Lightly coat the entire inside with cooking spray and place a strip of parchment paper up against the sides. It should peak over top the pan just a little. Boil the kettle.
2/ In a small bowl, mix together the biscuit crumbs, sugar, butter and ginger. Combine until you get the texture of wet sand then poor it into the pan. Firmly press it down into the bottom and up the sides of the pan. It should almost reach the top. I like to use a small measuring cup to pack it in.
3/ Bake for 10 minutes then set it out to cool while you prepare the cheesecake.
4/ Drop the oven temperature to 130C and place a large baking pan on the very bottom rack of your oven. Fill it from the kettle. I just used a 9×13 baking pan. Boil the kettle again.
5/ In a small bowl, mix together the eggs, lemon juice, and vanilla with a fork. Set aside.
6/ With the paddle attachment, mix the room temp cream cheese on medium-low speed in mixer until it’s just smooth (30 seconds to 1 minute). Add in the sugar and cornstarch and mix on low for about 30 seconds.
7/ Stop and let it sit for a couple minutes, scrape down the sides and bottom of the bowl, then mix again for another 30 seconds or until it comes together.
8/ With the mixer on the lowest setting, slowly add in the egg mixture. It should take 3-4 pours and PATIENCE. You’ll be tempted to bump up the speed but don’t do it!
9/ Take the bowl off the mixer and use a rubber spatula to fold in the sour cream.
10/ Pour the batter into the pan once the crust is cooled and tap the pan against your counter a couple times to bring up any air bubbles that might have been caught in there.
11/ fill the water bath then place the cheesecake on the middle rack above
12/ Bake for an hour and 40 minutes but CHECK AFTER ONE HOUR. It will puff up a little in the oven but will come back down when it’s cooling. The middle 2 inches should still be wobbly
13/ Once it’s done, leave the cheesecake in the oven, turn off the oven, and crack the door open. Let it sit in there for an hour.
14/ After the hour is up, put the cheesecake in the fridge uncovered and let it chill overnight. The next day, remove the springform pan and cut yourself a well deserved slice!