I’ve ALWAYS loved Cheesecake but soo many people have told me that baking a Cheesecake is so hard and if you don’t do it right it goes grainy or the eggs split or blah blah blah! So I googled about 20 different recipes and saw that Nigella, Martha Stewart, Paula Deen and Callie Maritz & Mari Louis Guy (who wrote the fabulous book Cakes) all have a very similar recipe. They just differ in their baking times and the way they do the crust. I have combined the recipes to suit myself better and to make it so much easier on myself and I now have the PERFECT Cheesecake (well in my opinion anyway).
I use Cream cheese aswell as Cottage Cheese for the filling, I use the same crust recipe as Nigella and I use the topping from Cakes. Oh I also combine Nigella and Cakes’ way of baking it. So this is my recipe…
150-200g, Melted Butter (I add the melted butter little by little to see how well the crumbs absorb it. I like my crust to be a bit on the moist side)
400g Digestive Biscuits, Crushed
700g Cream Cheese, Room Temperature
200g Smooth plain Cottage Cheese, Room Temperature
3 tbsn Flour
3 eggs + 1 egg yolk
250ml Sour Cream
1.5 tsp Vanilla Extract
250ml Sour Cream
Juice from 1 lemon
2 tbsn Castor Sugar
- Preheat the oven to 230°C.
- For the crust, Melt the butter and then stir into the crushed biscuits in a large bowl. Neatly press the mixture onto the base and sides of a well-greased Spring form tin. Place in the refrigerator for 10 minutes.
- In a big bowl, Beat the Cream cheese and Cottage Cheese until fluffy. Add the sugar and the flour and continue beating until well mixed. Add the eggs and yolk one at a time. Stir in the sour Cream and the vanilla.
- Pour the filling into the prepared pan and then bake for 10 minutes.
- Turn the oven down to 110°C and bake for another 30 minutes. Switch off the oven and open the door. Allow the Cake to cool in the oven for 2 hours.
- In a bowl, combine the topping ingredients, pour over the cooled cake and place in the fridge overnight.
- Gently loosen the tin and remove the cake.