I had a period in my ‘foodie life’ a couple of years ago when I was frantically making different versions of cheesecake trying to find the one I like. And this was the last version… In fact, there are 2 versions I use and they both give the same result: a foamy, light, not dense and overly creamy cheesecake. These two cheesecakes are the only ones I need.
(for the crust)
150 g McVitie’s Digestive wheat biscuits
125 g butter
(for the filling)
800 g cream cheese (750 g cream cheese)
200 g sour cream (30% mf) (150 g sour cream)
175 g sugar
1 scraped vanilla pod
juice of one lemon
4 smaller eggs (3 eggs + 1 tbsp cornstarch)
(for the frosting)
400 g sour cream (30% mf)
a bit of vanilla
powdered sugar to taste
50 g double cream
Put the biscuits and the butter for the crust in the food processor and process till you get a lumpy mixture. Press the mixture evenly in a springform pan (26 cm) and put in the fridge. Mix the cream cheese with all the other ingredients except the eggs. Add more sugar if needed. Mix in one egg at the time and when it gets smooth and even, it’s ready for baking. Take the springform pan with the crust and wrap it carefully on the outside with aluminium foil to keep the water out. Pour the cream cheese mixture over the crust and put the cake into a bigger pan with boiling water (it has to reach around 2/3 height of the springform pan). Bake for 45 minutes at 170 °C . Remove the pan from water, leave to cool for a couple of minutes. Using a knife, separate the edges of the cake from the pan and leave to cool completely. Prepare the frosting mixing by hand all the ingredients, smear over the surface of the cooled cheesecake, transfer to a fridge and leave to cool overnight.
I use cream cheese with 35 % dry contents and 75 % mf in the dry content, similar to the famous Philadelphia cream cheese.
The alternatives in the brackets are the second version I use, it gives the same result, so choose whichever you prefer.
During baking, the surface of the cheesecake is not supposed to go brown, just lightly golden, so keep an eye on it. You can test if the cake is done by touching the surface in the middle of the cake with your finger, when it’s done, it’s firm, but still a bit ‘pudding’ like.