- Preparation Time: 15-20 minutes
- Baking time: 1 hour 15 minutes
Ingredients For Cheese Cake Crust:
- Digestive biscuits/graham crackers 10-12
- Melted unsalted butter 6 tablespoon
- Granulated sugar 1 tablespoon
Ingredients For Cheese Cake:
- Cream cheese 1 1/4 lbs (2.5 8-oz Packages) room temperature
- Large eggs 3, room temperature
- Sour cream 2 tablespoon
- Vanilla extract 1 teaspoon
Procedure For Cheese Cake Crust:
- Crumb the digestive biscuits in a food processor or blender or put them in a sturdy ziplock bag and roll with a rolling pin until fine crumbs form.
- Transfer the crumb into a mixing bowl.
- Combine crumbs together with melted butter and sugar until moistened.
- Put this moistened crumb into a dusted 6-inch springform pan and press it.
- Bake in the center of the oven at 350°F for 8 minutes then cool to room temperature.
- Set aside.
Procedure For Cheese Cake Crust:
- Preheat the oven to 450°F, and fill the large pot with water and bring it to boil on a gas stove.
- In a bowl of a stand mixer fitted with a paddle attachment, combine cream cheese and granulated sugar. Beat on medium-high speed for 5 minutes until completely smooth, scraping down the bowl and attachment as needed.
- Reduce the speed to low and add eggs one at a time, letting them incorporate between each addition and scraping down the bowl as needed.
- Reduce the speed to low and add sour cream and vanilla extract and mix just until incorporated.
- Pour the batter into a pan that has cooled crust.
- Place the 2 large sheets of extra-wide heavy-duty foil on the counter. Set the springform pan in the center and fold the foil up the sides of the pan ensuring there are no rips or holes.
- Take a large and deep roasting pan and set your cheesecake pan in the middle and add boiling water around the edges of the pan about halfway.
- Carefully transfer cheesecake to the center rack of the oven and bake at 450°F for 15 minutes.
- Then reduce the temperature to 225°F without opening the oven door, bake additional 60-65 minutes.
- Remove cheesecake from the oven and let it rest in the roasting pan with water for 45 minutes then take out the pan from the water bath and cool completely.
- Cover with plastic wrap and chill in the refrigerator overnight to fully set before decorating.
- Decorate the cake with whipped cream and some strawberries.
- Enjoy.
