Creamy Vanilla Cheesecake
Ingredients - Cheesecake
250g digestive biscuits
150g unsalted butter, melted
1 kg Philadelphia cream cheese
1¼ cups sugar
4 large eggs
1 tsp lemon zest, minced
2 tsp vanilla extract
¼ cup thickened cream
¼ cup sour cream
Ingredients - Berry Topping
450g blueberries
3 tbsp caster sugar
1 tbsp water
Method
Line base and sides of a 24cm springform tin with a double layer of foil. Place biscuits in a strong plastic bag and crush until they resemble fine crumbs. Transfer biscuit crumbs to a bowl; add melted butter and mixing thoroughly. Pour biscuit mixture over the base of the tin pressing down firmly with the back of a metal spoon.
In a large bowl, beat cream cheese using an electric mixer, gradually add sugar; beating on medium speed until sugar has dissolved, approximately 3 minutes. Add eggs one at a time, beating until just incorporated, scrape down sides after each addition*. Beat in lemon zest and vanilla until just combined. Remove from mixer, gently stirring in cream and sour cream.
Pour batter into prepared tin. Place tin into a large roasting pan and set onto the middle rack of a pre-heated 170 º C oven. Pour enough boiling water into the roasting pan to come half way up the sides of the springform tin. Bake for 55-60 minutes or until perimeter of cake is set, but centre still wobbles.
Turn off heat. Do not remove cake from oven, instead using a long handled metal fork or spoon, wedge oven door open and leave cake in oven for a further 1 hour. After an hour remove tin from roasting pan and set on a wire rack to cool at room temperature. Cover and refrigerate until chilled.
Whilst cheesecake is cooking, place blueberries, sugar and water in a heavy based saucepan. Cook over medium heat simmering for 10 minutes. Cool at room temperature, then refrigerate until cold. Serve chilled cheesecake sliced and topped with a few spoonfuls of blueberries.
NOTE : If you don’t scrape down the sides of the bowl after the addition of each egg, cream cheese that sticks to the bowl will show up as lumps in your cheesecake.
Serves 12
*Calphalon One 25cm Saute Pan. RRP $269.00
