The Perfect Cheesecake
Servings 8 people
Equipment
- 18 cm cake pan
Ingredients
for the base
- 200 g Digestive biscuits
- 30 g Light brown sugar
- 50 g Butter melted
for the cream cheese batter
- 1200 g Cream cheese room temperature
- 340 g Sugar
- 4 g Salt
- 280 g Eggs
- 30 g Egg yolk
- 150 ml Heavy cream
- 15 ml vanilla extract
Instructions
- Lightly butter the cake pan and line with parchment paper.
- Melt the butter, add to the crushed biscuits and brown
sugar, and mix. - Press the crust evenly in the bottom of the pan.
- Combine cream cheese, 3/4 sugar and salt and mix on a medium speed with the paddle attachment until smooth around 3 minutes.
- Whisk the egg and egg yolk and rest of sugar together, until foamy . Add the eggs to the cream cheese mixture in 4 additions.
- Add heavy cream and vanilla and mix till fully incorporated.
- Bake in hot water bath at 160°C until the center of the cake is set, about 2 hours.
- Cool completely in the pan. Wrap with plastic and place in fridge.