Creamy Cheesecake Recipe (no water-bath needed)

Ingredients

• 14-15 digestive biscuits (crushed (or graham crackers 200g))
• 1 tbsp granulated sugar ((12g))
• 6 tbsp unsalted butter (melted (85g))
• A pinch of salt
• 4 blocks full-fat cream cheese (softened (900g))
• 1 cup granulated sugar ((200g))
• 3/4 cup sour cream (room temperature (180g))
• 1 tsp vanilla extract
• 4 eggs (room temperature)
• 2 tbsp heavy cream ((30g))

Instructions

1. 1

   --- Prepare the Crust ---

2. 2

   Add digestive biscuits, melted butter, sugar, and salt to a food processor. Pulse until combined and it resembles damp sand. If doing this by hand, place the biscuits in a ziplock bag and crush them with a rolling pin, then mix everything in a bowl.

3. 3

   Prepare a 9-inch (23cm) springform pan by spraying the sides with nonstick spray or lining it with parchment paper.

4. 4

   Press the crumb mixture firmly into the bottom of the pan using the back of a measuring cup or a glass. Ensure an even layer, but don’t let it climb more than halfway up the sides. (see note 1)

5. 5

   --- Make the Cheesecake Filling ---

6. 6

   To the mixing bowl, add the softened cream cheese, sugar, sour cream, and vanilla extract. (Make sure all the ingredients are at room temperature or see Note 2 and 3 for a quick way to soften cream cheese and eggs if you forgot to bring it out.)

7. 7

   Using a stand mixer with the paddle attachment or a hand mixer on medium speed for about 2 minutes until smooth and silky. Be sure to scrape down the sides of the bowl to incorporate everything evenly. Do not overmix.

8. 8

   In a separate bowl, lightly whisk the eggs.

9. 9

   Add one egg at a time (or about ¼ cup per egg) to the cream cheese mixture, mixing on low speed for just about 10 seconds per egg. Try not to overmix.

10. 10

    Add the last egg then the heavy cream and mix briefly until just combined.

11. 11

    Now give the bowl a few firm taps on the counter to release any trapped air bubbles. You can place a kitchen towel underneath to protect your bowl.

12. 12

    --- Assemble and Bake ---

13. 13

    Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula. Gently shake the pan to level the surface.

14. 14

    Place the pan on the middle rack of your oven, closer to the oven door rather than the back. (See note 4)

15. 15

    Bake at 320°F (160°C) for 60 to 65 minutes.

16. 16

    The cheesecake is ready when the edges are set, but the center still has a slight jiggle.

17. 17

    Turn off the oven and crack the door open. Run a knife around the edges to ensure the cheesecake isn’t sticking. Cheesecake shrinks a little as it cools so making sure the sides aren’t sticking to the pan will prevent tears.

18. 18

    Let it sit in the warm oven (with the door slightly open) for 10 minutes, then move it to a slightly cooler but still warm spot for another hour or until it cools.

19. 19

    After about an hour at room temperature, with the cheesecake still in the springform pan, cover, and chill for at least 6 hours or preferably overnight. Do not remove the pan yet.

20. 20

    --- Serve and Enjoy ---

21. 21

    Release from the cheesecake from the springform pan and slice.

22. 22

    For clean slices, dip a sharp knife in hot water and wipe it clean after each cut.

23. 23

    Top with your favorite toppings: fresh berries, whipped cream, caramel, chocolate, or a fruit compote.

24. 24

    Enjoy every bite!