I love cheesecake, so making my own was a bit of a no-brainer. It’s taken me over a year to develop and perfect this recipe, and the work has certainly paid off. Everyone who has tried it loves it. Be warned, your friends might not invite you around to their houses any more unless you bring cheesecake!
The secret to a good cheesecake is a really good cream cheese. When I first started to make this recipe I used Philadelphia, but last year they changed the recipe, and it just doesn’t cut it any more. After a lot of searching I found a great substitute, in Lidl! Lidl’s full fat cream cheese is perfect, and a perfect price, at 50p a pack, making this dessert really great for those on a budget.
If you want a great Christmas dessert this is the one for you! It’s made the day before so time and oven-space are freed up on the big day.
Using fresh ingredients this dessert should be fine kept in the fridge for about 4 days, though in my house is never makes it passed the second day!
Gingersnaps – 175g (crumbed/blitzed)
Butter – 60g (melted), plus a little for greasing tin
Sugar – 1 tablespoon
Cream cheese – 600g (3 packs)
Whole eggs – 2 large
Egg yolk – 1
Sugar – 175g
Cornflour – 1 tablespoon
Vanilla extract – 1 teaspoon
Sour cream – 250ml
Equipment: Electric mixer (I used my Kenwood Chef)/electric whisk, food processor, small saucepan, 23cm springform tin, baking parchment, small saucepan, spatula.
- Line the bottom of the springform tin and grease.
- Melt the butter in the small saucepan over a low heat. Add the blitzed biscuits and tablespoon of sugar, and combine well. Decant into cake tin and press down evenly to form the base. Bake in a preheated oven (fan 150°C/170°C/gas mark 3) for 10 minutes until it starts to brown. Remove from oven and make sure it’s completely cold before you add the topping, unless you want a soggy bottom.
- Using the K-beater, beat the cream cheese on a medium-low speed until it’s creamy.
- Gradually add sugar, vanilla extract and cornflour, mix well for a few minutes until the texture lightens.
- Switch from K-beater to whisk. Add the eggs and yolk one at a time, then add the sour cream.
- Whisk the mixture well, it should be smooth and airy. Meanwhile, grease the sides of the springform tin and preheat oven at fan 180°C/200°C/ gas mark 6.
- Pour into the springform tin, place it on a baking sheet and cook in the oven for 15 minutes.
- Reduce oven temp to fan 100°C/110°C/ gas mark ¼, and bake for about 25 minutes. The filling should have a slight wobble to it.
- Turn off the oven. Leave the door shut for 20 minutes, then open it slightly and leave the cheesecake inside for another hour and a half. The top may crack (mine do about 60% of the time), but this doesn’t effect the flavour in any way.
- Remove from oven and let it cool before putting it in the fridge covered with foil. It needs to set in the fridge for at least 8 hours.
- Remove from tin and serve.