Start by preparing the crust. In a medium-sized bowl, combine the graham cracker crumbs or digestive biscuit crumbs, sugar, and optional ground cinnamon.
Add the melted butter and stir until the mixture is evenly coated and resembles wet sand. Press this mixture firmly into the bottom of a springform pan, ensuring it’s even.
Place the pan in the fridge to set while you prepare the cheesecake filling.
Preheat your oven to 325°F (160°C). In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
ensuring there are no lumps. Add in the vanilla extract and continue to mix until incorporated.
Add the eggs one at a time, beating well after each addition. Be sure to scrape down the sides of the bowl as needed to ensure even mixing.
Once all the eggs are added, mix in the sour cream and heavy cream, and continue to beat until the batter is smooth and well combined.
Remove the crust from the fridge and pour the cream cheese mixture over the crust. Use a spatula to smooth the top so it’s even.
Tap the pan gently on the counter to release any air bubbles in the batter.
Place the cheesecake in the oven and bake for 45-50 minutes.
or until the center is set and only slightly jiggles when you gently shake the pan. The cheesecake will firm up further as it cools.
Once done, turn off the oven and leave the cheesecake in the oven with the door slightly ajar for about an hour to gradually cool down.
After that, remove the cheesecake from the oven and allow it to cool completely at room temperature.
Refrigerate the cheesecake for at least 4 hours or overnight to set. Before serving, drizzle with caramel sauce and garnish as desired.
How to Make
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