Servings:
- Perfect for one 6-inch round cheesecake
Ingredients:
For the Graham Cracker Crust:
- 220 grams Digestive Biscuits or Graham Crackers, finely crushed
- 90 grams Butter, melted and cooled
For the Cheesecake Filling:
- 450 grams Cream Cheese, softened to room temperature
- 12 grams Cornstarch
- 104 grams Sour Cream
- 400 grams Condensed Milk, at room temperature
- 18 grams freshly squeezed Lemon Juice
- 2 teaspoons pure Vanilla Extract
Instructions:
- Begin by preheating your oven to 325°F (155°C).
Creating the Crust: 2. In a bowl, mix the crushed biscuits or graham crackers with the melted butter until the texture resembles coarse, damp sand.
- Press this crumb mixture into a 6-inch cake ring lined with parchment paper, creating an even layer about 1/2 inch thick on the bottom.
- Bake the crust for 10 minutes, then allow it to cool as you prepare the cheesecake filling.
Preparing the Filling: 5. With an electric mixer fitted with a paddle attachment, beat the cream cheese until smooth and pliable.
- Gradually blend in the condensed milk, vanilla extract, and lemon juice until smooth.
- In a small bowl, whisk the sour cream with the cornstarch, then add this to the cream cheese mixture and beat until just incorporated.
Assembling and Baking the Cheesecake: 8. Pour the filling into the prepared crust within the cake ring.
- To create a moist baking environment, you can opt to use a water bath or place a pan of water on the lower oven rack just beneath the cheesecake.
- Bake the cheesecake for 17-20 minutes. It’s done when the edges are set, but the center still has a slight jiggle to it.
- Turn off the oven, open the oven door slightly, and let the cheesecake cool inside to minimize the risk of cracking.
- Once at room temperature, refrigerate the cheesecake for 5-6 hours to set completely.
Serving: 13. Carefully remove the cheesecake from its ring, garnish with a dollop of whipped cream, and dive into the creamy goodness to celebrate the New Year in style! 🥂🎉
