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My first cheesecake

 This was my first time attempting a cheesecake with a buscuit base. I have to say it came out much better than I expected and my family members loved it! Next time I'm going to try and make my own raspberry jam to go on top.


I wanted to try and make an original American style cheesecake, but I couldn't find sour cream in my town!  I've seen it now and then at one supermarket, but this time it just wasn't there when I needed it! So I've substituted with a full fat natural yogurt.  You could also try crème fraîche.

I've used strawberry jam as my topping, but you could also try canned berries (couldn't find those in Spain either!) or simply whipping cream and berries.

Ingredients
Buscuit crust
200g Graham crackers (or digestives)
5 tbsp melted butter
1 tbsp sugar

Filling
600g cream cheese/Philadelphia
175g Sugar
1/4 teaspoon salt
90g plain full fat yogurt (or crème fraîche  o sour cream)
1 teaspoon vanilla extract
1.5 tbsp flour
3 large eggs

Topping ideas
berries, strawberry/raspberry jam, whipping cream, canned cherry filling

Important
It is essential that all ingredients, especially the eggs and cream cheese are at room temperature. This helps the ingredients to combine quickly and keeps it smooth.
Use the electric mixer at a low-medium speed, and do not overmix the ingredients.
The humid environment created by the water bath will help to reduce cracking and also reduce the risk of the cake from sinking.

Buscuit base
1. Pre heat the oven to  177 °C/350 F.
2. Add the buscuits to a food processor, and pulse with melted butter (melted in microwave) and sugar. Or, you can place the buscuits in a plastic bag and crush, as I've done this time. Once finely crushed, add to a bowl with the melted butter and sugar and mix well.

 


 


Adding the sugar!

3. Grease a detachable round baking tin (Springform pan) with butter.
4. Next, cover the base of the baking tin with the crushed buscuit mix. As my baking tin is  small (23cm - 9 inch diameter), I've had to use the sides, but you can stick to just the base using a smaller amount of crushed buscuits.
5. Using a glass, press and flaten the surface. You can also use a vertical glass and later your fingers to press in and tighten the sides.


6. Bake for 8-10 minutes at  177 °C/350 F until the base is nice and golden. Leave to cool. Leave the oven on at this temperature.

Filling
1. Add the cream cheese into a bowl and beat using an electric mixer.
2. Add the sugar and beat the mix, scraping the sides and beat again if needed.
3. Next, add the sugar, salt, yogurt (sour cream or crème fraîche!) and beat until all the ingredients are dissolved.
4. Next, add the vanilla extract and sieve in the flour, beat at a low spead to incorporate the flour, scraping the sides and mixing.
5. Finally, add the eggs in, one at a time at a low speed until a smooth glossy, homogenous batter is formed without any lumps. Stop mixing as soon as the eggs have been incorporated. Scapes the sides again to ensure it is well mixed.

 


 


6. Pour the batter over the baked buscuit base, and even out the surface nicely.
7. Bake in the center of the oven for 10 minutes at  177 °C/350 F. and then another 40 minutes at 150 °C/302 F.
Ideally, place the baking tin in a water bath (I'll take a photo of this next time!). This is to prevent cracking. Wrap the baking tin tightly in 2-3 layers of aluninium foil to reduce the risk of a leak, and  place on a baking tray. Fill the baking tray with hot water up to about an inch.



8. After baking, the contents should be wobbly in the middle and slightly puffed. Leave to cool 30-60 minutes inside the oven with the oven door open, then cool outside, then leave  to cool further in the refrigerator for a few hours,
9. Decorate with a topping of your choice.






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