This is the whole sized version of our readers' favourite, easy mini cheesecakes, with a twist and improved method ;) ! If you love our mini cheesecakes then you'll absolutely love this easy cheesecake version that's originally inspired by Cheesecake Factory. And I have to be bias here, this tastes even better ;) ! Buttery tall crust, creamy luscious cheese filling.. oh la la! Perfect for any celebration!
16ozfull fat cream cheese(450 g), room temperature
1 ¼cupsour cream(285 g), room temperature
3tablespoonall purpose flour(24 g)
1 ½tablespoonlemon juice
3large eggs, room temperature
some berries of choice
some powdered sugar
Place digestive biscuits into a food processor and blend until you have a fine texture. Pour into a bowl together with butter and mix well.
Pour into a 7 inch (18 cm) springform pan and using your fingers, start pressing the mixture against the pan's wall all the way up to the brim. Then do the base by pressing the mixture to the bottom of the pan. Place in the freezer for 30 minutes.
Optional: Use a small knife to scape gently all around the wall to make it even.
Note: You might have balance of crust mixture, depending on your preferred crust thickness.
The Cheese Filling
Add cream cheese into a bowl and using a handheld whisk at lowest speed, whisk it just until creamy. Now add in sour cream, sugar, vanilla extract, flour and lemon juice. Mix until everything is well combined and set aside.
Crack the eggs into another bowl and lightly whisk them. Now pour into the cheese mixture and fold everything together using a spatula. Pour mixture into our prepared pan and spread evenly using an offset spatula.
Bake in a preheated oven (no fan) at 285ºF (140ºC) for 1 hour 45 minutes or until you see the surrounding of the cheesecake has set but the center still wiggles a bit when you gently shake the pan.
Remove from the oven and leave it cool completely. Then chill in the fridge for min 8 hours.
How To Remove Cheesecake From The Pan
This is how I do it with all my cheesecakes. Take out cheesecake from the fridge. Remove the springform. Insert a small knife underneath the cheesecake crust and gently move it all around to help loosen the cheesecake from the pan. Using the same knife, lift the cheesecake a bit and insert a flat spatula underneath. Do the same in the opposite direction.
Holding both spatulas, swiftly and confidently transfer the cheesecake to a serving plate.
Place some berries on top and lightly dust with powdered sugar. Slice and serve!
Typo: The correct amount for sour cream is 1 ¼ cup (285 g), not ½ cup (125 g) as it mentioned in the video. Sorry!
Use portable oven thermometer (like this one) for a more precise temperature reading (I use it too)
Like any other cheesecakes out there, this is better served chilled. I would recommend you to plate it right before serving and keep the balance immediately back in the fridge.