Classic Cheesecake

For those who love cheesecake - this is a creamy, velvety and not overly sweet slice. I like an added tinge of tartness in my slice of cheesecake, so I added 2 tbsp of lemon juice instead of one. This sweet tangy flavour is certainly pleasing to the gullet.

Actually I think the preference for the type of cheesecake is really personal, some like it light and smooth while others like it dense.

My family and I prefer this classic cheesecake over the light sponge-like Japanese cheesecake.

The classic cheesecake tastes delicious either plain or with strawberry coulis. For photographic effect I have dredged my cheesecake with strawberry coulis.



Ingredients: (20cm)
Biscuit base:
150g digestive biscuit crumbs
65g - 75g melted butter

Filling:
500g cream cheese @ room temperature
100g - 120g sugar
3 eggs
1.5 tbsp cornstarch
235g sour cream
65g - 125g whipping cream
1 - 2 tbsp lemon juice (I added 2 tbsp)
1 tsp vanilla essence

Method:
1. Mix biscuit crumbs with melted butter. Toss biscuit crumbs into a lined 20cm cake pan and press firmly. Bake biscuit base at 160C for 12 minutes. Cool for use later. Grease the sides of the pan with some butter.
2. Cream cheese with sugar till smooth and creamy.
3. Add in egg one at at time and beat till well blended.
4. Using low speed, beat in the sour cream, whipping cream, cornstarch, lemon juice and vanilla essence.
5. Strain for a smoother texture. Pour cheese filling into biscuit base.
6. Bake via bain-marie at 175C - 180C for 50 - 60 minutes.
7. Turn off the oven and leave oven door about 1cm ajar to let the cake cool in the oven. This will take about an hour.
8. Chilled completely cooled cake in the fridge overnight before serving.