Classic Cheesecake
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Classic Cheesecake

Teena Mathew

Ingredients

8 servings
  1. 1 8 oz Philadelphia cream cheese packages
  2. 1/2 cup Sour cream (thick)
  3. 1 egg large
  4. 1 tablespoon Vanilla Essence
  5. 1/2 cup sugar fine
  6. 10 Digestive biscuits
  7. 4 tablespoons Salted Butter

Method

60 mins
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    For Base: Crush the digestive biscuits in a chopper until fine and evenly powdered

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    Add melted butter and mix well until the the mixture is evenly mixed.

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    Prepare an 8 inch and empty the above mixture. Spread the mixture evenly and press with the back of a spoon to create a thin even layer of crust.

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    Cream butter and cream cheese until smooth using a hand blender

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    Add egg and beat until light and well combined.

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    Add sour cream and vanilla essence and beat until volume has slightly increased

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    Pour the mixture into into the pan with crust layered out.

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    Place the bakeware into a water bath and bake at 170C or 350F for 50-60 Minutes or until top turns slightly brown

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    Allow the cake to cool. When slightly warm, pop it in the fridge for 2-3 hours.

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    Notes: You can top this cake with whipped cream, berries, or berry sauce.

  11. Change

    None

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