I'm back with another recipe!

I've always wanted to try make cheesecake, and I've seen many different variations on how people make it. Methods like the fancy "bain-marie", baked, or simply chilled, I had no idea which to choose!

One of my friends recommended this recipe to me, as it wasn't too complicated, but still had the baked aspect I wanted to do! The recipe is from the Sweetest Menu.

the final product!

Because of how cheesecakes are done, the recipe ingredients list is split up into the different parts. I didn't do a sour cream topping as I didn't want to add any more sour cream!

The ingredients

The biscuit base

• 300 grams digestive biscuits
• 115 grams butter

The cheesecake mixture

• 500 grams cream cheese (I found soft cheese is the same thing, just a different name!)
• 100 grams caster sugar
• 3 large eggs
• 2 tablespoons lemon juice
• 1 teaspoon vanilla essence
• 60 millilitres sour cream
• 1 teaspoon plain flour (it should have been cornflour but I didn't have any)

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With all my ingredients ready, it was time to make it!

the ingredients and equipment!

The Steps

The beginning began with the most important step. The biscuit base of the cheesecake (my personal favourite).
To make this, I first had to pulse the digestive biscuits in a food processor. I was a bit nervous as I don't normally use a processor like this, and I'm not going to lie, when I was running it, a burning smell came out. Still, it perfectly crushed it all into fine crumbs!

biscuit crumbs

Following this, I melted the butter, and mixed it into the biscuit crumbs. I found it funny how the recipe described that it should be like "wet sand", which is definitely an accurate description, just not an appetising one!

the wet sand

The biscuit base is very simple and quick to make, all I had to do next was to press the crumbs down into the base of the cake tin I'm using. I did this with my fingers and a spoon as it suggested.

the base

The recipe was a bit vague with how long to leave the base in the fridge for, so I just left it for the entirety of the time it took me to make the cheesecake filling.

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Finally time to make the filling!

In a large bowl, I beat the soft cheese until it was smooth and creamy. Simple right?

the beginning

Then I added in the sugar, mixing it in again. And then the eggs, one at a time just as it says, adding in the lemon juice and vanilla essence, mixing it all together.

mix mix mix

The above also had the sour cream and plain flour mixed in! Honestly a bit hard to tell from my pictures if I had added everything in at this point.

Now the last steps! After turning the oven on at 180 degrees Celsius, I poured the filling over the biscuit crust, smoothing out the top of it.

poured

I left it to bake for about 25 minutes, until I noticed that the top had gotten yellow? Oh well I must have overbaked it a bit! I left it in the open oven for an hour just as it suggested in the recipe!

overcooked

As you can see, it also started cracking, definitely a sign of overcooking haha!

Then, after taking it out to cool on a rack for about 10 minutes, the cheesecake went into the fridge overnight. I really wanted some but had to resist!

And here's a picture of it the next day out of the tin!

yayy!

I was really happy with how it turned out! Super delicious, as you can tell that I already shared some slices with family and friends. I did feel like the recipe missed out on minor details, like how long to put the base in the fridge for, when to take off the tin, but it was fine anyways.

Hope you enjoyed reading my post!