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Try SavoraClassic New York Cheesecake with Digestive Crust
Indulge in the rich, creamy delight of a classic New York cheesecake. This recipe features a buttery digestive biscuit crust and a dense, smooth filling that's perfect for sharing with friends and family. Enjoy a slice with your favorite coffee or tea for a truly satisfying treat.
Ingredients
- Digestive biscuits250 g
- Unsalted butter100 g
- Cream cheese900 g
- Granulated sugar200 g
- eggs3 Large
- Vanilla extract1 tsp
- Sour cream200 ml
- All-purpose flour1 tbsp
- of salt1 Pinch
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Learn MoreMethod
Preheat oven to 180°C (350°F).
Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a bag and crushing with a rolling pin.
Melt the butter and mix it with the biscuit crumbs until well combined.
Press the mixture firmly into the base of a 23cm (9-inch) springform pan to create an even crust.
Bake the crust for 10 minutes, then let it cool completely.
Reduce oven temperature to 160°C (320°F).
In a large bowl, beat the cream cheese until smooth and creamy.
Gradually add the sugar and continue beating until well combined.
Add the eggs one at a time, beating well after each addition. Be careful not to overmix.
Stir in the vanilla extract, sour cream, flour, and salt until just combined.
Pour the cream cheese mixture over the cooled crust.
Bake for 60-75 minutes, or until the cheesecake is set around the edges but still slightly wobbly in the center.
Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
Remove the cheesecake from the oven and let it cool completely at room temperature.
Cover the cheesecake and refrigerate for at least 4 hours, or preferably overnight, before serving.
Carefully remove the cheesecake from the springform pan and slice to serve.
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