How to Make the Perfect Cheesecake (No Water-bath, Super Creamy!)

By Kikifoodies · 300 min

Ingredients

Instructions

1. Put the crushed biscuits, melted butter, sugar and salt in a food processor and pulse until it looks like damp sand. (By hand: crush the biscuits in a bag with a rolling pin and mix in a bowl.)
2. Line or spray a 9-inch (23 cm) springform pan, then press the crumbs firmly into the base, evenly, without climbing more than halfway up the sides.
3. In a large bowl, beat the softened cream cheese, sugar, sour cream and vanilla on medium speed for about 2 minutes until smooth. Scrape down the sides and do not overmix.
4. Lightly whisk the eggs in a separate bowl. Add the eggs one at a time to the cream cheese mixture, mixing on low for about 10 seconds each.
5. Add the heavy cream and mix briefly until combined. Tap the bowl on the counter to release air bubbles.
6. Pour the filling over the crust, smooth the top and gently shake the pan to level it.
7. Bake on the middle rack, nearer the door than the back, at 320°F (160°C) for 60-65 minutes, until the edges are set and the centre still has a slight jiggle.
8. Turn off the oven, open the door slightly, and run a knife around the edge. Leave the cheesecake in the warm oven for 10 minutes, then move it to a slightly cooler warm spot for about an hour until cool.
9. Cover and chill in the pan for at least 6 hours, preferably overnight.
10. Remove from the pan and slice. Dip a sharp knife in hot water and wipe between cuts for clean slices. Serve with toppings of your choice.

Summarized from Kikifoodies's video. Watch it for the details.

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EggCreamHeavy creamCream cheeseSour creamBiscuit