Cheesecake is always a great idea. We love how simple it is to make, but the flavours are absolutely delicious! Our food ed Leila’s cheesecake went up against F&HE reader Annabel Davids’s in a blind tasting by three F&HE readers. Here’s how to make a classic cheesecake, recipe courtesy of Annabel Davids.
TRY THIS: crème brûlée cheesecake
Annabel’s classic cheesecake
Ingredients
- CRUST
- 200g unsalted butter, melted
- 400g digestive biscuits, crushed
- 30ml (2 tbsp) sugar
- FILLING
- 700g cream cheese
- 200g smooth plain cottage cheese
- 250g sugar
- 45ml (3 tbsp) cake flour
- 3 large eggs + 1 large egg yolk
- 250ml (1 cup) sour cream
- 7,5ml (1½ tsp) vanilla extract
- TOPPING
- 250ml (1 cup) sour cream
- juice of 1 lemon
- 30ml (2 tbsp) castor sugar
Instructions
Preheat the oven to 180°C.
For the crust, combine the melted butter, crushed biscuits and sugar in a large bowl. Gently press the mixture onto the base of a greased springform cake tin. Place in the fridge for 10 minutes to chill.
For the filling, beat the cream cheese and cottage cheese until fluffy. Add the sugar and flour and continue beating until well combined. Add the eggs and yolk one at a time. Stir in the sour cream and vanilla extract.
Pour the filling into the prepared cake tin and bake for 20 minutes.
Lower the oven temperature to 160°C and bake for a further 1 hour – 1 hour10 minutes or until the centre of the cake is set. Remove from the oven and allow to cool completely.
For the topping, combine all of the ingredients, pour over the cooled cake and place in the refrigerator for a few hours to chill.
ALSO TRY THIS RECIPE: Leila’s chocolate ripple cheesecake
