15 recipes for the perfect cheesecake/ Cake/ Cheesecake/ Recipes

Annabel’s classic cheesecake

Annabel’s classic cheesecake

Our food ed Leila’s cheesecake went up against F&HE reader Annabel Davids’s in a blind tasting by three F&HE readers. And the winner is…

Annabel’s classic cheesecake

Print Recipe

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

1

Preheat the oven to 180°C.

2

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.

3

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.

4

Pour the filling into the prepared cake tin and bake for 20 minutes.

5

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.

6

For the topping, combine all of the ingredients, pour over the cooled cake and place in the refrigerator for a few hours to chill.

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