American double baked cheesecake recipe and guide.
Preheat the oven to 190°C Gas mark 5 or 375F
Ingredients:-
Base
10 McVities Digestive Biscuits (US - Grahams Crackers)
2 oz Caster sugar (US - Finely Granulated sugar)
2 oz Unsalted butter
1st Topping
8 oz Philadelphia or Cream cheese
3.5 oz Caster sugar
2 large eggs
1 teaspoon of Vanilla Essence
2nd Topping
5 to 6 oz Soured cream
2 Tablespoons Caster sugar
1 Teaspoon Vanilla essence
Base:
Place the digestives into a plastic food bag and beat with a rolling pin until they resemble crumbs.
Add the 2 oz of caster sugar to the biscuits crumbs, seal the bag and shake for even distribution of sugar.
Place to one side.
Now melt the butter in a pan on a medium heat, once melted remove from the heat and then add the biscuit/sugar mix and combine using a spoon, ensure that all the biscuit mix is covered with the melted butter. Then press the mixture into the base of roughly an 8-inch loose-based cake tin (or sandwich tin if you don't have one and line the base with baking paper so you can remove the cheesecake easily) and about an inch up the sides. Put to one side.
1st Topping:
Place the Philadelphia/Cream cheese into a bowl and whisk until it is smooth.
Now add the 3.5 oz of caster sugar to the Philadelphia and whisk until combined and smooth.
Add 1 egg at a time and whisk on a slow speed until combined, do not blast as the mix will curdle.
Add 1 teaspoon vanilla essence, whisk in.
Now pour the Philadelphia mix into the cake tin and bake for 20 minutes.
Remove from oven and allow to cool for 15 minutes.
Now - Increase the heat of the oven to 220°C, Gas Mark 7 or 425F.
2nd Topping:
In a mixing bowl mix together the soured cream, 2 tablespoons of caster sugar and 1 teaspoon of vanilla essence.
Pour the mixture carefully onto the centre of the pre-baked cheesecake and distribute evenly over the top.
Now place it back in the 220°C oven and bake for 10 minutes.
Remove from oven, and leave to cool in the tin on a wire rack, once wholly cooled place the tin in the fridge to chill and set overnight before serving.
This is one of the best cheesecakes I have ever eaten.
N.B This is the perfect combination of ingredients so do not double up the recipe as it does not have the same effect.
Preheat the oven to 190°C Gas mark 5 or 375F
Ingredients:-
Base
10 McVities Digestive Biscuits (US - Grahams Crackers)
2 oz Caster sugar (US - Finely Granulated sugar)
2 oz Unsalted butter
1st Topping
8 oz Philadelphia or Cream cheese
3.5 oz Caster sugar
2 large eggs
1 teaspoon of Vanilla Essence
2nd Topping
5 to 6 oz Soured cream
2 Tablespoons Caster sugar
1 Teaspoon Vanilla essence
Base:
Place the digestives into a plastic food bag and beat with a rolling pin until they resemble crumbs.
Add the 2 oz of caster sugar to the biscuits crumbs, seal the bag and shake for even distribution of sugar.
Place to one side.
Now melt the butter in a pan on a medium heat, once melted remove from the heat and then add the biscuit/sugar mix and combine using a spoon, ensure that all the biscuit mix is covered with the melted butter. Then press the mixture into the base of roughly an 8-inch loose-based cake tin (or sandwich tin if you don't have one and line the base with baking paper so you can remove the cheesecake easily) and about an inch up the sides. Put to one side.
1st Topping:
Place the Philadelphia/Cream cheese into a bowl and whisk until it is smooth.
Now add the 3.5 oz of caster sugar to the Philadelphia and whisk until combined and smooth.
Add 1 egg at a time and whisk on a slow speed until combined, do not blast as the mix will curdle.
Add 1 teaspoon vanilla essence, whisk in.
Now pour the Philadelphia mix into the cake tin and bake for 20 minutes.
Remove from oven and allow to cool for 15 minutes.
Now - Increase the heat of the oven to 220°C, Gas Mark 7 or 425F.
2nd Topping:
In a mixing bowl mix together the soured cream, 2 tablespoons of caster sugar and 1 teaspoon of vanilla essence.
Pour the mixture carefully onto the centre of the pre-baked cheesecake and distribute evenly over the top.
Now place it back in the 220°C oven and bake for 10 minutes.
Remove from oven, and leave to cool in the tin on a wire rack, once wholly cooled place the tin in the fridge to chill and set overnight before serving.
This is one of the best cheesecakes I have ever eaten.
N.B This is the perfect combination of ingredients so do not double up the recipe as it does not have the same effect.
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