|Decimated cheesecake but you can see how creamy it looks...can you?|
Tall and Creamy Cheesecake: A Basic
Prepare the 23cm springform tin by buttering it well and wrapping the bottom of the tin with 2 layers of tin foil.
1 3/4c superwine biscuit crumbs
3 Tbsp sugar (I forgot this)
50-75g melted butter
Mix all together and press into a buttered 23cm springform tin so they come halfway up the sides. Preheat the oven to 170C and bake 10 mins. Reduce the oven to 160C.
900g cream cheese
1 1/3 c sugar
1/2 tsp salt
2 tsp vanilla extract (I used half this and half vanilla paste)
1 1/3 c sour cream or cream (I used half and half)
Boil a full jug.
Put the cream cheese into a stand mixer and beat until soft and creamy (about 4 mins).
With the mixer running add the sugar and salt and continue to beat for another 4 mins or so until the cream cheese is light. Beat in the vanilla. Add the eggs one by one beating for a full min after each. This aeration makes it light. Reduce to low speed and add the sour cream and/or the cream, Scrape down well throughout to get avoid having lumps in the mixture.
Pour into the tin (the mix should come almost to the top). Put the tin into a roasting dish and pour in enough of the boiling water to come halfway up the sides of the tin. Bake 1 1/2 hours, then turn the oven off, prop it open with a wooden spoon and leave in it's water bath for another hour. Remove the tin from the water bath and take the foil off. Leave to go cold on a rack in the tin then put it in the fridge for at least 4 hours (overnight is better).