Description
This ultimate cheesecake is creamy, delicious, and crack-free, featuring a buttery cookie base and a rich sour cream topping.
Ingredients
Units
Scale
- 8 oz (250 g) cookies (petit beurre-butter cookies or digestives)
- 1/2 cup (125 g) butter
- 3 tbsp sugar
- 17 oz (500 g) cream cheese
- 2/3 cup (150 g) sugar
- 2 tsp vanilla extract
- 1 egg
- 2 egg yolks
- 1/3 cup (40 g) vanilla custard powder
- 10 g powdered gelatin
- 6 tbsp (100 ml) vegetable oil
- 2 cups (500 ml) milk
- 14 oz (400 g) sour cream
- 5 tbsp sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 395°F (200°C).
- Finely crumb cookies and combine them with sugar and melted butter. Press the mixture over the bottom of 9 or 10 inch springform pan. Bake it for 5 minutes.
- In the meantime, prepare the filling: beat eggs with sugar and vanilla extract on medium speed until fluffy. Then gradually add cheese, custard powder, gelatin, oil and milk. The mixture will be a bit runny, but don’t worry. Pour the mixture over the cookie base and put back in oven.
- Lower temperature to 350°F (180°C) and bake for 50-60 minutes.
- Meanwhile, stir together sour cream with sugar and vanilla extract. Spread this over the top of your cheesecake and return to oven for another 5-10 minutes.
- Turn off oven and let the cheesecake inside for about 10 min. Then slightly open the oven door and leave it in for another 10 min. Then let it cool on room temperature and finally put it in fridge for at least 3-4 hours.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 30
- Sodium: 300
- Fat: 30
- Carbohydrates: 40
- Fiber: 1
- Protein: 7