If you like cheesecake, this will be the cake for you. It tastes just like the famous Hilton Hotel's cheesecake, but it is not as sweet and it is lighter but very yummy. It uses 2 blocks of cream cheese instead of the usual four.
500g Philadelphia cream cheese
75g sour cream
45g whipping cream
1 tsp vanilla extract
1. Brush the inside of an 8 inch cake pan for a 1kg cake with a little butter.
2. Crush 7 Digestive biscuits to pieces (Put biscuits in plastic bag and crush it with a rolling pin)
3. Melt 50g butter and mix into biscuits.
4. Put mixed biscuits onto the cake pan and press it flat with a spoon.
5. Put it in the fridge to harden and set.
1. Pre-heat your oven to 180 deg C.
2. In a mixing bowl, beat the cream cheese and sugar until smooth for at least eight minutes at medium speed.
3. Add sour cream and whipping cream to the mixture and continue to beat till smooth.
4. Add the eggs one at a time, beating after every addition. Then add the vanilla essence. Continue to mix at the medium speed till the mixture becomes fluffy.
5. Pour it into the cake pan with the prepared base and bake in a bain marie (a large roasting pan of barely simmering water in which the cake pan, or a container with the pan in it, is placed, and the water level 1/3 up the sides of the cake pan), which allows the mixture to be heated gently and evenly for 45 minutes to one hour at 180 deg C.
6. Be careful: Over-baking your cheesecake will cause the skin to crack and it will become dry and difficult to cut.
7. Let the cheesecake cool down to room temperature.
8. Store it in the fridge.
9. Serve cold.