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Ingredients
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Biscuit Base
Cheesecake Filling
Method
Biscuit Base
- 1
Prepare the Biscuit Base
Preheat your oven to 180°C (350°F). Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a ziplock bag and rolling over them with a rolling pin.
- 2
Melt the Butter
In a saucepan, melt the unsalted butter over low heat. Once melted, remove from heat.
- 3
Combine and Press
In a mixing bowl, combine the crushed biscuits with the melted butter. Mix well until all crumbs are coated. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
- 4
Bake the Base
Bake the biscuit base in the preheated oven for 10 minutes. Remove from the oven and let it cool while you prepare the filling.
Cheesecake Filling
- 5
Mix the Filling Ingredients
In a large mixing bowl, combine the cream cheese, granulated sugar, sour cream, and vanilla extract. Beat with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- 6
Add Eggs and Cornstarch
Add the eggs one at a time, beating well after each addition. Then, add the cornstarch and mix until just combined.
- 7
Pour into Base
Pour the cheesecake filling over the cooled biscuit base in the springform pan. Smooth the top with a spatula.
- 8
Bake the Cheesecake
Bake the cheesecake in the oven at 180°C (350°F) for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- 9
Cool and Chill
Turn off the oven and crack the oven door to allow the cheesecake to cool gradually for about an hour. Then, refrigerate for at least 4 hours, preferably overnight, before serving.