Chicago style cheesecake

Cheesecakes are one of my weaknesses, I can eat it everyday if I can.

My husband introduce me to cheesecakes years ago and since then I was hooked on this dessert.

I blame him for my weight gain!

This is the very first cheesecake recipe I have baked.

Since then I never went out to buy a shop bought cheesecake.

I was amazed how simple it was to make one.

I have now baked, Durian, Baileys, Apple crumble, Pumpkin & Lemon cheesecake.

So here I have it the Chicago cheesecake recipe with step by step method.

I hope you'll enjoy this as much as me.

Ingredients:

Biscuit base:

100g digestive biscuits

50g melted butter

Prepare the biscuit base by crushing the biscuits in a zip lock bag and add melted butter to it.

Press firmly into the base of a lined 7 inch tin. Chill for 20 - 30 minutes in the fridge.

While that is in the fridge, prepare the cream cheese batter. 

Cream cheese batter:

500g cream cheese, softened 

100g caster sugar

1. Tbsp flour 

80 ml sour cream 

2 whole eggs 

1 egg yolk 

1. Tsp vanilla extract

Whisk cream cheese and caster sugar together until light and fluffy. 

Add the eggs and egg yolk one at a time, mixing well after each addition. 

Add the flour, sour cream and vanilla essence to the cream cheese mixture and whisk to combine.

Pour into your prepared tin wrapped with foil and bake in a preheated oven at 180c. Bake in a water bath for 1 hour or until firm & jiggly in the center. 

When done, switch the oven off and let it sit in the oven for an hour.

Take out the oven and run a sharp knife around the cheesecake. By doing this, it prevents the cheesecake from cracking as it would shrink. 

Then let it cool on a worktop in room temperature for another hour.

Once the cheesecake have cooled completely put it in the fridge and chill at least 4 hours before you remove it from the cake tin, I usually leave mines overnight.  

After chilling overnight, you can see the cheesecake have pulled  away from the side of the tin. Release the cheescake out of the baking tin and transfer it on to a plate.

Slice with a warm knife to get a clean cut and you can get 8-9 slices. 

Would you like a piece? 

Smooth, creamy & very delicious. This is my favourite cheesecake.