Because this is divine.
This is what all cheesecakes should taste like.
This is a classic baked cheesecake, with a whipped sour cream and icing sugar topping, then coated in a raspberry sauce.
Looks good huh? Go on, give this a go.
I found the original link for this cheesecake over on simplyrecipes.com, and I have made small changes to the original to suit my taste.
But this is GOOD.
1 packet of Digestive biscuits (2 cups tightly packed)
2 Tablespoon sugar
Pinch salt70g unsalted butter, melted (if you use salted butter, omit the salt)
900g cream cheese, at room temperature
1 1/3 cup white sugar
Pinch of salt
2 teaspoons vanilla
4 Large eggs
2/3 cup sour cream
2/3 cup cream
2 cups sour cream (475mL)
2/3 cup icing sugar
400g raspberries (fresh is best, but I always end up using frozen because fresh is available and affordable in a short space of the year here)
3/4 cup sugar
23cm springform pan
Heavy duty, super wide tin foil
A large, high-sided roasting pan
prepare the springform pan: You must prepare the springform pan so that water does not leak into it while it is cooking. Place a large square of tin foil on a flat surface. Wrap tin foil up sides of springform pan and fold as neatly as possible at top edge without folding it into the pan itself. Repeat this again with another sheet of tin foil. I know this seems over dramatic, but if that water gets in you are gonna have a poached crust, not a crusty crust.
Prepare the crust: Preheat the oven to 140 degrees Celcius, with rack in lower third of the oven. Pulse the digestive biscuits in a food processor until finely ground. Put in a large bowl, and stir in the sugar and salt. Use your (clean) hands to mix in the melted butter.
Put all but 1/4 cup of the digestive biscuit mixture in the bottom of the springform pan. Save that last 1/4 cup just in case there are holes or gaps, it can come in handy. Gently press down on the crumbs using your fingers, until the crumbs are an even layer, with a slight rise on the outer edges. Be careful not to tear the foil while doing this. Place in the oven for 10 minutes. Remove and let cool.
Prepare the filling:
Cut the cream cheese into chunks and place in the bowl of an electric mixer, with your paddle attachment. Mix on med speed for 4 minutes, until smooth and soft. Add sugar, mix for another 4 minutes at med speed. Add the salt and vanilla, beating each in before adding the other. Add the eggs, one at a time, beating for 1 minute after each addition. Add the sour cream, beating until combined. Add the cream, beating until combined. Remember to consistently scrape down the sides of your bowl, and scrape off your mixer for any left over bits of cream cheese.
Cooking the cheesecake:
Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2L of boiling water. Pour the cream cheese filling into the springform pan, over the digestive biscuit base. Smooth with a spatula. Place the roasting pan with the springform pan in it, in the oven, on the lower rack. Carefully pour the hot water into the roasting pan (without touching the hot oven), to create a water bath for the cheesecake, pouring until the water reaches halfway up the side of the pan, about 5cm (or you can add the water before placing in the oven). Cook for 90 minutes.
Turn off the heat in the oven, but leave the cheesecake in the oven, leaving the oven door open slightly, for about an hour. This slower cooling of the cake will help stop it from cracking.
Cover cheesecake with foil without it touching the cake itself, and place in fridge for a minimum of 4 hours.
Prepare the sour cream topping:
Place the sour cream and icing sugar in a bowl, and whisk until smooth. Chill until you are ready to prepare the cake.
Note: this amount of sour cream produces way more than fits on the cake, leaves enough for people to chuck some on the side if they so desire. If you don't want to add it on the side, you can almost half this amount.
Preparing the raspberry sauce:
Combine raspberries and sugar in a saucepan and bring to the boil for 4-5 minutes. Cool until serving time!
Preparing the cake to serve:
Using a large palette knife, and spread sour cream topping evenly over top of cooled cake straight before serving.
Top with raspberry sauce!
Will make up to 16 servings!! Seriously!
Give this a try, it takes time, but its not hard work, and is totally worth it.
Let me know if you try it, and how much you enjoy it!