Chantal's cheesecake

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1hr30min


5715 people made this

About this recipe: This classic cheesecake recipe is easy to make and so delicious. Serve with a fresh fruit compote or a drizzling of chocolate sauce.

Chantal

Ingredients
Serves: 12 

  • 225g (8 oz) digestive biscuits, crushed
  • 30g (1 oz) butter, melted
  • 900g (2 lb) cream cheese
  • 300g (11 oz) caster sugar
  • 175ml (6 fl oz) milk
  • 4 eggs
  • 225ml (8 fl oz) soured cream
  • 1 tablespoon vanilla extract
  • 4 tablespoons plain flour

Method
Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

  1. Preheat the oven to 180 C / Gas mark 4. Grease a 23cm loose-bottomed cake tin.
  2. In a medium bowl, mix digestive crumbs with melted butter. Press onto base of cake tin.
  3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in soured cream, vanilla and flour until smooth. Pour filling onto prepared biscuit base.
  4. Bake for 1 hour. Turn the oven off and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill until ready to serve.

Cheesecake tips

For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

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Reviews (11)

KIMAR
by
14

Used different ingredients. Was a big hit at my husband's office! Mine didn't crack, but I was careful not to overmix and had the cream cheese at room temperature, and these are supposed to help prevent cracking. I also used a water bath, and I made sure that the side of the springform tin, not just the bottom, was well greased. (I read in a magazine that cheesecakes shrink from the sides of the pan as they cool, and if the side isn't well greased, the cheesecake will stick and, thus, crack.) I substituted Bailey's Irish Cream for the milk. A picture-perfect cheesecake! - 18 Jul 2008

CHUNG_BRENDA
by
6

I've made cheesecakes many times, only to have them crack and sink after cooling. With the tips that I picked up on allrecipes, this Cheesecake was a hit with my family & friends. After cooling, the top remained level and the centre firmed up. The top was a beautiful golden brown with no dry edges. The inside was creamy and smooth, and not too sweet. The tips are as follows: 1. Make sure that your ingredients are around room temperature, not cold, otherwise your batter will be lumpy. 2. Wrap your springform tin with 2 layers of aluminium foil to prevent water in the bain marie (water bath) from seeping in. 3. Place your springform tin in a water bath in the oven, filled with very hot water, then proceed to bake as instructed in the recipe. 4. Right after baking, run a warm or greased knife around the rim of the cake to prevent cracking while cooling. 5. Leave the cake in the oven for 2 hours to cool. (I didn't have time to leave it in for the recommended 6 hrs, and it still works.) ENJOY! - 18 Jul 2008

Morena
by
3

OK - I don't want to be rude, but this is the deal: this is a perfect recipe, and if it fails for you, it's your fault, not the recipe's. A couple of things you should know about cheesecakes: OVER-BEATING WILL CAUSE A CHEESECAKE TO CRACK. Beat cream cheese with sugar only until smooth. Proceed with a wooden spoon for the rest of the recipe. OVERBEATING WILL CAUSE A CHEESECAKE TO HAVE THE "WRONG" TEXTURE. Air bubbles, gritty/not creamy texture, etc., are fixed my the same instructions above. OVERCOOKING WILL CAUSE A CHEESECAKE TO CRACK. Do NOT cook this cheesecake until it's set. Matter of fact, don't check it at all. Put the cheesecake in the oven, set the timer to 60 min., turn the oven off, and forget it. I mean it! Don't open the oven, just leave it alone to do its thing. And that's it. A beautiful cheesecake. Far from bland: this is a PURIST'S cheesecake. It's great as is, but also a great foil for other flavours. I serve mine with passionfruit pulp or mango puree. - 18 Jul 2008

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