Biscuit Base:
150g Digestive Biscuits (abt 9 pcs), chopped into fine crumbs
1 1/2 tbsp Brown Sugar (optional)
75g Butter, melted
Cheese Filling:
500g Cream Cheese
40g Butter
125g Sugar
280g Plain Yogurt / Sour Cream
1 1/2 tsp Vanilla Extract
2 Eggs, beaten
Method:
1. Mix biscuit crumbs, brown sugar & melted butter together and press firmly with a spoon on a 22cm cake tin. Chilled for 30mins.
2. Beat cream cheese and butter with a electric mixer till creamy at medium speed.
3. Add sugar and continue to beat till combine.
4. Add plain yogurt / sour cream and vanilla extract, beat at medium low speed.
5. Lastly add beaten eggs and beat at low speed till all well combine.
6. Pour cheese filling into the biscuit base.
7. Wrap the side of the cake tin with 2 layers of aluminium foil to prevent water leaking into cheese cake base.
8. Prepare water bath bake method, place the prepared cake tin a larger baking tray and put into the preheat oven (150C).
9. Pour in hot water into the baking tray to about 1/3 of the cake tin's height.
10. Bake for 1hour 30mins.
11. When baked, leave the cheesecake to cool in the oven with door ajar for 30mins.
12. Remove the cake tin from oven and leave to cool on wire rack.
13. Place cooled cheesecake tin in the fridge and chill for 4-5 hours. Remove from the cake tin and serve cheesecake chilled.
