This cheescake is a labour of love but, in my opinion, is absolutely worth the effort as it yields a perfectly silky, tangy cheesecake with a delicious cinnamon crumb. Start the recipe the day ahead as it needs to set in the fridge overnight.
Ingredients (serves 12)
60g wholemeal plain flour
40g brown sugar
pinch sea salt
½ teaspoon ground cinnamon
50g butter, melted
140g caster sugar
Pinch sea salt
500g full-fat cream cheese, cubed
300ml full-fat sour cream
1 teaspoon vanilla extract
Juice of 1 medium-large lemon
250ml full-fat sour cream (extra)
10g caster sugar (extra)
½ teaspoon vanilla extract (extra)
Decorate with berries, poached stone fruit or passionfruit pulp, if desired
Preheat the oven to 150°C (fan-forced). Line a large baking tray with baking paper.
To make the crumb base, combine the flour, brown sugar, salt, cinnamon and melted butter in a wide mixing bowl and mix together with your hands to a sticky crumble. Scatter the mix onto the prepared tray and bake for 25 minutes until evenly brown.
While the base is baking, spray a 20cm round cake tin with cooking oil spray and line the base and side with baking paper (I like the paper to extend well above the sides of the tin to make cake removal easier).
Put the sugar, salt and cream cheese into a large bowl and slowly cream the mix with an electric beater on low, scraping down the side of the bowl often with a flexible plastic spatula. Stay on low speed and add the eggs in two batches, scraping well between each addition, then add the sour cream and vanilla and mix until combined. Remove the bowl from the mixer and give the mix a final hand whisk to ensure there are no lumps. Add the lemon juice to taste and set aside.
Once the crumb is baked and cooled, blitz in a food processor to a fine crumb. Reduce the oven to 120°C.
Fill the base of the prepared cake tin with the crumb, packing it down lightly with the back of a dessert spoon to ensure an even spread. Pour the cheesecake mixture into the crumb-lined cake tin.
Make a water bath by placing a piece of paper towel in the base of a high-sided roasting tin. Sit the cheesecake in the roasting tin (the paper towel will stop it from sliding around) and pour in enough hot water to come one-third up the side of the cheesecake tin. Carefully lift the tin into the oven and bake for about 60 minutes, or until the edges are set but it still has a slight wobble in the centre.
To make the topping, mix together the sour cream, sugar and vanilla with a plastic spatula until runny and pourable. Starting from the outside, pour the topping over the cheesecake, smoothing it gently towards the centre with a spatula. Return to the oven and bake for a further 15 minutes. Remove from the oven and allow the cheesecake to cool in the water bath until it reaches room temperature. Gently cover the cheesecake with clingfilm and refrigerate overnight.
The next day, cover a flat plate or board with clingfilm. Gently remove the paper from the side of the tin (this should loosen the cheesecake) and place the prepared plate/board on top of the cheesecake. Flip the cheesecake over quickly and place the plate on the work surface. Tap the base of the tin and lift a side of the tin – with a wiggle the cheesecake should release. Peel off the baking paper and invert again onto a serving plate so it is top-side up.
Serve chilled either by itself or topped with fruit (I like berries, poached stone fruit or passionfruit pulp). Enjoy!
Recipe adapted from ‘The cheesecake (that you will love the most)‘ in Beatrix Bakes
See?! Even pups can’t resist this cheesecake!!