- Preheat oven to 155C.
- Line aluminium foil to a 6 inch loose pan, set aside. The aluminium foil acts as the greaseproof paper when baking cakes.
- Mix the biscuit crumbs with the butter until combined, resembling wet sand.
- Place the crumbs in the pan and press them onto the surface of the pan. Refrigerate it.
- In a bowl, combine cream cheese and sugar. Mix until soft and creamy.
- Place in the vanilla extract and whipping cream. Mix until combined.
- Add in one egg at a time, mixing until just combined. Do not overmix as it will incooporate too much air into the batter, causing cracks to the surface of your final product.
- Remove the pan from the fridge and pour the batter in. Tap below the pan to remove air bubbles in the batter before baking.
- Bake for exactly 26 minutes.
*If your temperature is correct and you bake it exactly for 26 minutes, there shouldn’t be a problem in the cheesecake being underbaked. It is normal for the middle of the cake to wobble abit. However, make sure the sides of the cake is firm enough too touch.
*Also, when the cheesecake is baking in the oven, do not open the oven door constantly to check if your cheesecake is done. Just trust me. Use your timer to time exactly 26 minutes.
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