Ingredients
Scale
- 2 cups crushed digestive biscuits
- 1/2 cup white sugar
- 1/2 cup melted unsalted butter
- 4 (8-ounce) packages softened cream cheese
- 1 cup white sugar
- 1 teaspoon pure vanilla extract
- 4 large eggs
- 1 cup heavy cream
- 1 tablespoon all-purpose flour
Instructions
- Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan with butter or non-stick spray.
- In a mixing bowl, combine the crushed digestive biscuits, 1/2 cup of sugar, and melted butter, stirring until the mixture resembles wet sand.
- Firmly press this mixture into the bottom of the springform pan to create a solid crust.
- In a separate large bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy, about 2-3 minutes.
- Gradually mix in 1 cup of sugar and the vanilla extract until well blended.
- Incorporate the eggs one at a time, mixing on low speed just until each egg is combined—avoid overmixing.
- Carefully fold in the heavy cream and flour until the batter is uniform.
- Pour the cheesecake mixture over the prepared crust.
- Bake for approximately 55-60 minutes, or until the edges are firm and the center has a slight wobble.
- Once baked, turn off the oven and let the cheesecake sit inside for an hour to cool slowly.
- Afterward, take it out and allow it to reach room temperature before refrigerating for at least 4 hours or overnight for the best texture.
Notes
- For a delightful variation, consider garnishing with seasonal fruits or a drizzle of chocolate sauce just before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg