Desserts
A rich, silky baked cheesecake with a buttery biscuit crust, gentle vanilla aroma, and a glossy finish topped with berries for an elegant dessert centerpiece. Dish type: Dessert
Heat the oven to 160°C / 320°F. Line the base of a 20 cm / 8-inch springform pan with baking paper and lightly grease the sides.
Mix the crushed biscuits, melted butter, and sugar until the texture looks like wet sand.
Press the mixture firmly into the base of the pan, using the back of a spoon or a flat glass to make an even crust.
Bake the crust for 10 minutes, then remove and let it cool slightly.
In a large bowl, beat the cream cheese on low speed until smooth and creamy. Do not whip too much air into it.
Add the sugar, cornstarch, and salt. Mix until fully combined and silky.
Add the sour cream, vanilla, and lemon juice. Mix gently until smooth.
Add the eggs one at a time, mixing on low speed after each one just until combined. Scrape the bowl to make sure everything is even.
Pour the filling over the crust. Tap the pan gently on the counter to release air bubbles.
Place the pan on a baking tray. Bake for 50 to 60 minutes, until the edges are set but the center still has a slight wobble.
Turn the oven off, crack the door open, and let the cheesecake cool inside for 1 hour. This helps prevent cracking.
Remove, cool completely, then chill for at least 6 hours, preferably overnight. Decorate with berries, powdered sugar, and mint before slicing.
Garnish / serving suggestion: Serve well chilled with fresh raspberries, blueberries, a dusting of powdered sugar, and a small spoon of lightly whipped cream.
Notes
Room-temperature ingredients give the smoothest filling.
Mix gently to avoid cracks.
For neat slices, dip the knife in hot water and wipe between cuts.