Ingredients

The following ingredients have 12 Servings
  • 2 cups Wheat Crackers (Finely ground)
  • 4 tbsp Melted butter
  • 2 tbsp Granulated sugar
  • 900 gms Cream Cheese
  • 3 Eggs
  • 1 and 1/2 cup Granulated sugar
  • 1/4 cup All purpose flour
  • 2 tsp Vanilla extract
  • 1/2 cup Sour Cream

Instruction

  • Pre-heat the oven to 180 degrees C.
  • Grease a 10 inch springform pan using butter.
  • Cut two large pieces of aluminum foil and lay them in a criss-cross fashion.
  • Keep the pan in the middle and fold the edges of the foil up around the sides of the pan.
  • Mix finely ground crackers and sugar in a bowl.
  • Add melted butter and mix well.
  • Press the crumb mixture at the bottom of a 10 inch springform pan and refrigerate the pan for 10 minutes.
  • Bake the crust for 10 minutes in the oven.
  • Remove from the oven and keep aside.
  • Whisk cream cheese and sugar in bowl until light and fluffy ( Approx 3-4 minutes on high speed )
  • Add in the flour and whisk until the mixture is smooth.
  • Add in the whisked eggs and Vanilla extract and whisk until nicely combined.
  • Add sour cream and mix just until combined.
  • Pour the batter over the crust.
  • Keep the pan inside a baking tray with high edges or a roasting pan.
  • Carefully pour boiling water in the baking tray until almost half of the springform pan.
  • Bake for 4o minutes or until 2 inch area around the edge looks to be set when gently shaken.
  • Reduce the temperature to 160 degrees C and bake for another 15 - 20 minutes until set but still slightly wobbly in the center.
  • Turn off the oven and open the door of the oven halfway.
  • Let the cake cool inside the oven of an hour.
  • Remove the pan and let the cake cool on a wire rack.
  • Refrigerate it uncovered over night.
  • To unmould the cake, run a knife around the edge of the cheesecake and then loosen the pan.
  • Dip knife in hot water before cutting the cake into slices to give neat slices.