Cheesecake Recipe South Africa

If you’ve ever felt intimidated by the idea of making a cheesecake, you’re not alone.

But trust me, it’s much simpler than it seems.

I’m here to walk you through a straightforward cheesecake recipe that breaks down the process into easy steps.

We’ll start with the basics: a buttery biscuit base followed by a smooth, creamy filling.

I’ll guide you through each part, from mixing to baking, ensuring you get a perfect cheesecake every time.

Let’s get started and tackle this recipe together, ensuring you can whip up a delicious cheesecake with confidence.

Ingredients:

Before we start, let’s gather all the ingredients you’ll need.

For the Crust:

• 200g digestive biscuits: The foundation of your cheesecake, providing a crunchy texture.
• 100g unsalted butter, melted: Binds the biscuit crumbs together.

For the Filling:

• 500g cream cheese, at room temperature: The key ingredient for that creamy texture.
• 250ml (1 cup) caster sugar: Adds sweetness to the filling.
• 15ml (1 tablespoon) vanilla extract: Infuses the cheesecake with a rich aroma.
• 4 large eggs: Helps in setting the filling.
• 250ml (1 cup) sour cream: Enhances the creamy texture and adds a slight tang.
• 30ml (2 tablespoons) cake flour: Stabilizes the mixture.

Equipment Needed:

• 23cm springform pan
• Mixing bowls
• Electric mixer or whisk
• Spatula
• Measuring cups and spoons

Method:

Now, let’s walk through each step of the process.

Preparing the Crust:

1. Crush the Biscuits: Place the digestive biscuits in a plastic bag and crush them with a rolling pin until fine crumbs form.
2. Mix with Butter: In a bowl, combine the biscuit crumbs with melted butter until well mixed.
3. Press into Pan: Transfer the mixture to the springform pan. Press firmly into the bottom to form an even layer. Chill in the refrigerator while you prepare the filling.

Making the Filling:

1. Preheat the Oven: Start by preheating your oven to 160°C.
2. Mix Cream Cheese and Sugar: In a large mixing bowl, beat the cream cheese until smooth. Gradually add the caster sugar and vanilla, and continue beating until well combined.
3. Add Eggs: Add the eggs one at a time, beating well after each addition.
4. Incorporate Sour Cream and Flour: Gently fold in the sour cream and sifted cake flour, ensuring not to overmix.
5. Pour over Crust: Take the crust out of the fridge and pour the filling over it, smoothing the top with a spatula.

Baking:

1. Bake: Place the cheesecake in the oven and bake for about 1 hour or until set but still slightly wobbly in the center.
2. Cool: Turn off the oven and leave the door slightly ajar, letting the cheesecake cool inside. This prevents cracking.
3. Chill: Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, to set completely.

Serving:

1. Release from Pan: Carefully remove the cheesecake from the springform pan.
2. Slice: Using a sharp knife, slice the cheesecake into even portions.
3. Garnish (optional): Serve as is or with a topping of your choice, such as fresh berries or a fruit compote.

Tips for Success:

• Ensure all ingredients are at room temperature before starting.
• Do not overmix the filling to avoid incorporating too much air, which can cause cracks.
• Bake in a water bath (bain-marie) for an even more creamy texture and to prevent cracking.

We hope this guide has been helpful in introducing you to the delightful process of making a classic cheesecake.

From preparing the crust to the final garnish, we’ve walked you through each step, ensuring clarity and ease for beginners.

Now, we’d love to hear from you. Has this guide assisted you in your cheesecake-making journey?

Feel free to share your experiences, questions, or any delightful variations you might have tried in the comments below. Happy baking!