Description
Deliciously creamy vanilla cheesecake on top of a cinnamon spiced digestive biscuit crumb crust and topped with a sour cream topping!
Ingredients
- FOR THE CRUST:
- 2-½ cups Digestive Biscuit Crumbs
- ¼ cups Sugar
- 1 teaspoon Ground Cinnamon
- ⅓ cups Butter, Melted
- FOR THE CHEESECAKE:
- 4 cups Cream Cheese, Softened
- 1 cup Sugar
- 2 Large Eggs
- 2 teaspoons Vanilla Extract
- 2 cups Greek Yogurt
- FOR THE TOPPING:
- 1 cup Sour Cream
- ¼ cups Icing Sugar
- 1 teaspoon Vanilla Extract
Preparation
Preheat the oven to 170ºC (325ºF or Gas 3). Grease a 9-inch springform pan and set aside.
Mix together biscuit crumbs, sugar, cinnamon, and melted butter. Press the crumb mixture into the prepared pan, and bake for 10–15 minutes. Leave to cool completely on a wire rack.
For the cheesecake:
Turn oven temperature down to 140ºC (275ºF or Gas 1).
Using a handheld or stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until combined. Beat in the eggs, one at a time, then mix in the vanilla and yogurt.
Pour the batter onto the cooled crust, and bake for about 2 hours or until the edges are set, but the centre is still a little jiggly. Turn the oven off, leave the door slightly open, and allow the cheesecake to sit in the cooling oven for 1 hour.
Remove the cheesecake from the oven and allow to cool completely on a wire rack, then chill in the fridge for at least 6–8 hours before slicing and serving.
For the sour cream topping:
Mix together sour cream, icing sugar, and vanilla. Spread the mixture over the top of the cooled cheesecake, and refrigerate until ready to serve.
