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Classic Cheesecake Bars-cream cheese, a little sour cream and a digestive biscuits crust. It is easy-to-make, easy-to-
Ingredients （ 8 cm x 15 cm Toast Pan x 2 ）
- 250 g Low Fat Cream Cheese
- 100 g Sour Cream
- 25 g Unsalted Butter
- 65 g Brown Sugar
- 70 g Whole Eggs
- 20 g Egg Yolk
- 5 g Corn Starch
- 1/4 tsp Homemade Vanilla Extract
Crust
- 60 g Homemade Digestive Biscuits
- 2 tsp Any Vegetable Oil
Preparation
1. Soften unsalted butter in a water bath.
2. Prepare crust, put digestive biscuits into a zipper bag, crack the biscuits with a rolling pin. In a small bowl, mix ingredients for the crust with a spoon until well combined. Press the mixture firmly into the base of the prepared cake pan.
3. In a large bowl, fold in cheese with vanilla extra and brown sugar until all sugar melt.
4. Fold in soften unsalted butter until smooth.
5. Fold in sour cream until smooth.
6. Whisk eggs and egg yolk, Gently fold the egg mixture into the cheese mixture 3 times until smooth and well combined.
7. Sift in corn starch, combine well.
8. Sieved the cheese mixture. Pour into the cake pan over the crust. Place the cake pan in a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan.
9. Preheat oven to 160ºC. Bake 50 minutes to 1 hour. Add aluminium foil on top of cake pan to prevent browning after 40 minutes. After 1 hour, turn off the heat, and let rest in the cooling oven for 40 minutes. Once the cake has completely cool, remove from oven and wrap with plastic wrap. Refrigerated for 1 night. Remove cheesecake from the pan. Cut into slices with a hot knife. Enjoy !
Reminder
- There are holes at the bottom of toast pan, therefore I placed a baking paper to avoid leaking.
- A tightly covered cheesecake can be stored in the refrigerator up to a week, in freezer for 1 month. To defrost, allow cake to defrost in the refrigerator about half day.
- Any kind of round or square pan can be used. 2 ~ 3 layers of Aluminium foil should be lined in a springform pan.
- There are differences in each oven, baking temperature and time have to make adjustments.
