1st, boil a large pot full of water, this is for the water bath later.
Preheat your oven to 140 degrees Celcius (285 degrees F)
Put the butter in a small sauce pan
Heat over a low-medium flame
Let the butter melt and watch it closely, continue to cook it untill it brows slightly.
Prepare an 8 inch springfrom pan
The butter is now browned and foamy.
Skim off the foam
Carefully strain it into a mixing bowl.
Put the hob nobs in a food processor. You can use graham crackers or digestive cookies. The hob nobs give a better flavor in my opinion.
Crush untill fine and nearly powdery
Add 2 1/2 cups of the crumbled hobnobs into the butter.
Add the sugar
Mix with a fork
That's what you end up with
Press the mixture onto the base and sides of your springform pan
Another view, notice the foil wrap on the pan? I do this to prevent water from getting into the inside of the pan and sogging out my crust! Don't know what I'm talking about? It's ok, keep swiping. 😃
Freeze the crust for about 5-10 minutes while you prepare the filling.
The Filling! Use room temperature ingredients to elliminate lumps and have a creamier cheesecake. Also, it's best to use a blender or food processor, don't use a wire whip mixer!
Add the cream cheese in your food processor and turn it on.
Add the sugar through the feed tube
Add the softened butter
Add the vanilla extract and heavy cream.
Add the eggs, one egg at a time. It's smart to crack open the eggs in an individual bowl just incase it's a spoiled or rotten egg...you'll regret it if you dont!
Stop the food processor, open the lid, scrape down the sides and process for one last time to incorperate everything.
Pour into your crust and place the sprinform pan into a larger roasting pan. You will notice that the filling is too thin and liquid like. It's exactly how it should be, DO NOT thicken with flour!
Place the roasting pan in the preheated oven and pour the very hot water into the roasting pan , NOT in the springform pan.
Fill with water till it comes half way up to the sides of ur springform pan. This regulates and distributes heat evenly creating the creamiest cheesecake ever!
Bake in the preheated oven for 90 minutes. Then take the whole roasting pan out of the oven and leave in the roasting pan for 30 minutes after baking. Then refrigerate for 8 hours or over night.
The Topping! I made a mixed berry coulis (sauce) . You will need to make a heavy sugar syrup for this part. Look at the next slide for the recipe.
Mix 2 cups sugar with 1 cup water, mix on low heat. Then cook over medium heat for 7 minutes. look at my "how to make hibiscus sorbet" guide as I had made a heavy sugar syrup in that guide.
To make the mixed berries coulis, use frozen berries, they are better for this specific recipe. And cheaper too! I used half a 15 oz pack, so about 7.5 ounces.
Place the berries in the food processor or blender.
Add a 1/4 cup of the syrup.
Blend untill smooth-ish. I used a hand held blender but as mentioned before, you could use a blender or food processor
Strain the coulis to get rid of all the seeds.
That's what it should look like.
Release the cheesecake from the springform pan, set onto a serving plate
Add the coulis
Cut, this serves up 12 slices
- 300.0g (10.5 oz or 2 1/2 cups) crushed hob nobs
- 1.0 Stick of unsalted butter (1/2 cup or 8 TBSP)
- 3.0Tbsp White sugar
- 1/2tsp Ground cinnamon
- To make the filling:
- 800.0g Phillidelphia cream cheese (1 lb & 12 oz)
- 1/2c Sugar
- 3.0 Eggs
- 1.0c Heavy cream
- 2.0Tbsp Unsalted butter, softened
- 1.0tsp Vanilla extract
- For the Topping
- 1/2 Pack of frozen mixed berries
- 1/4c Heavy sugar syrup (recipe follows)