I've had thousands of cheesecakes over the years. This one is simply outstanding.
INGREDIENTS:
The Cake:
6 large eggs (60g each)
1 1/2 C or 338g fine cane sugar
2 lbs / 900g (four 8 ounce 227g packages) Philadelphia cream cheese
1/2 pint / 240ml sour cream
1/2 pint / 240ml heavy cream
3 TBS lemon juice
1 TBS vanilla extract
2 heaping TBS white flour
The Crust:
1 1/2 C crushed digestive biscuits (approx 13)
6 TBS melted butter (85g)
1/2 C / 120g fine cane sugar
INSTRUCTIONS:
Preheat oven to to 425°F / 220°C
Crust:
Mix crust ingredients together in KitchenAid.
Pour into 9" spring form pan, pressing into place with your fingers or the back of a spoon. Chill in refrigerator for 15 minutes.
Cake mixture:
Add eggs, sugar, cream cheese, sour cream, heavy cream, lemon juice, vanilla, and flour to mixer. Beat (on low to to low-medium speed) thoroughly, until completely smooth.
Do not mix at high speed and don't over mix. If you do, the cake will overflow the pan. The bad news: the texture will be off (too light and fluffy). The good news: you can use the extra to make cheesecake cupcakes.
When crust is cool, and cake is thoroughly mixed, pour batter into the pan over the back of a big spoon, so the batter does not disturb the crust. Let it rest for 5 or 10 minutes.
Add 2 cups of water to the baking tray, place the spring form on the baking tray and bake in the oven at 425°F / 220°C for 15 minutes.
Then turn oven down to 275°F / 135°C and bake for 1 hour.
Turn off oven. Do not open the oven door for 2 hours!
After the 2 hours are up, remove cake, let it cool down for 30 min and refrigerate in the spring form.