Bistro Cheesecake

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Bistro Cheesecake 1

Serves 10

It’s no secret that cheesecake is  my favourite dessert. It’s also David’s favourite dessert too. Our mutual love of cheesecake goes some way to explain why you’ll find so many different cheesecake recipes here on the blog, because I never met a cheesecake I didn’t like.

David is a little bit more discerning than me, and he likes his cheesecakes, the plainer the better and that’s why this particular cheesecake is one of his favourites. I am also a fan of this cheesecake because not only does it have a delectable biscuit base (always my favourite part of the cheesecake,) but it has biscuity sides too! Bonus! In fact, when it comes to cheesecakes, this is our first love and it will always have a special place in our heart, and a reserved spot in our bellies!

This cheesecake is super good looking too. First there’s that high crust, I like it as high as possible, because crumbs, it’s yummy, but if you’re a perfectionist, you can measure the exact depth to 5cm for a more flush finish. I also love the look of the layers when it’s cut – that buttery biscuity base, topped with that lush, creamy filling and topped off with the lemon sour cream – it looks so neat!

Plus this cheesecake is super easy to make, the topping gives it a glorious finish and the ricotta and cream cheese combo makes for a gloriously rich, smooth centre. This is an ample cake and easily feeds a crowd so if you’re looking for a cheesecake for a special occasion, this is it!

I’ve updated the recipe with some new pics and a Thermomix conversion but this delicious bake is still our show stopping favourite!

Bistro Cheesecake 2

Ingredients

FOR THE BASE

250g Granita biscuits

75g almond meal

75ml thickened cream

90g butter , melted

1/2 teaspoon ground nutmeg

FOR THE CREAM CHEESE FILLING

500g cream cheese, at room temperature

250g ricotta, at room temperature

2/3 cup (150g) caster sugar

2 eggs

Zest of  1 lemons, grated plus 1 tablespoon lemon juice

VANILLA TOPPING

1 1/2 cups (360g) sour cream

2 tablespoons caster sugar

1/2 teaspoon vanilla extract

Bistro Cheesecake 3

How to – Traditional

  1. Heat oven to 170C/150C fan-forced.
  2. Make the crumb mixture. Tip the biscuits  into a food processor, then blitz to make fine crumbs. Transfer to a  large bowl. Add the almond meal, cream and melted butter. Mix well.
  3. Make the cheesecake crust. Transfer the crumb mixture to a 22cm springform tin. Use your fingers to spread and press the crumb mixture firmly over the base and 5cm up the sides of the pan. Put the crust in the fridge to chill.
  4. Mix the cream cheese, ricotta and sugar until smooth. Add the eggs one at a time, beating well after each addition.  Finally, beat in the lemon rind and juice. Pour into the crumb crust using a spatula to spread mixture evenly. Bake for 25-30 minutes, until very lightly browned. The cheesecake should still have a slight wobble.
  5. Turn off the oven and leave the cake inside with the door ajar. Cool to room temperature.
  6. When it is completely cooled, make the topping. Increase the oven temperature to 220C / 200 fan-forced. Using an electric mixer, beat the sour cream, caster sugar and vanilla until smooth. Pour over the cheesecake and spread evenly. Bake for 5 minutes, until shiny.
  7. Turn off the oven and leave the cake inside with the door ajar. Cool to room temperature. Refrigerate for 6 hours or overnight.
  8. To serve, remove from pan and sprinkle with nutmeg.

Bistro Cheesecake 4

How to – Thermomix

  1. Heat oven to 170C/150C fan-forced.
  2. If making almond meal, mill the almond for 10 seconds  on speed 8. Set aside.
  3. Melt butter for 2 minutes at 60 degrees on speed 2, or until melted.
  4. Add the  biscuits, milled almonds, cream and nutmeg and blitz for 5 seconds on speed 9.
  5. Transfer the crumb mixture to a 22cm springform tin. Use your fingers to spread and press the crumb mixture firmly over the base and 5cm up the sides of the pan. Put the crust in the fridge to chill. Rinse and dry the bowl.
  6. Place the cream cheese, ricotta, sugar, eggs and lemon juice and rind in clean TM bowl. Mix for 30 seconds on speed 4. Scrape down lid and sides. Mix for another 5-10 seconds on speed 4  until smooth.
  7. Pour into the crumb crust using a spatula to spread mixture evenly. Bake for 25-30 minutes, until very lightly browned. The cheesecake should still have a slight wobble.
  8. Turn off the oven and leave the cake inside with the door ajar. Cool to room temperature.
  9. When it is completely cooled, make the topping. Increase the oven temperature to 220C / 200 fan-forced. Place the sour cream, caster sugar and vanilla in clean TM bowl and mix for 15 seconds on reverse speed 4. Pour over the cheesecake and spread evenly. Bake for 5 minutes, until shiny.
  10. Turn off the oven and leave the cake inside with the door ajar. Cool to room temperature. Refrigerate for 6 hours or overnight.
  11. To serve, remove from pan and sprinkle with nutmeg.

Bistro Cheesecake 6

Other info

Prep time: 15 minutes  Cooking Time: 35 minutes plus cooling   Chilling Time: 6 hours or overnight

TIP!

Spice it up! For a ginger cheesecake, use ginger biscuits for the crust and stir 1/2 cup chopped crystallised ginger through the filling. Sprinkle wih ground ginger to serve.

For a fruity flavour , replace the sour cream with a layer of lemon curd or passionfruit curd at step 4. There’s no need to bake again.