Above: Mise en Place for recipe. All images taken with an iPhone 5
- Prep Time: 20 Minutes
- Cook Time: 1 Hour
- Ready In: 24 Hours
- This recipe requires use of silicone baking pan (shown below)
- 4 (8 ounce) packages cream cheese
- 1 1/2 cups white sugar
- 3/4 cup milk
- 4 large eggs
- 1 cup sour cream
- 1 tablespoon vanilla essence/extract
- 1/3 cup all-purpose flour
- Preheat oven to 300 degrees F (150 degrees C).
- Boil a kettle full of water
- Lightly coat a your 9″ silicone baking pan with baking spray.
- In a mixer beatÂ cream cheese with sugar until smooth.
- From this point on ingredients should be gently and briefly mixed in, add milk, vanilla essence/extract and then mix in the eggs one at a time, no more than 20 seconds per ingredient as excessive beating will add air bubbles and spoil the texture of your cheesecake.
- Mix in sour cream and then flour until smooth.
- Pour mixture into baking pan that is placed inside a larger rectangular baking dish
- Add at least 1 inch of boiling hot water to the rectangular baking dish that the silicone baking pan is placed in.
- Bake in preheated oven for 1 hour, start checking your cheesecake from the 45 minute mark to make sure the top does not brown too much, this is particularly important when you are using a convection oven; at no point during the baking process should you open the oven door. Turn the oven off, and let cake cool in oven with the door closed for 5 hours to prevent cracking.
After the cheesecake has cooled for 5 hours in the oven, remove it and place the cheesecake (still in the baking pan)Â in the fridge supported by a cake platter or a plate for 24 hours, this helps the cheesecake set.
You can serve your cheesecake with any type of fruit coulis, I’ll post a few recipes for that shortly. Coulis is easy to make and can enhance your cheesecake. You can make 2 or 3 different flavors of coulis to give a different flavor to your cheesecake for your guest. My favorites are Peach, Strawberry, Guava and Pineapple.