One word… Heaven. ❤
2 cups (475 ml) of Tennis biscuits crumbs (from a little less than 2 packages of tennis biscuits
5 Tbsp (70 g) unsalted butter (if using salted butter,dont use the pinch of salt), melted
2 tubs cream cheese (500 g), room temperature
1 1/3 cup granulated sugar (270 g)
Pinch of salt
2 teaspoons vanilla essence
4 large eggs
2/3 cup sour cream (160 ml)
2/3 cup fresh cream (160 ml)
Half a cup sour cream
1/3 cup powdered sugar (35 g)
1 teaspoon vanilla essence
60grams lindt chocolate melted
Chopped pecan nuts
Preheat oven to 180°C. Pulse the tennis biscuit in a food processor or blender until finely ground. Put in a large bowl, and stir in the sugar and salt. Use your (clean) hands to stir in the melted butter.
Put all of the tennis biscuit crumbs in the bottom of a cheesecake pan (24cm sized) or around a similar size. Gently press down on the crumbs using your
fingers, until the crumbs are a nice even layer at the bottom of the pan, with maybe just a slight rise along the inside edges of the pan. Place in the oven for 10 minutes. Remove from the oven and let cool. Reduce the oven temperature to 120°C.
Make the filling
Dollop the cream cheese in chunks and place in the bowl of an electric mixer, with the paddle attachment. Mix on medium speed for 4 minutes until smooth, soft and creamy. Add the sugar, beat for 4 minutes more. Add the salt and vanilla, beating after each addition. Add the eggs, one at a time, beating for one minute after each addition, then add in the cornflour. Add the sour cream, beat until incorporated. Add the heavy cream, beat until incorporated. Remember to scrape down the sides of the mixer bowl, and scrape up any thicker bits of cream cheese that have stuck to the bottom of the mixer that paddle attachment has failed to incorporate.
Bake the cheesecake
Pour the cheesecake batter into the crumbed pan and bake in the oven for 50 to 60 minutes or until it feels firm ontop.
Turn off the heat of the oven. Crack open the oven door 1-inch, and let the cake cool in the oven, as the oven cools, for another hour. This gentle cooling will help prevent the cheesecake surface from cracking.
Cover the top of the cheesecake with foil, so that it doesn’t actually touch the cheesecake. Chill in the refrigerator for a minimum of 4 hours, or overnight.
Prepare chocolate topping
Place chocolate pieces in a medium sized bowl, put a few drops of oil and melt in the microwave until melted and smooth, then add in 2 tablespoons of fresh cream.
Chill until you are ready to serve the cake.
Prepare the sour cream topping
In a medium sized bowl, mix the remaining sour cream with powdered sugar and vanilla essence till smooth.
Prepare the cake to serve
Remove the cake from the refrigerator. Place the cake on your cake serving dish. Run the side of a blunt knife between the edge of the cake and the pan. Open the springform latch and gently open the pan and lift up the sides. Spread the top with the sour cream mixture.
Once the chocolate has cooled down, Place in a plastic bag and poke a small hole on one side and then drizzle chocolate sauce all over the cheesecake. Then sprinkle chopped pecans over and refrigerate for another hour before serving!