15 Nov

Prepared by: Nouran Attaia - Admissions  Officer
Duration of Preparation: 45 Minutes



1 and 1/2 cups (150g) any tea/butter cookies
5 Tablespoons (70g) unsalted butter, melted
1/4 cup (50g) granulated sugar


Four 8-ounce blocks (904g) full-fat cream cheese, softened to room temperature
1 cup (200g) granulated sugar
1 cup (240g) full-fat sour cream, at room temperature
1 teaspoon pure vanilla extract
2 teaspoons fresh lemon juice (optional, but recommended)
3 large eggs, at room temperature
Topping suggestions: salted caramel, lemon curd, strawberry topping, chocolate ganache, red wine chocolate ganache, fresh fruit, whipped cream, or raspberry sauce (recipe in notes)


Adjust the oven rack to the lower-middle position and preheat oven to 350°F (177°C)
Make the crust: using a food processor, pulse the biscuit crumbs. Pour into a medium bowl and stir in sugar and melted butter until combined. Mixture will be sandy Press firmly into the bottom and slightly up the sides of a 9-inch or 10-inch pan. Pre-bake for 8 minutes. Remove from the oven and place the hot pan on a large piece of aluminum foil. The foil will wrap around the pan for the water bath. Allow crust to slightly cool as you prepare the filling
Make the filling:   
Using a mixer, beat the cream cheese and granulated sugar together on medium-high speed until the mixture is smooth and creamy, for 2 minutes. Add the sour cream, vanilla extract, and lemon juice then beat until fully combined. On medium speed, add the eggs one at a time. After the final egg is incorporated into the batter, stop mixing. To help prevent the cheesecake from deflating and cracking as it cools, avoid over-mixing the batter as best you can   

Prepare the simple water bath you need 1 inch of water in your roasting pan for the water bath. As the water is heating up, wrap the aluminum foil around the pan. Pour the cheesecake batter on top of the crust. Use a rubber spatula or spoon to smooth it into an even layer. Place the pan inside of a large roasting pan. Carefully pour the hot water inside of the pan and place in the oven    

(Note: if you notice the cheesecake browning too quickly on top, tent it with aluminum foil halfway through baking.)
Bake cheesecake for 55-70 minutes or until the center is almost set. Then refrigerate the cheesecake for at least 4 hours or overnight