Perfect Vanilla Cheesecake

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 tbsp (all purpose flour, plain
  • 1 1/4 cup Caster granulated sugar
  • 1 tsp Cinnamon, ground
  • 1/4 cup Icing/powdered sugar
  • 3 tsp Vanilla

• Snacks

  • 2 1/2 cups Digestive biscuit/graham cracker crumbs

• Dairy

  • 1/3 cup Butter, unsalted
  • 4 cups Cream cheese
  • 1 cup Greek yogurt
  • 1 cup Sour cream

Found on marshasbakingaddiction.com

Ingredients

• 2 and 1/2 cups (250g) digestive biscuit/graham cracker crumbs
• 1/4 cup (50g) caster/granulated sugar
• 1 teaspoon ground cinnamon
• 1/3 cup (75g) unsalted butter, melted
• 4 cups (900g) cream cheese, softened
• 1 cup (200g) caster/granulated sugar
• 2 tablespoons plain/all-purpose flour
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 cup (240ml) greek yogurt
• 1 cup (240ml) sour cream
• 1/4 cup (30g) icing/powdered sugar
• 1 teaspoon vanilla extract

Directions

• Preheat the oven to 180C/350F/Gas 4. Grease a 9-inch springform pan and set aside.
• Mix together the biscuit crumbs, sugar, cinnamon, and melted butter. Press the crumb mixture into the prepared pan, and bake for 8 - 10 minutes. Leave to cool completely on a wire rack. Cover the outsides of the pan with aluminum foil to prepare it for a water bath.
• Turn the oven temperature down to 150C/300F/Gas 2.
• Using a handheld or stand mixer fitted with the paddle attachment, beat the cream cheese, sugar and flour until smooth and combined. Beat in the eggs, one at a time, then mix in the vanilla and yogurt.
• Pour the batter onto the cooled crust, then place the pan into a large roasting pan. Pour enough boiling hot water into the roasting pan to come 1-inch up the side of the cheesecake pan. Bake for about 1 hour or until the sides are set but the centre is still a little wobbly. Turn the oven off and leave the cheesecake inside for 15 minutes without opening the door. Open the door slightly and and leave the cheesecake for a further 30 minutes.
• Remove from the oven and leave for 15 minutes before removing from the water bath and allowing to cool completely on a wire rack, then chill in the fridge for at least 6 - 8 hours before slicing and serving.
• Mix together the sour cream, icing sugar, and vanilla. Spread the mixture over the top of the cooled cheesecake, and refrigerate until ready to serve.