Cheesecake recipe

Paul Hallett
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The best cheesecake this side of the pond is how this dish is billed in Paul's restaurant.

Paul's tips:

The cream cheese must be at room temperature and beaten until very smooth in step one for this recipe to work.
The oven temperature is very important, too high and the cheesecake will crack.
Loosening the crust is very important, it will prevent the cake from gaping and cracking as it cools.

Ingredients

50 g Butter, room temperature
4 cups Graham Cracker Crust
350 g Cream cheese, room temperature
115 g Granulated sugar
0.5 tsp Pure vanilla extract
118 ml Large eggs (2 ea), or liquid pasteurized eggs
118 ml Sour cream, room temperature
238 ml Sour Cream Topping

Details

Cuisine: British
Recipe Type: Dessert
Difficulty: Easy
Preparation Time: 15 mins
Cooking Time: 60 mins
Serves: 4

Step-by-step

Brush insides of 4 individual spring form pans (4.5 inches) with butter. Pack graham cracker crust up sides and over bottom of pans. Refrigerate until ready to use.
Preheat a non-convection oven to 120°C (250F). In a mixer bowl with the paddle attachment, beat cream cheese until smooth, scraping down sides of bowl as needed. Add sugar and vanilla beat until smooth. Add eggs, beating until smooth and scraping down sides of bowl after each. Beat in sour cream
Pour mixture through a medium- holed sieve, discard any clumps. Pour 44ml into each chilled crust. Bake until just set (cakes should be slightly puffed but not browned), 1 hour to 1 hour 15 minutes.
Carefully run a paring knife around the crust to loosen from pan, then slightly release springs. Cool cheesecakes 30 min on a rack at room temperature. Refrigerate until thoroughly chilled, at least 8 hours and up to 2 days. After chilling, remove sides and bottom from each cake and spread with 2 ounces sour cream topping.