Curtis Stone’s best-ever cheesecake | Cook with Curtis | Coles

Looking for how to make a cheesecake with the perfect biscuit base and creamiest filling? In this video, Curtis Stone shares his best cheesecake recipe – including his game-changing ingredient for flavour. What you’ll learn: ✅ How to make the perfect biscuit base ✅ The secret to ultra-creamy cheesecake filling ✅ Baked vs. unbaked cheesecake – which is Curtis’ favourite? ✅ Curtis’ game-changing ingredient for flavour ✅ The jiggle test – knowing when your cheesecake is ready ✅ The easiest way to remove the tin and paper cleanly Curtis Stone’s best-ever cheesecake Serves: 12 Prep Time: 30 mins Cook Time: 68 mins, plus cooling (about 90 mins) and chilling (at least 8 hours) Make-Ahead: The cheesecake can be refrigerated for up to 3 days. Butter for pan Crust: 250g digestive biscuits 1/4 cup (55g) caster sugar 125g unsalted butter, melted Filling: Four 250g packages cream cheese, at room temperature, chopped 1 1/4 cups (275g) caster sugar 1 tbs lemon juice 1 tsp pure vanilla extract 4 extra-large eggs Sour Cream Topping: 500g sour cream 1/4 cup (55g) caster sugar 1. Position rack in the centre of the oven and preheat to 180°C/160°C fan-forced. Cover the base of a 23cm springform pan with a large square of baking paper, overhanging the edge. Clip the sides in place with the paper protruding. Lightly butter the sides. 2. Break the biscuits into a food processor and grind to very fine crumbs. Add sugar and melted butter and pulse until moistened. Press crumb mixture evenly onto bottom and sides of pan and place on a tray. Bake for about 8 mins, or until crust is shade darker. Cool on rack. 3. While crust cools, reduce oven temperature to 150°C/130°C fan-forced. 4. Clean food processor bowl, then blend cream cheese and sugar until smooth, occasionally scraping down sides of bowl with flexible spatula. Add lemon juice and vanilla; pulse to combine. Add eggs and pulse to blend. 5. Pour filling into crust-lined pan. Bake directly on middle rack in oven for about 50 mins, or until filling is set except for very centre when pan is gently shaken (cake will become firm when chilled). 6. Meanwhile, prepare sour cream topping: In medium bowl, stir sour cream and sugar to blend. 7. Spoon sour cream mixture onto hot baked cheesecake and smooth it over top. Continue baking cheesecake for 10 mins. Turn oven off and cool cheesecake in oven for 30 mins. Transfer to cooling rack on counter and cool cheesecake for 1 hour. 8. Run sharp paring knife around edges of cheesecake to loosen it from pan sides (leave sides in place). Cover loosely with foil and refrigerate for at least 8 hours, or until thoroughly chilled. 9. Remove pan sides from cheesecake. Use paper to slide onto a serving plate, then gently ease paper out. Cut cake with a large sharp knife 00:00 Curtis on what makes the perfect cheesecake 00:24 How to achieve the perfect biscuit crust 02:23 Now the creamiest cheesecake filling 03:39 Baked or unbaked: which is better? 04:00 Curtis’ secret ingredient for extra flavour 04:29 How to know the cheesecake is ready: the jiggle test 05:49 Remove the tin and paper cleanly with this clever trick 06:54 What to serve with