Directions
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To make the crust: Preheat your oven to 180°C (350°F). In a food processor, crush the digestive biscuits until they resemble fine crumbs. This step is crucial for achieving a tremendous texture that will support your cheesecake. In a mixing bowl, combine the crushed biscuits with melted butter, stirring until the mixture holds together when pressed. Press this mixture firmly into the bottom of a springform pan to create a solid base for your cheesecake. Bake in the preheated oven for about 10 minutes until it’s slightly golden. Remove from the oven and let it cool while you prepare the filling.
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To make the cheesecake: In a large mixing bowl, combine the softened cream cheese and caster sugar. Beat these together with an electric mixer on medium speed until the mixture is smooth and creamy. Take your time with this step; a tremendous consistency is key to a silky cheesecake. Then add sour cream, vanilla extract, and a pinch of salt, mixing until just combined. Next, slowly incorporate the lightly beaten eggs, mixing at low speed to ensure everything combines seamlessly. Be careful not to overmix, as this can introduce too much air into the batter.
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Bake the cheesecake: Pour the cream cheese mixture over the cooled biscuit base and spread it evenly. Place the springform pan into a larger roasting pan. Fill the roasting pan with boiling water until it reaches halfway up the sides of the cheesecake pan. This water bath helps create a moist environment, preventing the cheesecake from cracking. Bake for approximately 55-65 minutes, or until the edges are set but the center still has a slight jiggle. Allow the cheesecake to cool at room temperature before refrigerating for at least 4 hours, preferably overnight.
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Make the crème brûlée topping: Once the cheesecake has chilled and is firm, sprinkle the granulated sugar evenly over the top. Using a kitchen torch, carefully melt the sugar until it caramelizes and forms a crisp topping, creating that classic crème brûlée texture. Alternatively, you may place the cheesecake under the broiler for a few minutes, watching closely to avoid burning. Let the topping cool slightly before slicing into the cheesecake.
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