food processor, springform pan, stand mixer with whisk
Pre-heat the oven to 190°c.
- 42⅞ g digestive biscuits
- 10 g chopped pecans
- food processor
Pulse the digestive biscuits and pecans in a food processor, till fine crumbs form.
- 21⅜ g unsalted butter
Melt the butter.
Mix the melted butter with the crushed biscuits.
- springform pan
Grease a 9" springform pan. Transfer the biscuits to the pan and press evenly.
Bake until fragrant for 7-10 minutes.
Leave the pan in a wire rack to cool. Do not release the springform.
- 17⅛ ml double cream
- 17⅛ ml sour cream
- 138⅝ g cream cheese
- 31⅜ g caster sugar
- ¼ tbsp honey
- ⅜ tsp ground cinnamon
- ⅛ tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tbsp cornflour
- ⅛ tsp salt
- stand mixer with whisk
On medium speed, whisk the cream cheese, sour cream, double cream, honey, cornstarch, ginger, nutmeg, cinnamon, salt and caster sugar.
- ¼ tsp vanilla extract
Add the vanilla essence and continue whisking.
Add the eggs and egg yolks one at a time and continue whisking, until fully combined.
Pre-heat the oven to 160°c.
Pour the cream cheese mixture on top of the cooled biscuit crust.
Bake the cheesecake until the edges are set and centre slightly wobbles. Bake for 40 minutes.
Turn off the oven and leave the pan in the oven for 30 minutes.
Take the pan out of the oven after the 30 minutes and run the knife edge around the cheesecake and the pan. (Do not release the spring in the pan).
Let the cheesecake cool for 4 hours and then refrigerage for another 4 hours or overnight.
Run a knife along with the cheesecake and the pan wall, before releasing the pan spring.
Transfer to a serving plate and sprinkle crushed pecans on the top of the cheesecake.