Instructions
Prepare the Crust:
Preheat oven to 325°F (160°C).
Mix crushed biscuits, melted butter, and sugar until combined.
Press mixture firmly into the bottom of a springform pan.
Bake for 10 minutes, then set aside to cool.
Make the Cheesecake Filling:
In a large bowl, beat cream cheese until smooth.
Add sugar, sour cream, and vanilla extract. Mix until creamy.
Add eggs one at a time, mixing gently after each addition (do not overmix).
Pour filling over the cooled crust.
Bake the Cheesecake:
Place the springform pan inside a larger roasting pan. Fill the outer pan with hot water halfway up the sides (water bath method for a creamy texture).
Bake for 55–65 minutes, or until the edges are set but the center is slightly wobbly.
Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
Chill in the refrigerator for at least 4 hours or overnight.
Decorate:
Once chilled, drizzle caramel sauce generously over the top.
Pipe whipped cream around the edges or in swirls.
Garnish with cookies placed decoratively on top.
Result: A silky-smooth cheesecake with the perfect balance of creamy, sweet, and crunchy textures — a show-stopping dessert that looks bakery-worthy but is homemade with love.
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