Classic Baked Vanilla Cheesecake

Have guests over this evening so decided to whip up my first cheesecake. Wanted to keep it simple so chose this baked vanilla recipe and added a strawberry topping with chocolate drizzled on top.

Classic Baked Vanilla Cheesecake from taste.com.au

Ingredients
Crust
250g packet of Nice biscuits
140g unsalted butter, melted

Filling
500g cream cheese, room temperature
300g sour cream
3/4C caster sugar (155g)
3 eggs
3 tsp vanilla essence

Topping
1/6C water
1/8C sugar (I used vanilla sugar)
Just over half a 250g punnet of strawberries, chopped as desired
Any type of chocolate for drizzling, melted
Icing sugar for dusting, if desired

Method
1. Release the base from a 22cm diameter springform pan. Line the base with baking paper, allowing the edges to overhang. Secure the base back into the pan.

2. Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined.

3. Transfer to the lined pan. Use the back of a spoon or a straight-sided glass to spread and press the biscuit mixture firmly over the base and side of the pan.

4. Cover with plastic wrap and place in the fridge for 30 minutes to chill.

5. Meanwhile, preheat oven to 140°C fan-forced.

6. Place the cream cheese, sour cream and sugar in the clean bowl of a food processor and process until smooth.

7. Add the eggs and vanilla, and process until well combined.

8. Pour the cream cheese mixture into the prepared pan. Bake in oven for 1 hour or until just set in the centre. Turn oven off. Leave the cheesecake in the oven, with the door slightly ajar, until cooled completely (this will prevent the cake from cracking). I left it for about 1 hour.

9. Place in the fridge for at least 4 hours to chill.

10. For topping - place water and sugar in pot and heat to simmering. Leave to simmer for about 5 minutes until a syrup forms. Add the berries and cook for a further minute. Chill and spoon on top of cake before serving. Drizzle melted chocolate on top of berries and dust with icing sugar.

Verdict
I don't think I've ever tried baked cheesecake before - I've only had the no-bake kind. Although this was tasty and had a nice texture, I think I still prefer the lighter, creamier no-bake type. The chocolate on top was a failed idea as it hardened and as the cake is so soft it just pushes through and crushes the cake when cutting a slice  = messy. It may help putting oil in the chocolate or making sure it's drizzled very thinly. The strawberries were beautiful. Also, make sure you evenly spread the biscuit layer, especially at the edges - mine is quite thick and hard to cut through with a spoon at the ends.