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Prime VIP
Prep time: 10-15 mins
Cooking time: 2 hrs 30 mins
Chilling time: 8 hour
(serves 4)
INGREDIENTS
6 tbsp unsalted butter, plus extra for greasing
110g graham crackers, crumbed
2 cups sugar, plus 2 tbsp for the base
salt, a pinch
4 cups cream cheese, at room temperature
1 cup sour cream
6 large eggs, lightly beaten
2 tbsp vanilla paste or extract
1 tsp each, lemon and orange zests, finely grated
PREPARATION
1. Grease a springform pan of 12cm diameter with butter.
2. Base: Mix together the butter, crumbs, 2 tbsp of sugar and salt then mixture into the base of the greased pan. Bake until golden brown in a preheated oven at 160°C. Set aside.
3. Cheese mixture: Whisk cream cheese and 1 cup sugar until light and fluffy. Add 3/4 cup of sour cream, eggs, 1 tbsp vanilla paste and the zests. Pour over the crust.
4. Half fill a pan (18cm) with hot water. Place pan with the cake mix in it, cover and steam for 70 minutes. Remove and cool.
5. Mix remaining sour cream, 1 cup sugar and 1 tbsp vanilla. Spread over cheesecake and return to oven for 5 minutes. Remove, cover and refrigerate for 8 hours. Serve.
