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Hilton Cheesecake

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Ingredients
  

Sugar Base

  • 240 g Plain Flour or biscuit flour
  • 120 g Butter
  • 60 g Sugar
  • Pinch of salt
  • 1 egg

Cheesecake

  • 1 kg Philadephia cream cheese - room temperature
  • Grind of 1 lemon and 1 orange
  • 1 tsp vanilla essence
  • 280 g caster sugar
  • 150 g sour cream
  • 90 g cream at 35% fat
  • 6 eggs

Instructions
 

  • Preheat oven at 180C.

Sugar Dough base

  • Put every except the egg into a blender, and blend until it resembles bread crumbs.
  • Add the egg into the blender and stop when the mixture comes to a dough.
  • Roll the dough out to cover a 20cm round cake tin.
  • Poke a few holes in the pastry so that it does not fluff up while baking.
  • Bake on the top shelf for 20 minutes or until golden brown.
  • Once at room temperature, remove and refrigerate.
  • Meanwhile, make the cheesecake.

Cheesecake

  • Cream the cream cheese, sugar and vanilla essence at medium speed (not high!) until the paste is smooth (Thermomix #1, 4 minutes)
  • Add the sour cream and mix till smooth. (Thermomix #2, 30 seconds)
  • Add the eggs one at a time, do not overbeat at this time. (Thermomox #2, 2 minutes)
  • Beat in the cream. (Thermomix #2, 30seconds)
  • Pour the cream cheese mixture into the same mold used to bake the sugar base. Remember to oil the cake tin well.
  • Put the cake into a baine marie with water covering beyond the middle of the cake tin.
  • Bake for 180C on the lowest shelf possible for 11/2 hours.
  • When done, remove cake from the bain marie, and keep the door ajar until cake is cooled.
  • Transfer the cake to the refrigerator.

Assemble

  • When the cheesecake is cooled, place it on top of the sugar base.