These are the winning ratios for a cheesecake with zero sour edge!

Quick info

  • Servings: enough for a 24 cm (9.4 in) cake (8–12 people)
  • Prep: 15 minutes
  • Tools: large bowl, electric whisk, small saucepan, spatula
  • Heads-up: needs gelatine as a thickener and at least 2 hours chilling in the fridge

Ingredients

For the cream:

  • 250g (8.8 oz) cream cheese (Philadelphia or similar)
  • 250g (8.8 oz) plain yoghurt (regular or Greek)
  • 100g (3.5 oz) sugar
  • 1 tablespoon vanilla extract
  • 250g (8.8 oz) double cream
  • 12g (0.4 oz) gelatine sheets

For the classic base (for a 24 cm / 9.4 in tin):

  • 250g (8.8 oz) plain dry biscuits
  • 125g (4.4 oz) melted butter

Method

  1. Soak the gelatine. Put 12g (0.4 oz) of gelatine sheets in cold water for about 10 minutes.
  2. Whisk the creamy base. In a bowl, combine the cream cheese, yoghurt, sugar and vanilla extract. Beat with an electric whisk until smooth and even.
  3. Add the cream. Pour in the cream and keep whisking until the mixture is soft but holds its shape.
  4. Fold in the gelatine. Squeeze out the gelatine and melt it in a small saucepan with 2 teaspoons of water over low heat. Pour the melted gelatine into the cream and whisk again for a few seconds to spread it evenly.
  5. Assemble. Crush the biscuits, mix them with the melted butter and press the mixture into the base of the tin. Pour the cream on top and let it firm up in the fridge for at least 2 hours.