Servings: 16
- 10x14-inch/25x35 cm rectangular baking pan
- Mixing bowls
- Fine-mesh sieve
- Chef's knife
INGREDIENTS
- 1¾ cups/170 grams tea biscuits, finely ground
- 5 tablespoons/70 grams unsalted butter, melted
Filling:
- 3 cups/750 grams cream cheese, at room temperature
- ¾ cup/200 milliliters sour cream
- 2 tablespoons/15 grams all-purpose flour
- 3 large eggs
- 2 large egg yolks
- 1 cup/200 grams sugar
- 1 teaspoon vanilla bean paste or high-quality vanilla extract
Topping:
- 5 tablespoons light brown sugar
INSTRUCTIONS
- Preheat the oven to 265°F (130°C) using the static setting (top and bottom heat, no fan). Line a 10x14-inch/25x35 cm rectangular baking pan with parchment paper, leaving overhang on all sides.
- In a mixing bowl, combine the ground biscuits and melted butter. Stir until the texture resembles wet sand. Press the mixture evenly into the bottom of the prepared pan using the back of a spoon or your fingers. Transfer the pan to the freezer while you prepare the filling.
- In a large bowl, whisk together the cream cheese and sour cream until smooth. Add the sugar and mix until fully incorporated. Whisk in the eggs and yolks, one at a time. Add the vanilla and sift in the flour, mixing just until smooth and lump-free.
- Pour the filling gently over the chilled crust, smoothing the top with a spatula. Be careful not to disturb the crust underneath.
- Bake for 50 to 60 minutes, or until the edges are set and the center slightly jiggles when nudged. The top should remain pale and not brown. Let cool at room temperature, then refrigerate for at least 6 hours or overnight. For a quicker set, freeze for no more than 2 hours, then refrigerate.
- Before serving, sprinkle the brown sugar evenly over the top of the chilled cheesecake slab. Use a kitchen torch to melt and caramelize the sugar until crisp and golden. Let the sugar harden for a minute, then slice into bars with a hot, clean knife.
- Serve immediately to enjoy the contrast of the crackly topping and creamy filling.