6 tablespoons butter
1 1/2 cups graham cracker crumbs (Marie or Tennis biscuits)
2 tablespoons granulated sugar
900g cream cheese, at room temperature
(strain 2 x 1 litre Bonlé Supreme Plain Yoghurt overnight through a muslin cloth)
1 1/4 cups icing sugar
1 1/4 cups sour cream
(Bonlé Fresh Cream 250ml tub, squeeze in juice of one lemon and let it stand till thickened)
6 large eggs, lightly beaten
1 tablespoon vanilla paste or extract
1 can caramel treat smoothened
- Position a rack in the middle of the oven and preheat to 162 degrees C.
- For the crust: Melt the butter, covered in the microwave, in a medium microwave safe bowl, or a saucepan. Brush a 9-inch springform pan with some of the butter. Stir the remaining butter together with the crumbs, sugar, and salt. Press the crumb mixture over the bottom of the pan, taking care to get the crust evenly into the edges. Bake until golden brown, 15 to 18 minutes. Cool. Wrap the bottom and up the sides of the pan with foil and put in a roasting pan.
- For the filling: Beat the cream cheese on medium speed with a hand-held mixer until smooth. Add the icing sugar and beat just until light and fluffy, scraping the sides of the bowl and beaters as needed. Slowly beat in the sour cream, then eggs and vanilla. Take care not to over whip. Pour into the cooled crust. Bring a medium saucepan or kettle of water to a boil. Gently place the roasting pan in the oven (don't pull the rack out of the oven). Pour in enough hot water to come about halfway up the side of the springform pan. Bake the cheesecake for about 1 hour and 10 minutes---the outside of the cake will set but the center will still be loose. Let the cake cool in oven so that it doesn't crack on top.
- Dip a knife in warm water, wipe dry before slicing each piece.