Vanilla Cheesecake

A modified recipe for Vanilla Cheesecake made for my nephew's birthday. It had been a long time since I baked a birthday cake. I requested to make a cheesecake since fanciful decoration is not required.

Recipe for Vanilla Cheesecake

(Makes a 9″ round cheesecake)

Ingredients:
Crust:
500g Digestive biscuits, finely grind (I finished up the whole packet as I do not want to keep any)
50g Salted butter, soften

1. Mix crushed biscuit crumbs with the soften butter until it resembles the texture of wet sand.
2. Using the back of your fingers, press the mixture into the base of a springform pan until the base is firm and compact.
3. Baked in a pre-heated oven of 160C for 10mins.
4. Remove from oven and let it cool.

Filling:
750g Cream cheese, softened
130g Fine sugar
4 Eggs, room temperature

150g Honey yogurt (or plain yogurt. I used the brand - Thick & Creamy Honey)

1 Vanilla pod, scraped the seeds

Method:
1. Beat cream cheese and sugar in a mixer until it is smooth without lumps.
2. Add eggs in one at a time, beating until well combined. Remember to scrape down the sides of the bowl regularly to ensure an even mixture.
3. Add in yogurt, followed by vanilla seeds. Mix well. 

4. Pour the batter into the pan. 
5. Bake in the preheated oven of 160C for 60mins on the 2nd rack (lowest 2nd).
6. Once done, turn off the oven and let the cheesecake cool in the oven completely. (I left it overnight.) 
7. Remove the cheesecake from its pan and chill for at least 4 hours.
8. To decorate, sprinkle snow powder. Refrigerate well.
9. Before serving, remove from the fridge and left it outside for at least half hour. Slice, serve and enjoy!