1039. Classic Cheesecake

I got this cheesecake recipe over twenty years ago from the cook we had at the time. This was my mother's treat, to which she would help herself to a thin sliver of a slice to, because of how rich and decadent it is. I have had the recipe all this time, but I haven't made it for over eighteen years now. It is without exaggeration the single best cheesecake I have ever eaten.
And given my appreciation of cheesecakes and the variety I have in the MCW archives, I do not make this statement lightly. The crust uses salty biscuit, of the Ritz or Tuc variety. It is further enhanced by the addition of ground walnuts and a touch of cinnamon. The filling is a perfectly set, crack-free cheese custard, that gets its perfect taste from the combination of cream cheese and sour cream.

Ingredients:

2 1/2 cups ground ritz or tuc biscuit
2 Tbsp sugar
1/2 cup ground walnut
1/2 tsp cinnamon, optional
100g melted butter
650g cream cheese, room temp
3 eggs, room temp
3/4 cup sugar
2 tsp vanilla extract
1 tsp almond extract
1/2 tsp salt
500g sour cream

Method:

Preheat oven to 350F. Combine the ground biscuits, ground walnuts, 2 tablespoons of sugar, cinnamon, and melted butter. Press over the bottom and sides of an 10-inch springform pan. Refrigerate while making the filling.
It is important that all the filling ingredients are at room temperature. This is to allow the filling to be as smooth and lump-free as possible. Discard and liquid from the cream cheese.
Using a hand mixer on the lowest speed, whisk the cream cheese and the eggs until combined. Add the sugar, vanilla and almond extract, salt, and room temperature sour cream. Mix slowly to avoid any air bubbles. Once incorporated, pour into the prepared crust,
Bake on a tray (in case butter leaks out) in the preheated oven for 45 minutes. Turn oven off, leaving the cheesecake inside for about an hour. Remove the cheesecake from the oven and let rest at room temperature until fully cooled. Run a sharp knife carefully around the circumference to loosen the crust from the sides of the pan before refrigerating overnight.
Serve chilled the following day.

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