I have a proclivity to fixate on a food and make it repeatedly in varying versions until I get it right.
You saw this here.
I admit I have also done this with cheesecake. I don't know how many cheesecakes I've made in my life. Many. Oh so many.
But the best one I've ever tasted came from a cafe where I worked as a cook about a hundred years ago, and I could never recreate it. I knew the head chef had given me the recipe but I was 19 and I'm lucky if I can find my head at all from 19, let alone a recipe on an index card.
Then one day about 2 years ago it showed up. At Mum's place.
I don't mean to overstate it but I don't think I've ever been so excited to see a recipe in my whole life. (I have a committed relationship to cheesecake, you have to understand.)
Anyway, for your enjoyment, here it is.
(this makes a large cheesecake in a 24cm round springform pan)
2/3 box of tiny teddy biscuits (if this doesn't translate to UK or US, try plain chocolate biscuits, about 2 cups)
1/2 packet shredded wheatmeal biscuits
135g melted butter
500g philadelphia cream cheese
3 tablespoons sour cream
juice of 1 lemon
3/4 cup sugar
Crush biscuits in a food processor. Tip into a bowl and stir in melted butter thoroughly. Press into base of springform pan put into fridge while you make the middle.
Soften your cream cheese really well – either in a microwave until you can really poke it, or at room temperature. This will make it smooth. Using a mix master (ideally) or if, like me, you don't have one, hand beaters will do, whizz in the sour cream, lemon, eggs and sugar and beat until smooth.
Pour onto cold base and bake in oven set to 100 deg for an hour. Then allow to cool/set for another hour in oven ideally or if you're making it late at night as I tend to be, wrap your pan in cling wrap when it's cool enough to go in the fridge.
Please make it, enjoy it, and if you lose the recipe you know it'll be indexed here.