I am not a fan of cheesecake but baked it anyway! I have never tried making cheesecakes before but know that there are many non-bake cheesecake recipes. Still, I insisted on trying one that requires baking - just so it feels more authentic...as in shouldn't all cakes be baked??

Without a springform pan, I had to make do with an aluminium pie plate leftover from my apple tart baking session (which turned out delicious). To be fair, I love apple pies/tarts/strudles and dislike cheesecakes in general, even the famous ones.

Topped off the cheesecake with canned blueberries...

Tip: I baked the cheesecake at 150°C with the SIRMAN Minneapolis Commercial Convection Oven for 30minutes, then left the cheesecake in the closed-door oven for 3 hours before taking it out.

Recipe (tweaked a little):

8 pcs cream crackers/digestive biscuits

A handful of chopped walnuts

100g melted butter

3 eggs

3 tablespoons brown sugar

200g white sugar

1/2 teaspoon nutmeg

1/2 tablespoon cinnamon

600g packaged cream cheese

200g sour cream

200g thickened cream

3 tablespoons all-purpose flour

1 tablespoon vanilla extract

Directions:

1. Crush crackers/biscuits into crumbs.
2. Preheat convection oven to 150°C. In a bowl, combine cracker crumbs, chopped walnuts, brown sugar, cinnamon, nutmeg and melted butter. Mix well and press into the bottom of a 9 inch springform pan or aluminium foil pie pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool.
3. In a large bowl, beat cream cheese and sugar together until smooth. Beat in sour cream and heavy cream. Blend in the flour and vanilla. Add eggs one at a time. Pour batter over crust.
4. Bake in oven for 30 minutes, or until center is almost set (filling will be soft). Leave in hot oven for another 2 hours.
5. Refrigerate at least 6 hours or overnight before removing from pan.