And here it is! Doesn't it look delicious?
- 150g digestive biscuits (crushed)
- 75g unsalted butter, plus extra for greasing
- 900g full-fat cream cheese
- 200g golden caster sugar (we use Billington's)
- 200ml sour cream
- 3 tbsp plain flour
- 3 free-range eggs, plus 1 egg yolk, lightly beaten
- 3 tsp Nielsen-Massey Vanilla Bean Paste or Nielsen-Massey Vanilla Extract
Method1 Preheat the oven to 180C. Grease and line the base of a 20cm spring form cake tin.
2 Melt the butter and add the biscuit crumbs, stir to combine. Place in the base of the cake tin and spread in an even layer, then flatten (using a spoon).
3 Bake in the oven for 10 minutes until golden. Remove and leave to cool while you prepare the filling. Reduce the oven to 160C.
4 In a large bowl, beat together the cream cheese and golden caster sugar until smooth, then add the sour cream and flour and beat again. Gradually add the eggs and the Vanilla Bean Paste or Vanilla Extract, beating well between each addition.
5 Pour the cream cheese mix on to the biscuit base then bake in the oven for 45 minutes. The cheesecake should be just set with a slight wobble and should still have cream on top with just a slight golden hint around the edges.
6 Once the cheesecake is cooked, turn off the oven and prop open the door so that it is slightly ajar and leave the cheesecake to cool in the oven – this prevents the top from cracking. Once the oven is cool you can remove the cheesecake to cool completely before removing from the tin.
Eric's tip: Jazz this up even more by serving with a chunky fresh blueberry compote with crème de cassis. Alternatively sprinkle chopped chunks of toffee fudge and drizzle a salted caramel sauce.
Check out more recipes from Eric:
Angel Food Cupcakes with Raspberry Frosting
Chocolate & Raspberry Tart
Strawberry Mousse Charlotte Cake
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