This vanilla cheesecake is delicious on it’s own – or topped with grated chocolate or a fruit coulis. Replace some of the sour cream with Irish cream or chocolate liqueur for an extra special dessert!
You’ll need
For the base:
200g Digestive Biscuits
100g Block butter
For the cheesecake:
800g Full fat Soft Cheese
150g Caster Sugar
150ml Soured Cream
2tbsp Plain Flour
3 Large Eggs
2tsp Vanilla Extract
What to do:
Grease and line an 8” loose bottomed cake tin. Preheat the oven to 160° C
Break the Biscuits up into small pieces and place into a freezer bag. Carefully bash them with a rolling pin until they are crumbs.
Melt the Butter in a saucepan or in the microwave. Once melted, add the biscuit crumbs and stir until combined.
Use a spoon to press the mixture into an even layer at the bottom of your prepared tin.
In a large bowl, mix the Soft Cheese with the Sugar until smooth. Fold in the Sour Cream and the Flour. Stir gently so you don’t add too much air into the mix.
Add the Vanilla Extract and the Eggs – one at a time – mixing well between each addition. Again beat, rather than whisk to avoid adding air into the mix.
Pour the mix onto the Biscuit Base and bake in the oven for about 40-50 minutes. You still want a bit of a ‘wobble’ on the top of the cheesecake, but the edges should be just turning golden brown.
Turn the oven off, but leave the cheesecake in it to cool – with the door open slightly.
Once cooled, remove the cheesecake from the tin and serve.
Enjoy!
By Debbie Dickinson – The Little Lavinia Bakery