A tasty classic. I usually just make a cheesecake that goes straight in the fridge, but i wanted to try making it the way i've seen it on the great british menu, baked. What a difference it made! A silky smooth creamy slightly set centre and a crunchy toasted base. Even though it does that a while to make, its well worth it!
250g Sweet Plain Biscuits (i used milk coffee, i had them in my cupboard)
125g Butter, melted
2x 250g Philly Cheese (cream cheese), softened
3/4 Cup Castor Sugar
3/4 Sour Cream
1 teaspoon Vanilla Extract
Fruit to decorate if wanted
Pre-heat oven to 140'c and line the bottom of a spring form cake tin and lightly grease sides.
Blitz biscuits up in a food processor until it resembles crumbs. Add melted butter and process until combined. Press mixture into prepared tin pressing down firmly over bottom and up sides. Place in the fridge for 20mins.
Place cream cheese, sugar, sour cream , vanilla and lemon rind into a food processor or mixer (I used my kitchenaid with the mixer attachment). Mix until smooth. Add eggs 1 at a time, processing until combined. Pour mixture into the prepared tin. Bake for 50mins to and hour until just set and centre wobbles a little bit still. Allow to cool in the oven for 2 hours ( leave the door open slightly). Put in the fridge to cool thoroughly before serving. Serve with fresh fruit if wanted.
Mum of 2, Wife of a Fifo worker and lover of delicious, creative food.