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.
Place biscuits into your thermocook and pulse 2 to 3 times until they resembles crumbs. Add melted butter and mix on speed 3 until combined. Press mixture into prepared tin pressing down firmly over bottom and up sides. Place in the fridge for 20mins.
In a clean thermocook bowl place cream cheese, sugar, sour cream and vanilla into your thermocook and mix on speed 4 until smooth. Add eggs 1 at a time, mixing until combined. Pour mixture into the prepared tin. Bake for 50mins to an 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.