Vanilla Cheesecake
In: Puddings
Submitted by Karen
Cooking temperature: 180°C
Ingredients
- 8 Digestive Biscuits
- 50 g Butter
- 175 g Caster Sugar
- 25 g Plain Flour
- 600 g Cream Cheese
- 170 ml Soured Cream
- 2 Eggs
- 1 Egg Yolk
- 1 teaspoon Vanilla Extract
Method
- Grease an 8 inch springfrom tin.
- Melt the butter.
- Crush the biscuits into crumbs and stir into the melted butter.
- Press the biscuit crumb mixture into the bottom of your greased tin. Try to press it as level as you can.
- Bake the base for 5 minutes and then leave on the side to cool while you make the rest.
- Put the sugar, flour, cream cheese, soured cream, eggs, egg yolk and vanilla into a bowl and whisk together.
- Pour on top of the cheesecake base and bake it for 40 mins. When done, it will be slightly golden at the edges but still a bit wobbly in the centre.
- Leave in the tin to cool.
Tips
The cheesecake mixture is likely to leak out of the bottom of the tin a bit. You should not attempt to make this without a springform tin - otherwise a lot of it will leak out. You can prevent making a mess in your oven by putting a large baking sheet/tray underneath the cheesecake while you cook it.
In the picture, I have topped the cheesecake with strawberries and drizzed on some strawerry conserve. You can top with any fruit you like!
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