Ingredients - enough to make for one 6 inch cake
100g digestive biscuits/graham crackers,
60g unsalted butter
600g cream cheese,
170g sugar,
1 tsp vanilla extract,
2 tbs plain/all-purpose flour,
2 eggs,
190g of sour cream
95g sour cream,
1 tbs powdered sugar,
1/2 tsp vanilla extract
Method
1. Crush the biscuits in a food processor into fine crumbs. Alternatively you may place these in a strong ziploc bag and crush them with a rolling pin.
2. Melt the butter and mix into the crumbs until a wet sand consistency is achieved.
3. Pour the crumbs into a lined 6 inch springform pan, spread evenly and pack tightly using the back of a spoon.
4. Place the biscuit base into a pre-heated 180c oven for 10 minutes. Once baked, let it cool whilst you prepare the cheese filling.
5. Whisk together the cream cheese, sugar, flour and vanilla extract until well combined. Whisk in the eggs until well mixed.
6. Finally, whisk in the sour cream until a smooth batter is formed.
7. Spray the inside of your cake pan with cooking spray.
8. Pour the cheese mixture onto your biscuit base and bake in a pre-heated 220c oven for 10 minutes.
Decrease the temperature to 110c and bake for a final 50 minutes.
9. Once baked, turn off the oven and open the oven door slightly, using an oven mitt to keep it open and let the cake cool completely inside.
10. Meanwhile, combined the remainder of the sour cream with the icing sugar and vanilla extract until no lumps remain.
11. Once the cake has cooled, remove from the oven and pour on the sour cream. Spread it evenly right to the edges.
12. Cover the cake with foil and refrigerate for at least 8 hours or overnight.
13. Take the cheesecake out and run a knife around the edges to loosen the cake. Lift the main part of the springform pan up.
14. Slide the cheesecake onto a plate and pull the parchment paper from underneath it.
15. Slice and serve.
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