Cheesecake with Digestive Base

Classic baked cheesecake with a crispy digestive biscuit base and a smooth, creamy Philadelphia filling. Serve with berries or raspberry sauce.

Ingredients

• 200 g digestive biscuits
• 100 g melted butter
• Filling: 600 g cream cheese (room temperature)
• Filling: 1.5 dl caster sugar
• Filling: 3 eggs
• Filling: 1 dl sour cream
• Filling: 1 tsp vanilla extract
• Filling: 1 tbsp all-purpose flour

Method

1. 1Preheat oven to 160°C. Grease a springform tin (about 22–24 cm).
2. 2Crush the digestive biscuits finely. Mix with melted butter and press evenly into the base of the tin. Chill for 15 minutes.
3. 3Beat the cream cheese until smooth. Add the sugar and beat together.
4. 4Add the eggs one at a time, mixing on low speed.
5. 5Stir in the sour cream, vanilla and flour.
6. 6Pour the filling into the tin. Place the tin in a water bath (a roasting tin with hot water).
7. 7Bake for 50–55 minutes until the cheesecake is set at the edges but still has a slight wobble in the centre.
8. 8Turn off the oven and leave the cake inside with the door ajar for 1 hour.
9. 9Refrigerate for at least 4 hours or overnight. Serve with fresh berries.

Tips & tricks

• Read the full recipe before you start.
• Prep ingredients in advance for smoother cooking.
• Taste near the end and adjust seasoning as needed.

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