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.

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