My number one favourite all time cake is a deliciously soft and creamy cheese cake. This recipe is a perfect example of how easy it is to make at home. Perfect for afternoon tea or as a dinner party dessert.
for the crust
- 200g digestive biscuits, crushed
- 100g unsalted butter, melted
for the cheesecake
- 900g Philadelphia cream cheese, room temperature
- 250g castor sugar
- 3 tbsp plain flour
- 1 1/2 tsp vanilla extract
- 1 lemon, zest only
- 3 eggs and one yolk
- 200ml sour cream
soured cream topping
- 150ml soured cream
- 1 tbsp icing sugar
- 1 vanilla bean or 1 tsp vanilla bean paste
- Preheat oven to 160 degrees. Line the base of a 23cm spring-form pan with baking paper.
- For the crust add the crushed digestives to a bowl and pour in the melted butter and mix together. Using clean hands press the biscuit mixture into the bottom of the tin and bake for 10 minutes. Take out of the oven and allow to cool while you prepare the filling.
- Increase the oven temperature to 200 degrees. Place the cream cheese in a large bowl and use a electric mixer on low to beat for 2 minutes then gradually start to add the sugar, flour, pinch of salt, vanilla and lemon zest. Add the eggs one at a time then the yolk and stir in the soured cream.The batter should be smooth and light.
- Brush the sides of the tin with some melted butter. Pour in the filling and place on the middle shelf of the oven. Bake for 10 minutes then turn the temperature down to 90 degrees and bake for a further 25-30 minutes, the cake should have a slight wobble. Turn the oven off and leave the cheese cake inside for 2 hrs with the door closed. The cheese cake may have a crack running through the middle but this will be covered by the soured cream topping.
- Combine all the ingredients of the soured cream topping and when the cake is at room temperature spread over the top. Refrigerate the cake for at least 4-5 hours before serving in the tin. To remove from the tin, run a knife around the edges to loosen and unlock the tin and slide onto a serving plate.