Lately, I have been making a lot of cheesecakes and have been using one of Jo Wheatley’s recipe!! My hubby was a keen cheesecake eater but after 3 weekends of the same dessert, he is sick of them!!!
Very simple to prepare and easy to bake!! I would normally decorate this with berries on top with melted chocolate and it looks very impressive! The cheesecake taste like a new york cheesecake, very creamy and smooth!!! I have experienced the cheesecake to have a few cracks once baked, I looked this up on Google to see why this was happening and it suggests the following reasons, that your oven is maybe too hot, cheesecake is over baked, or the batter is over mixed with too much air. Once you have baked the cheesecake, it is best to run a palette knife round the sides as the cheesecake will shrink once cooled!!
Here’s the recipe:
- 70g melted butter
- 11 x digestive biscuits
- 600g full fate cream cheese
- 2 x tbsp plain flour
- 175g caster sugar
- 2 x tsp vanilla extract
- 2 x eggs
- 1 x egg yolk
- 284ml sour cream ( i just used a 300ml pot)
- 3 x tbsp icing sugar, sifted
Method:
- Preheat the oven to 180c/350F/Gas Mark 4. Grease a 20cm springform cake tin
- Melt the butter and crush the biscuits in a food processor and mix together. Press the crumbs into the base and bake in the oven for 5 minutes. Remove from the oven and cool to prepare the filling
- Beat the cream cheese until smooth, then add the flour, sugar, vanilla extract, eggs, yolk and half of the sour cream. Beat until smooth, light and fluffy. Pour into the tin
- Bake for 30 mins until only just set. Remove from the oven and leave to rest for 5 mins.
- Mix the remaining sour cream with the icing sugar and spoon over the cheesecake carefully. Return to the oven for a further 15 mins until just set but still very slightly wobbly in the centre
- Leave the cheesecake to cool in the tin and then chill in the fridge for atleast 4 hours or overnight. It is best to serve under room temperature. Remember, when you take the cheesecake out from the oven, run a palette knife around the edge to prevent cracks. Decorate with berries on tip and melted chocolate! Yum! 🙂