About this recipe:A delicious basic cheesecake recipe that is sure to become a fixture in your baking repertoire. Top this cheesecake with chocolate, fresh berries, lemon curd or whatever you can imagine!
90g digestive biscuit crumbs
4 tablespoons finely chopped walnuts
3 tablespoons dark brown soft sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
5 tablespoons butter, melted
675g cream cheese
200g caster sugar
250ml soured cream
250ml double cream
3 tablespoons plain flour
1 tablespoon vanilla extract
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Preheat oven to 180 C / Gas 4. In a medium bowl, combine digestive biscuit crumbs, chopped walnuts, dark brown soft sugar, cinnamon, nutmeg and melted butter. Mix well and press into the bottom of a 23cm springform cake tin. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool.
In a large bowl, beat cream cheese and sugar together until smooth. Beat in soured cream and double cream. Blend in the flour and vanilla. With mixer on low speed, add eggs one at a time. Pour mixture over cooled biscuit base.
Bake in the preheated oven for 60 to 70 minutes, or until centre is almost set (filling will be soft). Refrigerate at least 6 hours or overnight before removing from tin.