About this recipe:This is a delicious and easy to make cheesecake that is very creamy. The soured cream makes it special. Wonderful served plain, or top with your favourite fresh fruit or fruit preserves. You can also use a digestive biscuit base instead, if desired.
1 (23cm) prepared shortcrust pastry case
450g cream cheese
200g caster sugar
2 teaspoons vanilla extract
250ml soured cream
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Cream together cream cheese and sugar. Add eggs one at time, blending well. Add vanilla and soured cream. Pour over pastry case.
Bake for 60 to 70 minutes in the preheated oven, or until cake jiggles evenly across the top when lightly shaken. Run a knife around the outside edge, but leave the cheesecake in the tin. Let cool at room temperature, then place in refrigerator. Remove from tin when completely chilled, and serve.