About this recipe:This recipe is really simple and produces a delicious cheesecake. The trick is to bake the cheesecake for 30 minutes, switch off the oven and allow to cool in the oven. Serve sliced with whipped cream.
Makes: 1 23cm round cheesecake
125g digestive biscuits, crushed to crumbs
1 teaspoon caster sugar
1/8 teaspoon ground cinnamon
4 tablespoons chopped pecans
60g unsalted butter, melted
450g cream cheese, softened
200g caster sugar
1 teaspoon vanilla extract
450ml soured cream
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Preheat oven to 180 C / Gas 4. Whisk together the biscuit crumbs, 1 teaspoon sugar, cinnamon and walnuts. Stir in the butter. Press the mixture into the bottom of a 23cm round springform tin.
Bake in the preheated oven for 10 minutes. Remove from oven; allow base to cool.
Beat the cream cheese with the eggs on medium-low with an electric mixer until smooth. Beat in the 200g sugar and vanilla. Fold in the soured cream just until blended. Do not over-mix; over-mixing causes the cheesecake to crack. Pour into the cooled base.
Bake in the preheated oven for 30 minutes. Turn oven off. When the cheesecake has reached room temperature, chill in refrigerator for 8 hours before serving.