This classic cheesecake recipe is easy to make and so delicious. Serve with a fresh fruit compote or a drizzling of chocolate sauce.
5723 people made this
225g (8 oz) digestive biscuits, crushed
30g (1 oz) butter, melted
900g (2 lb) cream cheese
300g (11 oz) caster sugar
175ml (6 fl oz) milk
225ml (8 fl oz) soured cream
1 tablespoon vanilla extract
4 tablespoons plain flour
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Method Prep:30min › Cook:1hr › Ready in:1hr30min
Preheat the oven to 180 C / Gas mark 4. Grease a 23cm loose-bottomed cake tin.
In a medium bowl, mix digestive crumbs with melted butter. Press onto base of cake tin.
In a large bowl, mix cream cheese with sugar until smooth. Blend in milk and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in soured cream, vanilla and flour until smooth. Pour filling onto prepared biscuit base.
Bake for 1 hour. Turn the oven off and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill until ready to serve.