This delicious, creamy cake is yummy served with a fruit compote.
Preparation time: 30 minutes
Cooking time: 50 minutes plus 4 hours chilling
250g digestive biscuits or similar, finely crushed
125g unsalted butter, melted (plus extra for greasing the tin)
750g cream cheese, softened
225g caster sugar
2 tbsp custard powder
3 large eggs
3 tbsp lemon juice
300ml double cream
For the topping:
300ml sour cream
¼ tsp vanilla extract
2 tbsp sugar
Preheat oven to 180°C
Grease and line the base of a 22cm round loose-bottomed springform cake tin.
Melt the butter and add the crushed biscuits.
Press the biscuit mix into the tin. Use a large spoon to smooth out the base, and push the mixture half way up the side of the tin, making sure it is evenly distributed.
Bake for 15 minutes, until the base has turned golden brown, then remove from the oven.
Beat the cream cheese for at least three minutes; then add the custard powder and sugar. It can take up to five minutes of beating to get a smooth, fluffy cream cheese mixture.
Add the eggs one at a time, beating enough after each egg to get it smooth — do not over-beat.
Add the lemon juice and cream.
Pour the mix onto the base in the tin. Smooth out using a spatula.
Bake in the oven for 10 minutes, then turn the oven down to 140°C and cook for further 40 minutes.
When cooked turn off the oven, leaving the door ajar to cool.
After 10 minutes remove to cool on a wire rack.
Before adding the sour cream topping, completely cool the cake and refrigerate, approx 3-4 hours.
Heat the oven to 150°C and mix the topping ingredients.
Pour the topping over the cheese cake and bake for 10 minutes
Remove from the oven, cool on a wire rack.
Refrigerate till needed.