This delicious, creamy cake is yummy served with a fruit compote.
Serves 12-14
Preparation time: 30 minutes
Cooking time: 50 minutes plus 4 hours chilling
Ingredients
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
Method
- Preheat oven to 180°C
- Grease and line the base of a 22cm round loose-bottomed spring-form 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 then cool on a wire rack.
- Refrigerate until ready to serve.
