"A lovely recipe from Antoinette. It's lite and airy. I love the biscuit crust!"Serves 8 to 12 | Prep Time 15 minutes | Cook Time 1 hour
Why I Love This Recipe
This is one of my specialities! This is one of the first ever desserts I made, as a child and I have perfected over the years, which my family now love!!
- Antoinette Ferguson (London Site Manager)
Ingredients You'll Need
FOR THE BASE
150 grams digestive biscuits
75 grams unsalted butter (melted or very soft)
600 grams cream cheese
150 grams caster sugar
3 large eggs
3 large egg yolks
1½ tablespoons vanilla extract
1½ tablespoons lemon juice
FOR THE TOPPING
145 millilitres sour cream
1 tablespoon caster sugar
½ teaspoon vanilla extract
Process the biscuits until they are like crumbs, then add the butter and pulse again.
Line the bottom of a 20cm / 8 inch springform tin, pressing the biscuits in with your hands or the back of a spoon.
Put the tin in the fridge to set, and preheat the oven to 180ºC/160ºC Fan/gas mark 4/350ºF
Beat the cream cheese gently until it's smooth, then add the sugar. Beat in the eggs and egg yolks, then finally the vanilla and lemon juice. Put the kettle on
Line the outside of the chilled tin with strong foil so that it covers the bottom and sides in one large piece, and then do the same again and put it into a roasting dish. This will protect the cheesecake from the water as it is cooked in its water bath
Pour the cream-cheese filling into the chilled biscuit base, and then pour hot water from the recently boiled kettle into the roasting tin around the cheesecake. It should come about halfway up; don't overfill as it will be difficult to lift up the tin. Put it into the oven and cook for 50 minutes.
Pairs Well With
English Breakfast or Ear Grey Tea ,,, Yum!