This is my version of the classic vanilla baked cheesecake. I like to add a little flour to ensure the cheesecake sets perfectly. Use vanilla extract or seeds scraped from the pod - both provided the real, wonderful vanilla taste, whereas vanilla essence has a weaker flavour.
For the base:
- 150g digestive biscuits
- 25g demerara sugar
- 75g butter
For the filling:
- 750g full-fat cream cheese
- 125g caster sugar
- 1 tbsp plain flour
- 2 tsp vanilla extract
- 150m sour cream
- 2 large eggs, beaten
To decorate:
- 150ml sour cream
- about 150g strawberries
Method:
- Preheat the oven to 160°C / 140°C Fan / Gas 3. Line the base of a 20cm (8in) loose-bottomed springform tin with non-stick baking paper.
- To make the base, place the biscuits and demerara sugar in a bag and finely crush them using a rolling pin. Place the butter in a wide-based saucepan over a gentle heat until melted. Remove the pan from the heat and add the crushed biscuits. Stir until well mixed.
- Transfer the mixture into the base of the prepared tin and press down firmly using the back of a spoon. Chill in the fridge while you make the filling.
- Measure the cream cheese into a large bowl with the caster sugar, and mix slowly using an electric hand whisk. Add the flour, vanilla extract and sour cream, and mix again. Slowly add the eggs, a little at a time, until well combined.
- Pour the mixture into the tin on top of the biscuit base and level the surface. Bake in the preheated oven for about 40 minutes. Turn off the oven, keeping the tin inside, and leave for 2 hours to set.
- Using a small palette knife, loose the edges of the cheesecake in the tin, then leave to cool to room temperature. Transfer to the fridge until set, for about 4 hours or overnight.
- When ready to serve, remove the cheesecake from the tin and place on a serving plate. Spread sour cream on top of the cheesecake and decorate with sliced strawberries.
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