Imagine sinking your teeth into the smooth, rich and creamy cheesecake. This cake is so irresistible and the biscuit and butter base is topped with the velvety cake.
Ingredients
14 OZ / 400 G cream cheese
5.5 OZ / 150 G sugar
2 EA egg
2 OZ / 0 G all-purpose flour
7 OZ / 200 G sour cream
6 OZ / 175 G digestive biscuit
2 OZ / 50 G butter
Directions
Preheat your oven to 160°C / 320°F. Lightly grease a 15cm (7inch) round cake pan with oil, line it with parchment, and set aside.
Add the butter to the mixing bowl. Melt for 1 minute 30 seconds / 195°F|90°C / speed 3.
Add the biscuit to the mixing bowl. Mix for 1 minute 30 seconds / speed 6.
In a lined cake tin, spread the mix evenly on the base. Press the crust mixture to the bottom of the pan. Bake until golden brown for around 15 minutes, then leave it cool. Clean out the mixing bowl.
Attach the butterfly whisk to the mixing bowl. Add your cream cheese (room temperature), sugar, egg and sour cream to the mixing bowl. Mix with the measuring cup inserted for 40 seconds / speed 4. Scrape down the sides of the mixing bowl.
Add the flour to the mixing bowl. Mix with the measuring cup inserted for 40 seconds / speed 3 / stir.
Evenly distribute the filling over the base and bake for 60 minutes at 160°C / 320°F or until it is cooked. Let cool for 15 minutes on a rack, then run a thin knife or offset spatula around the inside of the cake pan. Put in the fridge until completely cooled down.
