Classic Cheesecake

Nutrition per serving

Ingredients (serves 12)

• 200 g Digestive biscuits, crushed
• 100 g Butter, melted
• 600 g Full-fat cream cheese
• 200 g Sour cream
• 150 g Caster sugar
• 3 Eggs
• 1 tsp Vanilla extract

Instructions

1. 1

   Preheat oven to 160°C (fan 140°C). Mix crushed biscuits with melted butter and press firmly into the base of a 23cm springform tin. Refrigerate while you make the filling.

2. 2

   Beat cream cheese and sugar together until smooth. Add sour cream and vanilla, mix well.

3. 3

   Add eggs one at a time, beating on low speed — do not over-mix or the cheesecake will crack.

4. 4

   Pour the filling over the base. Bake for 50–60 minutes until set at the edges but with a slight wobble in the centre.

5. 5

   Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour. This prevents cracking.

6. 6

   Refrigerate for at least 4 hours or overnight before serving. Top with fresh strawberries.