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So that lasted long… not. It always happens. Every year I make a resolution to be extremely healthy. Then I find a delicious recipe like this and my will-power evaporates!


I love cheesecake? Have I mentioned that before?


It’s just the the creamy topping juxtaposed with the crumbly buttery biscuit which is just heaven (or obesity, whichever you prefer!) on a plate.


What is wonderful about this cheesecake is that it tastes so fresh and it seems to get better as the days go on. The biscuit base is extra naughty as you add suagr to it but it doesn’t overpower the top and it doesn’t make the overall cheesecake taste too sweet


This cheesecake was a particularly special cheesecake as it was a birthday cheesecake (I felt like Monica from Friends when she decides to give Rachel a (‘birthday flan’ instead of a cake)


However I was determined that the person I was giving this one to wouldn’t be disappointed with a ‘flan’ but pleasantly surprised.


In the recipe I used they had a sour cream topping which I thought sounded disgusting. Sour Cream? It just doesn’t give a nice mental picture but in actual fact it was delicious.


I found this recipe on BBC Good Food which I have to say is one of my favourite places for finding recipes. It just has one for every occasion!



For the base (adjust for the size tin you are using:
85g melted butter
140g digestive biscuits
15g caster sugar
Cheesecake Filling:
600g cream cheese
250g caster sugar
45g plain flour
1 1/2 teaspoon of vanilla essence
2 tsp lemon juice
Zest of one lemon
3 large eggs and 1 yolk
284ml soured cream
Soured Cream Topping:
142ml sour cream
15g caster sugar
2 tsp lemon juice
Recipe (BBC Good Food)… make 1 cheesecake

Preheat the oven to 160 degrees celsius. Boil the kettle and make a bain-marie. Melt the butter, gently stirring. Put the biscuits into a sandwich bag, wrap in a tea towel (just in case the sandwich bag bursts, to avoid this make sure there is no air inside it before you tie it closed) then bash with a rolling pin until the biscuits resemble crumbs. Add this to the melted butter with the caster sugar, then mix together until everything is covered (I dare you to resist this buttery biscuit delicousness). Then tip into your baking tin a press down with a fork. Put this into the oven for 10 minutes whilst you make the filling.

After you’ve taken the base out of the oven increase the temperature of the oven to 200 degrees celsius. For the filling, put the cream cheese into a bowl and beat until creamy, then add the sugar. Next put in the soured cream and eggs and beat until everything has mixed. Finally add everything else and whisk until the mixture is creamy and smooth. Pour on top of the biscuit base then bake for 10 minutes at 200 degrees celsius. Then lower the oven temperature 90 degrees celsius and continue to bake for 25 minutes. You know it’s ready when you shake the tin and the filling wobbles a little in the centre. Take the cheesecake out of the oven and leave to cool for a couple of hours.

To make the topping, simply put all the ingredients into the bowl and stir together. When the cheesecake has cooled at room temperature for 2 hours tip the topping onto it and then refrigerate for 8 hours or overnight.