Ingredients
Scale
For the Biscuit Base –
- 325g Digestive Biscuit, fine crumbs
- 115g Unsalted Butter, melted
- 2 tbsp Caster Sugar
For the Cheesecake Filling –
- 1815g Full Fat Cream Cheese
- 400g Caster Sugar
- 1 1/2 tbsp Vanilla Extract
- 460g Sour Cream
- 8 Large Free-Range Eggs
For the Sour Cream Topping –
- 1/2 tbsp Vanilla Extract
- 50g Caster Sugar
- 920g Sour Cream
Instructions
- I use a tin that measures 36cm x 27.5cm x 7.5cm, I wrap the sides and base in plenty of tin foil and smooth out. Oven to 170C. Mix the biscuit crumbs, melted butter and caster sugar together and press into the prepared tin. Set aside.
- Beat the cream cheese, caster sugar and vanilla extract. Until softened. Beat in the sour cream and all of the eggs one at a time.
- Pour into the tin on top of the base, bake for 40 minutes until there is a slight wobble still and light golden.
- While the cheesecake bakes mix the remaining sour cream, sugar and vanilla in a bowl. Once the cheesecake has cooked, carefully pour over the sour cream mixture all over and bake for another 10 minutes. Cool completely before chilling overnight.
- Remove from the tin and slice into squares and serve with fresh raspberries. Yum!
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American