900g full fat cream cheese
200ml sour cream
200g granulated/caster sugar
300g double chocolate digestive biscuits
3 tbsp flour
2 eggs – lightly beaten
1 vanilla pod/2 tbsp vanilla essence
1 x 20 or 24cm cake tin with a removable bottom/side
- Melt the butter. As it melts put the biscuits into a plastic bag and bash them into crumbs with a rolling pin. Once the butter is melted combine it with the crumbs and mix through.
- Heat the oven to 180°C (conventional oven). Place the biscuit and butter mixture in the bottom of the cake time, spread evenly over the bottom and pat down to flatten the base. Place in the oven and cook for 10 minutes. Once cooked remove and allow to cool. If butter is visible on the surface lay a sheet of kitchen paper on it. This will absorb the excess butter; repeat as many times as is necessary to remove the excess.
- While the biscuit base is cooling, place the cream cheese and sugar in a large bowl and mix together with a wooden spoon. Then mix in the sour cream and flour until everything is smooth. Next add the vanilla and half the beaten egg and fold in. Once it is folded in and smooth add the rest of the egg and fold it in, again until the mixture is smooth.
- Now pour the cream cheese mixture onto the biscuit base. Spread the cream cheese out evenly to cover the base and smooth over the top. Turn the oven down to 160°C and cook the cheesecake for 35 minutes. At this point the cheesecake should have a slight wobble to it. Turn the oven off and open the door, leaving the cheesecake inside the oven to cool down for 30mins-1hr (this prevents the cheesecake from cracking on top).
- Remove the cheesecake from the oven. Run a sharp knife around the edge of the cheesecake and then remove the bottom/side of the tin.
- Leave the cake to stand for a further 30mins-1hr before placing it in the fridge overnight. If you want to pipe on a decoration with chocolate, this is the time to do it.
- Next day remove from fridge, cut and enjoy your cheesecake.