Crusted Cheesecake

• Base:
• 200g Butter
• 315g Digestive Biscuits
• 1-2 tbsp Sugar
• Filling
• 450g Cream Cheese
• 125g Golden Caster Sugar
• 1.5 tbsp Plain Flour
• 2 tsp Vanilla Extract
• 3 Eggs
• 142 ml Sour Cream or Double Cream
• Optional: Lemon Zest
• Optional Toppings: Double Cream. Jam and Fruit.

• Base:
• Preheat the oven to 180°C.
• Line or butter your springform tin.
• Crush the biscuits into fine crumbs, ideally using a food processor.
• In a bowl, mix the melted butter, crushed biscuits, and sugar. The sugar is optional and depends on personal preference.
• Transfer the mixture to your tin and create an even layer over the base and up the sides.
• Bake for 10 minutes, then set aside to cool.
• Filling:
• Increase the oven temperature to 200°C.
• In a bowl, whisk the cream cheese until creamy.
• Whisk in the sugar, lemon zest, and vanilla extract. Then whisk in the flour and eggs, followed by the sour cream.
• Pour the mixture into the cooled crust. Tap the tin gently on the countertop to remove any air bubbles.
• Bake for 10 minutes, then reduce the temperature to 180°C and bake for a further 25 minutes. Avoid opening the oven too often to help prevent cracks.
• Cool overnight, then decorate with cream, jam, and fruit, or however you wish.
• Enjoy.

Source: Original