It is important to make this cheesecake at least 8 hours before you need it as it needs time to set. The wait is worth it!
|250 g||Malt biscuits|
|500 g||Cream cheese|
|250 g||Sour cream|
|2 tsp||Vanilla essence/extract|
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- Preheat oven to 160 degrees C. Crush the malt or plain biscuits and mix with butter, then press over the base of a greased and base-lined 20cm springform cake pan. Refrigerate base while preparing filling.
- Place cream cheese, sour cream, sugar, eggs and vanilla in a food processor or cake mixer and beat until smooth.
- Pour filling into the base and bake for 40 minutes until the cheesecake has set around the edges but is still wobbly in the centre. Turn oven off and leave cake in oven for a further 15 minutes. This cake needs to cool completely, so refrigerate for 8 hours before serving.