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9Ingredients
60Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 100 grams unsalted butter (plus a little to greases the tin)
- 200 grams digestive biscuits (I sometimes use ginger nuts with about half the above quantity of butter)
- 50 grams caster sugar (Again, I use half this amount if using ginger nuts)
- 500 grams cream cheese (I've used both Philadelphia and mascarpone successfully at room temperature)
- 200 grams caster sugar
- 3 eggs
- 2 Tbsp. cornflour
- 300 mL soured cream
- 1 tsp. vanilla essence
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Reviews(1)
Tracy L. 5 years ago
This is my go to baked cheesecake recipe. I bake it in a Bain Marie and avoid cracking. Lovely taste every time. Freezes well. Have topped it with fresh fruit, vanilla frosting, or simply plain with fresh cream. Perfect.