PREP TIME: 30 MINUTES
BAKE TIME: 45 MINUTES TO 1 HOUR
TOTAL TIME: 1 H 30 M

INGREDIENTS

• 150 g digestive biscuits, crushed
• 75 g butter, melted
• 900 g full-fat cream cheese
• 200 g white sugar
• 200 ml sour cream
• 3 eggs plus 1 egg white
• 1 tsp vanilla extract
• 3 tbsp all purpose flour

1. Preheat the oven to 180C/350F. Line the base of a 23cm/9in spring form cake tin.

2. In a mixing bowl, combine the crushed cookies and butter. Place in the base of the cake tin and spread in an even layer, then flatten.

3. Bake in the oven for 10 minutes. Remove and leave to cool while you prepare the filling.

4. In a large bowl, stir or beat together the cream cheese and sugar until smooth then add the sour cream and eggs stir again. Gradually add the vanilla and flour. Stirring well between each addition.

5. Pour the cream cheese mix on to the biscuit base then bake in the oven for 45 minutes. The cheesecake should be just set with a slight wobble and should still be cream on top with just a slight golden hint around the edges.

6. Once the cheesecake is cooked, turn off the oven and prop open the door so that it is slightly ajar and leave the cheesecake to cool in the oven. (This prevents the top from cracking.)

7. Once the oven is cool you can remove the cheesecake to cool completely before removing from the tin. Refrigerate for at least 4 hours before serving. 

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