Here's a great cheesecake recipe for you to try at home!
FOR THE CRUST
85ml butter melted, plus extra for tin
1 packet digestive biscuits, made into fine crumbs
FOR THE CHEESECAKE FILLING
3 x 250g smooth cream cheese (Philadelphia is good)
250g caster sugar
3 tbsp plain flour
1½ tsp vanilla extract
Finely grated zest of 1 lemon
1½ tsp lemon juice
3 large eggs, plus 1 yolk
250ml carton soured cream
Preheat the oven to fan 160C.
Line the base of a 23cm spring form cake tin with parchment paper.
For the crust, melt the butter in a medium pan. Stir in the biscuit crumbs so the mixture is evenly moistened. Press the mixture into the bottom of the pan and bake for 10 minutes.
Cool on a wire rack while preparing the filling.
For the filling, increase the oven temperature to fan 200C. Beat the soft cheese at medium-low speed until creamy, about 2 minutes. With the mixer on low, gradually add the sugar, then the flour and a pinch of salt
Continue by adding the vanilla, lemon zest and juice. Whisk in the eggs and yolk, one at a time, scraping the bowl and whisk at least twice. Stir the soured cream until smooth.
Brush the sides of the spring form tin with melted butter and put on a baking sheet.
Pour in the filling - if there are any lumps, sink them using a knife - the top should be as smooth as possible. Bake for 10 minutes. Reduce oven temperature to fan 90C and bake for 25 minutes more. If you gently shake the tin, the filling should have a slight wobble. Turn off the oven and open the oven door for a cheesecake that's creamy in the centre, or leave it closed if you prefer a drier texture.
Let it cool in the oven for 2 hours. The cheesecake may get a slight crack on top as it cools.
Run a round-bladed knife around the sides of the tin to loosen any stuck edges. Once completely cooled, unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath
Decorate with Berries!
If you have mini rings, make a bunch of small cheesecakes – how great do they look?