Cheesecake

Cheesecake

Curd cheese gives this a slightly ‘squeaky’ texture between your teeth and cream cheese a velvety smooth one

Difficulty and servings

Easy

Serves 10

Preperation and cooking times

1 hour 10 minutes + cooling

Method

  1. Heat the oven to 180C/fan 160C/gas 4. Crush the biscuits in a food processor along with the chopped nuts or put them in a plastic bag and bash with a rolling pin. Stir in the butter and then press the mixture into the base of a 20cm springform tin. Bake for 10 minutes to set the base.
  2. Meanwhile whizz or beat the cheese, caster sugar, plain flour, vanilla extract and eggs with 284ml of the soured cream until you have a smooth, light textured mixture. Pour into the tin and bake for 10 minutes then turn the oven down to 140C/fan 120C/gas 1 and cook for a further 30-40 minutes. When it is done the filling should still have a slight wobble when you shake the tin.
  3. Spread the remaining soured cream on top of the cheesecake and put it back in the oven for 2 minutes. Turn off and leave to cool in the oven.

Per serving

507 kcalories, protein 19g, carbohydrate 39.5g, fat 31.4 g, saturated fat 16.6g, fibre 0.8g, salt 1.45 g

Recipe from olive magazine, September 2006.

Latest comments and suggestions

  • 17 May 2008

    rozajo rated and commented on this recipe

    5 stars

    very easy to make but the result unbelivable

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  • 30 May 2008

    steve rated and commented on this recipe

    5 stars

    This is an amazing cheesecake, easy to make and easily rivals some of the best cheesecakes I've eaten

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  • 15 July 2008

    rachels rated and commented on this recipe

    5 stars

    Every time ive made this cheesecake it goes down a storm. My husband a new yorker by birth says its as near to the genuine article as your gonna get!

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  • 27 August 2008

    stefania commented on this recipe

    hi could anyone help me please? is there anything else i could use to replace soured cream? here in malta where i live it is one of the few ingredients i have never come across. i have lots of recipes with soured cream and never make them cos i don´t know if there is another ingredient i can use instead of it if at all.

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  • 15 September 2008

    Stuart Runciman rated and commented on this recipe

    5 stars

    This recipe is quick and easy, and the end result is fantastic

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  • 01 October 2008

    Nennepus commented on this recipe

    Stefania - I haven't tried it myself - but maybe yogurt would do the trick?

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  • 06 October 2008

    sheppy commented on this recipe

    Would creme fraiche be a worthy replacement for soured cream, or too rich?

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  • 06 January 2009

    Elaine rated and commented on this recipe

    5 stars

    Recommended this by a friend - it rocks!!!!!!!!!!!!

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Difficulty and servings

Easy

Serves 10

Preperation and cooking times

1 hour 10 minutes + cooling

Ingredients

  • 10 digestive biscuits
  • 50g hazelnuts , chopped
  • 50g butter , melted
  • 900g cream cheese or curd cheese
  • 200g golden caster sugar
  • 3 tbsp plain flour
  • 2 tsp vanilla extract
  • 3 eggs
  • 284ml carton soured cream plus 142ml carton
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Per serving

507 kcalories, protein 19g, carbohydrate 39.5g, fat 31.4 g, saturated fat 16.6g, fibre 0.8g, salt 1.45 g

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