Cheesecake

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olive magazine

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Recipe by olive magazine

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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

Latest comments and suggestions

• rozajo

  17 May 2008

  rozajo rated and commented on this recipe

  

  very easy to make but the result unbelivable

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• steve

  30 May 2008

  steve rated and commented on this recipe

  

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

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• rachels

  15 July 2008

  rachels rated and commented on this recipe

  

  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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• stefania

  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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• Stuart Runciman

  15 September 2008

  Stuart Runciman rated and commented on this recipe

  

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

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• Nennepus

  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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• sheppy

  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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• Elaine

  06 January 2009

  Elaine rated and commented on this recipe

  

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

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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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Difficulty and servings

Serves 10

Preperation and cooking times

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

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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