Cheesecake - Basic, Never Fail!

with added sour cream on top - (round dish)

cooling with the oven open (rectangular dish)

Oven: 150--160 deg. C - 1.1/4 hrs. approx.


Biscuit crumb base*:
I use a mixture of chocolate digestives, ginger biscuits and any nice plain bix. crumbed in the food processor.  I dont add melted butter to them, but do butter the dish well.  I put at least 1/4"-1/2" on the base,  pouring the cheesecake mix on top.

Rest of ingredients: 4ozs. soft butter
4 ozs. golden caster or Demerara sugar
1/2 tsp. good vanilla essence
1 or 2 tsps. lemon juice - plus a little grated rind
2 eggs - beaten
1lb. cream cheese - if you use two packs and it comes to under 1lb., make up the difference with either double cream, creme fraiche or plain yogurt.
2 level tblspns. self-raising flour
handful of sultanas or raisins coated in a little flour - optional*
small amount of plain chocolate - to grate on to the sour cream


Method:

Butter your dish well and pour the biscuit crumbs on to the base.
Cream the butter and sugar
Add the vanilla, lemon juice and rind
Beat in the eggs plus a small amount of the flour - this stops the mixture curdling or splitting.
Beat in the cream cheese and rest of the  flour - mix well but dont over beat.  Add the sultanas/raisins if wanted.
Pour the mixture on to the biscuit crumbs and bake until set.  Touch the centre of the cake gently, and if it feels firm - it's done.

Turn off the oven when done, leave the door open and leave the cake to cool in the oven - (or pull out slightly).

Dont worry if it sinks - it probably will.
You should end up with a little 'wall' around the edges and a 'well' in the centre. (pic.below)
Leave to cool a little longer,  if necessary, but should still be warm when you add the sour cream.
Fill the 'well' with the sour cream, (you can add a little icing sugar to this if you like it sweeter), smooth over,  grate a little chocolate over the top - and leave to cool completely. (pic.above)  
Once cold, you can also add fruit to the top - eg. halved strawberries - sprinkled with icing sugar and/or grated chocolate.
To keep - refridgerate covered.
*TIP: save unused biscuits (as long as they're not stale) - crumb them in food processor, put in a plastic bag, seal, and can keep in fridge for ages - ready for next cheesecake!