If you have any leftover sweet biscuits that are just hanging around (!) - any assortment will do - dont wast them - you can blitz them to crumbs* and use them on the base of your cheesecakes. I dont add butter to mine, but just lay about 1/4" - 1/2" on the base of my buttered dish before pouring over the cheesecake mixture ....... We're really only interested in the cheesecake and not the base!
Oven: 180deg. C
Basic Cheesecake Mixture:
400g. - approximately 1lb. Philadelphia cream cheese (other cream cheese is fine)
beat until smooth (ish)
Add: 110g - 125g. sugar
2 beaten eggs,
grated zest of 1/2 - 1 lemon
1 tsp. vanilla extract
Mix together well.
Then: In a small bowl, about a tablespoon of either plain or self-raising flour.
Throw in couple of ounces of sultanas (or dried fruit of choice - amount isn't crucial as long as it isn't too much!), and coat well with the flour.
Add to the cake mixture.
Combine well and
Pour over your biscuit crumb base and bake for at least 1 hr. check after 45mins. to see if nicely 'set'.
Cool in the oven, with the door open, then cool at room temperature
.
If this is topped with soured cream - it should be stored in your fridge.
I do usually store cheesecake in the fridge anyway - as our kitchen is always very warm.
*place any unused biscuit crumbs in small container/bag and store in freezer.
.... Also your cheesecake may well sink as it cools - but dont worry - you can pour your sour cream into it, and just leave a nice margin all the way around.
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