Real Cheesecake
Print Recipe
I’m sure I’ve often enough been bemoaning the fact that I’ve never succeeded in baking a cheesecake like the ones you can buy in Scottish supermarkets.
The base is too thin, and the cake itself is enormous, so next time I’ll probably halve the amounts for the filling.
Course
Dessert
Cuisine 
Ingredients
- 150 g digestive biscuits crumbled
- 35 g sugar
- 40 g butter melted
- 565 g cream cheese 2 1/2 packs @ 225 g
- 110 g sugar
- 15 g flour
- ½ tbsp vanilla
- 130 g sour cream
- 2 eggs
- 7 tsp seedless strawberry jam
Instructions
- Heat oven to 165°C. Line a round spring form pan (diameter = 22 cm) with foil, with ends of foil extending over sides. Mix biscuit crumbs, sugar and butter; press onto bottom of pan. Bake 10 min.
- Beat cream cheese, sugar, flour and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Gently drop small spoonfuls of jam over batter; swirl with knife.
- Bake 40 min. or until centre is almost set. Cool completely. Refrigerate 4 hours. Lift cheesecake from pan with foil handles before cutting to serve.