CLASSIC BAKED VANILLA CHEESECAKE
Steps:
- Release the base from a 22cm (base measurement) springform pan and invert. Line the base with non-stick baking paper, allowing the edges to overhang. Secure the base back in the pan.
- Place the biscuits in the bowl of a food processor or blender and process until finely crushed. Add the butter and process or stir until well combined. Transfer to lined pan. Spread and press the biscuit mixture firmly over the base and side of the pan. cover with glad wrap and and place in fridge for 30 mins to chill.
- Meanwhile, preheat oven to 160 degrees. Place the cream cheese, sour cream, and sugar in a food processor or large bowl and process or beat with electric beater until smooth. Add the eggs and vanilla, and process until well combined.
- Pour the cream cheese mixture into prepared pan. Bake in oven for 1 hour or until just set in the centre. Turn oven off and leave the cheese cake in the oven, with the door slightly ajar, until cooled completely (prevents cake from cracking) Place in the fridge for 4 hours to chill.
- Remove cheese cake from pan. Cut into slices. Dust with icing sugar and serve with cream and fresh fruit.
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