Cheesecake

How to make a Cheesecake:

Preheat oven to gas mark 4/180C/160C Fan and line the base of a  9-inch springform cake tin.

Blitz the digestive biscuits in a food processor until they form a fine crumb

Tip: Don’t have a food processor? Place the biscuits in a sandwich bag and crush them with a rolling pin.)

Add the crumbs to a bowl with the melted butter, stirring together until it becomes the texture of wet sand. Tip your crumbs into a prepared tin and, using the flat bottom of a glass press the crumb mixture into the base and up the sides to form your cheesecake crust. Bake for 10 minutes until golden.

In a large bowl, beat the cream cheese and sugar with a wooden spoon until smooth. Then add the sour cream and cornflour and mix together.

Beat in your vanilla, and the eggs and egg yolk one at a time. Try not to beat it too hard, as you’ll add too much air to the mixture which can cause the top to crack.

Pour the mixture over the cheesecake crust and bake in the oven for 45 minutes until it’s lightly golden on top and has a slight wobble when shaken.

Turn the oven off and open the oven door slightly. Allow the cheesecake to cool completely like this.

Tip: Cooling your cheesecake in this way will also help to prevent the top from cracking.

Once the cheesecake is cool remove from the tin and serve… preferably not on the floor!