INGREDIENTS

For the crust:
1 x 200g packet digestive biscuits
60g butter,melted

For the cheesecake:
500g cream cheese
3 eggs
200g castor sugar
3 tablespoon flour
250g crème fraiche ( take 2 tablespoon out and leave aside for topping)
1 teaspoon vanilla essence
1 tub of strawberries for topping
Fresh cream for topping
icing sugar
extra icing sugar for dusting

METHOD

For the crust:

Preheat oven to 180°C
Crush biscuits in food processor and mix with melted butter
Line a base of 22cm spring form cake tin with baking paper
Place the biscuit mixture in the tin and press down evenly with a spoon and bake for 10min

For the cheesecake:
Mix together cream cheese, eggs, sugar, flour, crème fraiche and vanilla essence in a bowl and blend well
Pour over the baked base and bake for 15min at 180°C then turn the oven down to 140°C and bake for a further 50min
Turn the oven off and allow cheesecake to cool inside completely
Refrigerate the cake for atleast 2hrs before you take it out of the tin.

For topping:
Beat fresh cream, leftover crème fraiche and icing sugar until it becomes more creamy
Wash strawberries and cut them for decorating, dust icing sugar, serve and enjoy!

Comments ordered by Newest