For a classic New York cheesecake taste, use Philadelphia cream cheese.

Ingredients

Base

• 250 gram packet plain sweet biscuits
• 50 grams butter, melted

Filling

• 750 grams cream cheese
• 250 gram tub sour cream
• 1½ cups sugar
• ¼ cup flour
• 2 teaspoons vanilla essence
• 4 eggs

Method

1. Preheat the oven to 180ºC. Grease the base and sides of a 23cm spring-form or loose-bottom cake tin.
2. To make the base, process the biscuits in a food processor until fine. Pulse in the melted butter. Press the biscuit mixture firmly into the base and about half-way up the sides of the prepared cake tin.
3. In a separate bowl, beat the cream cheese until light and fluffy. Add the sour cream, sugar, flour and vanilla and beat until smooth. Add the eggs one at a time, beating until just combined. Pour the filling into the prepared tin.
4. Bake in the preheated oven for 1 hour. Turn off the oven, leave the cake in the oven with the door open for 1 hour.
5. Remove from the oven and leave to cool before serving simply dusted with icing sugar. Accompany with a favourite fruit sauce if wished.