Ingredients:
For the crust:
- 85g butter, melted
- 140g digestive biscuits, crushed into fine crumbs
- 1 tbsp caster sugar
For the filling:
- 900g Philadelphia cream cheese
- 250g golden caster sugar
- 4 tsp plain flour
- 1 1/2 tsp vanilla extract
- 2 tbsp lemon juice
- 3 egg yolks, and 1 whole egg
- 280ml sour cream
Preheat the oven to 180C/ 160F/ gas 4.
Melt your butter and crush the biscuits, and mix them together with the sugar. Line a cake baking tin, about 23cm with greaseproof paper and push the mixture down to the bottom of the cake tin and make sure it’s all even. Bake it for 10 minutes and leave it to cool. Then turn the temperature to 220C/200F/ gas mark 7.
To make the filling, beat the cream cheese and sugar together until well blended, add in the flour and vanilla and keep mixing. Add in the whole egg, and 3 egg yolks one at a time, and mix until well blended. Add in the sour cream, and start mixing with the electric beaters until fluffy, don’t overmix. Put it in the mix into the baked biscuit mix and bake for 10 minutes.
Then lower the temperature to 110C/90F/ 1/4 gas mark. Bake for 40-45 minutes until it has a little wobble, but has firmed up. Leave to cool in the oven with the door open for an hour.
ENJOY!
Boom Bakes 