A summer favourite, this cheesecake is simple, stunning and so moreish, you may have to make a couple just to keep everyone happy. Perfect as a BBQ or summer picnic pudding, it can also be made in individual sizes for more prim and proper entertaining occasions.
Serves 8
350g plain chocolate digestive biscuits
125g butter, melted
700g cream cheese
300ml sour cream
4 medium free range eggs, lightly beaten
115g caster sugar
1 tsp vanilla extract
1 lemon, zested
300ml full fat crème fraîche
150g fresh raspberries
Icing sugar, as needed
Preparation Time: 15 minutes. Cooking Time: 45 minutes. Does not include cooling time.
1. Grease and line the base of a 23cm spring form tin with baking paper.
2. Place the biscuits into a plastic freezer bag and crush to fine crumbs with a rolling pin.
3. Place the biscuit crumbs into a bowl with the melted butter and mix until fully coated.
4. Press the crumb mixture in to the base and place in the refrigerator while you make the filling.
5. Beat together the cream cheese, sour cream, sugar, eggs, vanilla extract and lemon zest until smooth.
6. Remove the biscuit base from the refrigerator and place the tin on a baking sheet. Pour the filling onto the biscuit base, ensuring it is even.
7. Place baking sheet and tin into the oven. CAST OVEN: on grid shelf placed on the floor of the baking oven or oven on B3 setting. FAN OVEN: on B3/140°C/275°F. Cook for about 45 minutes or until just set in the centre.
8. Cool the cheesecake then place in the refrigerator – do not worry if a crack appears, it will be covered up by the topping.
9. Once cooled remove the spring form tin and use a wide palette knife to place the cheesecake onto a serving plate. Spread over the crème fraîche and decorate with fresh raspberries.
10. Sprinkle with a little icing sugar and serve.
