Cheesy

Big cheesecake for tomorrows Hogmany buffet.


Ingredients

8 digestive biscuits
50g butter , melted
600g cream cheese
2 tbsp plain flour
175g caster sugar
vanilla extract
2 eggs , plus 1 yolk
142ml pot soured cream
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Heat the oven to 180C/fan 160C/gas 4. Crush 8 digestive biscuits in a food processor (or put in a plastic bag and bash with a rolling pin).

Mix with 50g melted butter.

Press into a 20cm springform tin and bake for 5 minutes, then cool.

Beat 600g cream cheese with 2 tbsp flour, 175g caster sugar, a few drops of vanilla extract, 2 eggs, 1 yolk and a 142ml pot of soured cream until light and fluffy.

Bake for 40 minutes and then check, it should be set but slightly wobbly in the centre. Leave in the tin to cool.