Ingredients
For the base:
85g butter (plus extra for greasing the tin)
10 digestive biscuits, made into fine crumbs
1 tbsp golden caster sugar
For the cheesecake filling:
(have all ingredients at room temperature)
3x300g packs of full-fat soft cheese
250g golden caster sugar
Pinch of salt
3 tbsp plain flour
1 ½ tsp vanilla extract
2 tbsp white wine
3 eggs, plus 1 yolk
200ml soured cream
For the topping:
200ml soured cream
1 tbsp golden caster sugar
2 tbsp white wine
Preparation method
1 Preheat the oven to 180ºC/160°C Fan/Gas Mark 4 and line the base of a 23cm springform cake tin with parchment paper.
2 For the base, melt the butter in a saucepan and stir in the biscuit crumbs and sugar. Press the mixture into the base of the tin and place it in the oven for 10 minutes. Remove from the oven and increase the temperature to 240°C/220°C Fan/Gas mark 9 and place the tin on a wire rack to cool whilst you prepare the filling.
3 For the filling, beat the soft cheese in a food mixer using the paddle attachment on a medium setting until creamy, this should take around 2 minutes. Put the mixer on low and gradually add the sugar, flour and a pinch of salt.
4 Using the whisk attachment continue to mix on low adding the vanilla extract and white wine. Now gradually add the eggs and egg yolk. Add the soured cream and continue to mix until the filling is smooth, light and airy.
5 Grease the sides of the tin with butter and pour in the filling, bake for 10 minutes. Reduce the oven temperature to 110°C/90°C Fan/Gas mark ¼ and bake for a further 25 minutes. Turn off the oven and leave the oven door open for a cheesecake that is creamy in the centre or leave it closed for a firmer cheesecake. Leave to cool in the oven for 2 hours.
6 For the topping, combine the soured cream, caster sugar and wine in a bowl and spread all over the cheesecake. Cover with foil and place in the fridge for at least 8 hours.
7 Remove the cheesecake from the tin and serve, enjoy!