Baked Cheesecake Recipe With Digestive Biscuits Base

CLASSIC BAKED CHEESECAKE

Steps:

• Preheat oven to 160C/320F (standard) or 140C/295F (fan/convection).
• Get a 20cm/8" springform cake tin. Turn the base UPSIDE DOWN (Note 4), butter lightly and place a square piece of parchment/baking paper on the base. Then clip into the springform pan - excess paper will stick out, see photos in post and video.
• Butter and line the side of the pan.
• Break up biscuits roughly by hand and place in a food processor.
• Blitz until fine crumbs (Note 5). Add butter, briefly blitz until dispersed and it resembles wet sand.
• Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base and up the walls.
• Use something with a flat base and vertical edges (I used a measuring cup) to press the crumbs up the wall almost to the top of the sides, and flatten the base.
• Use a mixer or beater to beat the cream cheese until smooth - about 30 seconds on medium high,.
• Add flour, beat until just combined (10 sec).
• Add vanilla, sour cream, sugar and lemon zest. Beat until just combined (10 - 15 sec).
• Add eggs one at a time, beat in between until just combined (10 sec each). Don't over beat, do not want to aerate the batter.
• Pour into prepared crust.
• Bake for 55 minutes. The top should be a very light golden brown, not cracked, and near perfectly flat. It should jiggle slightly when you gently shake the pan.
• Cool the cake in the oven with the door open 20 cm / 8" (Note 6), then refrigerate for 4 hours+ in the pan.
• Remove sides. Use overhang paper to slide cheesecake off the cake pan. Then slide the cheesecake off the paper.
• Top with berries and dust with icing sugar!

CHOCOLATE DIGESTIVE CHEESECAKE BASE

Steps:

• Crush the biscuits using a food processor so they look like fine breadcrumbs. Now add the softened butter and mix; if the mixture looks firm enough then only add a small amount or no honey at all.
• Press firmly into a small metal cutter ring to prevent air gaps.

DIGESTIVE BISCUIT CHEESECAKE BASE

Steps:

• Crush the biscuits using a food processor so they look like fine breadcrumbs. Now add the softened butter and mix; if the mixture looks firm enough then only add a small amount or no honey at all.
• Press firmly into a small metal cutter ring to prevent air gaps.