Ingredients

How to make it

  • Preheat oven to 180ÂșC.
  • Line the base and grease a 22cm round springform tin with butter. ***GO DOWN***
  • Crush the biscuits in a food processor, then add the butter.
  • Empty and press the crumbs into the bottom of the tin. (Easiest if you press with the bottom of a glass)
  • Beat the cream cheese and sugar in an electric mixer until smooth.
  • Add the cornflour and eggs, 1 at a time, beating until smooth.
  • Then dd the lemon juice, vanilla and salt.
  • Mix in the sour cream and beat briefly.
  • Pour the mixture into the tin.
  • Fill a large baking dish with boiling water, so it comes half way up the tins' side.
  • Place the cheesecake into the baking dish.
  • Bake for 50 minutes, then turn off the oven but do not open the door for a further hour.
  • Cool completely in the tin on a wire rack.
  • Refrigerate overnight.
  • ***DO NOT GO ANY FURTHER UNTIL YOU'VE DONE THIS...***
  • Tear off a piece of foil double the size of the base of your tin. (44cm).
  • Fold the foil in half.
  • Lay the foil over the base of the tin, then put the buttered round of paper on top.
  • Sit the springform tin over the base and lock the sides into place, leaving excess foil outside the tin.
  • Draw up the excess foil around the tin and fold the top out of the way.
  • (THIS IS TO MAKE YOUR TIN WATERTIGHT!!)

Reviews & Comments 2

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  • 22566 4 years ago
    A very nice Cheesecake...and a good illustration to avoid leakage,and diverting a soggy crust.

    Thank-you

    Kind Regards

    Joyce
    Was this review helpful? Yes Flag
    " It was excellent "
    mystic_river1 ate it and said...
    Nice again.
    Was this review helpful? Yes Flag

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