I’ve always wanted to learn to make my own cheesecakes but felt slightly intimidated by what seemed to be an enormous amount of work…
This weekend I decided to conquer that, and despite the time and effort it takes, it was so worth it. It will require some patience, but trust me you will enjoy the final product.
Follow my recipe below (please read, don’t just look at the photos as there are in-between steps I didn’t photograph!). Also, note that this is one of those ‘overnight’ recipes, i.e. the cake has to stay in the fridge overnight so make sure you plan for this in advance.
Cream cheese (I use 4 Philadelphia’s – 280g each)
1 large cup of sugar
sour cream (about 60-80ml, or one small cup)
juice from a lime
HOW TO MAKE IT:
- Mix the cream cheese with the sugar for a few seconds. Then add the eggs, the sour cream, the lime juice and the vanilla extract.
2. Crush a whole pack of digestive biscuits into tiny crumbs, in a food bag.
3. Melt the butter in the microwave until it turns into liquid. Then place the digestive crumbs into a large bowl, pour the butter over the crumbs, mix well and lay it inside your baking tin, like so:
4. Pour the cream cheese mixture over the biscuit base. Put the cheesecake in the oven at 180° for 1 hour. Then leave it in the fridge overnight.
5. The next day, your cheesecake should be firm and chilled. Pour about 50g of sugar over your blueberries, mix/stir then warm up in the microwave until soft. Stir.
6. Pour the blueberry mixture over the chilled cheesecake. Then cut the strawberries in half, arrange the cake like so: (before placing it back in the fridge for another hour or two.