Cheesecake: Not cake not cheese

Name: Cheesecake: Not cake not cheese
Yield: 6 servings
Cuisine: British
Ingredients: 400 g cream cheese (full fat); 100 ml double cream; 150 g biscuits (chocolate chip digestives); 3 tbs butter or margarine; 2 tsp caster sugar; 2 tsp plain flour; 2 eggs

Su Conc @cook_26126080

A pretty classic cheesecake. 6 inches.

Su Conc @cook_26126080

A pretty classic cheesecake. 6 inches.

Saved

Ingredients

Pretty much all day

6 servings

400 gcream cheese (full fat)
100 mldouble cream
150 gbiscuits (chocolate chip digestives)
3 tbsbutter or margarine
2 tspcaster sugar
2 tspplain flour
2eggs

Saved

Steps

Pretty much all day

1

Take cream cheese and double cream out of the fridge beforehand for room temperature
2

Put butter or margarine into a breakfast bowl and melt in the microwave
3

Crush the biscuits in a sandwich bag with a rolling pin. Put crumbs into the butter bowl, add caster sugar. Mix into a paste
4

Take 6inch springform tin and press biscuits into the base and up the sides a little until smooth with no gaps.
5

Butter and baking paper the remainder of the sides of the tin
6

Whisk together cream cheese, cream, flour and sugar at a high speed for 5 minutes.
7

Add each egg and stir in gently until just combined
8

Pre-heat Oven to 180c
9

Pour cheesecake mix into the prepared tin and drop onto worktop until the top is flat
10

Place in hot oven for 10 minutes. Then reduce the heat to 150c and bake for 30 minutes. Turn off oven and leave the cheesecake inside with door shut for 1 - 2 hours.
11

Wrap tin and cheesecake in foil and place in the fridge for 4 hours.
12

It’s ready to remove from the tin and eat! Will save for 48 hours in fridge and flavours will develop,