This dish contains the following allergens: Milk/Dairy, Eggs
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
For the base
80g
butter, melted, plus extra for greasing
125g
digestive biscuits, crushed
For the filling
600g
full fat cream cheese, room temperature
160g
caster sugar, divided
2 tbsp
plain flour
1 tsp
vanilla bean extract
2 large
eggs
1
lemon, zest and juice, divided
300ml
sour cream, divided
1l
water
To serve
fresh berries
For the base
2oz
butter, melted, plus extra for greasing
4oz
digestive biscuits, crushed
For the filling
21oz
full fat cream cheese, room temperature
5oz
caster sugar, divided
2 tbsp
plain flour
1 tsp
vanilla bean extract
2 large
eggs
1
lemon, zest and juice, divided
10fl. oz
sour cream, divided
33.8oz
water
To serve
fresh berries
Utensils
Step 1
Grease a 20cm springform cake tin with butter. Line bottom with large round of foil and then clip together so foil is trapped and excess sticks out, press up the sides
Step 2
In a medium bowl, add melted butter and crushed biscuits. Stir together until all the biscuits are coated. Then spoon and press biscuits into the bottom of the prepared tin
Step 3
In a large bowl, using a hand mixer on a low to medium speed, beat the cream cheese with all but 1 tablespoon sugar and all the flour for 1 minute
Step 4
Add vanilla, eggs, lemon zest and 1 teaspoon lemon juice to bowl and whisk until smooth. When mixture is smooth, lightly whisk in 140ml sour cream. Pour cheesecake mixture into prepared tin and cover top tightly with foil
Step 5
Add rack and water to pot. Place cheesecake on rack. Cover with lid. Turn dial to BAKE, set temperature to 120°C, set time to 90 minutes and press START/STOP to begin cooking
Step 6
Cooking is complete, when the cheesecake still has a slight wobble to it. Remove from pot and allow to cool
Step 7
In a medium bowl, lightly mix the remaining sour cream, 1 tablespoon caster sugar and 2 teaspoons lemon juice. Spread over the top of cooled cheesecake before chilling in a refrigerator for 4 to 6 hours. Please note the cheesecake may crack a little, this is normal
Grease a 20cm springform cake tin with butter. Line bottom with large round of foil and then clip together so foil is trapped and excess sticks out, press up the sides
For the base
80g
butter, melted, plus extra for greasing
125g
digestive biscuits, crushed
For the filling
600g
full fat cream cheese, room temperature
160g
caster sugar, divided
2 tbsp
plain flour
1 tsp
vanilla bean extract
2 large
eggs
1
lemon, zest and juice, divided
300ml
sour cream, divided
1l
water
To serve
fresh berries
For the base
2oz
butter, melted, plus extra for greasing
4oz
digestive biscuits, crushed
For the filling
21oz
full fat cream cheese, room temperature
5oz
caster sugar, divided
2 tbsp
plain flour
1 tsp
vanilla bean extract
2 large
eggs
1
lemon, zest and juice, divided
10fl. oz
sour cream, divided
33.8oz
water
To serve
fresh berries
Step 2 of 8
In a medium bowl, add melted butter and crushed biscuits. Stir together until all the biscuits are coated. Then spoon and press biscuits into the bottom of the prepared tin
For the base
80g
butter, melted, plus extra for greasing
125g
digestive biscuits, crushed
For the filling
600g
full fat cream cheese, room temperature
160g
caster sugar, divided
2 tbsp
plain flour
1 tsp
vanilla bean extract
2 large
eggs
1
lemon, zest and juice, divided
300ml
sour cream, divided
1l
water
To serve
fresh berries
For the base
2oz
butter, melted, plus extra for greasing
4oz
digestive biscuits, crushed
For the filling
21oz
full fat cream cheese, room temperature
5oz
caster sugar, divided
2 tbsp
plain flour
1 tsp
vanilla bean extract
2 large
eggs
1
lemon, zest and juice, divided
10fl. oz
sour cream, divided
33.8oz
water
To serve
fresh berries
Step 3 of 8
In a large bowl, using a hand mixer on a low to medium speed, beat the cream cheese with all but 1 tablespoon sugar and all the flour for 1 minute
For the base
80g
butter, melted, plus extra for greasing
125g
digestive biscuits, crushed
For the filling
600g
full fat cream cheese, room temperature
160g
caster sugar, divided
2 tbsp
plain flour
1 tsp
vanilla bean extract
2 large
eggs
1
lemon, zest and juice, divided
300ml
sour cream, divided
1l
water
To serve
fresh berries
For the base
2oz
butter, melted, plus extra for greasing
4oz
digestive biscuits, crushed
For the filling
21oz
full fat cream cheese, room temperature
5oz
caster sugar, divided
2 tbsp
plain flour
1 tsp
vanilla bean extract
2 large
eggs
1
lemon, zest and juice, divided
10fl. oz
sour cream, divided
33.8oz
water
To serve
fresh berries
Step 4 of 8
Add vanilla, eggs, lemon zest and 1 teaspoon lemon juice to bowl and whisk until smooth. When mixture is smooth, lightly whisk in 140ml sour cream. Pour cheesecake mixture into prepared tin and cover top tightly with foil
For the base
80g
butter, melted, plus extra for greasing
125g
digestive biscuits, crushed
For the filling
600g
full fat cream cheese, room temperature
160g
caster sugar, divided
2 tbsp
plain flour
1 tsp
vanilla bean extract
2 large
eggs
1
lemon, zest and juice, divided
300ml
sour cream, divided
1l
water
To serve
fresh berries
For the base
2oz
butter, melted, plus extra for greasing
4oz
digestive biscuits, crushed
For the filling
21oz
full fat cream cheese, room temperature
5oz
caster sugar, divided
2 tbsp
plain flour
1 tsp
vanilla bean extract
2 large
eggs
1
lemon, zest and juice, divided
10fl. oz
sour cream, divided
33.8oz
water
To serve
fresh berries
Step 5 of 8
Add rack and water to pot. Place cheesecake on rack. Cover with lid. Turn dial to BAKE, set temperature to 120°C, set time to 90 minutes and press START/STOP to begin cooking
For the base
80g
butter, melted, plus extra for greasing
125g
digestive biscuits, crushed
For the filling
600g
full fat cream cheese, room temperature
160g
caster sugar, divided
2 tbsp
plain flour
1 tsp
vanilla bean extract
2 large
eggs
1
lemon, zest and juice, divided
300ml
sour cream, divided
1l
water
To serve
fresh berries
For the base
2oz
butter, melted, plus extra for greasing
4oz
digestive biscuits, crushed
For the filling
21oz
full fat cream cheese, room temperature
5oz
caster sugar, divided
2 tbsp
plain flour
1 tsp
vanilla bean extract
2 large
eggs
1
lemon, zest and juice, divided
10fl. oz
sour cream, divided
33.8oz
water
To serve
fresh berries
Step 6 of 8
Cooking is complete, when the cheesecake still has a slight wobble to it. Remove from pot and allow to cool
For the base
80g
butter, melted, plus extra for greasing
125g
digestive biscuits, crushed
For the filling
600g
full fat cream cheese, room temperature
160g
caster sugar, divided
2 tbsp
plain flour
1 tsp
vanilla bean extract
2 large
eggs
1
lemon, zest and juice, divided
300ml
sour cream, divided
1l
water
To serve
fresh berries
For the base
2oz
butter, melted, plus extra for greasing
4oz
digestive biscuits, crushed
For the filling
21oz
full fat cream cheese, room temperature
5oz
caster sugar, divided
2 tbsp
plain flour
1 tsp
vanilla bean extract
2 large
eggs
1
lemon, zest and juice, divided
10fl. oz
sour cream, divided
33.8oz
water
To serve
fresh berries
Step 7 of 8
In a medium bowl, lightly mix the remaining sour cream, 1 tablespoon caster sugar and 2 teaspoons lemon juice. Spread over the top of cooled cheesecake before chilling in a refrigerator for 4 to 6 hours. Please note the cheesecake may crack a little, this is normal
