Ingredients
Base
350g gluten-free digestive biscuits
75g butter
Cheesecake filling
150g Philadelphia cheese
1 large egg
50g castor sugar
1/2 tsp vanilla essence
1 tsp lemon juice
Topping
275ml soured cream
1/4 tsp vanilla essence
2 Tsp castor sugar
Method
Crush the biscuits and mix with melted butter. Press into a lined sandwich tin., on the base and up the sides. Chill for 10 minutes in the freezer.
Pre-heat oven at 180C.
Mix all of the ingredients for the cheesecake filling. Smooth on top of the biscuit base and bake for 20 minutes.
Mix the ingredients and smooth on top of the cheesecake layer. Bake for 5 minutes.
Chill.
Notes
The amount of cheesecake to base seemed rather imbalanced. I have adapted the recipe and the new recipe is here.
Notes
The amount of cheesecake to base seemed rather imbalanced. I have adapted the recipe and the new recipe is here.
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