I have been making this cheesecake since I was a teenager. It is thick, heavy and tasty, and very mean on the hips. But, as an occasional treat, it is awesome! This recipe has always made far too much filling, but it always seems to go missing somehow… Personally, I think you really need to make double the biscuit base recipe to make a pie big enough to accommodate all the filling.
This is a baked cheesecake, which I have always preferred to most of the gelatine set cheesecakes.
You could add a variety of flavours to this, either in the mix iteself, or on top in the form of sauces or coulis.
1 3/4 cups crushed, plain, sweet biscuits (wheatmeal is good)
1/4 cup chopped pecans
125g butter, melted
500g cream cheese, softened
2 tsp good quality vanilla essence
750g sour cream (full fat) – about three cartons
Heat an oven to about 190c.
Blitz the biscuits and pecans in a food processor to form the base mix. Stir in the butter. Press about half of the mix into the greased and lined base of a 23cm sringform tin with high sides, then press the remaining mix up the sides. You want this to be about half a centimetre thick at the most. Set aside in the fridge.
Beat the cream cheese, sugar and vanilla together, until smooth. Beat in the eggs lightly, until just combined. Beat the sour cream lightly, then fold into the other mixture. Pour into the tin, then smooth the top.
Bake in a 180-190c oven for about 50-55 minutes. Allow to cool, then place in the fridge (preferably overnight) to set. Slice with a hot knife.