If recipes were clothes, then this one would be ‘vintage’. It’s been my favourite cheesecake recipe (since 1989) because it doesn’t have a kilo of cream cheese like a lot of others. I’ve changed it to include light as well as full fat cream cheese, and I use light sour cream as well. There’s no difference to the taste as a result; in fact, I think the texture is finer.
It’s also delicious spread with passionfruit curd before serving.
1 cup Arnotts Scotch Finger or Nice biscuit crumbs (about 9 Nice biscuits – crush in food processor)
6 tablespoons melted butter
3 tablespoons sugar
375g cream cheese
½ cup sugar
1 tablespoon vanilla essence
1 cup light sour cream
To make the base:
Line a 20cm springform cake tin with aluminium foil, leaving an overhang to lift out the cheesecake. Combine all ingredients and press firmly into the base.
To make the filling:
Beat the cream cheese a little until light and fluffy. Add the eggs, sugar and vanilla and beat until smooth. Stir in sour cream and mix well. Spoon into the crust and bake in the centre of a pre-heated 120 deg C oven for 35 minutes or until the filling is set.
Remove from the oven and cool in the tin on a cake rack.
Serve at room temperature.
Adapted from Vogue Entertaining Oct/Nov 1989. So last century, but so good.