Wade’s cheesecake

1. Just a note - there is a settle period of 4+ hours.

2. Crumb the biscuits in a food processor or mortar & pestle or beat them with fist if particularly stressed. Melt the butter and then mix in with the biscuit crumbs making sure there are no dry crumbs left. Make sure you’ve got a 20-22cm spring form cake tin lined with grease proof paper on the base and on the sides. Now press the crumbs onto the base and up the sides of the pan. I use the bottom of a flat glass to pack the base really hard. You can then use the side of the glass to roll around the edge of the cake tin to create a nice even layer up the side. Cover with gladwrap and put it in the fridge for about half an hour to set.

3. Combine the sugar, cream cheese and sour cream in a bowl or food processor and combine until smooth, then add the eggs and vanilla and make sure it’s all well combined. Pour this into your base and put it in a preheated oven at 160 degrees, maybe 170 for non fan forced, for one hour. Check it at the end, it should be just starting to colour on top and it should be set and a bit springy in the middle when you touch it. What I’ve found is its then best to turn the oven off and open the door and let it sit for half an hour. If you take it straight out the top will crack and get big gaps in it. Take it out and let it cool down for another 15 mins or so and then put it in the fridge for 3 or 4 hours until it’s set nice and firm.

4. Fresh cream and fruit and away you go.